Tuesday, March 27, 2012

Shrimp with Kale and Shitakes

This wonderful recipe came from Carolyn Cope, author of the Umami Girl blog.  It is very umami, indeed, with the shitakes, soy and shrimp doing their umami-ish thing and the kale going along for a little trendy veggie cred.  And it is so good that husband, when told of this dinner, started squawking (righteous indignation against kale) but promptly quieted down and finished his dinner happily.  

Please splurge on the shitakes and don't settle for criminis or other button mushrooms unless you have no choice...the shitakes really add the meaty quality that makes this dish sing.  If you can't find the lacinato kale, you could try another kind, but it will be more bitter.  And don't use bagged kale...you have to get those stems off. 


  • 2 tablespoons butter
  • 1 onion, thinly sliced
  • 1 pound shiitake mushrooms, stemmed and thinly sliced 
  • 6 cloves garlic, chopped
  • 2 bunches Lacinato (black) kale, stemmed and chopped into bite-sized pieces
  • 1 1/2 pounds shrimp, peeled and cleaned
  • 2 tablespoons soy sauce
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream (optional and I used about 2 Tbsp instead of the full amount)


1.  Melt the butter over medium-high heat in a wide frying pan. Add the onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.

2.  Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 3 minutes. Push the vegetables to the sides of the pan to make room for the shrimp. Then add the shrimp and cook, stirring occasionally , until not quite opaque, about 3 minutes.

3.  Add the soy sauce, wine, and cream if using, and cook until sauce has thickened slightly, 2 to 3 minutes. Serve immediately.

Serves 4.  

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