Seared Shrimp Vindaloo with Vegetables

Seared Shrimp Vindaloo with Vegetables

Okay so the only real thing vindaloo-y about this meal is the actual seasoning, but I’m a’ight with that.

I like to think of this dish as my wingman. And it’s wearing some awesome Ray-Bans.

Here we are, on the brink of what is about to be the barn door of belly poochapalooza. And I’m out there, in the arms of danger, seduction at every turn, and I start to tip one way, and then back another, losing sight of health, losing track of calories, losing count of how many comas are in this sentence, and then I remember my friend, my stabilizer, my rock, my sandbag, my seared shrimp vindaloo with kale and collard greens and broccoli and carrots, and I say to myself, “seriously, home girl, end this sentence already because this coma usage is about to make me all kinds of vindaloony.”

Ingredient

Seared Shrimp Vindaloo with Vegetables:

· 2 Tbs. extra-virgin olive oil, divided

· 1 Tbs. vindaloo seasoning

· 1/2 pound shrimp, peeled and deveined

· 1/2 red onion, thinly sliced

· 1 carrot, chopped into bite-sized pieces

· 1/2 head of broccoli, broken into florets and ends trimmed

· 3 cloves garlic, minced

· 1/2 bunch kale, roughly chopped

· 1/2 bunch collard greens, roughly chopped

· coarse salt and freshly ground pepper

Sprinkle the shrimp with the vindaloo seasoning.

Heat a Tbs of the oil in a large skillet. Add the shrimp and sear on one side for 3 minutes. Flip and sear another minute or two. Remove the shrimp from the skillet, cover and set aside.

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Created: BANKHEALTHY