SPICY CITRUS SHRIMP WITH ROASTED KALE

Spicy Citrus Shrimp with Roasted Kale image

Lighten your typical fall spread with a hearty salad of roasted red kale, fresh endive, tender shrimp and rounds of bright orange. The shrimp are tossed with a pop of spicy harissa before roasting, then the whole dish is dressed lightly in lemon juice and topped with pomegranate seeds and roasted almonds. It's a stunning dish that's as flavorful as it is beautiful.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 large bunches curly red kale, stemmed and roughly chopped
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound large shrimp, peeled and deveined
1/2 red onion, thinly sliced
1/4 cup mild harissa
1/3 cup salted roasted almonds, chopped
1/3 cup pomegranate seeds
3 heads red endive, cut into 1-inch pieces
3 navel or blood oranges, peeled and sliced into rounds
2 tablespoons fresh lemon juice

Steps:

Preheat the oven to 475 degrees F.
Toss the kale with 3 tablespoons olive oil on a rimmed baking sheet. Add 1/3 cup water; season with salt and pepper. Roast the kale, tossing halfway through, until tender and lightly charred, 16 to about 20 minutes. Transfer to a large bowl.
Meanwhile, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil on another rimmed baking sheet; season with salt and pepper. Roast until the shrimp are just cooked through, about 10 minutes. Transfer the shrimp to a medium bowl and scrape the onion and any accumulated juices into the bowl with the kale.
Add the almonds, pomegranate seeds, endive, oranges and lemon juice to the kale mixture and toss; season with salt and pepper. Divide among plates and top with the shrimp.

Nutrition Facts : Calories 470, Fat 28 grams, SaturatedFat 3 grams, Cholesterol 112 milligrams, Sodium 774 milligrams, Carbohydrate 38 grams, Fiber 13 grams, Protein 24 grams, Sugar 17 grams