With the precious last bits of green onion from the garden I prefer shrimp in one of two ways: Completely simple and unadorned (with dipping sauce), or coated in sweet stickiness. This is the latter. I worked from this recipe . It's easy and delicious. Tonight, I also mixed a bit of the reduced sauce into some mayonnaise (well, Veganaise) to make a creamy dipping sauce for zucchini fries, and it was the perfect side dish. The Recipe: (from Simply Recipes ): 1 lb shrimp 1 tb olive oil 3 green onions, sliced 1 tb toasted sesame seeds Sauce ingredients: 1/4 c soy sauce 2 tb rice vinegar 2 tsp brown sugar 2 tb olive oil 1 tsp sesame oil 3 cloves garlic, minced or grated 1 tb ginger root, grated Whisk together the sauce ingredients. Pour it over the shrimp and marinate in the refrigerator for at least an hour. Heat 1 tb olive oil in a pan. Add marinated shrimp but not the sauce yet. Saute shrimp for a few minutes per side, until cooked through. Remove the shrimp and add the sauce to
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.