Shrimp and Asparagus with Sorrel

Montana Dan also brings fresh shrimp to market but you will need to call for availability. However, Superior Fish, directly across the street from the Royal Oak market has a big selection of shrimp. Look for fresh sorrel from a specialty grower; red sorrel would also look pretty here. Again, use Michigan asparagus (Morse Asparagus from Fennville, for instance) if possible. From “Vegetable Love.”

• 3 tablespoons unsalted butter
• 5 ounces sorrel, stemmed and cut across into very thin strips (about 3 cups)
• 2 cups asparagus, woody stems broken off, stalks peeled and cut across into 1 1/2-inch lengths
• 1 1/2 pounds medium shrimp, peeled and, if desired, deveined, or 1 1/4 pounds cleaned medium shrimp
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 4 cups hot white rice

Melt the butter in a large nonreactive frying pan over low heat. Add the sorrel and cook, stirring occasionally, for 2 to 3 minutes, until it is completely wilted.

In separate pan, prepare rice according to package directions.

Increase the heat to medium. Add the asparagus and shrimp. Cook for 2 minutes, stirring, or until the shrimp begin to change color. Add 1/2 cup water and cover. Cook, stirring once, for 5 minutes. The shrimp should be cooked through but not tough, and the asparagus tender.

Season with the salt and pepper. Serve over the rice. Serves 4 as a main course.

Per serving: 424 calories; 11 g fat (6 g saturated fat; 23 percent calories from fat); 48 g carbohydrates; 246 mg cholesterol; 744 mg sodium; 31 g protein; 3 g fiber.