Anonymous Fri Oct 07 11:34:22 2005

1-1/2 lbs. Louisiana shrimp or other large

shrimp in shell

1 large bunch mustard greens

4 oz. tasso

3 tbsp. olive oil

2 medium cloves garlic, finely chopped

1 cup fish stock

large pinch ground sassafrass

salt and pepper, to taste

2 tbsp. butter

Shell and devein the shrimp. Wash the mustard greens and remove the stems. Cut or tear into bite size pieces. Cut the tasso into a small dice.

Heat the olive oil in a large skillet and cook the tasso until it begins to color. Add the garlic and continue cooking until the tasso is well browned. Add the mustard greens and fish stock along with the seasoning to taste.

When the greens are beginning to wilt, add the shrimp and cook until nearly done. Add the butter and stir until melted and combined. Taste and adjust the seasoning if necessary. Serve immediately on warm plates.