Seared Shrimp With Chard, Chiles and Ginger
Updated Jan. 27, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds cleaned extra-large shrimp
- ½teaspoon kosher salt, more for seasoning the shrimp
- 2bunches red or rainbow chard, rinsed (about 1 pound)
- 3tablespoons extra-virgin olive oil
- 4cloves garlic, minced
- 1hot chile like Thai or Hungarian wax, seeded if desired and thinly sliced
- 1long mild or sweet chile like Italian frying, thinly sliced
- 1shallot, chopped
- 1teaspoon grated fresh ginger root
- 2teaspoons light brown sugar
- 1teaspoon freshly ground black pepper
- 1 to 2teaspoons sherry vinegar, to taste
- ½cup cilantro leaves
Nutritional analysis per serving (4 servings)
288 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 37 grams protein; 685 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season shrimp generously with salt. Wash and trim chard, thinly slicing the stems.
- Step 2
In a large skillet over medium heat, heat 1 tablespoon of the oil, then add shrimp and sear until lightly browned, about 2 minutes per side. Transfer shrimp to a plate. Add the remaining 2 tablespoons oil to the skillet, let heat for a few seconds, then add garlic, chile peppers, shallot and ginger and sauté until slightly browned, about 3 minutes. Stir in sugar, pepper and salt and cook for 1 minute longer. Stir in chard stems and sauté until they start to soften, about 2 minutes.
- Step 3
Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Keep it covered for 2 to 3 minutes to allow the greens to wilt. Once the greens have cooked down, remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and any liquid accumulated on the plate and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve hot, garnished with the cilantro.
Private Notes
Comments
excellent, and considering my husband has trouble with any leafy greens besides spinach, a great accomplishment. but 20 min? well, yeah, basically, once you've already washed & cut up the chard (of which i admittedly had too much and will use half tomorrow for something else), headed and shelled the shrimp, chopped the shallot and garlic and coriander (after washing the coriander) — then it took 20 min. and i am not a beginning cook. not enormously fast, but not slow.
This was a great, simple, healthy dinner. I left out the brown sugar and added a splash of soy sauce to the dish. Served over quinoa for a full meal.
left out the brown sugar and instead of the sherry vinegar i used a fresh lime which added brightness to the dish. the dish is very forgiving and tasty over some mixed brown/white rice.
The recipe does not say what to do with the chard leaves, I roughly chopped them which is what most recipes say to do, would be very hard to eat if left whole. I used a Fresno and Anaheim chiles and the dish had a nice flavor complexity and heat level. I followed other commenters’ advice and swapped out lime juice for sherry vinegar. I served it over couscous. Excellent.
Loved it. I used honey for sweetness, and rice wine vinegar as I didn’t have sherry vinegar. This is going in the rotation. BTW - we were lucky enough to find BROWN gulf shrimp. Only available in early spring, in recent years. SO worrh it! If you can, they’re much more flavorful than the usual.
I added about a cup of tomato puree that I had left over and it was great. Makes it a little saucier, of you like that.
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