Shrimp with Chard and Ginger
Here’s another one adapted from Melissa Clark (my favorite chef) in the New York Times.
- 1 lb. large shrimp
- ½ tsp. kosher salt for seasoning shrimp
- 1 bunch chard, washed (about ½ lb.)
- Olive oil for frying
- 3 minced garlic cloves
- 1 thinly sliced hot chili (optional)
- 1 medium shallot chopped
- 1 tsp. grated fresh ginger root
- 2 tsps. Brown sugar
- 1 tsp. black pepper
- 2 tsps. white wine or sherry vinegar
Blot the shrimp dry and season with salt. Cut the stems off of the chard up to where the leaves begin. Roll a hand full of chard leaves like a cigar and cut it into ¼ inch strips.
Add some olive oil to a large skillet and on medium hear lightly brown the shrimp on each side. Remove the shrimp to a dish, add some more oil and add the garlic, chili (if you’re using), shallot and ginger. Sauté for about 3 minutes and then add the sugar and season with salt and black pepper.
Put the greens in the skillet with ¼ cup of water. Mix to coat them with the liquid in the pan. Cover and steam for a few minutes so the greens wilt. Return the shrimp to heat them, drizzle with the vinegar and serve.