Ingredients Jump to Instructions ↓

  1. 1 tablespoon Creole seasoning

  2. 1/2 cup vegetable oil, plus more for pan

  3. 2 1/2 pounds U

  4. 10 shrimp, peeled and deveined, tail on

  5. 1/2 pound chopped turkey bacon

  6. 3 cups chopped yellow onions Salt and freshly ground black pepper Cayenne pepper

  7. 1/2 cup firmly packed light brown sugar

  8. 2 tablespoons minced shallots

  9. 1 tablespoon minced garlic

  10. 6 cups water

  11. 1/4 cup rice wine vinegar

  12. 6 pounds assorted greens, such as mustard greens , collard greens, turnip greens , kale and spinach , washed and stemmed

  13. 1 recipe Bread Pudding, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. For the shrimp: In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over shrimp. Heat a large oven-safe saute pan over medium- high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the shrimp in the pan, and saute until done, about 3 to 4 minutes. For the Southern Cooked Greens: In a large pot, saute the bacon until slightly crisp . Add the onions and season with salt, pepper and cayenne pepper . Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic . Cook for 2 minutes. Stir in the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot. To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the shrimp directly on top of the pudding.


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