Farmers Market Spring Veggie Medley with Wild Shrimp (Edit recipe)

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Every ingredient in this dish with the exception of ghee (there is raw cream sold at the market but I don’t have the time/patience to churn it into butter and then clarify it into ghee) and herbs de provence were procured from my local farmers market.

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PREP TIME

40 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 4

Ingredients

.25 lb Oyster Mushrooms
1 clove Garlic, finely chopped
5-6 Green Onion (Scallion), chopped
1 Tbsp Ghee
1 Fennel, large bulb cored and cut into strips
1 bunch Radish, cut into quarters
fresh Dill
fresh Thyme
Lemon, juiced
Lemon, zested
4-6 Green Onion (Scallion), hopped
1 Spinach, large bunch
1 lb Raw Shrimp, wild caught, peeled and deveined
Herbs de Provence

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Marinate shrimp in a bowl with herbs de provence for about 20 minutes.
In a large saucepan or skillet, heat ghee over medium heat until melted.
Add mushrooms, garlic and green onions and cook until browned, about 4 minutes.
Add rashishes, fennel, dill, thyme, salt, pepper and lemon juice and mix. Cook an additional 3-5 minutes.
Add spinach to saucepan and cook 1 minute then add shrimp and cook until shrimp are pink about 2-3 minutes. Do not over cook shrimp or they will be tough.
Serve with fennel fronds and lemon zest as garnish. Enjoy.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	5 g
Carbohydrates:	4 g
Protein:	16 g
Cholesterol:	174 g
Sodium:	673 mg
Fiber:	2 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.