We recently had good friend Chef Micah Martello from Fete au Fete over for dinner. The wine and conversation flowed. As it happens, this friend also happens to be a chef who owns his own food truck. So mostly, the conversation revolved around food. It was wonderful! He gave me some great ideas, some of which you’ll see here in the future. The one for today is the grilled baby bok choy. Now, I happen to like bok choy. Think of it as a cross between a spinach and a celery even though it’s technically a cabbage. The stalks are succulent and juicy and the leaves are green and delicate. I use it in all sorts of things. Stir-fry, coleslaw and soups mostly. I have to say that it had never dawned on me to grill it, but it sounded wonderful!
When I started thinking of grilling the baby bok choy I wondered what else I’d make with it. I decided on shrimp because I haven’t done a seafood post in a while and because I really like shrimp. The marinade for the shrimp is easy and you probably have most of it already in your pantry or refrigerator. The shrimp should be marinated for an hour or less. If you leave it too long, you’ll end up with shrimp ceviche due to the citrus juices. No one wants that!
- If you don’t have the plum sauce, don’t fret. You can substitute 1 Tble brown sugar and 1/2 tsp red pepper flakes.
- Pay attention while you’re cooking the bok choy. I didn’t and I burned the ends right off. Don’t do what I did!
- Can’t get shrimp where you live? Don’t like shrimp? No worries! You can use chicken instead. Cut up 2 large or 3 medium chicken breasts into cubes. Place in marinade for 2-3 hours or overnight. Proceed as usual.