Dinner · Caribbean · 15 min
Shrimp and Chickpea Estofado with Garlicky Tuscan Kale
- Calories
- 822
- Protein
- 68g
- Carbs
- 76g
- Fat
- 30g
Ingredients
- 220.3 g shrimp
- 193.3 g chickpeas
- 150 g Tuscan kale
- 120 g tomato basil sauce
- 11.2 g extra virgin olive oil
- 15 g garlic
- 0.25 tsp salt
- 20 g fresh cilantro
Method
- 01Heat 12g of extra virgin olive oil in a heavy-bottomed skillet over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant and golden.
- 02Add chopped Tuscan kale and a splash of water. Toss until kale is wilted and bright green, about 3 minutes.
- 03Stir in the tomato basil sauce and cooked chickpeas. Bring to a gentle simmer for 5 minutes to let flavors integrate.
- 04Nestle raw shrimp into the simmering sauce. Cover and cook over medium heat for 3-4 minutes until shrimp turn pink, opaque, and reach an internal temperature of 145°F (63°C).
- 05Season sauce with salt to taste and remove from heat.
- 06Spoon estofado into a bowl, garnish with chopped cilantro, and drizzle with remaining extra virgin olive oil.
Cook it with the whole plan around it
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