Lime et Elephant Garlic Flower Shrimp

One of my favorite things to do on Sunday mornings is to stroll through the Hollywood Farmers Market. This farmers market is one of the largest in the area with an abundance of farms and vendors to shop from, also making it a splendid spot to discover new ingredients. During a recent trip to the market, I found a great garlic and onion farmer offering gorgeous elephant garlic flowers. 


I grabbed a bunch to display in the kitchen and to test the flowers as ingredients. Since garlic goes deliciously with shrimp, the pairing inspired Lime et Elephant Garlic Flower Shrimp. 

INGREDIENTS
one pound of shrimp, peeled and deveined
two limes
two tablespoons of brown sugar
one stem of elephant garlic flower, petals only
two garlic cloves, sliced
a half teaspoon of crushed red chili flakes
two Korean peppers, sliced
one tablespoon of vegetable oil

In a bowl, place prepared shrimp and marinate with one lime zest, two tablespoons of brown sugar, elephant garlic flower petals, sliced garlic cloves, crushed red chili flakes, and sliced Korean peppers. If you can't find Korean peppers, substitute them with Serrano peppers. Cover and refrigerate for at least 30 minutes, no more than an hour.

Heat a wok over high heat and coat the bottom with vegetable oil. Add marinated shrimp with elephant garlic flower petals and juice from the limes. Stir fry until the shrimp are cooked. Serve with Jasmine rice drizzled with lime juice from the wok. Enjoy!



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