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Creamy Shrimp, Potatoes, and Kale

Shrimp, sweet peppers, potatoes, and kale in a creamy lemon butter sauce. A delicious and healthy one-dish, ready in just half an hour.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Dena Norton

Ingredients

  • 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

Instructions

  • 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.

Notes

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!