Shrimp & Creamed Collards

Source: cavegirlcuisine.net
Course: Lunch
Preperation time: 10min
Cooking Time: 15min
Serves: 4

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Ingredients

	Protein (g)	Carbs (g)	Fat (g)	Energy (KCal)
1 Pound Shrimp	15 15	1 1	1 1	81 81
6 Fresh Garlic Clove, Minced	0 0	1 1	0 0	7 7
1 Teaspoon Apple Cider Vinegar	0 0	0 0	0 0	0 0
1/4 cup Vegetable Broth	0 0	0 0	0 0	1 1
8 Ounce(s) Baby Bellas, Diced	1 1	2 2	0 0	12 12
1 Bunch Collard Green Leaves, Chopped	1 1	2 2	0 0	14 14
1 Medium Vidalia Onion	0 0	3 3	0 0	11 11
1 Teaspoon Sea Salt	0 0	0 0	0 0	0 0
3 Tablespoon(s) Butter	0 0	0 0	9 9	76 76
1/2 Teaspoon Cayenne Pepper	0 0	0 0	0 0	1 1
1/2 Teaspoon Paprika	0 0	0 0	0 0	1 1
1/2 cup Heavy Cream	0 0	0 0	6 6	52 52
Total: Approximate Nutrition Info, Per Serving:	19	11	16	256

In a thick-bottomed pot (dutch oven), melt butter on medium heat. Add onions and mushrooms and cook until onions are translucent. Add garlic, salt, paprika and cayenne.
Add greens by the handfuls as they start to wilt down.
Push veggies to the side of the pot and add the shrimp. Cook until pink and opaque.
Add vinegar, cream and broth. Stir everything together and let the sauce thicken for 2-3 minutes. Serve.
Enjoy!

Visit cavegirlcuisine.net for the full instructions.

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