Tuesday, May 13, 2008


"To analyze the charms of flowers is like dissecting music; it is one of those things which it is far better to enjoy, than to attempt fully to understand."
~ Henry Theordore Tuckerman
~ 'Spring green' tulip


~ A delightful taste of spring
2 lb. cooked and peeled large shrimp
1/2 cup vegetable oil
1/2 cup red wine vinegar
juice and zest of 1 lemon
1 Tbsp. sugar
2 Tbsp. Dijon mustard
2 Tbsp. chopped basil
1 clove pressed garlic
1/2 tsp. cayenne pepper
1 thinly sliced red onion
1 julienne sliced red pepper
1 julienne sliced yellow pepper
1 julienne sliced orange pepper
1/2 cup chopped fresh basil
about 12 cups spring salad greens
Montrachet goat cheese
Lemon Vinaigrette:
1/4 cup fresh lemon juice
zest of 1 lemon
1 tsp. dry mustard
1/8 tsp. cayenne pepper
1 clove pressed garlic
pinch of coarse salt
freshly ground black pepper
1/2 cup vegetable oil
  • Combine oil, vinegar, lemon juice, zest, sugar, Dijon, basil, garlic, and cayenne pepper. Pour over shrimp and marinate several hours, turning occasionally.
  • Combine onions, peppers, fresh basil and spring salad greens.
  • Prepare vinaigrette by adding all ingredients and slowly whisking in oil. (Can be made ahead but bring to room temperature before serving).
  • To serve: Remove shrimp from marinade. Arrange shrimp evenly over greens on chilled serving plates. Sprinkle with Montrachet cheese. Serve with hot crusty herb bread.


Nancy J. Bond said...

How gorgeous! And the color seems to go so well with the recipe. :)

joey said...

Thanks Nancy ... that was my wish.

Katarina said...

Joey, this tulip is outstanding! So nice with the green patches! /Katarina

Anonymous said...

I planted basil, assorted lettuce, and Zinnias called Envy today in my garden. The Zinnias are that lovely shade of green. I'll have to keep this recipe for my collecting once my garden comes in. Do you have a recipe for tomato basil pie? I'm looking for it.

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fiona said...

ooh, this sounds nice!

what a lovely blog.. with fantastic plant photos :-)

joey said...

I adore this tulip, Katarina. How can you not?

I will hunt for my best, Anna. I love tomato basil pie. I still have hoards of recipes, crying for their time in print.

I'm honored, Private Chef ... my that is a HUGE site! Looking forward to spending time visiting you.

Thanks Hedgewitch! I see we have much in common with our love for herbs.

Ki said...

Wow, a spectacular tulip.