Wednesday, May 26, 2010

Garlic Shrimp with Chinese Salad - May 25, 2010

Garlic Shrimp over Hon Tsai Tai Greens with Chinese Dressing

Nick checked out Two Dudes One Pan from the library and we've been perusing for meal inspiration involving minimal dish washing. I made a variation of their "Killer Garlic Shrimp" recipe last night. I simply tossed roughly a pound of shrimp with olive oil and four cloves of minced garlic and let it marinate for 30 minutes or so before adding to a hot skillet and cooking until pink. Instead of the garnishes the recipe suggested, I decided to make a bed of greens using our bunch of Hon Tsai Tai (Brassica Rapa) from the CSA share. In Asparagus to Zucchini I found a Chinese Salad Dressing recipe and made a version of it utilizing supplies we had. My version included 1/4 cup of oil made up of equal parts toasted sesame oil and olive oil, one green garlic chopped finely, 1 approximate tsp grated fresh ginger, 1 approximate tsp fresh lemon juice, and 1 approximate tsp sesame seeds all mixed together and tossed with the greens. I also threw in some chopped chives and chopped salad burnet for good measure. Quick, easy and delicious.
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