This is another variation on my recipe for Celebration Pasta. Just the other week, we started cooking with broccoli slaw (see Chicken with Sesame Broccoli Slaw) and loved it. Broccoli slaw is shredded broccoli stalks, carrots and red cabbage - and it is very easy to cook with. It also can be a noodle substitute - which is why I wanted to cook with it. So it is great as a noodle-like dish without any of the carbs. So we ended up with a dish that we can eat pretty much as much as we want. I loved the way it turned out and will be playing with this more and more. Just part of the healthier dining we are hoping to turn to this year.
Ingredients (serves 4)
2 tbsp Olive oil
1 tbsp Butter
1 Onion (small), cut into thin strips
3 tsp Garlic, chopped (or 3 cloves)
1 lbs Shrimp, peeled and deveined
8-10 Grape tomatoes, halved (4 oz)
4-6 pieces of Sun-dried tomatoes - cut into thin strips
5-7 Basil leaves, thinly sliced (about a half bunch)
10-12 Kalamata olives, sliced in half
8 oz Mushrooms, stems removed and cut in half
1/4 tsp Kosher salt
1/4 tsp Black pepper
pinch of Red pepper (to taste)
12 oz Broccoli slaw
1 tbsp Lemon juice
5 oz Baby spinach
- Heat olive oil and butter in a large non-stick skillet over medium-high heat. Add onion and garlic to the pan and saute for 4-5 minutes.
- Add the shrimp, grape tomatoes, sun-dried tomatoes, basil, olives, mushrooms, Kosher salt, black pepper and red pepper (if using) to the pan. Saute for 4 minutes.
- Add broccoli slaw and mix thoroughly. Saute for 2 minutes.
- Add lemon juice and spinach to the pan. Sir frequently for around 2 minutes, until spinach is wilted.