Recipes

Shrimp and Turnip Greens

Serves 6

Serving size: ½ cup

 

Ingredients:

1 bunch turnip greens (about 4 cups)

1 Tablespoon lemon juice

1 pound medium-size raw shrimp, peeled or unpeeled, whichever is available

¼ teaspoon ground pepper

1/8 teaspoon salt

Vegetable cooking spray

2 tablespoons olive oil

1 tablespoon all-purpose flour

1 ¼ cups low-sodium fat-free chicken broth

½ cup chopped green onions

2 garlic cloves, chopped finely

¼ teaspoon salt

¼ teaspoon hot sauce

 

Directions:

  1. Wash and dry turnip greens. Cut the stems off at the base of each leaf using a knife. Tear the turnip greens into ½-inch pieces.
  2. Sprinkle the turnip greens with lemon juice and gently toss them to coat.
  3. Add 1 tablespoon olive oil to skillet, and cook the greens over medium heat for 15 minutes or until tender. Remove from skillet.
  4. Peel shrimp if they are not peeled. Sprinkle shrimp with pepper and 1/8 tsp salt.
  5. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes or just until shrimp turn pink. Remove from skillet.
  6. Reduce heat to medium; add 1 tablespoon olive oil. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth, green onions, garlic, ¼ teaspoon salt, and hot sauce and cook 2 to 3 minutes or until thickened.
  7. Stir in shrimp and turnip greens. Cook 1 minute more. Serve immediately over brown rice.

 

Adapted from Southern Living


Nutrition information for 1 serving:

kcals Pro (g) CHO (g) Sugar (g) Fiber (g) Fat (g) Ca (mg) Sodium (mg) Iron (mg) VitD (µg) Folate (µg)
148 17 6 0 1 6 119 289 2.6 2.9 81.2

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Market Umbrella

 

Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market

 

The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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