Wednesday, June 18, 2008


"There is not a single colour hidden away in the chalice of a flower ... to which, by some subtle sympathy with the very soul of things, my nature does not answer."
~ Oscar Wilde
~ Garden Gerbera Daisy


~ adapted from


2 1/4-1/2 lbs. peeled, deveined uncooked jumbo shrimp

1/4 cup sesame oil

1/4 cup rice wine vinegar

1/4 cup soy sauce

3 Tbsp. toasted sesame seeds

3 Tbsp. honey

2 cloves minced garlic

2 Tbsp. chopped fresh ginger

1-2 Tbsp. Mongolian Fire Oil (House of Tsang)

6 chopped scallions

  • Combine sesame oil, rice vinegar, soy sauce, 1 Tbsp. sesame seeds, honey, garlic, ginger, fire oil, and 3 chopped scallions. Add shrimp and marinate several hours.
  • Remove shrimp from marinade and thread on wooden skewers.
  • Bring marinade to a boil, reduce heat and simmer until syrupy. Grill shrimp, 2 minutes per side, basting with marinade. Transfer to platter and sprinkle with remaining sesame seeds and scallions. Serve with Lemon Couscous or Lemon Basmati Rice. (6 servings)


2 (5.4 oz.) packages couscous mix
2 cups organic chicken broth
1 Tbsp. grated lemon rind
1/3 cup fresh lemon juice
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh parsley
1/3 cup diced red pepper

Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes.
Stir in parsley and bell pepper.


Anonymous said...

wow the pictures are so amazingly zingy - love 'em

Anonymous said...

I'm a color girl! So I love all those vividly bright colors!

joey said...

Thanks Karen ... you have some gorgeous blooms popping in your garden also.

Hi Brenda! My perennial garden is most subtle except for these 'zingy' (as Karen stated) gerberas!

Jane O' said...

I'm shrimp crazy. I order it whnever possible when we go out. AND I love any kind of Chinese cooking. I will definitely be trying this.

beckie said...

Joey, love, love, love those gerberas! I just don't have any luck with them. I buy the pretty blooming ones and 3 days later they are dying. Oh well, I can come here and enjoy yours. Now...the honey grilled shrimp sounds wonderful A couple more of your receipes and I will have my menu for the entire weekend when our out of town company comes. I'm making the fudge, and the pecan icecream balls and now the shrimp.
Got any thing for breakfast? :)

Nancy J. Bond said...

How gorgeous! Bright is my favorite color! :-)

joey said...

I'm shrimp crazy also, Jane Marie. I hope you enjoy this recipe. I served it on Father's Day (my daughter is not fond of red meat) on skewers over the steaks. We like it 'hot & spicy' but you can adjust according to taste.

Thanks Beckie. I used the gerberas first as a centerpiece before plopping in the earth, always doing well for me. They are the only annuals (except for pots) in my garden. I hope you're still speaking to me after trying the recipes! Please let me know how they turn out. I'm 'as old as dirt' and have many brunch recipes ... simply type 'brunch' at the top of my site and many choices will pop up. Bon Appetit!

Thanks Nancy. 'Bright' suits your personality ;)