Cajun French: la bétrave (la bāt-rav) – beet
The beet greens from the Red Stick Farmers Market were beautiful, almost too pretty to cook. Not a chance. This is one of our dishes that evolved and then un-evolved. It was breakfast time and we were cooking eggs, beet greens and shrimp wraps – sounds good and it was. Only problem, we forgot the eggs. Hunger pains took over with the shrimp mixture smelling so good, we totally forgot we were planning to add scrambled eggs. No problem, the wrap was fantastic without eggs. This is a great any meal dish and quite easy.
Mais C’est Bon!
- 1 onion, chopped
- 3 cloves garlic, smashed and rough cut
- 4 c beet greens, sliced in ribbons approximately 1”
- 1 c raw shrimp, gumbo size
- Cayenne pepper
- Black pepper
- 1 Tbl Olive oil
Heat olive oil in cast iron skillet to medium.
Sauté onions and garlic until tender
When shrimp begin to turn pink, add beet greens and sauté until wilted.
Season with salt, cayenne pepper, and black pepper to taste.
Sauté until shrimp are cooked.
Sweet and Hot Mayo:
- 3 Tbl Mayonnaise
- 1 tsp Creole mustard
- ½ tsp horseradish
- 1/8 c sweet & hot jalapeno slices, chopped
Combine all ingredients, mixing well.
- 2 lg spinach tortillas
Heat tortillas on griddle until hot
Spread sweet and hot mayo on ½ of tortilla.
Use amount of mayo to your liking.
Place ½ shrimp mixture on tortilla.
Wrap and enjoy.