I copied this recipe from a blogger friend -http://theblessedhearth.blogspot.com/2013/07/beach-thyme.html. That’s for sharing, Faye.
Put your pasta water on with lots of salt until it tastes like the sea or so the chefs all tell you.. grin..
I just buy one of those cheaper shrimp rings that are already cooked..
Anyway..
In a frying pan I put in a few Tablespoons of olive or canola oil, a bit of hot pepper flakes, a bay leaf and some
chopped up green or red or even white onion, a chopped up fresh tomato or two, a clove or two of garlic, kosher or sea salt and freshly ground pepper..
There was no pepper on ours that night as I mislaid my pepper grinder.. daaaaa..
Anyway, let that cook very slowly while the pasta is cooking and take the tails off of the shrimp..
Halfway through I add some chicken stock.. Probably 1/2 cup..
Drain your pasta and at the last minute add your shrimp with a bit of squeezed lemon.. The heat from the pasta will heat them up and they are lovely and fresh..
Lots of chopped basil and Terry loves fresh grated parmesan cheese
Fermented Salsa
I got this recipe from http://www.cheeseslave.com/lacto-fermented-salsa/
Fermented Salsa
Ingredients
Chili peppers (1-2 serranos or 1/2-1 jalapeno, depending on how hot you like it)
Medium fresh tomatoes (4), or canned tomatoes (1 pound), organic if possible
Medium white or yellow onion, organic if possible (1)
Garlic cloves (2)
Lemons or 3 limes, organic if possible (2)
Sea salt (1 TBS) where to buy sea salt or
whey (2 TBS) if you dont have any whey, use an additional 1 tablespoon salt
Optional: 1 bunch oregano, fresh (or 1 teaspoon dried)
Optional: cilantro (1 bunch), fresh
Optional: Filtered water
Equipment
Rubber gloves
Quart-sized mason jar with lid
Optional: Food processor
Directions
1. Wearing gloves, cut open the chiles and discard the stems and seeds (If you dont wear gloves, you risk burns trust me, Ive done it. I advise wearing the gloves.) Set aside.
2. If using fresh tomatoes, peel and deseed them: Fill a large saucepan halfway with water, set on high heat and bring to a boil. Carefully set tomatoes in saucepan and let sit for 5-10 seconds, then remove with a slotted spoon or tongs. Cool and peel. Cut tomatoes in half and gently squeeze out the seeds, or scoop out with a spoon, and discard. Set aside.
3. Peel and quarter the onion and peel and smash or crush the garlic.
4. If using fresh herbs, rinse, dry and chop them, discarding the stems.
5. Place the peppers, tomatoes, onion, garlic, and optional herbs into the food processor (you can also do this by hand just dice everything with a sharp knife).
6. Squeeze the 2 lemons or 3 limes and add the juice.
7. Add the sea salt and whey.
8. Pulse several times (more or less for desired consistency).
9. Transfer to quart-sized mason jar. Add a little filtered water if necessary (if you like it more liquid and its too chunky). If you add water, put the lid on and shake it up so its incorporated. Make sure to leave at least an inch of space from the top of the jar.
10. Cover and keep at room temperature for 2-3 days before transferring to the fridge. Salsa will keep for weeks or months in fridge.
Merry Heart Crafts 