I made this dish using Key West pink shrimp since I am in Florida, and local mustard greens. This dish was inspired by shrimp cocktail, which is my favorite way to eat shrimp. Mustard greens have a horseradish flavor to them. When they are raw, it can be quite intense, but when you cook them just a bit it mellows them and they are quite a delicious addition to stir fries and other dishes where the ingredients are cooked quickly.
This dish can be made in about 15 minutes including prep, and cooking pasta or noodles if you want that addition. I like this without the pasta and with my crusty sourdough to soak up the juices. You could also add more tomato and some spices and it would be a lovely stew.
No matter what you serve it with, it tastes like it took you much more time to make than it does. This is a wonderfully nutrient-dense, yet low calorie meal.
2 pounds wild-caught shrimp
1 bunch of mustard greens
2 fresh medium tomatoes
1 cup crushed tomatoes
1 tablespoon granulated garlic (or 1/2 head chopped fresh garlic)
1 teaspoon salt
A grating of pepper or to taste
Juice of one lemon
1 tablespoon olive oil or avocado oil
Wash the veggies and set aside a medium mixing bowl to put everything in when it is chopped.
Remove the woody stem from the mustard leaves. Bunch the leaves up into a tight ball and chop the leaves like you would for a chopped salad. Put the chopped mustard in the bowl.
Dice the tomatoes and add those to the mustard greens.
Place the olive oil in a heavy bottom pot over medium high heat. My favorite for this is an enameled cast iron dutch oven.
As soon as the oil is fragrant, add the shrimp and cook until they are just opaque. You don’t want to overcook them and end up with tough shrimp. This really only takes a couple of minutes.
Add the remaining ingredients and stir constantly until the greens are wilted. Taste and adjust seasoning, then serve.
This will give you 4 hearty servings.