Shrimp with Chard and Ginger

Here’s another one adapted from Melissa Clark (my favorite chef) in the New York Times.

 

Ingredients:

• 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.

Click here for updated GALLERY
Portfolio and Yelp