Monday, October 27, 2008

Dinner tonight... Honey-Sesame Grilled Shrimp, Jasmine Rice and Sugar Snap Peas

I am excited to share this recipe because it is one of my long-time favorites. Another recipe from Pam Anderson that I've turned to for years, Honey-Sesame Grilled Shrimp is simple and oh-so-tasty! The toughest part is gathering the ingredients for the marinade -- honey, soy sauce, sherry, ginger, garlic, sesame oil, tabasco (which I omitted), scallions, and toasted sesame seeds. Marinate the shrimp, skewer it, put the skewers under the broiler for 2 minutes on each side and, voila, dinner. Pam also suggests boiling the remaining marinade on the stove to reduce it and then serving it as a dipping sauce. I ended up reducing it and then pouring it over the shrimp once I'd plated them since it didn't seem like there was enough marinade left to merit special dipping bowls. (Although since I am slightly obsessed with "good presentation," I considered it!) I served this alongside jasmine rice and sugar snap peas that I'd blanched in boiling water. It was easy, easy, easy. And the entire meal smelled heavenly as it was cooking.

And actually, while I have your attention, can I say that I don't really understand why people own rice cookers? Making a pot of rice is so simple: bring some water to a boil, add rice, cover, reduce heat and simmer for a set amount of time. Tonight it was 1/2 cup rice, 3/4 cup water and 15 minutes of simmering. And it came out perfectly fluffy. So why keep an enormous electric contraption that does the same thing? If you have a rice cooker and you love it, please share why you are attached to it in the comments section right below this post. I am truly interested in hearing from some rice cooker fans. I feel like I must be missing something.

1 comment:

Anonymous said...

Mrs. Fritz,
Once upon a time, I had a rice cooker yet still couldn't make decent rice. I followed the directions to the letter but, alas, my rice never turned out. Now when I want good rice, and I want to do that measuring thing, I turn to the original Mrs. Fritz's recipe. Perfect every time.