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!
- raw wild-caught shrimp - 1 pound, peeled and deveined
- large head broccoli - 1, trimmed and cut or torn into small pieces
- cabbage - 1/2 head, thinly sliced (optional)
- pitted olives - 1 cup (I used a mix of kalamata and colossal green olives from the supermarket olive bar.)
- extra virgin olive oil - 1/4 cup
- capers - 1 Tbsp
- garlic cloves - 1-2
- dried thyme - dash
- 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.
- 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.
- 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.
- To serve, divide pesto shrimp evenly among 3-4 shallow bowls. Top with tapenade.