A bonus recipe not included in Easy Gluten-Free Entertaining by Christine Seelye-King and Aimee DuFresne.
Gluten-free, Grain-free, Nut-free
Green onion sprouts look like overgrown scallions, with small bulbs and thick green stalks. They are delicious sliced thinly into salads, or cut into larger pieces and cooked quickly as with this scampi. If you can’t find Vidalia sprouts, look for local varieties, ramps, or large scallions. Chives and chive flowers provide a zippy flavor and aren’t utilized often enough, and should be thrown in for the last minute to preserve their crunch.
- 1 ½ lb. shrimp
- 1 large bunch green Vidalia onion sprouts, cleaned and sliced into ¾-inch wide chunks
- ½ cup chive flowers, bias cut into ½ inch slices
- 2 tbsp. fresh butter
- 1 tbsp. chopped garlic
- 2 tbsp. white wine
- 1 tbsp. chopped fresh parsley
- 2 tbsp. lemon juice
- Salt and pepper to taste
- Clean and devein shrimp. Reserve shells for future stock.
- Melt butter in a large sauté pan. Season shrimp with salt and pepper and add to the sizzling butter. After cooking on one side for 2 minutes, turn the shrimp over.
- Add the garlic and sliced onion sprouts to the pan. Squeeze in lemon juice, add wine and parsley. Stir and let cook until shrimp are opaque and onions are softened.
- Stir in chive flowers. Toss them in the cooking liquid until they are coated. Remove from heat.
Serve over rice or with seasonal spring new potatoes or chunks of Hearty Flavors Bread (Recipe in the Cookbook) or Sweet Potato and Rosemary Manioc Bread (Recipe in the Cookbook).
Per Serving: 163 Calories; 6g Fat (33.7% calories from fat); 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 183mg Cholesterol; 208mg Sodium.