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Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce
Gluten-free Crispy Bacon Kale and Shrimp with Lemon Butter Pan Sauce is a delicious and decadent-tasting dinner that's a cinch to make!
Servings 4
Calories 308kcal
Ingredients
- 4 slices center-cut bacon chopped
- 8 cups chopped curly kale ~1 bunch
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 lb 16/20 count jumbo shrimp peeled and de-veined
- 1 cup chicken broth
- 2 Tablespoons butter
- 1/2 lemon
Instructions
- Preheat oven to 400 degrees then line a baking sheet with foil and set aside. Add bacon to a large skillet over medium heat then saute until starting to crisp and turn golden brown. Add the kale, season with salt and pepper, and then toss with tongs to coat in the bacon grease (may need to add half the kale, let it wilt a bit, then add the other half.) Saute until slightly wilted, 2-3 minutes, then pour onto prepared baking sheet and roast until kale is crisp, 7-9 minutes.
- Meanwhile, pat shrimp dry with paper towels then season both sides with salt and pepper. Turn the heat up to medium high then add oil. Once hot, add shrimp in batches as to not overcrowd the skillet. Saute shrimp for 1-2 minutes a side then remove to a plate.
- Turn heat to high then add chicken broth, butter, and a squeeze of lemon juice to the skille. Season with salt and pepper then simmer until reduced and slightly thickened, 4-5 minutes. Plate kale and bacon then top with shrimp and lemon butter pan sauce.
Notes
- Serve with prepared mashed potatoes or cooked white rice.
Nutrition
Calories: 308kcal | Carbohydrates: 9g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 174mg | Sodium: 1122mg | Potassium: 669mg | Fiber: 6g | Sugar: 2g | Vitamin A: 13778IU | Vitamin C: 132mg | Calcium: 410mg | Iron: 3mg