Belgian endive salad with shrimp

Directions

1. First, thoroughly wash the kale leaves and the stems. ≈ 2 min
2. Next, chop the leaves into small pieces. ≈ 8 min
3. Wash and rinse the shrimp, then mix them with a small amount of turmeric powder and salt. ≈ 8 min
4. Let it rest for 10 minutes. ⏱ 10 min
5. Heat some oil in a pan, then fry the shrimp until they are lightly pink. ⏱ ≈ 8 min
6. Remove them from the pan. ⏱ ≈ 7 min
7. Return to the basic oil paint recipe, then add the dried chili peppers, chopped onion, and chopped garlic. ⏱ ≈ 7 min
8. Once the onions start to soften, add chopped fresh chili peppers and continue to cook for a few minutes. ⏱ ≈ 10 min
9. Next, return to the pan and mix in the chopped spinach. ⏱ ≈ 7 min
10. Continue to stir over medium-high heat, adding salt to taste, until the vegetables begin to soften slightly. ≈ 4 min
11. Thoroughly mix the shrimp with the vegetables. ⏱ ≈ 8 min
12. Turn off the heat and cover the pot for 10 minutes to ensure that the vegetables and shrimp are fully cooked. ⏱ 10 min
13. Once the spinach is tender, add the powdered parsley and mix well. ≈ 4 min
14. Now, remove the lid and cook over medium heat, stirring constantly to prevent the water from evaporating too quickly. ⏱ ≈ 10 min
15. Remove the leaves from the fire as soon as they are fully cooked and crispy. ≈ 3 min