- peel and clean the shrimp
- fry them in freshly minced garlic and butter, until done
- brownÂ a little moreÂ fresh butter and extra freshly minced garlicÂ for spooning over (the fresh garlicÂ adds a nice kick to the brown butter)
- plate two to a plate with tales facing each other
- garnish with pea tendril shoots, and garlic brown butter
- serve immediately
What was the inspiration for this Thanksgiving appetizer? Finding this thriving basket of pea tendril shoots at Old Strathcona Farmer’s Market.I did take their card, and somehow threw all I had gathered out without reaslizing it, as I cannot find any of them. Anyhow, they are there. You can find them. They also have sunflower micro-greens and they are nutty and yummy. I had the shrimp. My dad has been a sea food lover all of his life, and now that I am preparing our holiday family meals, every one starts with something from the sea. At Christmas, it is usually oysters. He used to get them flown in from the East coast, live, by the bucket when I wass a child. So, shrimp and these dellicate pea tendril shoots sounds like a perfect started to me!
I can’t get enough of the lively reach of these leaves and vines. It is probably why sweet peas are my favourite summer flower.
This recipe is about as simple as it gets:
I have said it before, I often have more fun looking at food, and tasting food, then I have eating it. Don’t get me wrong, I am very thankful for the opportunites I have to eat the food I eat, but I don’t miss the other sensual opportunites, either. Smelling and Seeing are the other two I indulge in wholeheartedly!
My dad was really happy with his little plate of jumbo prawns. And I was happy he was happy!