Tonight I wanted a very simple dinner. Swiss Chard and Shrimp. I love beautiful leafy Swiss Chard with its bright red stems and veins. I thought about topping the shrimp and Swiss Chard over a nice creamy polenta or some grits, but decided to keep it simple and carb free for the evening. I did just get back from vacation, after all, and I was already drinking my carbs for the evening.

I first washed and tore up the leaves of the Swiss Chard and set it aside to dry. This is a critical part of the process — and in fact I didn’t dry mine enough. I recommend using a salad spinner to really get all the water out.

I then washed, peeled, and de-veined the large white shrimp that I had purchased at Whole Foods the day before. I quickly sauteed the shrimp in some olive oil, minced garlic, salt, red pepper flakes,  Cavenders, and lemon juice for just a couple minutes on each side — just long enough to turn from white to pink.

Then I pulled the shrimp out of the pan and set it aside while I added the Swiss Chard to the very same pan to absorb the same flavors. I added just a bit more salt and Cavenders, and stirred the leaves into the lemon juice and olive oil mixture.

In just another 2-3 minutes, the Swiss Chard was nicely wilted without being overcooked. I enjoyed the shrimp and Swiss chard just as-is, but could see how the polenta would be a nice complement.

Total cook time, approximately 10 minutes plus 10 minutes to prep.

1 cup swiss chard
2 tablespoons olive oil
1 teaspoon garlic
8 oz shrimp
1/2 tsp pepper
1/2 tsp Cavender’s Greek Seasoning

Makes 1 serving.

Calories: approx 520 per serving