Sunday Night Dinner - Shrimp with Rice and Kale

This weekend sadly marked the last weekend of the West End Farmer's Market. But not to fear, there are Winter Markets. For info go to www.eatlocal.org. It just won't be the same getting up on Saturday mornings and not having the Market to go to for our weekly grocery run. There are just so many good things you can find. Like last weekend, one of the fish vendors had some frozen cold water shrimp (which I didn't realize were pink when raw until I asked the vendor about it). So for dinner tonight I wanted to make something with our market finds from this week, using that shrimp from last weekend. Now I only wish I would have bought more of the shrimp when he was there. They were very tasty, slightly smaller than other shrimp, but with more of a salty ocean water taste. Maybe at the Winter Market...


Shrimp with Rice and Kale adapted from a Canadian Living recipe
- 1 small to medium leek, chopped
- 2-3 cloves garlic, minced
- salt and pepper
- 1 tbsp olive oil
- 1 1/3 cups long-grain rice
- 2 2/3 cups liquid (I only had 1 cup of veggie stock, used water for the rest)
- 1 tbsp lemon juice
- shrimp, peeled and deveined (about 2-3 cups)
- 2-3 cups chopped kale

In large saucepan, heat oil over medium heat. Fry leek, garlic and salt and pepper, stirring occasionally for about 5 minutes. Stir in rice and toss to coat. Add stock; bring to boil. Reduce heat, cover and simmer until liquid is almost absorbed, about 15 minutes.

Gently stir shrimp, kale and lemon juice into rice mixture; cover and cook until shrimp are cooked through and kale is wilted, about 5 minutes.