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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
3 each 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 440
Total Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 180 mg
Sodium 960 mg
Total Carbohydrates 60 g
Dietary Fiber 4 g
Sugar 3 g
Protein 31 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.

METHOD

1
Cook rice: In a small saucepan with a lid, combine rice and 1/4 teaspoon PeachDIsh Salt with 1 1/2 cups water. Place pot on high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
2
While the rice is cooking, prepare your mise en place: Peel and thinly slice garlic. Remove and discard any heavy spinach stems, and cut or tear leaves into bite-size pieces. Stack pea greens, and cut crosswise into 1-inch lengths, using both stems and leaves. Trim green onions, removing root end and any loose, dry thin layers. Chop white and green parts, keeping separate. Spread out shrimp on a paper towel. Cover with another paper towel, and blot to absorb some of their moisture.
3
Heat a sauté pan over medium high heat, and add 1 teaspoon cooking oil. When a bit of garlic added to the oil sizzles immediately, add half the garlic to the pan, and toss until fragrant but not brown, about 15 seconds. Add spinach and pea greens, piling them up in the center of the pan. Gently scoop up a portion from the bottom and turn it over, to expose all the greens to the hot pan. Work your way around the pan, turning carefully. When the greens are mostly wilted, cover the pan, and let cook 1 minute undisturbed.
4
Uncover and add 1 tablespoon water. Turn and scoop to make sure all greens are evenly cooked. Add 1/4 teaspoon PeachDish Salt and 1/8 teaspoon black pepper, and toss well. Transfer to a serving plate, and set aside.
5
Return sauté pan (no need to wash it) to medium-high heat, and add remaining 1 teaspoon cooking oil. When a bit of garlic sizzles at once, add remaining garlic and green onion whites. Toss until fragrant but not brown, about 15 seconds.
6
Add shrimp, scattering them out in a single layer. Cook without disturbing until shrimp is firm and bright pink on the bottom, 30 seconds to 1 minute. Toss well, and add the remaining 1 tablespoon water. Add 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.
7
Add green onion greens and sesame oil, and toss to mix well. Taste and adjust seasoning as desired. Remove from heat and transfer to a serving plate. Serve with pea greens and rice, and enjoy!