Salt & Pepper Shrimp with Greens 4 Portions Prepared by Alan Porter, Walking Fish Member

 20 oz. Shrimp, peeled and veins removed. Drain any liquid so the shrimp isn’t too wet.

 6 Ea. , sliced.

 2 T. , minced.

 1 Cup. Green Onions, Chopped

 1 Ea. Jalapeno or similar, minced (remove seeds/membrane to your desired level of heat)

 2 T. Cilantro, chopped

 3 T. Grape seed oil or other light oil like Canola.

 4 T. Benne flour (if you can find it). Rice flour or corn starch works.

 1 tsp. , kosher or large grain sea salt.

 1 tsp. Fresh ground pepper.

 ½ tsp. Crushed red chili

 1 tsp. 5 powder

1. Mix together the , , 5 Spice powder, and ½ of the salt (1/2 tsp) together to make a spice blend. In a separate bowl add 2 tsp. of the spice blend to season the flour and mix well. 2. Toss the shrimp in the seasoned flour to coat the shrimp. There will likely be some of the seasoned flour left over. 3. Heat the oil in a large sauté pan or wok until it begins to smoke. Add the shrimp and sauté for a few minutes until the shrimp is crispy and browned. 4. Add the garlic, ginger, green onion, jalapeno, the remaining ½ tsp of salt, and the remaining spice blend mix to the pan. Sauté for another 1-2 minutes while stirring. 5. Remove from the heat and add the cilantro to garnish. 6. Serve over a bed of the cabbage or greens. (see attached recipe)

 Notes: For a more traditional dish. Leave the shrimp shells on and omit the seasoned flour step. Deep fry the shrimp in canola oil at 375 degrees for about 30 seconds or until the shrimp are crispy. With 1T.of oil, sauté the other ingredients in a separate wok for 1-2 minutes and add the fried shrimp to pan. Continue to cook the dish for 1 minute.

Cabbage Garnish for Salt & Pepper Shrimp 4 Portions

Dressing:

 3 T. Lime juice.  1 T. Light .  1 T. White wine .  2 tsp. Roasted oil.  2 tsp. Grape seed oil or Canola oil.  1.5 tsp. Agave or sugar.  1 tsp. Ginger, minced  1 tsp. Garlic, minced  ¼ tsp. Black Pepper  Mix together the ingredients in a bowl.  Let the mixture rest for 10 minutes or more and use to dress the cabbage. Cabbage:

 4 Cups. Cabbage, sliced thin.

 1 ea. Red bell pepper, sliced thin.

 1 ea. Jalapeno pepper, minced. Remove the membrane/seeds according to heat preference.

 2 T. Cilantro, chopped.

 4 T. Garlic or green onions, chopped.

1. Mix together the ingredients in a large bowl. 2. Add the dressing component of the recipe to the cabbage mixture and toss well to combine. 3. Let the dressed cabbage rest for 15 minutes to let the flavors develop and mix well before serving.

Notes: Arugula, spinach, or lettuce works well in this recipe in place of the cabbage. It will not need to rest for 15 minutes once dressed like the cabbage. Serve immediately so the texture of the lighter greens does not deteriorate.

Grits with Mushroom Garnish 4 Portions

Grits:

 2 Cups. Quick grits (not instant), yellow, white, or blue corn.  24 oz. Vegetable stock or other stock. (plus some extra stock to thin the grits if necessary)  16 oz. Water or weak broth.  4 oz. White wine  6 oz. Onion, small dice.  4 oz. The stems of King Oyster mushrooms, small dice. (use the caps and some of the stems for the garnish portion of the recipe and trim the very bottom tip of the stem off and discard)  4 T. Unsalted butter, cut into pieces.  2 T. White miso paste.  2 T. Light soy sauce.  Black pepper & Salt, as needed. 1. Heat 1 T. of the butter and sauté the onion and mushroom until lightly browned and soft. Pour in the white wine and reduce by ½. Add the stock and the water, bring to a simmer. 2. Over moderate heat slowly add the grits to the liquid while whisking to avoid lumps. Once the grits are incorporated continue to stir for 3-5 minutes with the whisk. 3. Add the soy sauce and black pepper. Reduce the heat to low and simmer the pot partially covered for 20 minutes. While the grits are stir often. If the mixture starts to get too thick toward the end add some extra warm stock. 4. Once the grits are cooked, turn off the heat and stir in the butter and miso paste until melted and incorporated into the grits. 5. Taste the grits and add according to taste. Between the soy sauce, miso paste, and stock you shouldn’t need more salt but it will depend on the products that you used.

Mushroom Garnish:

 8 oz. The cap portions of King Oyster or other firm mushrooms, sliced.

 3 ea. Garlic cloves, sliced.

 ½ T. Unsalted butter

 1 T. Grape seed oil or other light oil like Canola.  1 tsp. White truffle oil (optional)

 2 oz. White wine

 1 T. Cilantro, chopped

 Salt and Pepper

7. Heat the grape seed oil and butter in a sauté pan or wok until almost smoking. Add the mushroom and garlic then sauté until browned (3-5 minutes). Pour in the wine and reduce to nearly dry and cut off the heat. 8. Finish the garnish with the truffle oil, cilantro, season with salt and pepper, and mix well. 9. Use the mushroom garnish to top the grits/polenta.

 Notes: Any firm mushroom will work in the recipe but some will take longer to cook depending on the moisture content. The Truffle oil adds a unique flavor to the dish or can boost the flavor of mushrooms that may not have a lot of flavor like common button mushrooms.