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Market Recipe: Preserved Lemon, Dilled Shrimp, & Pesto Amuse Bouche

Posted on May 10, 2018

Preserved Lemon | Dilled Shrimp | Pesto Amuse Bouche By Market Chef Maggie Perkins 1 T pecan oil from Perennial Pecan 1/2 lb gulf shrimp from K&S Seafood 2 small […]

Category: Recipes Tags: dill, jbg organic, k&s seafood, kala's kuisine, preserved lemon, shrimp, spinach walnut pesto, spring onions, spring recipes, the sourdough project, yegua creek farm

Market Recipe: Preserved Lemon, Dilled Shrimp, & Pesto Amuse Bouche

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Market Recipe: Preserved Lemon, Dilled Shrimp, & Pesto Amuse Bouche

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