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Collards with Turkey and Shrimp Recipe

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This recipe for Collards with Turkey and Shrimp, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Berrocal


1/2 tsp chile powder
1/2 tsp paprika
1/4 tsp sea salt
1/8 tsp each ground black pepper and cayenne pepper
1 lb large raw shrimp, peeled and deveined, tail off
1 tbsp olive oil, divided
3 medium shallots, thinly sliced
2 lean deli-fresh turkey sausages (7 oz), casings removed
1 bunch collard greens (about 1 lb), stems removed and leaves chopped

1. In a small bowl, mix together chile powder, paprika, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1 tsp spice mixture until coated.

2. Heat 2 tsp oil in a large sauté pan or wok on medium-high. Add shallots and cook, stirring frequently, for 3 minutes, until softened. Add shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. Transfer shallot-shrimp mixture to a bowl and return pan to heat.

3. Heat remaining 1 tsp oil in pan. Add sausage and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned. Stir remaining spice mixture and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Add shallot-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through.




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