Coconut-Curry-Creamed Shrimp and Greens Recipe

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.

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