Chipotle Mango Shrimp

I’m picky about shrimp. I’m picky about most things relating to food and where it comes from. Because I try to eat locally, I tend not to purchase items that have been shipped halfway around the globe, unless it’s a specialty ingredient that can’t be grown or raised here. Which brings me back to shrimp.

Most shrimp sold in conventional supermarkets in the US are farm-raised in Southeast Asia and, as you know, farm-raised seafood is not the greatest thing for the environment or for our health. It also lacks flavor, in my opinion.

I’ve always been a big fan of wild-caught Gulf pink shrimp, which is sweet and tender. Normally, I try keep a bag of frozen wild Gulf shrimp on hand – a habit that sadly may have to change due to recent events in the Gulf. Of course frozen pales in comparison to the real deal, caught locally and served fresh – it’s always been my favorite specialty on vacations to Florida.

Hopefully all is not lost. In the meantime, wild shrimp is still available from the Carolinas and Georgia, including pink shrimp, so there is still no need to settle for imported farm-raised shrimp.

Anyway, this dish makes a light and healthy meal for lunch or dinner that’s quick to boot. Onions scapes are all over the farmers market scene this time of year. They add a beautiful savory-sweet flavor and toothsome texture. Chipotle adds smoky spice and mango cools things down. I like it served over soba or udon noodles, but brown rice is also great for a nice nutty flavor to counter the spice.

Chipotle Mango Shrimp – serves 4

5 onion scapes, chopped
1 T olive oil
1 lb  uncooked peeled and deveined medium shrimp
3 T chipotle en adobo (here is a recipe, or you can buy it in a can or jar)
2 champagne mangos, diced

Heat olive oil in a frying pan over medium-high heat. Add the chopped scapes, lower heat to medium and sauté for 10 minutes until softened.

Add the shrimp and chipotle sauce and toss in the pan to coat. Cook 5 minutes.

Add the mango and cook an additional 5 minutes.

Serve over noodles or rice.

Ingredient origins: onion scapes – New Hampshire, olive oil – Italy,  shrimp – Florida Keys, chipotle sauce – homemade,  (organic onion – Massachusetts, organic garlic – New Jersey, lime – Mexico, dried chipotles – Mexico, organic apple cider vinegar – Vermont, tomato paste – California), champagne mango – Mexico

Green Market Quesadilla

Farmers Market season is back. Thank goodness. This time of year, there is an abundance of greens – young kale, chard, lettuces and cabbages – all so fresh and bright, they emit the aromas of spring’s sun and rain. You can taste the photosynthesis, they’re that fresh.

There are plenty of wonderful things to make with greens. Salads and sautés spring to mind. This quesadilla recipe is like baking them into a little present. Greens are sautéed beforehand to reduce their volume and remove some moisture.  Onion scapes add an additional layer of savory-sweetness, as well as texture.

I used Neighborly Farms Monterey Jack cheese and Grafton Cheddar, both from Vermont, but check your farmers market for local cheese artisans.

Green Market Quesadilla - serves 4 – 6

6 onion or garlic scapes, finely chopped
1 T olive oil
1 lb fresh young mixed greens – pepper greens, young kale, young chard, baby bok choy, etc
4 ounces Monterey Jack, grated
2 ounces Cheddar, grated
6 – 8 inch tortillas

Remove any tough stems from the greens. Loosely chop all greens. Combine the grated cheeses in a shallow dish.

Heat olive oil in a large frying pan over medium. Add chopped scapes and sauté for 5 minutes until softened and bright green.

Add greens, cover and cook until wilted, about 5 minutes. Remove the cover and cook an additional 5 minutes, allowing excess moisture to evaporate off.

Preheat oven to 375.

Sauté scapes in olive oil for 3 min over medium heat. add greens and cook down until wilted and some moisture evaporates off – about 5 minutes.

To assemble each quesadilla, lay tortilla on a work surface and cover one half with a layer of cheese. Cover the cheese with greens.  Top the greens with more cheese. Fold the tortilla in half so that the bare side covers the stuff side.

Helpful hint: In order to evenly distribute the cheese and greens for each quesadilla, it helps to divide the cheese and greens into 6ths (see pic).

Arrange quesadillas on a parchment lined baking sheet. Bake for 10 minutes until cheese is melted.

Serve hot as an appetizer or main dish. Great to serve while watching the World Cup!

Ingredient origins: scapes and greens – Massachusetts; olive oil – Italy; Monterey Jack and Cheddar cheeses – Vermont; Tortillas -Rhode Island.