Seared Shrimp Vindaloo with Vegetables Recipe

Seared Shrimp Vindaloo with Vegetables Recipe
Seared Shrimp Vindaloo with Vegetables Recipe
This food supports you, yo. There are all things in it that your night cream does.
Actually don't quote me about that.
But take a peek of this; we got carrots, broccoli, onions, garlic, withered kale and collard greens and seasoned shrimp curry. Will make you tight, bra.

Seared Shrimp Vindaloo with Vegetables Recipe
  • 2 Tbs. extra-virgin olive oil, divided
  • 1 Tbs. vindaloo seasoning
  • 1/2 pound of shrimp, peeled and distributed
  • 1/2 onion, thinly sliced1 carrot, cut into small pieces
  • 1/2 head of broccoli, broken into florets and trimmed edges
  • 3 cloves of garlic, chopped
  • 1/2 bunch kale, roughly cut
  • 1/2 tie collard green, roughly cut
  • Coarse salt and fresh pepper

  1. Sprinkle shrimp with vindaloo seasoning.
  2. Heat one Tbs of oil in a large skillet. Add shrimp and grill on one side for 3 minutes. Turn and burn in a minute or two. Remove the shrimp from the pan, cover and set aside.
  3. Return to the pan, add the remaining oil. Add the onions and carrots and saute for about 5 minutes, until they begin to soften. Add broccoli and garlic; stir-fry in 3 minutes. Season with salt and pepper.
  4. Add the chopped greens and saute until wilted, 2 to 3 minutes. If you want you can even add a little spice of vindaloo. Actually, just do it.
  5. Add the shrimp back to the pan and give it all.
  6. Feel it. Need salt? Dew Eet.
  7. Serve immediately and reverse the effects of time! (though not, so don't quote me too.

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