Saturday, September 21, 2013

Yellow Watermelon and Shrimp Salad


Monday 16 September
Holt took the leftovers of the salad he made yesterday and added more fresh yellow watermelon, mint leaves, and a couple of small ripe poblano peppers from our garden, diced into tiny red cubes.  Then he boiled a half pound of shrimp in a court bouillon of celery leaves and pepper stems, and tossed them together. 

This is one of those dishes that you get in hot restaurants for $15 as an appetizer and $40 as an entrĂ©e.  Using frozen shrimp bought on sale and a local watermelon from Madison's, plus mint and peppers from our garden, it probably cost $5 for dinner for the two of us.

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