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Shrimp with Dandelion Greens
(It’s good served hot or cold.)
makes 4 main dish servings, 6 small plates
1 pound wild Gulf shrimp1/2 cup Dijon mustard
2 teaspoons Creole seasoning
2 large bunches Dandelion greens (you can sub Spinach or Swiss chard if you like)
1 medium onion, sliced thin
2 cloves of garlic, smashed and chopped
3 tablespoons extra virgin olive oil
1. Peel and devein the shrimp. I like to leave the tails on, but you can take them off if you want to. Mix the mustard and Creole seasoning in a bowl large enough to hold all the shrimp, and add the prepared shrimp. Toss with two forks to coat all the shrimp with the mustard mixture. Cover and refrigerate while you prepare the greens
2. Wash the greens very well in several changes of water. Drain them well, but do not dry. Heat a large skillet and add about 3 tablespoons of olive oil. (Go twice around the pan with the bottle.) Add the onions, and cook until they have softened. Then add the garlic and the greens. (Spinach will not take as long to cook as dandelions or Swiss chard.) Cook until the greens have softened and decreased in volume in the pan (about 5 minutes).
3. Push the greens mixture to the sides of the pan leaving a space in the center. Add the shrimp in this spot. Put a lid on the pan and allow the shrimp to steam for about 4 or 5 minutes. These shrimp are not huge, and don’t take long to cook through. That’s all you want to do to them
4. Use tongs to divide the greens between the service plates, and top the greens with a serving of shrimp.
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