The Yummiest Shrimp-Bacon Cabbage Recipe

Garlic braid June 2009

Yummy, yummy, yummy, I have cabbage in my tummy; and it’s the best thing I’ve ever eaten.

Okay, so that sounds a little enthusiastic—maybe I was just very hungry—but I created a new skillet meal tonight just because I harvested my garlic and I needed to use some of it.  Fresh, greenish garlic is wonderful stuff.  The outside “skins” haven’t become paperish yet; it’s soft and all of it can be chopped to use.

Please support your local farmers’ market.  Buy local.  Buy organic.  My local market is the Healdsburg, CA Farmers’ Market.

So, here’s my recipe.  If you’ve already seen my cabbage recipe, you’ll see that I’ve just built upon that.

Bacon-Shrimp Cabbage Recipe

• 1 very large or 3 small cloves garlic
• 1 Serrano chile, chopped
• ½ medium yellow onion, thinly sliced
• ½ large head of cabbage, very thinly sliced

• 1 pound 16-20 count shrimp (I used frozen, cooked, tail-on deveined) thawed or cooked if using raw
• ¼ pound bacon (chopped)

• 1 ½ tsp turmeric (you can use ½ tsp if you like it less spicy)
• 1 ½ tsp ginger (you can use ½ if you like it less spicy)
• Salt to taste

• 2 T lemon or lime juice

Directions:

• Cook chopped bacon in cast iron skillet.
• When crisp, remove bacon to bowl and sauté shrimp quickly in bacon fat.
• Remove shrimp from skilled and add to bowl
• Remove all but 1 tsp bacon fat and quickly sauté garlic in it
• Remove garlic and add to bowl
• Next quickly sauté chile and onions for two minutes in same skillet
• Add cabbage and sauté for another three minutes.
• 
  
• Sprinkle turmeric, ginger, and salt over cabbage and stir.
• Add back ingredients from bowl (bacon, shrimp, and garlic).
• Still until heated through
• (DON’T OVERCOOK)
• Add 2 T lemon OR lime juice and stir.

Serve with garlic toast.

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