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.