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Plum tasty

By Penny Stine

I bought a box of plums from someone at work who has a small orchard out in Palisade. She didn’t know what kind of plums they are, but brought in a box for people to sample. They seemed to get sweeter the longer they sat and they were pretty tasty, so I figured it would be fun to try and figure out what to do with all the plums.


If we were toast and jam eaters, I would have made jam, but we don’t usually eat toast. On those rare occasions when my husband eats it, he prefers honey to any kind of jam.

I googled a bunch of plum recipes, looking specifically for side and main dishes, rather than jams, jellies or preserves and noticed that a lot of them paired plums with onions. One paired them with goat cheese.



So on Friday, I grilled a mixture of veggies, including these pretty purple onions I pulled out of my garden, along with garlic, zucchini, yellow squash, mushrooms and a bunch of Thai basil that’s growing in one of my flower pots. I halved a bunch of plums and threw those in the grill basket, too, and stirred several times during the grilling process to get the plum juice on all the veggies.

When they were almost done, I added a bunch of raw shrimp to the basket and grilled just long enough for the shrimp to turn color. I'm calling it grilled shrimp Thai plum. 
I served it with brown rice. It was pretty tasty.
I still have a bunch of plums.  


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I hope you are keeping these recipes for a cookbook.

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