Prep 3 mins
Cook 5 mins
This is really healthy and quite delicious. I have a moringa tree in my back yard. If you don't use spinach or another green.
- 16 shrimp, raw and tail on
- 1 onion, cut nicely
- 14.79 ml ginger, fresh minced
- 4.92 ml garlic, minced
- 354.88 ml spinach (2 cups if you want. Food.com, apparently, is not aware of moringa which is why it says spinach....or)
- kosher salt
- olive oil (canola works fine)
- When you skillet is hot, pour in a little oil.
- Add the shrimp.
- Then add onion, ginger and garlic.
- When the shrimp turn pink, take them out, they are done.
- Add the moringa to the skillet. Cook just enough to warm through while mixing with the onion, ginger and garlic.
- Place the veggie in the middle of a plate and surround with the shrimp.
- Salt to taste.
My girl-friend grew 5 moringa plants, one of which was over 6 feet tall. She had to go to NY and so I got the moringa.........yahoo!! I have done this recipe twice before I saw it here.......I'm a bit of a cook myself. Moringa is delicious any way you do it....from fresh in salads to any kind of stir fry. Just don't cook it very long. I have also dried it and frozen it and it is good any way. The word is that it has all the protein and enzymes that good nutrition requires.<br/>I predict that it will become a household item, in time.<br/><br/>Best great grandpa cook
My patients have been telling me about mooring (malunggay) for years - found some at the farmers market and I'm giving it a try - thanks so much for posting this!
Incredible! I was so excited to find a recipe with Moringa in it. Thanks for posting!