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

Cook Mode

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.