Market Recipe: Shrimp & Pea Shoot Dijon

  Shrimp & Pea Shoot Dijon By Chef Maggie Perkins 1 pound medium to large shrimp, shells on 6-8 cups fresh green pea shoots 1 pint chicken stock 2 T Dijon mustard 1 tsp thyme, dried Extra Virgin Olive Oil (to cover pan lightly) Salt & Pepper to taste Peel shrimp, reserving shells. Set aside. […]