|2 servings||calories per servings 440||protein serving 26 g||carbs per serving 63 g||total fat per serving 9 g|
Succulent wild-caught Georgia shrimp, fresh greens and the right seasoning are all you need for this delightfully simple and boldly flavored meal. In addition to plenty of fresh garlic and green onion, sweetened tamari and sesame oil infuse the dish with loads of savory, umami flavors. A side of white rice fills out the meal - be sure to make good use of it for scooping up every last saucy drop!
|Nutrition Facts||/ Per Serving|
|Total Fat||9 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||63 g|
|Dietary Fiber||4 g|
• 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.
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.
• 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.
• Stir in 1 tablespoon water, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper.
• Transfer mixture to a plate.
Add 1 teaspoon cooking oil to pan. When oil is hot, add remaining garlic and onion whites. Cook, tossing, until fragrant, about 30 seconds.
• 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.
• 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!
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.Learn More...