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

This is the winning recipe from yesterday’s

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