I’ve been cooking with mint again.
Not peppermint, although I did have some of that in my garden once…. along with chocolate mint and cinnamon mint.
I never used any of them but it did smell nice when I was weeding.
This is spearmint and (I think) it’s the mint used in mint tea which I got hooked on in Morocco.
It’s also the mint used in mojitos and mint julep – or so I’m told….
It goes very nicely with citrus
Lemon Mint Shrimp on Fettuccine
Total time: 25 minutes
- 8oz (240gr) large shrimp, cleaned
- 1 tsp smoked paprika
- 2 tbs butter
- 2 tbs olive oil
- 1/4 cup fresh lemon juice
- 3 tbs fresh mint, chopped
- 3 tbs fresh oregano, chopped
- 3 tbs fresh garlic or regular chives, chopped
- 1/3 cup Parmesan, grated
- 7oz (200gr) fresh fettuccine or 4oz (120gr) dried
- Cook pasta according to package directions. When done, drain..
- Heat olive oil in a medium skillet over medium heat.
- Add shrimp, paprika, and sauté for 3-5 minutes, until raw shrimp curl and turn opaque or cooked shrimp are heated through.
- Add oil, lemon juice and herbs. Heat through.
- Add pasta and toss well to combine.
- Divide on to 2 plates, top with Parmesan and serve.
I’m growing it in a pot on the balcony – that will become the pool deck at some point in time.
The mint is in the back. In front of the mint is lemon thyme, then pot marjoram. Next to the mint, in the back, is Greek oregano, and in front of that is lemon balm.
I had all of this in my herb garden and / or various spots around the house but I have discovered that when it’s on the balcony, right outside the kitchen, I tend to use it more. Probably has something to do with forgetting to cut it early, then not wanting to bother to get the flashlight, go in the barn to get my rubber garden shoes, then go outside in the dark to cut herbs.
And stepping on something squishy, like a big old toad, when I’m doing it….
Once again I opt for easy.
I’m going to do more pots next year.
Oh…. and bunnies don’t climb up to the balcony.