Thursday, July 25, 2019

Shrimp with Red and Green Peppers, Kale, Black Olives, and Tomato #recipe from Essie Lang, author

It was one of those hot, summer nights and I didn't want to cook. Not a huge surprise. But I started thinking seafood and then, I was hooked.

I had a bag of frozen shrimp in the freezer, also, frozen kale. I've read that frozen kale retains the taste without the hassle of chopping, as in when it's fresh. So I always have some on hand and use it a lot, especially in stir fry.

What else was on hand? Grape tomatoes, a can of sliced black olives, a green bell pepper, and a fresh basil plant. Perfect.

So, while I started the rice cooking, I did a quick-thaw (in cold water) of the shrimp, warmed the wok, and went to it. I'm sorry I don't have exact measurements to share, as I was using what I thought would work. I also decided to add some sliced black olives at the last minute, so that's not included in the photos of the ingredients.

The result? Quite tasty and oh, so easy.

What you'll need: (serves 2)

shrimp, frozen or fresh
kale, frozen or fresh - if fresh then wash, remove the stem and dice
grape tomatoes - sliced in half
green pepper - diced
sliced black olives
fresh basil, chopped
1/4 tsp. red pepper or chili flakes 
olive oil for cooking

What to do:

1. Heat olive oil in wok or frying pan, using enough to cover the surface. When hot, add green peppers, tomatoes and kale. Stir frequently until peppers are softened and tomatoes are oozing. Add sliced black olives and stir.

2. Remove and set aside, keeping the mixture warm.

3. Add more olive oil and add shrimp, stirring constantly until light pink on outside and just past opaque on inside. Usually about 3-4 minutes.

 4. When done, add green pepper mixture back in, along with a 1/4 tsp red pepper flakes and combine. Add basil, stir in and then plate the rice first, topping with the shrimp. Add more seasoning if you like.


    The first in the Castle Bookshop Mysteries is now available!

coming March, 2020

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:    
Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

ROUX THE DAY,  the second  Dinner Club Mystery is available in paper and as an e-book. 
Recipes included!

TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase.

1 comment:

  1. Ah, necessity is a fine mother of invention!