Kim Fisher Designs is back to share a gorgeous natural wedding tablescape inspiration with us. With an airy + organic feel, this luncheon table shot by Anne Photo is filled with good homemade food (recipes below!) and amazing design. Kim also made giant DIY wall garden tins inspired by our mini version. Obsessed with the results. Read on for the yummy recipes they made for the shoot!
Curried Shrimp and Avocado Salad
11/2 pounds medium- size raw shrimp, peeled and deveined
1 can ( 8 ounces) water packed artichoke hearts, drained
4 scallions, cleaned, trimmed and cut diagonally into 1/2 inch pieces
2 preserved Meyer lemon quarters, slivered ( can omit if not available)(recipe included)
1/4 cup extra virgin olive oil
2 tablespoon sour cream
4 tablespoon fresh Meyer lemon juice or conventional lemon juice
2 tablespoon yellow curry powder or to taste
Salt and freshly ground black pepper, to taste
1.Bring 3 quarts salted water to a boil and drop in the shrimp. Wait 2 minutes, empty the pot into a colander. Let theshrimp drain and cool.
2. Cut the artichokes into quarters and combine in a mixing bowl with shrimp, scallions and Meyer lemon slivers.
3. In a separate bowl combine olive oil, sour cream, lemon juice, curry powder and salt and pepper. Pour over shrimpmixture and toss gently. Refrigerate covered for an hour.
4. Plate it with sliced avocado and Naan or pita bread.
Serve with a nice Pinot Grigio, Sauvignon Blanc or sparkling wine.
Preserved Meyer Lemons
8-10 Meyer Lemons, cleaned. You can use conventional lemons but Meyer’s have a softer more delicate flavor and frankly are awesome.
1 cup kosher salt- don’t be afraid of the amount of salt
Fresh bay leaves- or rosemary
Extra lemon juice
Jar- a mason jar works fine but you may want to pick something a little fancier.
1. Sterilize the jars in boiling water
2. Cut the lemons into quarters and cover generously with salt
3. Add 2 tbsp of salt to the bottom of the jar
4. Layer the lemons in the jar, pushing them down as you go so the juice is extracted. Add bay leaves to each layer and top with more salt.
5. Continue to pack as many lemons in the jar as you can and top with the remaining salt. If the lemon liquid is not covering lemons add a little fresh lemon juice. Tightly seal the lid.
6. Leave the lemons out in a cool dark place. Occasionally turning the jar upside down. They can be used after a week but the longer to ferment the better. After the first use then store them in the refrigerator.
To use- rinse the lemon and remove the pulp if desired.
Slice into thin pieces. Add to salads. Use in marinades. Mix with assorted olives.
Don’t be afraid to experiment – it also makes a great gift!