Ingredients
Scale
- 1 medium head of green cabbage, thinly sliced
- 1 pound of shrimp, peeled and deveined
- 1 medium yellow onion, thinly sliced
- 3–4 garlic cloves, minced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- ½ cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Ingredients: Thinly slice the cabbage and onion, mince the garlic, and pat the shrimp dry with a paper towel.
- Cook the Shrimp: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining butter and olive oil. Sauté the onion and garlic until fragrant and softened, about 3-4 minutes.
- Cook the Cabbage: Add the cabbage to the skillet, stirring to combine. Season with paprika, cayenne pepper, salt, and black pepper. Stir well to coat.
- Deglaze and Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Cover with a lid and cook for 10-12 minutes, stirring occasionally, until the cabbage is tender.
- Combine and Serve: Return the shrimp to the skillet and stir to combine. Cook for an additional 2-3 minutes to meld the flavors. Garnish with fresh parsley and serve hot.
Notes
- To adjust the spice level, increase or decrease the amount of cayenne pepper.
- For extra smokiness, add a few slices of sautéed smoked sausage.
- This recipe pairs well with cornbread or rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Southern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 710mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 140mg