When your garden gifts you with a weeks worth of food (plus some flowers just cos it’s an extra babe):
loads of maris piper potatoes, three different kinds of courgette/zucchini, garlic, tomatoes, a lemon cucumber, blackberries, rhubarb, sunflower seeds, a couple of purple broad beans and a bunch of lavender. 🙌
Peel shrimp and reserve shells. Sautee shells in 1 tablespoon butter until pink. Add water and chicken stock and bring to boil. Simmer on low for 15 minutes then remove shells. Season broth with salt, pepper & cayenne. Finely dice peppers, onion, garlic and thyme and then sauté in olive oil in cast iron pan. When translucent, add 4 tablespoons of butter, flour, salt, pepper, and cayenne and stir. Add broth to vegetables and flour and stir until thick. Add tomatoes and shrimp and cook until shrimp are pink. Serve with rice and hot sauce.