I love herbs from the garden and that is why I have two herb gardens. Sadly, I have yet to break ground this year. When I am in swing, the garden produces late spring, all summer and early fall, I have a plethora of herbs to cook with and I make sure to use them in everything. However this time of year I have to buy my herbs in the grocery store. The only problem with that is, you have to buy the amount they give you and the rest either goes bad in the refrigerator or you have to use them all… asap! I have a few tips on what and how to use your abundance of store bought herbs.
Dill for example comes in a huge bunch and can really pack a punch to any meal, but you only need a little. I like to chop it up, add it to 1/2 lb of softened butter with 3 cloves minced garlic and store it in parchment paper to be used in many dishes…In this dish instead of using dill, I used rosemary in a marinade!
4 (long) sprigs of rosemary, leaves separated & leaving the top for garnish
2 Tbs parsley
2 cloves of garlic
1/2 a lemon squeezed
1/2 tsp salt
1/4 tsp pepper
1 tsp Dijon mustard
1/4 cup olive oil
Place ingredients in a blender and emulsify. Place contents in a mason jar.
Use 16 to 20 Shrimp (deveined with tail on)
Coat shrimp generously in marinade and let sit for 20 minutes. After 20 minutes skewer shrimp on reserved rosemary stalks as if they were skewers. Grill or saute in pan for 6 minutes (3 on each side). Serve as an appetizer or entree.
As an entree…
cook 1/4 cup of marinade in a saute pan
1/2 an onion diced and cooked till translucent
add 1/2 cup white wine
1/2 cup chicken stock
Served this over pasta or rice with the skewers on top and a little Romano cheese.