. . .
Three weeks from today I will start baking school. So, I was pretty excited when I got a call from Murphy Gear this morning to say that my clogs had arrived. My steel-toed, anti-slip, anti-shock, anti-pretty SIKA safety clogs. Quite a transition in footwear from the last time I went to school.
In the store, I was very calm when I paid for my shoes and then carried them out to the car. But when I got home? I put them on right away, and gave ‘em a little spin – just to make sure they were okay. Then I walked around the house a few times just to be extra sure. But after that, I put them back into the box so they wouldn’t get dirty. I tried to do some chores, but the clogs were calling me. So I took them back out of the box, wore them for a few more minutes, and put them away again. But then I had to take them out just one more time to show niles the cat. Because he was sniffing the box and seemed very interested. And finally, like a responsible adult, I put them back in the box for safe keeping. In the kitchen. (Just in case.)
Clogs are cause for celebration. Whenever something exciting happens, you should get to eat a special treat – like this shrimp. This is the sort of thing I eat when 2.0 is away, because he doesn’t like shrimp. I’m not celebrating that he’s away. I’m celebrating that I can eat shrimp without anyone wrinkling up their nose and saying, “yuck.” This shrimp is also the sort of thing one might eat when one is excited about something like, say, clogs. This is my favourite shrimp recipe – I’ve been making it this way for years. I always eat it by myself, with my fingers. The shrimp is sweet and the sauce is peanutty. The soya sauce and ginger give the sauce some saltiness and spice, and the balsamic vinegar balances things out. It is, in my mind, heaven. And the perfect treat.
You could serve this shrimp over rice if you want to. That would probably be sensible. Or you could make this shrimp, dump it onto a big plate, and eat it all by yourself, with your fingers. Perhaps whilst watching a true-crime show on the television.
Also, just so you know, there’s a good chance I’ll be wearin’ my clogs to bed tonight.
. . .
Yields enough to feed about 4 people if served over rice.
- 2 teaspoons sesame oil
- 1 tablespoon peanut butter
- 1 tablespoon soya sauce
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon red pepper flakes
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
- 1/4 cup chopped green onion
- 1/2 to 1 tablespoon water (more if you’d like a runnier sauce, less if you’d like a thick sauce)
- 1 lb. shrimp (cooked or uncooked, fresh or frozen – defrost before using)
Combine the sesame oil, peanut butter, soya sauce, balsamic vinegar, red pepper flakes, ginger, garlic, green onion and 1/2 tablespoon of water in a large skillet over medium heat. Allow the peanut butter to melt and the sauce to thicken slightly (2-3 minutes).
Add the shrimp to the skillet. Allow the shrimp to cook through (only a few minutes – less if you’re using cooked shrimp). Add a little more water if you’d like a runnier sauce.
Serve over rice or eat as is.