Spicy Garlic & Ginger Shrimp with sauteed Kale, Vegetables and Brown Rice

Of all the shell fish, shrimp is my favorite. I despise cleaning them but, I'd rather take the 1/2 hour to ensure that what ever I put in my body is as fresh, clean and as edible as possible, I don't like 

fighting with my food, or nibbling around it since food is meant to be enjoyable. My Brit doesn't 

care for shell fish - PERFECT- more for me :-)

 I am aware that there is/has been a huge controversy when it comes to this protein, some
 experts see the consumption of shrimp as good, as well as bad.
The positives:

• Excellent source of Vitamins B12 and Vitamin D.
• Shrimp contains iron, phosphorous and magnesium
• Shrimp is low in saturated fat
• Shrimp is rich in omega 3 fats

The negatives:

• Depending on where in the world or how the shrimp is harvested, shrimp guidelines
•  and regulations may vary. (ex: pesticides, diesel, and antibiotics)

This week, I had an urge for Asian flavored food; in particular something gingery and garlicky.
I made the recipe below. I paired it with sauteed kale, onions, peppers and some nutty brown
rice. I hope that you enjoy making it as much as I did, as well as consuming it.

What You'll Need:
2-3 Garlic Cloves

 1/4 cup of peeled and grated ginger
3 tablespoons of Sesame Oil

1/4 cup Rice Vinegar
3 tablespoons soy sauce/ a bit of Sugar
* all the above times 2*
1 lb shrimp peeled, deveined, cleaned and butterflied
1 large carrot sliced thinly/ 2 stalks of Celery
1 large onion sliced/ 3 scallions (sliced thinly)
2-3 cups of cooked brown rice
1-2 bundles of bright, fresh Kale (wash them properly to get rid of any dirt)
Canola Oil, Lemon/Lime slice for garnish

How to Get it Done:
1- Gather all of your ingredients together ahead of time and prep
    In a medium bowl, you'll want to combine the garlic, ginger, sesame oil, vinegar,
    soy sauce and the sugar.
    Whisk well, then add the shrimp in the mixture and coat well.
    (make the marinade in 2- the 2nd marinade will be for your sauce)
    Let that sit in the fridge to marinate for 1-3 hours.

2- Heat a large pan/wok and add Canola oil and 1 tablespoon of Sesame Oil.
     Remove shrimp from the marinade and add to pan/wok
     Let it cook on each side a total of 2 mins
     Remove from pan and transfer to a bowl.

3- In the same pan, add 1 tablespoon of canola oil and sesame oil (allow it to get hot)
    Toss in the garlic and onions and let brown, add the bell peppers & celery- sautee
    Pour a bit of the soy sauce in the pan and stir.
    Add a dash of black pepper in the mixture.
    Remove from pan and set a side in a bowl
    Sautee the kale in the left over mixture until it wilts a bit (do not overcook)
    *Kale should still maintain a beautiful bright green color

Add the kale to the onion, pepper mixture

4- Lower the heat in your pan, add 3 tablespoons of water into the pan and scrap 

all of those tasty brown bits from the sides of the pan and the bottom (that's where 

all the flavor is).

    

 Slowly pour in the marinade mixture, stir occasionally to avoid the sugar congealing or

     burning the bottom of your pan. 

     Let reduce until thickened and remove from the stove top.

    

5- Add the rice and sliced scallions to the shrimp and vegetable mixture

     Toss well

     Divide and plate. Top with extra scallions and a slice of lemon/lime.

Thanks for reading and PLEASE do let me know how your recipe turned out, by leaving 

your comments or suggestions