Papaya Shrimp With Sauteed Beet Greens And Boiled Root Vegetables
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
39
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 large
Turnip6 medium
Shrimp (peeled and deveined)1 small
Papaya4 tbsps
Unsalted Butter3 tbsps
Extra-Virgin Olive Oil1 tbsp
Garlic (chopped)Directions:
1
Wash and peel the turnip
2
Put it into a medium pot, cover it with water, and add a pinch of salt
3
Bring it to a boil and cook until tender, about 15 to 20 minutes; set aside
4
While the turnip is cooking, wash and peel the beets
5
Remove the greens, wash them well, and set aside
6
Put the beets into the boiling water and cook until tender, about 20 to 30 minutes
7
Remove and set them aside
8
Slice the papaya in half, scoop out and discard the seeds
9
Carefully scoop out the fruit and reserve the shells
10
Coarsely chop the papaya and put it into a small bowl
11
Melt 2 tablespoons butter in 1 tablespoon olive oil in a medium skillet over medium-high heat
12
Add the beet greens and 1/2 the garlic
13
Cook the beet greens until wilted, about 5 to 7 minutes; season with salt and pepper
14
Remove and set aside
15
Add the remaining butter, olive oil, and garlic to the pan and cook the shrimp until they are pink and done, about 3 minutes; season with salt and pepper
16
Add the shrimp to the papaya and mix well
17
Fill the reserved papaya shells with the shrimp mixture and put them onto plates
18
Serve with slices of turnips and beets, the beet greens, and slices of tomato