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

Hondarribi Beltza and Hondarribi Zuri - Basque Region, Spain

The method of preparation on this dish gives the shrimp boldness, especially as it is seasoned alongside garlic. A Spanish rosado has the saline edge that will match well with shrimp and will stand up to the boldness of the dish.

Ameztoi ‘Rubentis,’ Getariako Txakolina, Spain

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 heavy spinach stems. Cut or tear leaves into bite-size pieces. • Cut pea greens into 1-inch pieces. • Trim and chop green onions, keeping white and green parts separate. • Spread out shrimp on a paper towel. Cover with another paper towel, and blot to absorb some of their moisture.
3
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add half of garlic. Toss until fragrant but not brown, about 15 seconds. • Add spinach and pea greens, piling them in the center of the pan. Toss with tongs. • When greens are mostly wilted, cover and cook 1 minute.
4
• Add 1 tablespoon water, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. Toss well. • Transfer to a plate.
5
Return sauté pan to medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add remaining garlic and green onion whites. Toss until fragrant but not brown, about 15 seconds.
6
• Add shrimp in a single layer. Cook without disturbing until shrimp are firm and bright pink on bottom, 30 seconds-1 minute. • Stir in 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.
7
• 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!

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