We were looking for something light for dinner last week and I picked up some wild 16-20 pink shrimp, zucchini, cherry toms, and red onion and made brochettes.
Served 'em with grilled Ramps and bulghur pilaf.
Made a mop for the brochettes of Thai fish sauce, Huy Fong Chili Garlic paste, olive oil, fresh lemon juice, and thin sliced scallions.
the ramps
raw brochettes
the results
I only used EVO and Murray River Salt on the ramps. In retrospect, I would have liked to cook them a little longer as they were a little stringy and the bulbs were a little tough.
The brochettes were awesome and the bulghur is a staple in my repetoire.
Looks awesome Mark. Have never cooked ramps though…what’s the typical procedure, time-wise?
What did you have with dinner?
Nice! I would tear that up.
Jorge,
I’ve really only worked with ramps a couple of times. Seems like unless you can forage for them yourself or get them from someone who does, they are pretty $$$. Wegmans was getting $12.99/lb, and the bunch I bought came in at just under half a pound. Grilling them should be okay, but I cooked then a little too fast over too high a heat, so that when they were charring, they weren’t quite cooked in the center. I would like to try blanching them first. It is a very short season though and they seem more a novelty for the brevity of their availability than for character of flavor.
