April 15

Kale Soup and Cajun Shrimp

Menu

• Cajun Shrimp [View Recipe]

  Quick View

  Ingredients

  • 3 tablespoons butter
  • 4 tablespoons olive oil
  • 1 medium onion (halved, peeled, and sliced)
  • 2 teaspoons garlic
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne powder
  • 2 teaspoons paprika
  • 1 pound shrimp (defrosted according to package)
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup wine
  • 2 tablespoons lemon juice (fresh squeezed)

  Instructions

  We heat the butter and oil over low heat in a large pan as we put the thyme, rosemary, pepper, cayenne, and paprika in a small prep bowl. When the butter has melted, we add the onions and cook for 10 minutes over medium-low heat. When the onions are golden and softened, we stir in the garlic. After a minute we add the spices and the shrimp and cook over medium heat. We stir often and after about 5 minutes, when the shrimp are almost cooked through, we add the Worcestershire sauce, wine, and lemon juice. We cook for another minute or two and serve over cooked rice.

• Kale Soup [View Recipe]

  Quick View

  Ingredients

  • 2 tablespoons olive oil
  • 2 cups onion (chopped)
  • 1.5 teaspoons garlic (minced)
  • 4 cups stock
  • 1 cup water
  • 2 cups potatoes (chopped into 1/2 inch pieces)
  • 1 bay leaf
  • 1 cup beans (drained and rinsed)
  • 3/4 cup tomatoes
  • 1 teaspoon paprika
  • cayenne powder
  • 1/2 teaspoon salt
  • 1/2 pound kale (tough stems removed, washed in salad spinner, and chopped)
  • pepper (freshly ground)

  Instructions

  We begin by doing all the prep for the soup. We place the cut potatoes into a bowl and cover with the vegetable stock so the potatoes do not turn color. Then we heat the olive oil in our dutch oven and over medium low heat we add the onions. We cook for about 10 minutes, stirring occasionally. We want the onions golden and tender. Next we add the garlic and saute for a minute. We add the rest of the ingredients, except that we hold off the black pepper until the end. We bring the soup to a boil over medium heat, lower the heat to a simmer, and cook for about 30 minutes. When the potatoes are tender and the soup has thickened, we discard the bay leaf and remove one cup of soup to our blender and puree. We add the pureed soup back to the pot to create a creaminess and season with black pepper.

• White Rice