An easy dish that takes less than 30 minutes to prepare is sweet cabbage sauteed with jumbo shrimps. This dish is served with a side of rice for a satisfying and healthy meal.
Difficulty: Easy / Serving: 4 / Time: 30 minutes
10 jumbo shrimps
2 lb. of cabbage
6 tablespoons of diced yellow onion
1/2 teaspoon of sea salt
1/4 teaspoon of ground black pepper
1/2 + 1/4 teaspoon of sugar
1 1/2 teaspoons of chicken bouillon powder
1 cup of low sodium chicken broth
3 stalks of scallions
Cut the cabbage leaves into 2 inch squares.
Dice 1 whole onion.
Cut 3 stalks of scallion into 2 inch segments.
Remove the shell while keeping the tail and remove the veins from the shrimps. Butterfly the shrimps without cutting completely through it.
Bring a pot of water to a boil and blanch the cabbage leaves until they soften.
Season the shrimps with 2 tablespoons of dice onion, 1/4 teaspoon of sea salt, 1 teaspoon of chicken bouillon powder, 1/4 teaspoon of ground pepper and 1/2 teaspoon of sugar.
Heat a large pan on high with 3 tablespoons of vegetable oil and 2 tablespoons of diced onions.
When the onions turn translucent and golden, turn the heat to medium and add the shrimps and 1/2 cup of chicken broth. Saute until the shrimps turn white but not fully cooked, remove and set aside.
Wipe the pan down and heat it with 2 tablespoons of vegetable oil and 2 tablespoons of diced onion. When the onion browns, add the blanched cabbage leaves. Season with 1/4 teaspoon of sugar, 1/2 teaspoon of chicken bouillon powder and 1/4 teaspoon of sea salt. Toss for 1 minute to incorporate the ingredients. Add 1/2 cup of chicken stock and mix.
Once the chicken broth reduces by a third (approximately 5 minutes), add the shrimps and scallions. Toss all the ingredients together and turn off the heat.
Serve this dish with a side warm rice for an easy meal.