Ramp Shrimp
What You’ll Need
- 1 bunch of ramps
- Jumbo shrimp (12 shrimp = about 1 pound)
- Olive oil
- Salt & pepper
What You’ll Do
- 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.
- 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
- 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.
- 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.
- 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.
- 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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