Florida Pink Shrimp with Grilled Cabbage, Peanuts, Chili and Garden Herbs

Enjoy the fresh flavors and tasty textures of this Summer shrimp dish from Chef Cassidee.

Shrimp broth:

1qt roasted shrimp stock
3 tablespoons toasted coriander
1 small sweet onion large diced
4 cloves garlic

In a 2qt sauce pot, caramelize the onion, then add garlic and coriander. Cover with the shrimp stock and simmer for 30 minutes.

Grilled Cabbage:

Cut off the base of a head of cabbage. Carefully separate the leaves from the head. Marinate the leaves in garlic, oil and salt and allow to soften atroom temperature for an hour. Grill the marinated leaves over medium to high heat coals, ensure that the leaves are evenly charred. Cut into ½ inch ribbons.

Herbs:

Dill, mint, parsley
Garnish with toasted peanuts