Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Traditional Greens & Shrimp Soup
This week’s recipe comes courtesy of Farmer Tom from VEGGI Co-op! Tom’s favorite way to enjoy Chinese mustard greens is in a traditional Vietnamese Greens and Shrimp Soup. Visit VEGGI at all three of our weekly markets to get your greens this week and warm your belly.
Ingredients
- 4-6 cups Chinese greens (just leaves) cleaned & drained
- 2 garlic cloves
- 2 green onions
- 6-8 large cooked or uncooked shrimp
- 1 tsp light extra virgin olive oil
- 3 cups chicken stock
- Few small pork rib bones (optional)
- 2 cups water
- ¼ tsp salt
- ¼ tsp sugar
- ½ tbsp fish sauce
- Ground black pepper to taste
Directions
- Wash & completely dry greens before using. Smash & mince garlic cloves & set aside. Chop green onions into small thin slices & set aside.
- Clean, peal,devein, & remove shrimp tails. Smash shrimp with flat side of knife & lightly score shrimp.
- In a pan, heat garlic on medium-high heat & fry until fragrant. Add chopped shrimp & stir-fry until lightly cooked & pink then transfer to bowl.
- Add chicken stock, salt, sugar, optional bones, & water into medium pot & bring to a boil (medium-high heat). Add greens & let soup come to a boil. Reduce to a medium simmer & add shrimp.
- After leaves fully cooked (10-15 min), add fish sauce & let simmer 1-2 more minutes. Taste & add salt, fish sauces, or sugar to taste & remove from heat.
- Garnish with fresh green onions & black pepper.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.