Friday Feast – Garlic Tumeric Shrimp on a bed of Arugula, Green Beans Almondine

 

ShrimpGarlic Shrimp on a bed of Arugula, Green Beans Almondine

By J. J. Gregor

2 lbs. shrimp, peeled and deveined
1 T. butter
1 T. garlic, minced or pressed
2 to 3 tsp. turmeric
6 oz. baby arugula, washed and dried
Sea salt and pepper to taste

Melt butter in a large sauté pan on medium heat.  Add pepper, garlic and tumeric and sauté two to three minutes.  Add shrimp.  Sauté an additional three to four minutes, until shrimp is bright pink.  Salt and pepper to taste and remove from heat.

Split arugula leaves between four plates.  Divide shrimp among the plates, laying on top of arugula.  Serves 4

The black pepper added to the butter with the turmeric aids in bringing out the many beneficial qualities of turmeric.

————
1 lb. green beans, washed and ends trimmed
2 T. butter
1 T. garlic
1/2 cup toasted almond slices*
Sea salt and pepper to taste

Melt butter in a large sauté pan on medium.  Add garlic and sauté two to three minutes.  Add green beans.  Sauté five to seven minutes, until green beans are crispy tender.
Divide green beans among four plates, sprinkling each portion with toasted almonds.  Serves 4

*Toasted almonds:  Heat a dry sauté pan on medium low.  Add almond slices and cook, stirring regularly, about three to four minutes until almonds are evenly and lightly browned.  Remove from heat and transfer to a small bowl until ready to use.

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