We’ve had some pretty busy weekends lately and haven’t had a chance to make a big trip to Costco. So, we’ve been tapping into our freezer and enjoying food that we’ve already prepared, and just need to cook.
This has been great for making mealtime quick and easy, but not so great for keeping up with a cooking blog. Luckily, we also have a big bag of frozen, raw shrimp, which is quick to cook and super delicious.
I originally wanted to make shrimp scampi, because we had some as an hors d’oeuvre at a wedding this weekend. I got a pretty decent craving for it, but Yuseff didn’t want to eat the same thing twice in one week. So, we decided to abandon the Italian route and go with something Asian, since we also have a ton of rice on hand and using a rice cooker is the easiest thing in the world.
I was originally planning on using this recipe from allrecipes.com, but when I got home, I found out that I was out of Sesame Oil, and only had Peanut Oil. So, I just used that recipe as a base. It still turned out pretty fantastic:
Asian Sesame Seed Shrimp
Step 1: Combine, 2 Tbsp Soy Sauce, 1 Tbsp Peanut Oil, 2 Tsp Lemon Juice, 1/4 Tsp Garlic Powder, 1 Tsp Honey, 1/4 Tsp Powedered Ginger, and 2-3 Dashes Fresh Cracked Black Pepper in a medium bowl.
Step 2: Add thawed, deviened Shrimp to the marinade and let sit for 30 minutes.
Step 3: Heat 1 Tbsp Peanut Oil in a wok over medium-high heat. Add Shrimp and marinade and cook until the shrimp is pink and the marinade thickens into a sauce. Sprinkle on 1 Tbsp Toasted Sesame Seeds.
Serve over white rice and green beans. And, what a great excuse to bust out the bowls that I had to have from Crate and Barrel.