Shrimp cabbage

Ingredients

  • 1 pound medium shrimp, peeled and deveined

  • 2 tbsp ghee

  • 2 tbsp sriracha

  • 1 tsp minced ginger

  • 1 clove garlic, finely minced

  • 3 cups green cabbage, finely shredded into long, narrow strips

  • 1 tbsp soy sauce

  • ¼ tsp five spice

  • 1 tbsp green onion, chopped (whites and greens)

  • 1 tbsp chopped fresh cilantro

Directions

  1. In a large skillet or wok pan, heat 1 tbsp ghee over medium high heat. Add ginger, garlic and green onions, taking care not to burn. When aromatics become fragrant (about 1-2 minutes),

  2. Add shrimp, and sprinkle with five spice powder and cook for about a minute and a half on each side, until the shrimp turn pink and translucent. Stir in sriracha to coat the shrimp. Don’t wait for them to shrink and get tough. It’s okay for them to be on the less done side, because we’re going to throw them back in the dish later. Once they’re cooked, set aside on a plate.

  3. Add the second tbsp. of ghee back to the pan and heat to medium high. Drop in the cabbage and heat for about 4-5 minutes, allowing cabbage to crisp and brown, stirring to move the cabbage around the pan. Add soy sauce and allow to cook into the cabbage.

  4. Drop the shrimp back into the cabbage and reheat. Sprinkle with cilantro as a garnish. Plate, serve and enjoy!