Sweet and Spicy Shrimp Skewers

Hi readers!

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 🙂

Daily Question: Ever had an awkward moment involving over-sharing? Don’t hide in shame, leave me a comment about it.


Hoisin Braised Chicken and Vegetables

I think it’s safe to say we all love Chinese take-out. The fried meat, super sticky rice, technicolor sweet and sour sauce, the slight patina of grease covering everything- what’s not to love?

Umm, maybe the semi-food coma that ensues after eating a whole takeout container worth of General Tso’s, or maybe the unquenchable thirst you have for hours after consuming enough MSG to poison small animals.

I’m not the only one that happens to, right? 😉

Asian inspired food doesn’t have to be like that though, it’s actually a great way to get some healthy veggies and protein into your diet without heavy flavorings like butter, cream or cheese.

I LOVE this recipe. The hoisin sauce and ginger impart a warm, sweet and tangy flavor to the chicken and braising low and slow makes the chicken fork tender and melt in your mouth delicious.

Plump, juicy and tender chicken, yes please!

Serve with rice and sauteed veggies


Hoisin Braised Chicken and Vegetables

  • 4 skinless chicken thighs
  • 1/2 cup hoisin sauce
  • 1 tbl honey
  • 1 tbl fish sauce
  • 2 tbl lemon juice
  • 1 tsp ground ginger
  • 2 green onions, chopped
  • 1/4 cup water
  • 1 tsp sesame oil
  • 1 red pepper, sliced
  • 5 pieces of bok choy, sliced (I like to use the whole piece of bok choy, not just the leaves)

Slice the green onions, reserving some of the uppermost green part for garnish. Heat the sesame oil in a large pan and sautee the onions for 2 minutes. Add the hoisin sauce, honey, fish sauce, ginger and water to the pan and whisk until combined. Add the chicken thighs to the sauce, turning twice to coat each side.  Bring the chicken and sauce to a quick boil, then turn down the heat to a simmer and cover the pan. Simmer the chicken for 40 minutes, turning at least twice so each side spends some time facedown in that yummy sauce.

Once the chicken is finished, transfer to a serving plate and set aside. Pour the sauce from the pan into a small pot and bring to a hard boil. Continue boiling the sauce, stirring frequently, for 5 minutes or until it has thickened slightly. In the same pan you cooked the chicken, heat some olive oil and sautee the peppers and bok choy until tender, 7-9 minutes.

When both the sauce and veggies are done, you’re all set and ready to serve!  I like to spoon some of the sauce over the chicken and a small serving of rice.

*Note: This was adapted from a crock-pot recipe out of Real Simple. I’ve made that recipe too and it’s equally awesome!

Daily Question: What is your favorite takeout food?