Spicy Shrimp & Swiss Chard Sandwich

Another Friday during the Lenten season and another shrimp dish. This open faced shrimp sandwich is packed with flavor and textures. I know once you try it once, you will make this a staple, even once Lent is over.

Recipe yields 5-6 servings

Ingredients
2 lbs large cleaned (tails-off) shrimp
8 oz Swiss chard
2 tbsp olive oil
5 cloves garlic
1/2 tsp salt
1/2 tsp garlic powder
3/4 tsp paprika
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp oregano
1/4 tsp thyme
Dash of red pepper flakes (add more to spice it up!)
1/2 cup dry white wine
Loaf of garlic bread (I cheated and got mine from the bakery, but its super easy to make your own)

Preheat the oven to 400 degrees. Prepare and place your garlic bread on a baking sheet and bake for 10 minutes or so. You want it to be crispy and very fragrant.

Combine all your spices in a small dish. Pour over the shrimp and use your hands to rub the spices in. Set the bowl aside and let the shrimp soak in the spices for a little while.

Heat the olive oil in a large skillet and add chopped garlic. Saute the garlic until golden brown. Chop off the bottom of the stems on the Swiss chard and then rough chop into large pieces.

Add your greens and your shrimp to the skillet. Cook for 5-8 minutes, continuing to toss together the shrimp and the greens.

Once the shrimp have turned pink and there are no more signs of gray, add the white wine and turn up the heat to bring it to a boil. Cook for about 2 more minutes.

Slice the bread and arrange on a dish. Top with some of the Swiss chard and a few pieces of shrimp. Serve as an open sandwich on its own or with your favorite side dish. Enjoy!

Simple Shrimp & Rice Bowl

Looking for the perfect weeknight meal that comes together in less than 30 minutes? Well it couldn't get much easier than this. This shrimp and rice bowl makes the perfect dish for any busy night, especially now during Lent, this is a filling dish perfect for any Friday night.

Recipe yields 4 servings

Ingredients
1 1/2 lbs large cleaned shrimp, tails off
1 cup long grain white rice
1 tbsp extra virgin olive oil
2 cups marinara sauce (I cheated and bought canned sauce - a sweet sauce like Vincent's goes really well with this dish)

In a medium sauce pan, bring rice, oil and 2 cups of water to a boil.

Once boiling, lower heat to a simmer and cover. Cook for 20 minutes or until most of the water is gone. Fluff up with a fork.

Remove from pot and move to a serving bowl. Set aside and reserve.

While the rice is cooking, bring a second pot of water to a boil. Add shrimp and cook for 3-4 minutes. Shrimp will go from grayish in color to white and pink when they are ready.

Drain shrimp and add to the bowl with the rice.

Top the rice with the shrimp and then coat with marinara sauce. Stir well to evenly distribute sauce.

Serve and enjoy!