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4 tablespoons canola oil, divided ½ cup onions, diced 1 large bunch mustard greens, shredded ¼ cup rice wine vinegar 1 ½ cups chicken stock Kosher salt & pepper to taste 2 shallots, minced 2 tablespoons Anaheim pepper, seeded & minced 1 ½ pounds medium shrimp, peeled & deveined ½ cup white wine 4 tablespoons cold butter, cubed ½ cup tomatoes, diced ¼ cup flat-leaf parsley, chopped fine
Preparation:Preheat two large sauté pans on medium-high heat. Add two tablespoons of canola oil to the first pan. Add onions and cook for 3-5 minutes, stirring. Add the greens in small batches until all are in the pan. Season with salt and pepper. Cook for 5 minutes.Stir in the vinegar and chicken stock and reduce by 2/3rds. Turn off the heat, cover and hold warm.Add the remaining canola oil to the second pan, add shallots and peppers. Season with salt and pepper, cook for 3 minutes. Season the shrimp with salt and pepper and add to the pan. Cook for 3-5 minutes.Add in the wine and reduce by half. Stir in the cold butter, tomatoes, and parsley. Adjust the seasoning if needed and serve on top of the greens.
Credits:This recipe was contributed by Maggie’s Seafood!