Spring is green.
Artichokes, asparagus, snow peas, spinach, green garlic, fresh herbs….. All green.
We love green.
I once worked with a woman who would not eat anything green…. I felt so sorry for her.
For those of you who don’t know (and I feel sorry for you, too) green garlic is immature garlic, picked before the cloves form. It looks like a green onion, sometimes with a hint of purple. It’s all edible, both the white and green tops and it has a mild garlic flavor.
Like the just-picked asparagus, it’s only available for a few weeks in the spring.
The shrimp have a lemon and olive oil sauce, along with the fresh spring vegetables. Use good olive oil and fresh lemon juice.
Lemon and Green Garlic Shrimp
Total time: 25 minutes
- 10oz (300gr) shrimp (prawns), cleaned
- 3 tbs olive oil
- juice of 1 lemon, about 3 tbs
- 4oz (120gr) snow peas, sliced about 1/2″ (1cm) wide
- 4 green garlic, including green tops, sliced
- 3 tbs fresh chives, chopped
- 3 tbs fresh marjoram, chopped
- 1/2 cup Basmati Rice
- 1 cup chicken stock
- 1 tbs garlic chives, chopped
- Combine rice, stock and garlic chives in a small saucepan.
- Cook, covered, until rice is done, about 16 minutes.
- While rice cooks: Heat 1 tbs olive oil in a large skillet.
- Add green garlic, snow peas and sauté 5 minutes.
- Add shrimp and sauté until cooked through. They curl and turn opaque.
- Add herbs, lemon juice, remaining 2 tbs olive oil and heat through.
- Serve over Basmati Rice
This was dinner a week ago, on mon mari’s favorite ‘Fish Hell Night’.
I think he’s going to have to rename Friday….
Back to spring.
When I planted these tulips a few years ago, I just bought a cheap bag of mixed bulbs. I had no idea what they were.
I stuck them in the ground on the outside of the fence so the puppies wouldn’t destroy them.
I fully expected the bunnies to destroy them.
I planted them rather haphazardly – one here, two there….
Every year it’s a surprise and a treat when they actually manage to grow, uneaten, and bloom
I am most appreciative.
Actually, I starting to appreciate simplicity – both in nature and in food.
Either that or I’m getting lazy…..