Crockpot Shrimp Scampi with Wilted Kale

 

4 T. butter

8 cloves Garlic, minced

¼ tsp. Salt

½ tsp. pepper

2 lb. Shrimp, peeled and cleaned

10 oz. baby Kale or Spinach

 

Put the butter, garlic, salt, and black pepper in the slow cooker and stir well. Place the shrimp on top of the butter mixture. Cover the slow cooker and cook on the low setting for 1 to 11/2 hours, until the shrimp are nearly cooked through. Scatter the kale over the shrimp, cover the slow cooker, and cook on the low setting for 30 minutes more, until the kale wilts. Spoon the shrimp and kale onto plates. Serve immediately.

 

8 servings

Calories: 193

Fat: 7g

Fiber: 1g