IT'S NOT TOO LATE- BUY A LIVING WITH IVEY GIFTCARD FOR EVERYONE YOU ADORE NOW
IT'S NOT TOO LATE- BUY A LIVING WITH IVEY FOR EVERYONE GIFTCARD YOU ADORE NOW
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1

2 people

20
2
2 People

INGREDIENTS

  • 0.5 head of broccoli
  • 0.5 minced garlic clove
  • 0.5 cup chopped kale
  • 0.5 red bell pepper, seeded and sliced
  • 0.5 shallot, sliced
  • 3 wild shrimp, cleaned and deveined
  • 0.25 avocado, sliced
  • 0.5 tbsp hemp seeds
  • 2 tbsp olive oil, divided
  • Salt and Pepper to taste

    • Dijon Lemon Drizzle

  • 1 tbsp lemon juice (1/2 a lemon)
  • 0.5 tbsp Dijon mustard
  • 0.5 tbsp honey
  • 0.13 cup olive oil
  • Using a whisk, whisk together ingredients adding in olive oil last and gradually to emulsify

INSTRUCTIONS

  • Using a food processor, pulse broccoli into rice (yields approximately 2 cups)
  • Over medium heat add 1 tablespoon of olive oil and broccoli rice to a cast iron skillet
  • Turn heat to medium 
  • Sauté broccoli rice for 6-8 minutes until soft 
  • Add in minced garlic and 1 additional tablespoon of olive oil and sauté for additional two minutes 
  • In an additional pan, add 1 tablespoon olive oil, sliced red pepper and shallot
  • Cook for 6 minutes, until shallots and peppers are caramelized. Set aside
  • Pat dry shrimp and sprinkle with salt and pepper
  • Using remaining 1 tablespoon of olive oil, coat a cast iron skillet and cook shrimp over medium high heat for 3 minutes each side
  • Massage chopped kale with drizzle of olive oil and salt
  • Arrange bowls with sautéed broccoli rice, peppers, shallots, massaged kale, sliced avocado and shrimp. 
  • Drizzle with Lemon Dijon Drizzle and garnish with hemp seeds.
Filed in: Entrees
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