Saturday, July 25, 2020

Covid Cafe: Summer Shrimp

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Hello chefs of Covid Cafe. Are you feeding yourself well these summer days? It hardly seems like July, the days passing in some sort of Covid-time vortex that renders one indistinguishable from the next. 

Rob returns today, working the last of his sale bag of shrimp. I've been doing the same, though I need to play with the shells as he does. Let us know what you're eating!

Cold supper last night:
chicken thigh, tomatoes + basil from the garden 
and avocado

Rob writes: I broiled shrimp on a sheet pan last night.  Of course I used the shells to make a broth, strained into a bowl, added ramp butter, some thyme and lemon, and poured the whole thing over the shrimp.  Served over rice with farmer’s market fresh peas.

Mmm. I had in mind a shrimp recipe I made last year but couldn't find again online. It was essentially a stir fry with vegetables and seaweed confetti and, toward the end, shrimp.

We started with chips of zucchini from the garden.

Slivered some mushrooms and red pepper and got out the bag of dulse flakes. This fast food is an easy way to eat your sea veggies (aka seaweed). Minced some garlic and ginger.

Art riced half a cauliflower in the food processor.

--Stir fry all the veggies over high-high heat in coconut oil and remove to a plate.
--Into fresh hot oil add the cauliflower and a handful of dulse flakes, flipping it around for just a couple minutes and then dividing onto two plates.
--Raw salted-and-peppered shrimp go into the hot pan, taking just another couple minutes to cook. Add a couple shakes of fish sauce and a good dose of tamari/soy sauce.

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“Be kind whenever possible. It is always possible.” 

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