I have been growing a particular variety of collards in my garden called Green Glaze Collard Greens. I acquired the seedling from a fantastic local edible gardener, Loretta Allison. Unlike the collards we are used to, this plant produces tender leaves that are a perfect round shape for making collard green wraps or rolling up any number of ingredients. They have a delicate, well balanced, slightly sweet flavor that complements their filling without overwhelming the dish.
I have also been on a fermented food kick lately, and I had some kimchi calling out to me from the refrigerator. This got me thinking of Korean bbq and how good it would be to use those collards to hug some Asian-ispired flavors and textures. And this is what I ended up with…
(scroll down for interactive, printable recipe card, grocery list and more!)
For the Shrimp:
12 each decent-sized (like jumbo) wild shrimp
2 halved and juiced large mandarins or small tangerines
1 lime, juiced
1 clove garlic (or more if you love garlic), minced
1/2 tsp. dried ginger (or 1 tsp. fresh, chopped ginger)
2 tsp. tamari
For the Rice:
1/2 cup sprouted calrose brown rice (or other sticky-style rice)
1 cup water
1 tsp. curry powder
1/2 cup coconut cream*
Pinch salt
Equipment needed: Standard counter-top rice cooker
For the Wraps:
6 green glaze collard leaves, washed and patted dry
1 cup Sinto Gourmet Mild White Napa Cabbage kimchi
First make our marinade by mixing all the shrimp ingredients, except fro the shrimp, in a small mixing bowl. Peel, devein, butterfly, and rinse your shrimp, and remove the tails. Place the cleaned shrimp in the marinade and let sit for at least one hour.
To make the rice, place the rice and water in the rice cooker and set to cook. After the cooker finishes and clicks off, remove the top and let slightly cool for about 10 minutes. Then, stir in the coconut cream, curry powder, and pinch of salt. Return the lid to the cooker, and let the ingredients settle together into a sticky rice consistency.
While the rice is settling, preheat a griddle, grill pan or bbq grill. Grill the shrimp on all sides until it’s cooked through. Place the shrimp marinade into a small saute pan and cook over medium heat until the marinade has reduced by half.
To make the wraps, place the collard leaves flat. Add 2-3 tablespoons of the rice to each leaf, and smash the rice down into a flat pad. Place a spoonful of kimchi on top of each rice pad, and then top each kimchi pile with a couple shrimp. Spoon some of the marinade reduction over the top of each wrap and garnish with some cilantro and scallions before serving.
For an extra kick serve this with your favorite condiment like chile oil, sriracha, or seasoned vinegar.
Check out this recipe for daikon radish wraps!
Have you ever used rice paper to wrap and roll?
Check out the quick video for Asian Shrimp Collard Wraps Here:
| Servings |
servings
|
- For the Shrimp:
- 12 each jumbo wild shrimp
- 2 each large mandarin oranges halved and juiced (substitute tangerines if needed)
- 1 each lime juiced
- 1 clove garlic minced, or more if you love garlic
- 1/2 tsp. dried ginger (or 1 tsp. fresh chopped ginger)
- 2 tsp. tamari
- 1/2 cup calrose brown rice or other sticky-style rice- (sprouted is even better)
- 1 cup water
- 1 tsp. curry powder
- 1/2 cup coconut cream the canned kind-full fat
- For the Wraps:
- 6 each green glaze collard leaves washed and patted dry
- 1 cup Sinto Gourmet Mild White Napa Cabbage kimchi
- 1 pinch sea salt
Ingredients
|
- First make our marinade by mixing all the shrimp ingredients, except fro the shrimp, in a small mixing bowl.
- Peel, devein, butterfly, and rinse your shrimp, and remove the tails. Place the cleaned shrimp in the marinade and let sit for at least one hour.
- To make the rice, place the rice and water in the rice cooker and set to cook. After the cooker finishes and clicks off, remove the top and let slightly cool for about 10 minutes. Then, stir in the coconut cream, curry powder, and pinch of salt. Return the lid to the cooker, and let the ingredients settle together into a sticky rice consistency.
- While the rice is settling, preheat a griddle, grill pan or bbq grill. Grill the shrimp on all sides until it's cooked through.
- Place the shrimp marinade into a small saute pan and cook over medium heat until the marinade has reduced by half.
- To make the wraps, place the collard leaves flat. Add 2-3 tablespoons of the rice to each leaf, and smash the rice down into a flat pad. Place a spoonful of kimchi on top of each rice pad, and then top each kimchi pile with a couple shrimp. Spoon some of the marinade reduction over the top of each wrap and garnish with some cilantro and scallions before serving.
- For an extra kick serve this with your favorite condiment like chile oil, sriracha, or seasoned vinegar.