One of our favorite ways of having sweet, Northern shrimp is in a soupy braise with Bok Choy. This is more of a homestyle dish, the one we turn to often when we want something comforting yet light. With a supply of shrimp ready in the freezer, it can be put together quickly and served over steamed rice for a nourishing meal any time of the week.
The Bok Choy we brought home from the Winter Farmers’ Market was amended by the Tatsoi salvaged from the garden for a mix of the two. It could be due to the slight peppery bite of Asian greens, but this dish seems especially suited to them — Komatsuna, Napa cabbage, or Hon Tsai Tai — anything leafy with a crunchy stem will also do, and is an easy way to try out an unfamiliar green.
Northern Shrimp with Bok Choy
Cooking oil (peanut or sunflower)
1 onion, chopped (or a couple of leeks)
1 – 2 garlic cloves, minced
Pinch of red pepper flakes
1 knob of ginger, minced
1 cup white wine
1 cup of shrimp stock or clam broth
1 head Bok Choy (or 3 small-sized), cut into 1 inch pieces and washed
1 pound peeled northern shrimp
Sea salt and black pepper
– In a saute pan, fry the onion in cooking oil until translucent. Stir in the garlic, red pepper flakes and ginger, and cook briefly until aromatic. Deglaze with white wine, add the stock and bring to a boil.
– Add the Bok Choy, cover, and let simmer until the Bok Choy is barely cooked. Uncover, stir in the shrimp, and continue to simmer until the shrimp are tender and are beginning to become opaque. Season to taste with sesame oil, salt and pepper; garnish with chopped scallions and serve with juices over steamed rice.
Note: The shrimp will release their liquid as they cook. If you like it less soupy, decrease the amount of stock and wine.
Local ingredients: Henry’s sunflower oil from Bull Ridge Farm; ginger from Wild Miller Gardens; northern shrimp from the F/V Rimrack; Bok Choy from Hollister Family Farm; scallions from Riverside Farm; sea salt from Maine Sea Salt; Tatsoi, leeks, and garlic from the garden.