Categories: Recipes
      Date: Jun 19, 2015
     Title: Shrimp and Turnip Greens

Serves 6

Serving size: ½ cup



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



  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