About the Dish

3/4 cup Long Grain Rice
3/4 teaspoon PeachDish Salt
4 cloves Garlic
4 ounces Spinach
1 ounce Pea Shoots
1 1/2 ounces Green Onion
8 ounces Wild-Caught Tail-On Georgia Shrimp
1 packet Tamari
1 packet Turbinado Sugar
1 1/2 teaspoons Sesame Oil
Per Serving
Calories 440
Total Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 880 mg
Total Carbohydrates 63 g
Dietary Fiber 4 g
Sugar 3 g
Protein 26 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South.

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC. "My first memories of cooking involve being in the kitchen with my grandmother when I was very small, 5 or 6, watching her make biscuits. My grandparents had a dairy farm about an hour away from our suburban home, and I got to go stay with her during the summer and on weekends. I thought I was cooking, because that’s how she made me feel, but I’m sure I was anything but helpful in truth. What I remember is an enormous bowl and lots of flour, and her energy and pleasure in being in her kitchen, working and creating, keeping me happy, and making something for us to enjoy. I didn’t learn a thing about how to make biscuits (except that making a mess with flour is part of the deal), but I learned that the kitchen is a good, fun, busy place, and that it’s fun to cook with and for people you love." BOOKS: Fruit: a Savor the South Cookbook; Southern Soups and Stews; Southern Pies; Southern Cakes; Quick & Easy Chinese; Quick & Easy Thai; Simply Vietnamese Cooking; Simply Vegetarian Thai Cooking; 300 Best Stir-Fry Recipes; Real Thai; The 5 in 10 Pasta and Noodle Cookbook; Real Vegetarian Thai; The Curry Book; Quick and Easy Vietnamese; Holiday Cookies You Can Make. PUBLICATIONS: Saveur; Edible Piedmont; Bon Appetit; Food & Wine; Fine Cooking; Cooks Illustrated; Every Day with Rachel Ray; Family Fun; Food Arts; Los Angeles Times. AWARDS: 2016 IACP Cookbook Awards Finalist Cookbook of the Year (American) To learn more about Nancie, visit nanciemcdermott.com

Double IPA

Crowd Control Imperial IPA is Southern Prohibition’s latest year-round beer. Originally brewed in 2015 as a specialty release, it developed a following that demanded it be available all the time. Crowd Control is brewed to be dank and fruity, aggressively hopped with Mosaic hops as a gift to the hop head. Spicy garlic and bitter hops go well together, which makes Crowd Control the perfect IPA to go with this shrimp dish. If you must substitute, look for a double IPA with Mosaic in the hop bill.

Southern Prohibition Crowd Control, Hattiesburg, Mississippi

Pinot Gris - Anderson Valley, California

There’s a pithy stone fruit note along with sharp citrus to complement shellfish and make it pop against the garlic. An underlying minerality makes it pair well with green vegetables, and the acids help balance the weight of the dish.

Handley Cellars Pinot Gris, Anderson Valley, California

METHOD

1
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When liquid boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed, about 15 minutes. • Remove from heat. Leave covered until ready to serve.
2
MISE EN PLACE • Peel and thinly slice garlic. • Discard any tough spinach stems. Cut or tear leaves into bite-size pieces. • Cut pea greens into 1-inch pieces. • Chop green onion, keeping white and green parts separate.
3
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add half of garlic. Cook, tossing, until garlic is fragrant, about 30 seconds. • Add spinach and pea greens. Cook, tossing to wilt, about 30 seconds.
4
• Stir in 1 tablespoon water, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. • Transfer mixture to a plate.
5
Add 1 teaspoon cooking oil to pan. When oil is hot, add remaining garlic and onion whites. Cook, tossing, until fragrant, about 30 seconds.
6
• Add shrimp in a single layer. Cook without disturbing until pink on bottom, about 1 minute. • Stir in 1 tablespoon water, tamari, 1/2 packet sugar and 1/4 teaspoon PeachDish Salt. Cook, tossing, until shrimp is just firm and pink all over, about 1 minute.
7
• Fold in onion greens and sesame oil. Remove pan from heat. Taste and adjust seasoning as desired. • Divide rice and greens between 2 plates. • Top with shrimp, and enjoy!

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