Forage for periwinkle and shrimp

 

Saw foragers along the shore flipping over stones to get these periwinkles. Told that they are sweet, just need to blanch for 6 minutes.

They are a little bit sweet, but really too small to be able to appreciate their flavour.

 

 

It is the beginning of shrimp season, went to the usual spot near Kilbaha sea wall to scoop them up.

Blanch for 30 seconds, they are very firm and sweet. Being so fresh, they tasted better than those ordered from my fishmonger!

 

 

The small ones are dried at 110˚C until crisp. Very nice to chew with all the calcium from the shells, and better than the Japanese cherry blossom shrimp, because there is some dried up meat in these shrimps.