1 lb large fresh tiger shrimp unshelled
6 cloves of garlic peeled and pressed through a garlic press
1/3 cup of fresh squeezed lemon juice
1/3 cup extra virgin olive oil
1 T minced fresh Italian parsley
1.5 teaspoons fresh thyme, minced
1.5 teaspoons grated lemon zest, (lemon peel)
Coarse sea salt and fresh ground black pepper

Bring to boil a large pot of salted water. Add shrimp and cook until bright orange in color, will take about 2 minutes. Drain the shrimp, and after they have cooled to touch, remove the shells and set to one side.
In a medium bowl combine garlic, squeezed lemon juice, olive oil, herbs and lemon zest. Whisk thoroughly together. Season to personal taste with sea salt and fresh ground pepper. Add shrimp and carefully toss to coat
Refrigerate for 2-3 hours, stirring occasionally. Enjoy.

olive oil, lemon vinaigrette, garlic, shrimp recipe

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If you enjoy gardening, or just like to plant a few things around the house now and then, consider growing culinary garlic. It is hardy and relatively easy to grow. Simply place unpeeled garlic cloves in turned up soil, with the pointed side up, about 2 inches below the surface. Water regularly. The best time to plant garlic is in the winter or early spring. (Usually after a chance of bitter freezing has passed.) You can harvest garlic in the late summer or early fall after the tops yellow and droop.

Garlic Bouillabaisse

Ingredients:

2 qt water or chicken stock
16 garlic cloves, pressed through a garlic press
6 sage leaves 2 bay leaves
½ tsp crushed saffron
2 tsp sea salt
½ tsp fresh ground pepper
4 egg yolks
1 T virgin olive oil
6 slices toasted country style bread, brushed with olive oil

Method:

Bring the water to a boil in a large pot. Add minced garlic, sage, bay leaves, saffron, sea salt, and ground pepper. Skim off any foam from the top and discard. Cook over medium boil for ten minutes, leave the top off the pot during cooking. Remove bay and sage leaves. Reduce to low heat.

Using a small bowl, add egg yolks and olive oil. Add a ladleful of hot broth to the yolks and beat with a fork. While still over a low heat, slowly add eggs, stirring constantly to break up consistently. Place the bread slices in the bottom of 6 serving bowls. Top with bouillabaisse broth and serve hot.

garlic, planting garlic, Bouillabaisse

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Watercress is normally tart and can easily support the taste of a sprinkle of blanched garlic slivers and lemony dressing.8 garlic cloves peeled and sliced
2 bunches watercress, coarse stems trimmed
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
½ teaspoon sea salt
¼ black ground pepper

garlic recipes, oil and vinegar

Technorati Tags: garlic recipes, oil and vinegar