This morning, I went to the store to pick up a couple of things for dinner: at the fish counter, there were some very fresh looking large shrimp (13-15.) I bought eight of them to make shrimp tempura for supper.
I’ll do the pre-preparation (shelling, cleaning and scoring the inner circle of each shrimp) this afternoon, and use the rice cooker to produce a warm batch of jasmine rice. To round it out, I’ll saute some farmstand baby spinach that I bought yesterday with a couple of garlic cloves.
The dipping sauce I make for the shrimp includes hoisin sauce, soy and a dab of ketchup and sesame oil. Maybe I’ll make some zucchini and sweet potato tempura slices too. We’ll see.
But what I’m writing this post about is an idea I haven’t done for quite awhile now – which is to make a mixed fruit salad to have on hand in the fridge for snacking or dessert. Organic strawberries, blueberries and fresh pineapple went together in a bowl with some stevia and fresh lemon zest/juice. It smelled so fresh and appetizing – and it was a nice nod towards the beginning of the growing season here in New England.