Five Pepper Shrimp with Kale - 250 Calories

This recipe is no joke, if you like it hot, this one is FIERY! You can tone down the spice by substituting another type of pepper for the habanero and decrease the amount of cayenne, white, and black pepper, that is, if you can't take the heat! This recipe also serves two.

10 Ounces of peeled shrimp

2 1/2 Cups chopped kale

3 Plum tomatoes, cut into chunks

1/4 Red bell pepper, cut into chunks

1/2 Red onion, cut into chunks

1 Habanero pepper, coarsely chopped

1 Teaspoon chopped garlic

1 Teaspoon black pepper

1/2 Teaspoon cayenne pepper

1/4 Teaspoon white pepper

1/2 Teaspoon cumin

1/2 Teaspoon paprika

1/4 Cup Riesling wine

Vegetable broth

Spray a nonstick pan with olive oil from the misto and heat on high. Sauté the red bell pepper, tomatoes, onion, habanero, and garlic. Add some vegetable broth to make it moist and cook for about three minutes. Add shrimp and all of the spices and cook the shrimp through. Then add the wine and mix well. Now add the kale and cook until the kale is tender. You may need to add abit more vegetable broth if the mixture doesn't have enough liquid. Divide the mixture onto two plates and serve. 

Serves 2