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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
1/2 packet Turbinado Sugar
1 1/2 teaspoons Sesame Oil
Per Serving
Calories 420
Total Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 135 mg
Sodium 940 mg
Total Carbohydrates 60 g
Dietary Fiber 4 g
Sugar 3 g
Protein 25 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 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


In a small saucepan over high heat, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. When liquid boils, reduce heat to medium-low, cover pot and cook until all liquid has been absorbed, about 15 minutes. Remove from heat, and leave covered until ready to serve.
MISE EN PLACE Peel and thinly slice garlic. Remove and discard any heavy spinach stems, and cut or tear leaves into bite-size pieces. Cut pea greens into 1-inch pieces. Trim and chop green onions, keeping whites and greens separate. Spread out shrimp on a paper towel. Cover with another paper towel, and blot to absorb some of their moisture.
In a sauté pan over medium high heat, warm 1 teaspoon cooking oil. Add half of garlic, and toss until fragrant but not brown, about 15 seconds. Add spinach and pea greens, piling them up in the center of the pan. Turn with tongs to expose all the greens to the hot pan. When the greens are mostly wilted, cover pan and cook 1 minute.
Uncover and add 1 tablespoon water, 1/4 teaspoon PeachDish Salt and 1/8 teaspoon black pepper, and toss well. Transfer to a serving plate, and set aside.
Return sauté pan to medium-high heat, and add 1 teaspoon cooking oil. When oil shimmers, add remaining garlic and green onion whites. Toss until fragrant but not brown, about 15 seconds.
Add shrimp in a single layer. Cook without disturbing until shrimp is firm and bright pink on the bottom, 30 seconds to 1 minute. Toss, and add 1 tablespoon water, tamari, 1/2 packet sugar and 1/4 teaspoon PeachDish Salt. Cook, tossing often, until shrimp is firm, pink and cooked through, about 1 minute more.
Add green onion greens and sesame oil, and toss to mix well. Taste and adjust seasoning as desired. Remove from heat. Divide rice and greens between 2 plates, and top with shrimp. Enjoy!