BBQ Shrimp & Tahini Greens
This is the first recipe I’ve posted with an animal component. I focus on plant-based foods because they have the most benefit to us nutritionally. Personally, I eat primarily plant-based and will have a meal with some animal product about once or twice a month. For me, that has been working okay.
This is a quick and easy meal that comes together in under 30 minutes.
The recipe does not use a true bbq sauce, but if you have a favorite, then go ahead and sub it in.
BBQ Shrimp and Tahini Greens
This quick and easy recipe is light and tasty, just right for a weeknight meal.
Servings: 4
Equipment
- colander, skillet, pot with lid, measuring cups
Ingredients
- 1.5 lbs shrimp raw, wild caught, easy peel
- 1/4 cup ketchup no sugar, fruit sweetened, organic
- 1/4 cup coconut aminos substitute soy sauce or balsamic vinegar
- 2 garlic cloves
- 1 onion chopped
- 4 cups cabbage chopped
- 4 cups kale or chard chopped
- 2 Tbsp cider or rice vinegar
- 1/2 cup water
- 1/4 cup tahini
Instructions
- For the Shrimp: Thaw if needed, in a colander under running water. When thawed, peel and place into a bowl.In a small bowl, combine the ketchup, coconut aminos and garlic, set a side.
- For the greens: Chop the cabbage and kale or chard. chop the onion.In a pot with a lid, add 2 Tbsp of water and add the onion, saute for 3 minutes until it starts to soften.Add the cabbage and kale and 2 Tbsp of water, cover and steam for 5 minutes.Remove lid, add vinegar, 1/4 cup water and tahini and stir well to coat the greens. If sauce is too thick, add 2 more tablespoons of water. Season with salt and pepper.
- While the greens are cooking, cook the shrimp:Add the ketchup mixture to a skillet and warm over medium-heat, add the shrimp and cook, stirring occasionally until shrimp is just cooked through and opaque.
- Serve Shrimp over greens. Enjoy!