Sundried Tomatoes

Ingredients

• tomatoes (the bigger the better)
• handful of basil
• handful of oregano
• pinch of salt
• pinch of pepper
• extra virgin olive oil
• drying device

Directions

To dry the tomatoes I used whatever equipment I had at home to make a drying device. This included: a round shallow aluminum tray, a plastic coriander to cover the tomatoes, a trivet to put on top of the tray for oxygen circulation (which helps the drying process), mesh liners to keep the bugs away, and clothespins.

Cut the tomatoes in half and arrange them on the trivet lined with the mesh.

Finely chop the basil and oregano. Sprinkle on top of the tomatoes. Sprinkle the salt and pepper over the tomatoes.

Line the bottom of the coriander with mesh and use clothespin to secure the coriander to the aluminum tray. Set outside in the sun for 6 to 8 hours for 2-3 days, depending on where you live.

Day 1

Day 2

Day 3

Once dried,  place the tomatoes in a completely sanitized jar and fill with extra virgin olive oil.

Shrimp Toast

Serves 12

Ingredients

• 12 uncooked large shrimp
• 1 egg
• 2 1/2 tbs cornstarch
• 1/4 tsp salt
• pinch of pepper
• 3 slices white bread
• 1 oz cooked ham
• 1 green onion
• 2 cups vegetable oil

Directions

1. Remove the head, tail, and shell from shrimp. Devein. Cut down back of shrimp with sharp knife. Gently flatten shrimp.

     2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

     3. Remove crusts from white bread. Cut each slice in half.

     4. Add shrimp to egg mixture and toss until shrimp is fully coated. Place one shrimp on each piece of  

         bread. Gently press shrimp onto bread. Brush some egg mixture over each shrimp.

     5. Cut ham into 1/2 inch pieces. Finely chop green onions. Place piece of ham and green onions on each  

         shrimp toast.

     6. Heat oil in deep fryer over medium high heat (375 degrees). Fry shrimp toast for 1-2 min on each side. 

         Place paper towel on plate to absorb extra oil.