Tuesday, December 30, 2008

Amaranth Greens Picayune

Originally a dish I had with shrimp at the Water Street Oyster Bar in Corpus Christi, TX, this is one of my favorites. Although I was extremely hungry by the time I ate that dinner, it was terribly delicious and one that I have wanted to try as a base for other ingredients. Since one of our dinnertime guests in Seattle was allergic to shrimp, and we needed a veggie to go along with Alligator Jambalaya, the amaranth greens sitting in our refrigerator were the perfect solution.

Another option is to make a double batch of this, and keep it in a sealed container in the refrigerator. Use 2-3 fl. oz for every serving of either amaranth or shrimp, depending on whether you have some fresh, crusty bread to sop up the leftover sauce!

Amaranth Picayune
(adapted from the Water Street Oyster Bar's Shrimp Picayune)
Serves 6

1/2 cup olive oil
1/3 cup clarified salted butter
1/4 cup medium brown sugar, packed
2 Tbl Worcestershire
1 1/2 bay leaves
1/4 cup lemon juice
1/4 cup + 1 Tbl vermouth
2 tsp dried oregano
2 tsp dried thyme leaves
2 tsp garlic powder or granulated garlic
2 tsp salt (optional)
2 tsp pepper
1 tsp cayenne pepper
1/2 tsp rosemary
3/4 tsp Tabasco sauce
3/4 tsp poultry seasoning (if using shrimp)

1 large bunch amaranth greens, stripped of their leaves and stems cut into 1" lengths and smashed,
or 2 large bunches, using only the leaves
(or 6 shrimp per person, up to 4 servings)

  1. Heat broiler on High.
  2. Place all sauce ingredients in a saucepan and heat on medium, just until sugar dissolves.
  3. Place greens in a large, shallow oven-proof basin. Drizzle hot sauce over greens while stirring until well-coated.
  4. Place directly under broiler ~2-3 minutes. Using tongs, stir the greens so browned ones are on the bottom.
  5. (Shrimp: under broiler for 5-7 minutes. Best to use individual dishes for each serving)
  6. Repeat until you have a browned pile of sticky, sour, piquant greens!

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