One of the fun parts of maintaining this food blog, especially during Covid, is becoming aware of other food bloggers both locally, nationally, and internationally. Often a food developer and blogger will contact me if I Instagram my images of their recipes. These contacts have provided me with a sense of belonging and enthusiasm for cooking and baking during these difficult times.
I first became aware of The New Vintage Kitchen and Dorothy’s amazing recipes when she commented on one of my early posts. I was super excited when I discovered that she is from Southern Vermont and had a food blog bursting with recipes to try! Dorothy’s Lemon Garlic Shrimp dish sounded just incredible and, after making it twice in one month, I can assure you that it is.
One of the most interesting parts of this recipe is making the broth. I had never made a broth from scratch quite like this. Making it included adding all the food scraps that we typically compost into a pot– plant skin, stems, and shrimp shells — and then adding water, salt, and pepper. Ultimately you strain the scraps, leaving a delicious flavorful broth that is added to the dish.
The lemon, garlic, parsley, mushroom broth base with spinach and lightly floured and sauteed shrimp on top of spaghetti squash is so full of flavor! (I roasted my spaghetti squash because I love the taste of oven-roasted vegetables over microwaving them.)
Finally, I will add that I am excited to try the other seafood dishes on Dorothy’s New Vintage Kitchen site. I encourage you to also! — Carole
Photos : Lemon Garlic Shimp Over Spaghetti Squash