Tuesday, May 20, 2008

Pantry Shrimp

It was HOT this weekend. Couple that with little league game, MLS game, little league bbq. We were running around like nuts all weekend. I realized that although I had been to the grocery store, we still had no food - it was all for the BBQ on Sunday! We also had a death in the family - our 2003 vintage eMachine computer that was used as a network server, printer server, and online game machine. It bit the dust so we spent Sunday evening and all of Monday rebuilding files. The hard drive was fine, so data was thankfully not lost. But trying to remember the miriad of passwords was another story.
At any rate, cooking was the last thing on my mind. I had frozen shrimp though! And limes, cilantro, garlic, ginger and hot sauces. So I threw together this shrimp marinade:
2 cloves minced garlic
about the same amount of peeled minced ginger
juice of 1 lime
a few tablespoons of chopped cilantro
a few tablespoons of olive oil
a squirt or 2 of Sriracha chili sauce to taste
kosher salt to taste
Marinated the shrimp in this for about as long as it takes to heat the grill, grilled the shrimp until done. Served with jasmine rice, steamed green beans and hot sauce on the side. This went really well with Thai sweet chili sauce as a dipper/sauce for rice.
No pictures, too hot.
Today it's 20 degrees cooler, thankfully. Not much cooking this week, we are off to Oregon!

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