I have a confession. I’ve been a bad blogger friend. Jess, over at A Lot on Your Plate, was kind enough to give me the One Lovely Blog Award… about three weeks ago and I still haven’t done anything about it!
But I will procrastinate no longer, I want my week to get off to a good start. So officially, here is a BIG THANK YOU to Jess for sharing the love with me!
Part of the One Lovely Blog award entails passing it to another blogger- I choose Putney Farm, a truly lovely food and garden blog- and sharing 7 things about yourself people probably don’t know (no promises). Here goes…
1. I have filled an entire Ikea bookcase with novels I’ve read
2. I hate driving
3. I’m 15 years older than my little sister
4. I’m obsessed with Bojangles biscuits (must be eaten with honey)
5. I had an appendetomy on my 26th birthday (emergency)
6. I can speak Haitian creole
7. I love video games, especially Harvest Moon (a virtual farm on Wii)
Hey, I never said this would be interesting. Now you know I’m a nerd and boring…if you judge please do so silently. ;-)
Quick distraction: Shrimp…
Yum, sweet and succulent.
Perfectly light and healthy with tons of flavor.
Sweet and Spicy Shrimp Skewers
- 1/2 lb to 3/4 lb shrimp (I used precooked 31/35)*
- 1/3 cup honey
- 1 tbl water
- 1 tbl Chinese five spice powder
- 1 tsp sriracha sauce, or more to taste
- 1/4 tsp salt
- 1/2 inch piece of ginger, grated
- sesame seeds
Turn the broiler to 400° and move your oven rack to the uppermost position. In a small bowl, combine honey, water, spice powder, salt, grated ginger and sriracha. Whisk the sauce until well combined. Thread your shrimp onto skewers and brush both sides with the sauce; sprinkle with toasted sesame seeds.
Lay the skewers on a foil lined baking sheet and put under the broiler. Cook for 2 or 3 minutes, depending on the size of your shrimp. Remove and rotate the skewers, brushing them with the remaining sauce. Cook for another 2 or 3 minutes. Don’t overcook them, if they are pre-cooked you are basically just heating them through.
Serve with rice and edamame, or your vegetable of choice. Makes 4 skewers.
*Note: The numbers are shrimp sizes, see here for a size chart of shrimp in the U.S.
– Erin :-)
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