Delectable / Fish / Vegetables / Writing

Ganesha & Almond Lime Shrimp And Kale

Almond Lime Shrimp and Kale

I am working on the final draft of my book in progress, Italian Handful.

I went to the Art Institute Chicago where I could sit in the Ryerson and Burnham library (very silent and the seats have cushions) to read my manuscript undistracted, cover to cover, both feet on the ground, without a pen to mark all the edits I would see—thanks to the advice given by Steven King in his memoir, On Writing.

The library was closed.

I was thwarted.

I thought—get a cup of tea and an alternative plan. I passed through the Alsdorf Gallery, where I encountered a statue of the God Ganasha.

Ganesha- God of Knowledge and Remover of Obstacles

Ganesha the Hindu God of Success, of Opening Doors and Overcoming Obstacles. Also associated with wisdom, learning, prudence, and power. As the God of Success, her name is chanted at the start of any important venture.

This I didn’t learn until later.

As the Remover of Obstacles,”invoked at the start of every journey, marriage, religious rite, house construction, the writing of a book or even a letter.”

Encouraged, I took her picture and found a quiet place to read my manuscript.

What this has to do with Almond Lime Shrimp and Kale…except for the Zen saying…”First thought, best thought.”?

Almond Lime Shrimp and Kale

2 bunches of kale, washed, thick stems removed                Serves 4 to 6

1 pound of raw shrimp, peeled, deveined, tails intact

Cleaned Raw Shrimp With Tails

Dressing and marinade:

2 cups raw almond butter (unsweetened)

2 cups coconut water or fresh filtered water

½ cup fresh lime juice, about 4 limes, wash outsides and zest

8 pitted dates

4 cloves garlic, peeled

2 inches peeled fresh ginger

4 tablespoons low sodium tamari

1 teaspoon red pepper flakes

Blend Dressing Ingredients

In blender, combine all dressing ingredients and process until smooth and creamy. Place the cleaned shrimp into a plastic bag and pour 2 cups of dressing over the shrimp, seal the bag and refrigerate for an hour.

Course chop the kale and put into bowl.

Massage Dressing Into Kale

Pour the remaining dressing over the kale.

By the handful, finely chop and massage the dressing into the kale. Set Aside.

Maybe The Trunk-like Shape of the Cooking Shrimp?

After the shrimp has finished marinating, cook over medium heat in a skillet or on the grill. Turn once.

It will be drippy and cook in about 7 minutes. If the dressing gets too thick, add water as necessary to the skillet.

Place cooked shrimp on top of kale and serve.

Almond Lime Shrimp and Kale

“Hold onto the Tao of Old in order to master the things of the present.” Lao-tzu.


8 thoughts on “Ganesha & Almond Lime Shrimp And Kale

  1. Take your inspiration were you can get it and keep moving! I love it, I was looking for a new easy healthy recipe for tonight! Thanks

  2. YUM! Lately, I feel like I am all about obstacles, you having me thinking and once again, about more then lunch…Love it!
    I want delivery of your blog, once again I want to eat the screen,that dish looks delish…

  3. Best luck with finishing your book! I am inspired by you. I have projects that I need to complete and am finding it hard to do but I will finish them soon. Also, great kale receipe. G loves kale and I think I may just make this for him. 🙂

    • I’ll notify the Art Institute of Chicago…thanks for reading so closely and setting me straight! It makes writing so much fun! Hope you enjoy the Almond Lime Shrimp. What a great mom cooking such great wonderful food for you. Adagio

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