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.
Shrimp with chili-thyme marinade
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.