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Plan Z Phase: This is a Z2 (ZReduction) recipe. This is a colorful dish that’s also healthy. Fresh and fancy enough to serve to company. No one will miss rice. Easy for a weeknight too.

You can make this with any kind of greens. I like mine tender, so I use baby spinach. You can also use collards, mustard greens or any others you like. Those latter options are more traditional southern greens. They will have to be cooked longer (and use more broth) to get them tender but they are certainly an option.

I was walking through the produce section wondering what else I could put in this dish to make it colorful and stay within the diet bounds. It dawned on me to buy just a cup of shredded cabbage from the salad bar. That worked great. Per pound it cost me more but I didn’t have to buy an entire cabbage just to get one cup! Bonus!

For an optional dipping sauce look below the recipe. *

Servings: Serves 2

Ingredients:

For the shrimp:

• Up to 1 pound of cooked shrimp. I used the medium ones (15 – 25 count). You can use whatever size you like. You can also buy uncooked shrimp and peel and devein. They are cheaper but more work. I leave the tails on while they cook. Some people eat the tails. I don’t, but I think they are pretty. I cut them off as I eat the dish and set them aside. 6 – 8 ounces of shrimp per person is PLENTY.
• 1 tsp of paprika. I used sweet smoked. You can use hot or even regular
• 1 tsp of Italian seasoning
• 1 tsp of sea salt
• ¼ tsp of black pepper
• ¼ tsp of cayenne (Or to taste. This was plenty spicy for me.)
• olive oil spray

For the “mess of greens”

• 4 large handfuls of spinach (1/2 pound package)
• 1 cup of shredded purple cabbage
• 1 cup of minced shallots or onions
• 1 bell pepper, diced (I chose red)
• ½ cup of vegetable broth (varies)

Instructions:

In a large baggie, put in your shrimp and your spices. Set them aside.

In a large saute pan spray in some olive oil spray. Add the shallots, pepper and cabbage. Begin to saute them so they start to loosen up. Then add the broth and garlic powder. Saute for a couple of minutes, stirring it, so the veggies start to cook. Then pile in the spinach. You may need to do the spinach in batches based on how large your pan is. You can wilt it or you can cook it down. Your choice. Just keep tossing it with a tong so it all gets hot. If you run out of vegetable broth just pour in a little more.

While this is going on you can heat your shrimp. Since they are already cooked (if you are using cooked ones**) you just need to heat them on medium-high for a few minutes until they are warmed through. I did this on my grill pan but I didn’t get grill marks on them in that amount of time so it really doesn’t matter what kind of pan you use. Spray the pan. Pour the shrimp out of the bag and onto the cooking surface.  Saute until heated.

**If you are using raw shrimp they will need at least 3 minutes on medium high to fully cook. Heat until they are cooked through and no longer opaque.

To serve, pile the veggie mixture on the bottom of the bowl or plate and mound the shrimp on top.

Optional Dipping Sauce: This dish is great as is but if you have room in your food allotment and want a dipping sauce this will work really well:

• Per person… put 2 Tbl of mild mustard (like Dijon) into a small bowl with 1 Tbl of mayo. Mix. This will tame down the spiciness of the shrimp. Dip or use as sort of a dressing.

Enjoy!

Cheers,