THIS WEEK’S SUPPER INGREDIENTS:
Shrimp have always been placed on a pedestal studded in rhinestones since my childhood years. I knew when shrimp made an appearance on the table that it was “fancy food” time. Every year at Christmas time my grandfather would have a huge platter filled with shrimp cocktail and my eyes would grow wider than the dining room table. After a few reminders from a well-meant mother of ” if you eat any more shrimp you are going to get sick” I would very happily shun the dessert table and fall asleep waiting for presents 🙂 Just thinking of shrimp can make me smile so I know this dish is going to be good!
Always fascinated by the jewel like kumquat I only just recently have begun cooking with them. Intimidating at first with the “what the heck do I do with these” thought playing in my head, but quite a surprise when I sampled them. Bite sized citrus that you can eat peel and all is just what the lazy peeler in me wants for a snack. Great as is for a quick snack, a beautiful addition to a salad and the headliner for my favorite marmalade. I get giddy every year when they appear! 🙂
Daikon radish is an under used ingredient at my table and I need to rectify that! Roasted, used in spring rolls, pickled the uses are many for this refreshing crisp vedge.
I hope you check back on Tuesday to see what I have created for my supper and as always, I would love to see what you have made so “SnapYourSupper” and be sure to use the hashtag #snapyoursupper!