Should we do it again?
Last year I almost forgot about it and we started very late…. after Thanksgiving. Several people who participated never did receive their gift.
Shall we try again? With plenty of time so we’re not rushed?
Let me know….
Leave a comment if you want to participate. Here are the details:
Season’s Eating’s is a spicy/foodie gift exchange to celebrate the Holiday Season.
I put all the names into a virtual hat, and distribute them, with real addresses.
The rules are simple:
Each person sends a small gift of a local herb, spice, or other food that is unique to or characteristic of where they live, along with a recipe using it, to a fellow foodie.
When you receive your parcel, you can either use your ‘gift’ in the recipe included, another of your choosing or just snap a photo of your new treasure.
Then you do a post about it…
Ready to get the holiday season started?
Let me know.
In the meantime here is a colorful dish to take your mind off the gray weather (at least, mine has been very gray)
Stir-fried Shrimp with Peppers and Peas
12oz (350gr) cleaned shrimp
1/2 red bell pepper
1/2 green bell pepper
1 cup peas
1/2 cup celery
2 cloves garlic
1 tbs minced fresh ginger
2 tsp sesame or walnut oil
2 tsp olive oil
1/2 cup chicken stock
2 tbs dry sherry
1 tbs tomato paste
1 tbs cornstarch (Maizena, corn flour) dissolved in
1 tbs soy sauce plus 1 tbs water
To Prep: Peel and clean shrimp if needed. Slice peppers into strips. Cut onion in half and thickly slice. Cut celery at an angle into thin slices. Mince garlic and ginger (peel it first). Dissolve cornstarch in soy sauce and water.
To Cook: Heat oils in large nonstick skillet over medium-high heat. Add onions, peppers and celery to skillet and stir-fry for 2 minutes. Add garlic, ginger, shrimp, stir-fry 1 minute, until shrimp start to curl and turn opaque. Add peas and stir-fry 1 – 2 minutes. Add chicken stock, tomato paste and sherry, cover and simmer 2 minutes. Uncover, add cornstarch mixture, stirring until cleared and thickened.
To Serve: Arrange Basmati on a large platter. Spoon Shrimp and Veg on top and serve.
1/2 cup Basmati rice
1 tsp butter
1/2 tsp sesame or walnut oil
1 cup chicken stock
Heat butter and oil in a small saucepan over medium heat. Add rice and sauté, stirring for 1 – 2 minutes. Add stock or water. Cover and cook rice for length of time on package. When done fluff with fork and serve.
So….. let me know about Season’s Eatings.