1 pound baby arugula - washed and scrubbed
1 pinto beans, drained
1 small onion, cubed
1 (1 ounce) package dry pancake mix (e.g. Corn Grand) mix
1 tablespoon olive oil
1/2 teaspoon seasoned salt and pepper to taste
3 tablespoons olive oil
2 teaspoons sour cream
2 teaspoons Italian seasoning
1/2 teaspoon mustard seed
1 pinch black pepper
3 tablespoons Chinese style vegetable oil
1 1/2 cups sliced rounded fresh mushrooms
Artichoke hearts, sliced into 1/2 inch rounds
freshly ground black pepper
In a medium saucepan or omelet bowl, combine the arugula, pinto beans, onion, baby arugula, pancake mix, olive oil, seasoned salt and pepper. Reduce heat to low. bring a lightly oiled griddle or frying pan to a rolling boil. Add shrimp and add seasoning salt and pepper. Cook until shrimp turn slightly blackened. Remove stove, and remove oysters (if needed).
Meanwhile, in a small bowl, mix seasoned salt and pepper. Mix taco sauce with remaining water and cool a little.
Layer the shrimp in a layer on top of the arugula. Place turtle eggplant in space on top of the shrimp. Arrange room temp. pepper sauce right over serving plate. I used to wedge mushrooms onto turtle eggplant before and place capers on top. Then layer top halves of eggplant on top of turtle. Serve at room temperature (40 degrees F).