Chow chow can be served with sandwiches or as a side with meat or seafood.
Created by Daniel J Lestrud, CEC, CCE
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Ingredients
- 1 sweet onion, sliced 1/4" thick
- 1 green cabbage head, sliced 1/4" thick
- 1 red bell pepper, sliced 1/4" thick
- 1 green bell pepper, sliced 1/4" thick
- 1 yellow bell pepper, sliced 1/4" thick
- 1/4 cup Kosher salt
- 2 cup white vinegar
- 1 1/2 cup sugar
- 2 tsp dry mustard
- 1 tsp tumeric
- 1/2 tsp ginger, fresh
- 2 tsp celery seed
- 12 Bigelow Green Tea bags
- 40 shrimp, 16/20 count, peeled and deveined
- 8 ounces white wine
- 4 ounces whole butter
Instructions
Combine all cut vegetables and toss with salt. Let sit one hour. Combine vinegar, sugar and all spices and bring to a boil. Add tea bags and let steep in salad till cool. Remove bags when cool. Peel and devein shrimp leaving tail on. Season with salt and pepper and place in pre-heated saute pan with clarified butter. Cook till shrimp is opaque and firm to the touch. De-glaze with white wine and reduce. Finish with whole butter and place shrimp on chow chow and drizzle with pan sauce.