"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Berrocal

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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