Sunday, January 23, 2011

Pesto Shrimp and Broccoli with Olive Tapenade

We have gymnastics this afternoon and curriculum night at school, so I need a super-fast meal. This one fits the bill, especially if you have pesto in the freezer, like I do! If you don't, try to find a fresh-made pesto at the supermarket without parmesan and other non-paleo additives or try this easy pesto recipe. The olive tapenade can be made in a hurry and adds great flavor to this simple but yummy meal. If you have it on hand, you can substitute store-bought olive muffalata. I added cabbage to this meal to bulk it up, and because I wanted to use it up. Feel free to add any veggies you have on hand. Enjoy!

Serves 4.

1 pound raw wild-caught shrimp, peeled and deveined
1 large head broccoli, trimmed and cut or torn into small pieces
1/2 head cabbage, thinly sliced (optional)
1 cup pitted olives (I used a mix of kalamata and colossal green olives from the supermarket olive bar.)
1/4 cup extra virgin olive oil
1 Tbsp capers
1-2 cloves garlic
dash dried thyme

  1. Make tapenade by pulsing olives, capers, thyme, and garlic in a food processor until just chopped. Add olive oil and pulse 2-3 times to combine. This will make a somewhat chunky tapenade; continue to process if you want yours smoother.
  2. In a large pan, warm 2 Tbsp olive oil or coconut oil. Add cabbage "noodles" and broccoli and stir fry for about 5 minutes or until cabbage wilts. Add 1/2 cup water, reduce heat, and simmer for about 5-10 minutes or until vegetables are crisp tender and water boils down.
  3. In the meantime, in a large skillet, add 1 Tbsp olive or coconut oil and stir fry shrimp for about 3 minutes or until cooked through. Add shrimp and pesto to broccoli mixture, stirring well to combine.
  4. To serve, divide pesto shrimp evenly among 3-4 shallow bowls. Top with tapenade.

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