T is for Thyme

For this years herb garden, we have thyme, basil and parsley. We also have shallots, chives , rosemary and curry leaf from the previous years.

Thyme doesn’t need a lot of water. This is ideal for gardeners like us who don’t like to water too much.

The flowers of thyme are white and as tiny and delicate as the leaves. This flower is my entry for Flower Fest and the current alphabet is T.

Image of thyme flower at the Bookmann. 

Thyme leaves are very fragrant and goes well with veggies, rice, seafood and meat. I remember a Cajun dish with shrimp and thyme from a long time ago. That memory was the inspiration for this dish.

Shrimp with chili-thyme marinade

Recipe:

Garlic- 2 cloves

Thyme sprigs- 3 sprigs ( As the sprigs were tender, I used them whole. )

Crushed red pepper- 1 tsp

Olive oil- enough to make a paste approx. 1 tbsp

Salt to taste.

Shrimp- 1o or 12 cleaned.

Using a mortar and pestle, grind garlic, thyme sprigs, crushed red pepper. After coarsely grinding the above, add olive oil and make into a paste.

Add the paste to the cleaned shrimp and marinate for about half an hour.

Grill or saute the shrimp.

Shrimp served over wild rice

Note: I cooked the shrimp stove top on a cast iron pizza stone. Since the marinade already had oil, there was no need to add any oil to the stone.

The shrimp was very flavorful. I served it with some wild rice. The shrimp would be great as an appetiser.