It is pulling triple duty as a post for #BrunchWeek, my Food Matters post, and a wrap-up of my adventures in cooking with flowers for the book review I did for Quirk Books of Cooking with Flowers by Miche Baker of Mali B Sweets.
Well, my review was done, but I still had flowers to use. So, the orchid-addition is more gratuitous than anything else, but they are pretty and they do actually taste good. Still, they won't make or break this stir-fry; feel free to skip them.
I also added dandelion greens because I had them leftover from my CSA box from Fogline Farm. I never miss the chance to add a handful of nutrient-rich greens to our food. Another quick note, whenever I buy seafood - which is multiple times per week - I try to be diligent about making sustainable choices. Here's what the Seafood Watch told me about shrimp: click here. So, I used wild-caught spot prawns and put my kitchen elves to work cleaning them!
2 shallots, minced
2 fennel bulbs, trimmed and thinly sliced
splash of olive oil
1 pound shrimp/prawns, cleaned and deveined (I leave the tails on)
1 bunch dandelion greens, rinsed and sliced
2 grapefruits, peeled and segmented
4 scallions, cleaned and thinly sliced
2 T soy sauce
miniature orchids for garnish, optional
In a large, flat-bottom pan heat a splash of olive oil. Add the shallots and fennel and cool until softened and beginning to caramelize. Add the shrimp and cook until they begin to turn opaque. Toss in the dandelion greens. Cook until just wilted. Stir in the grapefruit and scallions. Season with soy sauce. If you're using the orchids, place them on top of each serving.
Here's the collection of recipes for Day One of #BrunchWeek...just don't start clicking on an empty stomach. Your monitor will not be happy if you fork it.
Today's Brunch Recipes From Participating BrunchWeekers
Beverages
Hot Maple Walnut Coffee Float by Coook the StoryBlood Orange Mimosas by Love and Confections
Strawberry Mimosa by Jane's Adventures in Dinner
Margarita for Mama by poet in the pantry
Candied Bacon Bloody Mary by Sarcastic Cooking
Eggs
Breakfast Won Ton Cups by Small Wallet Big AppetiteMeat Lover’s Quiche by Savory Sweet Eats
Chorizo and Garlic Frittata by {i love} my disorganized life
Meat, Poultry and Fish
Candied Bacon by Cravings of a LunaticShrimp-Grapefruit Orchid Stirfry by Culinary Adventures with Camilla
Savory Treats
Hollandaise Sauce by KokocooksTomato Basil Macarons by Vanilla Lemonade
Breads, Grains, Cereals and Pancake-type Yums
Apple Cinnamon Crepes by Sweet RemedyGrain-free Apple Walnut Pancakes by Seasonal and Savory
Desserts
Biscoff Coffee Cake Muffins by White Lights on WednesdayBob’s Scottish Oat n’ Walnut Sticky Scones by The Vintage Cook
I love stir-fry, never thought to use edible flowers before. Happy Brunching!
ReplyDeleteI have never tried fruit in stir-fry--great flavor combination.
ReplyDeleteWhat a creative combination of flavors. I've never cooked with dandelion greens before - do they have a bitter flavor like mustard greens?
ReplyDelete@Suzanne, yes, it is a bit bitter. Not as much as mustard greens, but a tinge of bitterness.
ReplyDeleteThis is absolutely beautiful. You really know how to impress your brunch guests.
ReplyDeleteOh wow I love the unique ingredients in this recipe!
ReplyDeleteThis is such a unique recipe, I really want to give it a try
ReplyDelete@Laura, do try it and let me know how it goes!
DeleteI haven't used fennel before. This seems like an easy stir-fry to make.
ReplyDeleteShallots, Fennel, Dandelion, Grapefruit, Scallion - I think that you may be a genius! You could use this combination on another fish too I bet, or some scallops. Thank you!
ReplyDelete{in the contest I am Margot Core on the Rafflecopter}
Thanks! Yes, I think this would definitely be a flexible base for any other kind of seafood as well. Experiment and let me know what you think!
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