So…we’ve started homeschooling.
It’s just pre-K, and it’s only two days a week…but I’ve been really, really surprised by how much time it requires! (How do you full time homeschool moms do it??)
Not that I’m not loving it – I am!
But let’s just say that quick and easy dinner recipes are becoming an absolute requirement on school days.
Fast and Easy Weeknight Dinner
Recently, after scrambling all day to complete home school assignments, run errands, do some blogging, and fold the laundry, I had neither the time nor the energy to cook the elaborate dinner listed on my weekly meal plan.
What I did have was shrimp, potatoes, and kale….and about half and hour to transform them into something wonderful. I got out my giant LeCreuset (thank you, outlet mall!), melted some butter, and started chopping.
I admit that I love creative cooking on the fly. So, despite feeling a little frantic and behind the ball that evening, “playing” in the kitchen was actually fun and relaxing.
Of course, it’s especially rewarding when the end result tastes as good as this did. This recipe is the perfect combination of creamy and savory!
Creamy Shrimp, Potatoes, and Kale – How I love thee, let me count the ways…
But, in addition to being delicious and ready in 30 minutes, this dish has so many other winsome features as well:
It’s a 1-dish meal (aka: fewer dishes to wash).
The ingredients are very adaptable.
It’s gluten & grain free.
It has 2 types of healthy fats – butter and cream! (Yes, butter + cream = healthy)
It makes great leftovers (I usually double it so I can serve it twice).
I don’t know about you, but an easy and healthy dinner with very little cleanup and that I can serve two nights in a row is pretty hard for me to resist!
- 7 Tbsp butter divided
- 4 cloves garlic pressed
- 1 medium yellow onion chopped
- 8 medium gold potatoes
- 1 red bell pepper
- 1/3 cup white wine or about 1/4 cup stock
- 1 bunch kale stems removed and chopped into 1" pieces
- 1 pound wild shrimp tails and peels removed and deveined
- 1 tsp. dried thyme
- juice of 1 small lemon
- 1/4 cup cream
- 1/4 cup capers
- sea salt and black pepper to taste
- fresh parsley for optional garnish
- Melt 6 Tbsp of butter in a large pot or dutch oven over medium heat.
- Add pressed garlic and chopped onion and allow to cook, stirring occasionally.
- Meanwhile, quarter the potatoes, then cut into 1/4 inch slices. Add them to pot as they are chopped, continuing to stir occasionally.
- Once all potatoes are added, chop the red pepper and add it to the pot. Continue to cook, stirring often, until potatoes are al dente.
- Add white wine and use a wooden spoon to scrape any brown bits from the bottom of the pan. Allow wine to simmer for about 2 minutes.
- Meanwhile, melt the remaining 1 tbsp of butter in a saucepan, then add the shrimp. Allow to cook for a few minutes on each side, seasoning with sea salt. When shrimp are done, turn off the heat, but leave them in the pan. (See notes section for a tip on how to speed up this step)
- Add the kale, dried thyme, and fresh lemon juice. Continue to cook, stirring often, until all kale and all other ingredients are done.
- Turn off heat and stir in the cream and capers.
- Add sea salt and black pepper to taste.
- Garnish with fresh parsley and serve immediately.
Time saving tips:
1. I like to double this recipe and serve it two nights in a row - score!
2. If you're short on time, the shrimp can be cooked in the same large pot as the rest of the ingredients - just omit the 1 tbsp of butter and add them to the pot with the kale. They won't add quite the same savory flavor as browning them separately, but it will still be great!