Silken Swiss chard replaces spinach in this delicious riff on shrimp Florentine. A good amount of lemon, in zest and juice forms, keeps things bright, while a bit of cream ties everything together.
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Delicious, easy and fast
This is a delightful recipe! I always saut my stems from my Swiss chard. Why not! I do grow in my yard. I added some fresh basil and shallots. What a hit! Easy and quick when you have a bag of shrimp in freezer for a quick dinner. Also used capellini for a lighter pasta. The cream mixture didn't thicken, but no problem. A keeper!
Excellent. I had a bag of fresh tender young chard leaves. The recipe could have absorbed a lot more of the young leaves (by weight) than the mature chard the recipe seems to be scaled for. Nonetheless a nice fresh tasting recipe.
Great recipe. Came together super fast and easily. I hate when I read reviews that say "I followed the recipe exactly but and then they substituted something" but, I followed the recipe exactly and added some thinly sliced shallot to the chard and some fresh chopped basil at the end. Delish! My husband gobbled it up...will definitely make again!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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