What makes this salad so delicious with Vietnamese flavors is the fish sauce nuoc cham dip. Don't be scared to eat it. It might sound intimidating but it's amazing. Here's the recipe for Diane's Vietnamese Fish Sauce Nuoc Cham Dip.
1bunch of Mustard Greens(wash, slice stems from leaves, then cut stems into 1″ pieces)
1/2lb.Shrimp, (shelled & de-veined)
1/2TablespoonGrape seed Oil(or whatever neutral tasting oil you like)
Heat a skillet over medium-high heat. Add the grape seed oil, butter, and 2 cloves of crushed garlic. On medium-high heat, quickly cook shrimp until tender (about 30 seconds of each side). Season with fresh cracked pepper and a dash of sea salt.
Add sesame oil and add remaining crushed garlic to the same pan with the shrimp. Add mustard greens. Cook stems on medium heat until tender or slightly wilted (@ 30 sec – 1 min.) For broader and tougher mustard leaves, cook until leaves are tender to taste (approx. 1 min.)
Grilled Shrimp & Mustard Green Salad Recipe - https://whiteonricecouple.com/recipes/salad-of-grilled-shrimp-wilted-mustard-greens/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.