Ingredients:
4 tablespoons canola oil, divided
½ cup onions, diced
1 large bunch mustard greens, shredded
¼ cup rice wine vinegar
1 ½ cups chicken stock
Kosher salt & pepper to taste
2 shallots, minced
2 tablespoons Anaheim pepper, seeded & minced
1 ½ pounds medium shrimp, peeled & deveined
½ cup white wine
4 tablespoons cold butter, cubed
½ cup tomatoes, diced
¼ cup flat-leaf parsley, chopped fine
Preparation:
Preheat two large sauté pans on medium-high heat. Add two tablespoons of canola oil to the first pan. Add onions and cook for 3-5 minutes, stirring. Add the greens in small batches until all are in the pan. Season with salt and pepper. Cook for 5 minutes.
Stir in the vinegar and chicken stock and reduce by 2/3rds. Turn off the heat, cover and hold warm.
Add the remaining canola oil to the second pan, add shallots and peppers. Season with salt and pepper, cook for 3 minutes. Season the shrimp with salt and pepper and add to the pan. Cook for 3-5 minutes.
Add in the wine and reduce by half. Stir in the cold butter, tomatoes, and parsley. Adjust the seasoning if needed and serve on top of the greens.
Credits:
This recipe was contributed by Maggie’s Seafood! Please feel free to check out all of our delicious farmer’s market recipes @ www.englewoodfarmersmarket.org .
