Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Thursday, November 25, 2010


This has to be the most simplistic recipe, which is fine. Because I needed something mild tonight. I am going to be cooking for hours tomorrow.

Yes, yes, yes. I feel I opted to produce something that didn't have strong enough a challenge.

...crud. Now I feel guilty.

But I did not feel the least bit guilty while eating the wonderful, savory dish. Tee hee.

Quite simply, this is shrimp and rice. Shrimp and rice with a ton of seasoning and effort.

That makes up for quite a bit, really it does.

My method: I prepared jasmine rice as is. No seasoning added. Actually, I wanted to prepare this dish with broken rice but I didn't have the time to commit.

The meal actually took about 20 minutes start to finish.

I marinated the shrimp in lemon juice and added some salt and pepper to the mix. Meanwhile, I swiftly cooked some dried chives in a pot with only olive oil.

In a skillet, I sauteed some onions with olive oil. I then added some chili sauce before adding the shrimp. I then included some chili sauce with shavings of fresh ginger and honey toward the end, cooking this until the honey began to thicken.

Then I presented it with the chives and some black sesame seeds.

Looks good and tastes good. 

1 comment:

  1. You do the most interesting things. Hope your day is joyous and filling.


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