shrimpandcabbageheader

We love our raised bed kitchen garden, and if you’re not familiar with this method of gardening, it’s super simple! (And I’ll be sharing all about it next month.) Once a veggie has run its course in the garden, you simply pull it up (which naturally loosens the soil), enrich with compost, and plant something else. So once some of our tomato plants kicked out, we simply pulled them up and planted some cabbage plants.

So now that our little cabbage patch has actually started producing, I decided it was time to cook up some of my Yaya’s shrimp and cabbage. It may be the easiest cabbage recipe ever, so it’s perfect for a busy weeknight meal. You can also make it as mild, or as spicy, as you’d like by simply adjusting your crushed red pepper and/or creole seasoning.

Ingredients:

1 head cabbage, chopped
1 tbsp. butter
2 tbsp olive oil
1/2 onion chopped
1 clove garlic, minced
1 pepper (any color), chopped
1 lb. shrimp, peeled and cleaned
1 tsp crushed red pepper (or more if you like it spicier!)
salt and pepper (to taste)
creole seasoning (optional)

Heat butter and olive oil in a large dutch oven over medium high heat. Once butter is melted and oil is hot, add in chopped cabbage. Stir to coat the cabbage, and put a lid on your dutch oven. Allow the cabbage to cook/steam for several minutes, then stir. Once cabbage begins to soften, add in onion, chopped pepper, garlic, crushed red pepper and creole seasoning (if using). Replace lid and allow to cook for 5 minutes, stirring occasionally.

Once pepper and onion are softened, add in shrimp. Replace lid and let cook for 3-4 minutes. Shrimp will be done when they are pink, and it doesn’t take long! Add salt and pepper to taste (remember you haven’t added any yet) and enjoy!

shrimpandcabbageplate2

Serve with crusty french bread for a delicious dinner!

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