5-Grain Kale Pesto Salad With Shrimp

by Lizzy W   |   July 28, 2014   |   2 Comments

Lately I have been indulging in pretty much everything so it’s finally time to get back on track – and this meal is exactly that.  I didn’t have much around the house so I sort of improvised… and it couldn’t have turned out better.  The pesto gives the 5-grains so much flavor, and topped with the serrano-shrimp, it’s so deliciously satisfying.  Diet friendly and packed with flavor – couldn’t be better!  This is definitely a weeknight go-to dish!

 

Ingredients:

For the pesto

• 1/4 cup sunflower seeds (or pine nuts, depending on what you have in the house)
• ¼ cup parmesan
• 2/3 cup olive oil, may need to add more depending on consistency
• Salt and pepper, to taste
• 2 garlic cloves
• 2 cups kale and spinach

For the shrimp:

• 1.25 lb. shrimp
• 1 Serrano pepper, split
• Salt and pepper, to taste
• 1 ½ tbsp. olive oil
• 3 garlic cloves, diced
• 1/8 tsp. paprika
• 1 ½ tsp. taco seasoning
• Juice of ½ lime
• 1 tablespoon grapeseed oil

For the grains:

• 1 ½ cups barley, faro, brown rice, kamut wheat & oats mixture
• 3 cups chicken stock
• Salt and pepper, to taste
• 1 tbsp. butter

Directions:

• First, cook the grains.  Bring the chicken stock to a simmer, add in butter, grains, a dash of salt and pepper, and cook according to package instructions, or about 20-25 minutes.
• Next, combine all pesto ingredients except the olive oil in a food processor.  Begin to pulse, and slowly drizzle 1/3 cup of the olive oil in at a time.  Taste the pesto halfway through and adjust salt and pepper, and olive oil if needed.  Then, set aside.
• Season shrimp with all the seasonings listed and set aside for 5 minutes.  Then, heat a medium size pan with the grapeseed oil and sauté shrimp until cooked, about 1-2 minutes on each side.
• Toss the 5-grains mixture in the pesto and adjust salt and pepper to taste.  Finally, layer some fresh kale and spinach on bottom, top with 5-grains, and last shrimp.  Enjoy!