The kiss of the sun for pardon, the song of the birds for mirth, one is nearer God’s Heart in a garden than anywhere else on earth.
-Dorothy Frances Gurney
Hello, sweet friends…
If a poem can be written in flowers…
then today is floral storyteller time…
A recent trip to a local nursery…
was all the inspiration needed…
for me to create visual verses…
compose a few flowering sonnets of color…
and it’s captivating magic…
Can you keep a secret? (wink) sometimes I don’t feel like cooking. especially as the weather gets nicer and I find myself outside in the garden preoccupied doing this…that… and before long it’s time to eat! Long story short…this is why I lOVE this recipe…it’s yummy…easy…and super quick to whip up on those days when you have lost track of time...(or just don’t feel like cooking)🥰
2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon ground tumeric
1/4 teaspoon cinnamon
1/8 – 1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/8 teaspoon ground cardamom (optional)
1 1/2 pounds of shrimp, peeled and deveined
2 tablespoons olive oil
Mix seasonings together in a small bowl.
Toss the mixture with the shrimp until evenly coated.
Heat the olive oil in a over medium-high heat.
Add the shrimp to the pan and fry until thoroughly cooked – turning occasionally (shrimp should be completely pink).