Author Notes: I love the bitterness of dandelion greens. I love them raw in a salad, but even more briefly sautéed with onions and garlic. The sweetness of wild Gulf shrimp are for me the perfect counterpoint to the bitter greens. And since neither ingredient takes very long to prepare, together they make for a really special weeknight dinner. I love knowing I can come home from a long work day and have such a delicious (and healthy) dinner on the table in just a half hour, including prep. Best of all, it's just as good served at room temperature as it is hot. - ChefJune
Makes 4 main dish servings or 6 small plates
- 1 pound wild Gulf shrimp
- 1/2 cup Dijon mustard (I use Fallot)
- 2 teaspoons Creole seasoning
- 2 large bunches Dandelion greens (you can sub Spinach if you like)
- 1 medium onion, sliced thin
- 2 cloves of garlic, smashed and chopped
- 3 tablespoons extra virgin olive oil
- sea salt and freshly ground white pepper to taste
- Peel and devein the shrimp. (I like to leave the tails on, but you can take them off if you want to.) Mix the mustard and Creole seasoning in a bowl large enough to hold all the shrimp, and add the prepared shrimp. Toss with two forks to coat all the shrimp with the mustard mixture. Cover and refrigerate while you prepare the greens.
- Wash the greens very well in several changes of water. Drain them well, but do not dry. Heat a large skillet and add about 3 tablespoons of olive oil. (Go twice around the pan with the bottle.) Add the onions, and cook until they have softened. Then add the garlic and the greens. (Spinach will not take as long to cook as dandelions or Swiss chard.) Cook until the greens have softened and decreased in volume in the pan (about 5 minutes).
- Push the greens mixture to the sides of the pan leaving a space in the center. Add the shrimp in this spot. Put a lid on the pan and allow the shrimp to steam for about 4 or 5 minutes. These shrimp are not huge, and don’t take long to cook through. That’s all you want to do to them
- Use tongs to divide the greens between the service plates, and top the greens with a serving of shrimp.