Lime et Elephant Garlic Flower Shrimp

One of my favorite Sunday rituals is a slow walk through the Hollywood Farmers Market. It’s one of the largest in the area, expansive without feeling overwhelming, and a reliable place to stumble onto ingredients you didn’t know you were looking for. On a recent visit, I stopped at a garlic and onion farmer’s stand and found myself drawn to a bundle of elephant garlic flowers—tall, architectural, and unexpectedly delicate.

I brought them home partly to live on the kitchen counter for a few days, and partly to see what they could do in a pan. Garlic, after all, has always had an easy affinity with shrimp. Lime followed naturally. The result is this dish: quick, aromatic, and bright, with just enough heat to keep things alert.


INGREDIENTS
[serves 3 to 4 as a main course] one pound of shrimp, peeled and deveined
two limes
two tablespoons of brown sugar
one stem of elephant garlic flower, petals only
two garlic cloves, sliced
a half teaspoon of crushed red chili flakes
two Korean peppers, sliced
one tablespoon of vegetable oil

Place the shrimp in a bowl. Add the zest of one lime, the brown sugar, elephant garlic flower petals, sliced garlic cloves, crushed red chili flakes, and sliced Korean peppers. If Korean peppers are unavailable, Serrano peppers make a suitable substitute. Toss gently to coat, cover, and refrigerate for at least 30 minutes and no more than one hour.

Heat a wok over high heat and coat the bottom with the vegetable oil. Add the marinated shrimp along with the petals and any accumulated juices. Juice both limes directly into the wok. Stir-fry for 3 to 4 minutes, just until the shrimp are opaque.

Serve immediately with jasmine rice, spooning the lime-scented juices from the wok over the top.

Enjoy.

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