Valentine’s Day is just around the corner guys (& gals). If you’re like me, you love the idea of going out to a nice, quiet, romantic, 4-course meal. BUT, the greatly inflated price tag that often comes with it is enough to say, “Meh, let’s stay in.”
That’s what my husband and I have predominantly been doing the past five years or so. But, that doesn’t mean we skip out on the special stuff all together! We’ll (ok, i’ll, haha), decide on a more extravagant menu than normal, go buy all the ingredients, and prepare our fancy feast at home. I might even buy a bottle of wine. 😮
One of our favorite dishes to splurge on involves some nice seafood. Sea scallops have been a fav as well as jumbo shrimp or king crab. So. Much. YUM!! So, for today’s recipe, I thought I’d share one of our favorite semi-fancy recipes that could easily be date-night-in worthy: Lemon Teriyaki Shrimp with Kale over Brown Rice.
The first great thing I have to say about this recipe, is that it is ready to put on the table in as much time as it takes to cook the brown rice (45 minutes). The prep work is also quite minimal–just a little chopping of some kale and onion and grating some fresh parmesan for the garnish. Super simple.
The most critical component of this dish is cooking the shrimp. Please, please, please, please use raw shrimp for this! If you can do fresh, that’s certainly the best. Remember, this is a splurge! 😉 Go for it!
So, the most important advice to follow for cooking shrimp is to NOT OVERCOOK IT! Not too many things worse than tough, rubbery, stiff shrimp. Ok, maybe a biiiit dramatic there, but not really. 😋 To avoid this, your pan needs to be hot (medium to medium-high heat, depending on your stove), and once you drop your shrimp in (they should sizzle), it will only take about 4-5 minutes for them to cook. The easiest way to know they are done is by their color. They start out an unappetizing gray and turn pink once they’re cooked. So, the moment you don’t see anymore gray, you know it’s time to remove them from the heat.
Nutrition-wise, this dish doesn’t disappoint. At only 500 calories per serving, you will still have some room for dessert. 😉 The sodium comes in a bit high due to the generous (6 oz) portion of shrimp allotted for each serving, but I feel it is worth it. It’s always disappointing when you order a shrimp dish and they give you, like, three shrimp. What?? That’s another perk to making this at home!
For a teriyaki dish, the sugar content is significantly lower than what you’d find in a comparable restaurant version. I highly recommend the East West brand if you can find it. The flavor is sooooo good! Their ingredients are all recognizable, too. If you like spicy, their Spicy Ginger Teriyaki Sauce is my personal favorite.
Other notable nutrition perks are 33 grams of protein and “good” or “excellent” ratings for nearly all of the micronutrients.
A crack of fresh pepper, and you’re ready to dig in . . .
So, if you’re opting to stay in this Valentine’s day (or any other day is just fine, too 😉 ), I hope you consider this dish to spoil your significant other with. We just enjoyed it a few nights back, but it may make a reappearance come next week. Heh heh.
Enjoy the recipe, and your weekend coming up! Stay tuned for a nice li’l homemade Valentine’s dessert coming your way this Sunday. It may or may not involve chocolate. And it may or may not be truffles . . . Haha, I’ll chat with ya again soon. 🙂
Lemon Teriyaki Shrimp with Kale over Brown Rice
A simple, yet elegant, meal full of flavor and quick to prepare.
- 1 cup brown rice
- 2 cups water
- 1 tbsp avocado oil
- 1/2 cup diced red onion
- 1 tsp minced garlic
- 4 cups chopped lacinato kale
- 1/3 tsp fine pink Himalayan salt
- 1 tbsp unsalted butter
- 1 lb 2 oz raw jumbo shrimp, shelled and deveined
- 1 1/2 tbsp teriyaki sauce (I love using the East West brand)
- freshly grated parmesan for garnish (1-2 tbsp per serving)
- salt and pepper to taste, if desired
Start brown rice, and cook it according to package instructions.
While rice is cooking, dice the onion, mince the garlic and chop the kale.
Add avocado oil to a large sauté pan, and place it over medium heat.
Once oil is hot and shimmery, add onions. Sauté these until translucent and a little brown (about 3 minutes).
Add garlic and sauté for about 30 seconds, stirring constantly to keep it from burning.
Add chopped kale and salt, and sauté until wilted (about 2 minutes).
Remove the kale-onion mixture from the pan and transfer it to a bowl.
Place the same pan back over the medium heat and add the butter, lemon juice and teriyaki sauce to it.
Once the butter has melted, add the shrimp and sauté it until cooked (about 4 minutes), stirring constantly.
Add the kale-onion mixture. Stir until all is combined, then remove from heat.
Serve alongside the brown rice and top with fresh parmesan, salt (if desired) and pepper. Enjoy!