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Photographs by Eric Seven
Kit(s): Club Deco August 2008 "On the Boardwalk:" Theta (background paper and umbrella), Alpha by RoseMade Designs, snail by Deb Ammerman, seashells by Lori Staton, starfish by Jennifer Rassi, sandcastle by Michaele Burkhart
Font(s): Kidprint
Journaling:
INGREDIENTS:
4 large lemons (or 6 small ones)
1 each red, yellow and green bell peppers
1 head cauliflower
1 head broccoli
2 bunches green onions
1 lb shrimp (preferably fresh)
Olive oil
Dijon mustard
Salt/pepper/sugar (or substitute)
PREPARATION:
Remove the cap and clean out the insides of your peppers, then wash them.
Start the shrimp to boiling, then cut your peppers into thin strips. Watch that
shrimp - it cooks quite fast, be careful to take it out of the boil as soon as
you notice no more transparency. Make sure you run the shrimp under cold
water or it will continue to cook and end up rubbery!
Remove the tails on the shrimp and de-vein if needed (I prefer buying shrimp
that has already been de-veined mechanically), then let them chill out while you
finish with your cutting.
Put your cut up peppers into a large salad bowl.
Cut your broccoli and cauliflower into bite-sized morsels and toss it in the
bowl with the peppers. Chop your onion. Add it to the mix.
And now to make the dressing, which I promise you, makes the dish!
Squeeze your lemons.
When you're done, you want about a cup of lemon juice.
Add about a half as much olive oil as you have lemon juice.
Add about half as much dijon mustard
as you have olive oil. Add the dijon:
Add salt, pepper, and sugar to taste. I usually add about 1/2 teaspoon
of each, but I use sugar substitute and just add a very little bit
of a dash. The sweet should just barely be noticeable and balance
out the tart. Whisk it all up.
Add the now chilled shrimp to the veggies.
Pour on the dressing. Mix it all up.
Garnish with a lemon, and you're good to go!
No products have been added to this project.
Thanks for spreading positivity!
October 18, 2008