September 14, 2014

Living in the City and a Shrimp Saute

So I’m back in the city and having a grand old time, living in an old folks home and not being able to breathe. Classes are excellent, I love having my own kitchen, everything is great. I haven’t, however, been cooking all that much.


Sorry I don’t have a better picture of this meal but trust me when I say it was quick, easy, and pretty tasty – perfect for a college student. Plus, most of the stuff is typical pantry items so go, you, make this sometime this week.


Maple Sesame Shrimp

adapted from a recipe in the maple issue of Je Cuisine (Quebecois food magazine) 


For Rice

Basmati Rice – enough for however people you’re feeding

Chicken Stock – If you have an Asian-Style one with ginger and anise that’s excellent

For Shrimp

Medium Shrimp, Peeled, Deveined, Tail-on

Red Onion

Minced Ginger

Minced Garlic

Untoasted Sesame Oil

Soy Sauce

Maple syrup

Rice Vinegar

Mix the sesame oil, soy sauce, garlic, ginger, maple syrup, and rice vinegar. Set Aside.

Get a frying pan hot and saute the shrimp for a minute or two, do not fully cook

Take the shrimp out and throw the red onions in the pan and saute for three to four minutes

Put the shrimp back in the pan, along with the sauce, and cook for a few minutes till the shrimp cooks all the way.

Serve over rice with a simple green salad with a honey and dijon dressing.


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