I sautéed shrimp over low-medium heat in butter and a little bit of salt, pepper, and curry powder until half-cooked.
I added chard and spinach from my garden, and a little bit more seasoning. (I read that it’s a good idea to season a little bit with every step of cooking rather than all at once. It makes sense.)
I stirred it up and cooked it until the greens were also half-cooked.
I added a decent pour of heavy cream—somewhere between a half-cup and a cup probably.
I added maybe two tablespoons of finely shredded coconut.
Some more seasoning: a dash of turmeric, cumin, garlic, another few of curry powder… all very optional. I also added some filé powder (ground sassafras leaves), a staple in Creole/Cajun cooking, that adds a bit of earthy spice and is a thickening agent.
I let it simmer, letting the liquid reduce by about half.
I tested out a small bowl-full; it was heavenly…
…and then I remembered the kelp noodles I had, that have a very neutral taste, so I added in those at the last minute. They really finished off the dish, adding some mild taste, crunch, and soaking up the rich sauce.
Bonus: Using the shrimp shells from this recipe plus some I had stashed in the freezer, I made a crock-pot stock. My crock pot has a removable dish so I brought the shells, water, and splash of red-wine vinegar to a boil, then put it in the crock pot and cooked on low overnight.
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial, and/or link to any products or services from this blog. Please note that I only ever endorse products that are in alignment with my ideals and that I believe would be of value to my readers.