Don't let crisp autumn evenings stop you from enjoying the last of summer's lingering bounty. This dish makes the most of sun-drenched produce, like tomatoes and arugula, and might even get you foraging in your own backyard for the bitter-sweet tang of dandelion greens. Just be sure not to pick any that have been sprayed with pesticide, and if you're not sure, head to your local Whole Foods where dandelion greens can be found in abundance.
- 3 tbsp. peanut oil
- 1 lb. shrimp, peeled and deveined
- 2 garlic cloves, minced
- 2 tsp. salt
- 1 tsp. black pepper
- 16 oz. arugula
- 16 oz. dandelion greens
- 4 tomatoes, diced
- 1 tsp. white wine vinegar
- salt and black pepper, to taste
- Heat medium-sized skillet over medium-high heat.
- Add peanut oil.
- When oil is hot, add shrimp and let brown on one side for 1-2 minutes.
- Toss in salt, black pepper, and garlic and stir.
- Add in arugula, dandelion greens,and tomatoes.
- Cook for 5 minutes or until greens have wilted, tomatoes have softened, and shrimp have cooked through. Add vinegar and taste for seasoning, adding more salt and pepper if needed.
- Serve over rice, pasta, or polenta for a satisfying late summer meal.