Escarole Wrapped Organic Vegetable Stir Fry with Habanero Shrimp Broth and Bok Choy Kim Chee

This is the winning recipe from yesterday’s

Worden Farm – Charlotte Technical Center Student Chef Veggie Box Challenge.

Congratulations to Student Chef Daniel Ulmaniec!

 

Shrimp Broth

1 lbs                            Shrimp Shells

6oz                              Carrots

4oz                              Onions

2oz                              Celery

4oz                              Roma Tomatoes

1oz                              Tomato Paste

As needed                   Olive Oil

½ cup                          White Wine

3qts                             Water

1ea                               Habanero

2 TBSP                       Ginger

½ea                              Lemon

½ cup                          Soy Sauce

2 TBSP                       Fish Sauce

Salt                              To Taste

Pepper                         To Taste

  • Sauté shrimp shells, carrots, onions, celery and tomatoes in olive oil. Add tomato paste and cook for 5 minutes.
  • Deglaze pan with white wine. Reduce by half. Add water.
  • Allow broth to reduce by half. Remove from heat and steep habanero and ginger.
  • Strain through cheese cloth and finish sauce with soy sauce, fish sauce, lemon, salt and peper to taste.

 

Roll

1 leaf                           Escarole

1each                           Eggplant, Battonet

1each                           Zucchini, Battonet

As needed                   Olive Oil

As needed                   Salt and Pepper

3each                           Shrimp

¼ cup                          Kimchi

  • Blanch escarole in boiling water. Place in ice water to stop the cooking process.
  • Coat eggplant and zucchini in olive oil, salt and pepper. Roast eggplant and zucchini in oven at 350F for 10-15 minutes or until golden brown.
  • Sear shrimp in olive oil, season with salt and pepper.
  • Lay out escarole, fill roll with eggplant, zucchini, kimchi and shrimp. Roll and tuck the escarole wrapping all of the vegetables.

 

Bok Choy Kimchi

1each                           Leeks

1head                           Bok Choy

2 TBSP                       Sambal

2 TBSP                       Sriracha

1 tsp                            Fish Sauce

½ each                         Lemon, Squeeze

½ each                         Lime

  • Julienne leeks and bok choy.
  • Combine with sambal, sriracha, fish sauce, lemon juice and lime juice.
  • Season to taste.

 

daniel and shimmy.JPG

 

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