Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
With our upcoming move, I've been doing my best to clear out our freezer space. I love a recipe that allows me to bake everything at once! You can swap out the shrimp and scallops for whatever seafood you have on hand. I ate mine right off the tray for dinner! The kale was slightly crispy at the edges and soaked up all the butter.
Pros: one pan, ready in 30 minutes
Cons: none
Ingredients:
1/4 lb of large shrimp (heads on or off)
1/4 lb of large scallops
3 cups of chopped kale, tightly packed
4 large cloves of garlic (roughly chopped)
3 tablespoons of butter (or 4 if feeling indulgent)
1/2 teaspoon smoked paprika
1/2 lemon
Salt
Preheat your oven to 375 degrees.
Peel and devein your shrimp if they aren't cleaned yet.
Melt your butter in a pot on medium heat. When it starts to bubble, add in your garlic, 1/2 teaspoon of salt, and your smoked paprika. Keep on for about 30-60 seconds to let your garlic start cooking.
Remove large stems from your kale. Lay the rest out on a sheet in a thin layer. Place your seafood on top.
Pour your butter mix onto the tray and gently mix everything up.
Bake for about 18-20 minutes. If you're using smaller shrimp or scallop, adjust your baking time.
When done, remove from the oven. Squeeze your lemon over everything and add another pinch of salt!