Ramp Shrimp

May 16, 2019

What You’ll Need

  • 1 bunch of ramps
  • Jumbo shrimp (12 shrimp = about 1 pound)
  • Olive oil
  • Salt & pepper

What You’ll Do

  1. Wash and trim the ramps. Cut the leaf from the bulb at the base of the stem and then finely mince the bulbs and add them to a large bowl.
  2. Peel and clean the shrimp. To remove the sand vein (the black line that runs down the back of the shrimp) score down the back with a paring knife and pull it out using the tip of the knife. Wipe on a paper towel and continue on all the shrimp
  3. Add the shrimp to the bowl of minced ramp bulbs and add a generous glug of olive oil to the lot and mix to coat. Allow the shrimp to marinate in the fridge for about an half hour or up to 3.
  4. Bring a small pot of water to boil and add the ramp leaves for about a minute. While they are blanching, prepare an ice bath and then remove them into the ice water to shock and chill them.
  5. Heat the griddle or a skillet over a medium heat and when hot place the shrimp on it to cook about a minutes on each side and then remove to a plate.
  6. Carefully wrap the chilled ramps around the cooked shrimp and then serve with lime wedges and any dipping sauce you like, though I recommend a sriracha mayo (mayo, sriracha, lime salt & pepper to taste)

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