I love visiting the farmers market on Thursday’s. I try to look for things that are locally in season, but that we don’t necessarily have easy access to here in the central valley. I mean, sure you can get Napa Cabbage in the grocery store, but you won’t see it in every grocery store. So this Thursday I chose a HUGE head of Napa Cabbage while not having a plan for it in mind. By that evening, I knew exactly what I would go for…something Asian inspired! And of course, SPICY!
kitchen tunes/ smells like teen spirit by nirvana
1 1/2 lbs jumbo shrimp, peeled and de-veined
2 TBSP butter
1 TBSP fresh ginger, grated
6 cloves of garlic, minced and seperated
juice of one lime
One 1 1/2 lb head of Napa Cabbage, washed, dried and sliced thin
6 green onions, sliced thin
3 TBSP soy sauce
1 TBSP sesame oil
1 TBSP water
1 tsp red pepper flakes
1/2 tsp sugar
2 TBSP olive oil, divided
2 tsp sesame seeds, toasted
- In a small bowl, whisk together 2/3 of the minced garlic, a pinch of salt, 2/3 of the sliced scallions, soy sauce, sesame oil, water, red pepper flakes and sugar. Set aside
- In a wok, heat the olive oil over high heat.
- Add the cabbage along with a pinch of salt and stir fry using tongs to toss. Continue until the cabbage is wilted, 3-5 minutes.
- Remove from the heat and pour the dressing over along with the sesame seeds and gently toss.
- Meanwhile, heat 1 TBSP olive oil, 2 TBSP butter in a cast iron pan. Once the butter is hot and melted, toss the shrimp in, in a single layer. Add in the remaining garlic, ginger and lime juice. Allow the shrimp to cook for about two minutes on each side. Stir well to combine juices and removed promptly to prevent over cooking.
- Plate by placing a pile of the cabbage, top with a few shrimp. Garnish with extra red pepper flakes and green onions.