1½ pounds cleaned extra-large shrimp

½ teaspoon kosher salt, more for seasoning the shrimp

2 bunches red or rainbow chard, rinsed (about 1 pound)

3 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 serrano chili, sliced into rounds

1 shallot, chopped

1 teaspoon grated fresh ginger root

1 teaspoons light brown sugar

1 teaspoon freshly ground black pepper

1 to 2 teaspoons sherry vinegar, to taste

½ cup cilantro leaves


Step 1

Season shrimp with a generous amount of salt. Thinly slice the chard leaves and stems

Step 2

Heat a large  skillet over medium heat, add a Tablespoon of oil, then add shrimp and sear about 2 minutes per side. Transfer shrimp to a plate. Add remaining 2 tablespoons oil to the skillet, then add garlic, serrano pepper, shallot and ginger and sauté about 3 minutes. Stir in sugar, pepper and salt, cook for 1 minute longer. Sauté chard stems until they start to soften, about 2 minutes.

Step 3

Add the greens to the skillet along with 2 tablespoons water and immediately cover the pan. Cook 2 to 3 minutes to allow the greens to wilt. Remove the lid and continue cooking for a few more minutes to allow the water to evaporate. Add the shrimp and cook just until the shrimp are heated through, about 1 minute longer. Drizzle with the sherry vinegar and gently toss to coat. Serve garnished with the cilantro.