Beth Fred, Medeia Sharif and Lexa Cain are hosting the International Potluck Blogfest. Here are the rules:
- Put the bloghop badge on your post.
- Post the cover of a book you love (it can be your own) with a food and/or recipe from the book, or a food from the MC's region, or a food you just like!
- Link back to Beth, Media, and Lexa. All three of us.
- A copy of Beth's Finding Hope, Medeia's Snip, Snip, Revenge, and Lexa's Soul Cutter, plus a $10 Amazon gift card will be given away via Rafflecopter!
Thank you, ladies, for your excellent idea and hosting duties!
My approach to dinner is pretty basic: if I'm going to go to the trouble (or have the pleasure) of cooking a meal, I want everyone to love it. Give me an easy recipe that is a hit and versatile and I've instantly arrived at foodie nirvana.
One of my favorite cookbooks is The Chinese Takeout Cookbook by Diana Kuan.
|Sweet Chili Shrimp!|
- In a large bowl, toss the shrimp with the cornstarch, salt, and pepper.
- Prepare the sauce: In a small bowl, stir together the soy sauce, honey, cider vinegar, and chili sauce. Set aside.
- Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic, ginger, and shallot and stir-fry until fragrant, 30 to 40 seconds. Toss in the shrimp and stir-fry about 2 minutes, until pink.
- Pour in the sauce and stir to coat the shrimp well.
- Transfer to a plate and serve.
I put a Cherdo spin on this recipe: if I want it to be more like a meal, I serve it with rice or add chunky green peppers to the mix. I've even added pineapple. Need an appetizer? Place these on your best platter with tiny skewers - they'll be a hit. They're even good cold.
Sweet Chili Shrimp is endlessly versatile, if you're so inclined. There's nothing wrong and everything right about this recipe, as is. Try it out!
It's your turn! What's a favorite recipe in your house? Chow now, show me how. Sign up below.