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Chef Jeremy’s Five Spice Shrimp with Cabbage 2-Ways – Ep. 8

Chef Jeremy’s Five Spice Shrimp with Cabbage 2-Ways – Ep. 8

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Jeremy mentioned a few variations on his 20-Feb-2024 Podcast but this recipe uses Shrimp as the protein.  All still possible for under $25 for a family of 4.  This recipe is made with one skillet and one bowl and something to mix the salad dressing. We purchased 6 large shrimp as pictured but 8 will be needed for a family of 4 (1.25 lbs of shrimp). This recipe was modified slightly based on what was available at the grocery store when made. Enjoy!

Ingredients

Adjust Servings
8 Large (1.25lbs total) Shrimp
8 Medium Dried Apricots (or 1 Persimmon)
1 Large Cabbage
1 Tablespoon Five Spice
1 Small Piece Whole Ginger
1 oz Shitake Mushrooms
2 Tablespoon Extra Virgin Olive Oil
To Taste Pinch Salt
1 Medium Carrot
8 Cherry Tomatoes
16 Red Raspberries

Directions

1.
Prepare Shrimp
If the store has not deveined and shelled the Shrimp, do that now (cheaper if you buy them whole and do it yourself but its time-consuming)
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2.
Prepare Cabbage

Cut cabbage in half. Set one half aside for Salad. Slice the other half into 4 flat layers. Place in pan and place shrimp on top.
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3.
Add Dried Apricots

Slice each dried apricot in half, carefully along the long flat edge. Rub all over top of shrimp. Then place under each Shrimp
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4.
Prepare Mushrooms
Rinse mushrooms and cut about a half inch off the bottom of each. Then place in all the empty spaces in the pan.
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5.
Five Spice
Rub Five spice all over each shrimp
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6.
Prepare Ginger

Cut dark skin off the ginger, then grate over the Shrimp in the pan
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7.
Salt, Olive Oil, Water

Sprinkle a four-finger pinch of salt over the Shrimp and Cabbage. Pour about a tbpn of olive oil over Shrimp and cabbage. Pour 1/2 cup of water into the middle of the pan. Cover pan.
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8.
Prepare Salad, Set Oven to 400 degrees,
Set oven, then thinly slice remains cabbage. Be sure to remove the core at the bottom. Place into a bowl. Rinse Raspberries and Tomatoes and Carrot. Slice carrot.
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9.
Make Salad Dressing
Mix, then whisk 1/8 cup of white wine vinegar, 2/8 cup of extra virgin olive oil, 1 tsp honey, 1 tbsp Dijon mustard
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10.
Make Salad
Pour dressing over cabbage, mix thoroughly. Add 3 finger pinch of salt, taste, add more if needed. Place on table with raspberries, cherry tomatoes and sliced carrot.
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11.
Cook Shrimp
With cover on, place skillet in over for 10 minutes. The water previously added will help to steam the cabbage and mushrooms.
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12.
Finish Cooking Shrimp
Take pan out of oven, set oven to Broil High, Remove skillet’s cover, Place skillet back in Oven for 2-3 minutes until Shrimp cooked through.
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13.
Serve
Place piece of cabbage, 2 Large Cooked Shrimp and a few mushrooms on each of four plates. Put some of the cabbage salad, tomato, carrot, and rasberry on each plate. ENJOY!
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