movita’s favourite shrimp
. . .
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.
. . .
Movita’s Favourite Shrimp – adapted from Haddy’s Shrimp Pasta – download and print
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.
Hey you’ve got some really beautiful photos in your posts! Excited to see and hear what you learn about in baking school soon 🙂
Thanks – and good luck with your new blog!
Now I’m no expert and fancy satin slippers are all very nice (though ribbons don’t last long around these parts) but I’m going to say that no slip, no hurt, no sexual harassment clogs are indeed the new black. Or is it the new beige? Or are clogs the new clogs? I’m not up on fashion, but comfy footware is something I feel falls within my expertise zone. You can’t be expected to ice for 17 hours straight or be involved in some kind of hip hop cook off using only ingredients found in Snoop Dog’s cupboard and be worrying about pain in your footsies or falling over on a puddle of rogue icing because your ribbons are in a tangle.
You wear those clogs girlfriend! (Too much?)
I think these clogs are the new clogs! AND I could have purchased a version of them with WOODEN SOLES. I’m not kidding. But I thought it might be too much to adjust to in the first few weeks of school. I mean, I’m not Dutch.
Also, this idea of a Snoop Dog hip hop cook off is pretty radical.
I’m on it.
I’m pretty surprised it isn’t already on the curriculum. I mean, do they want you to learn or not?
aw those pointe shoes are too pretty to give up forever! Will you switch out the clogs and dance around your kitchen while you cook ever?
If only you knew how much dancing goes on in my kitchen… I’m pretty sure it makes everything taste better!
NEW MOVITA CONTEST: hip hop cook-off wih only ingredients found in Snoop Dog’s cupboard!!!
I’ll tweet him to ask what’s in there and will report back.
ps- your shrimp photos are really rad. I love the color of the plate for it.
Have you heard back yet? Tell him about my plate – he’s pretty high falootin’. Of course, we could always give Ginger 2012 a hip hop theme requirement…
I’m scared to tweet him now. He’s a little shy of 10 million followers, and most of his tweets are about marijuana.
So I tweeted Alec Baldwin instead.
I hope Alec Baldwin doesn’t shout at you or leave you mean answer phone messages, I hear he is prone to that sort of thing.
I loved the photo of your ballet slippers.. I have a pair lurking on my shelf, I’ll never give them away (even though I was a pathetic, beginner only dancer). I would pinch myself if I could take ballet lessons now… and if I was enrolled in Baking School as you are!! Lucky girl.. you deserve the best!! And those clogs are awesome!! I have shrimp in the freezer.. I can’t wait to try these:D
I think all dancers keep at least one pair of ballet slippers around. It might even be some sort of ballet law… I wonder if bakers keep their clogs?
I think they will now;)
Your clogs look very hardy, very safe and will speak volumes of the joy and hard work they will share with you. You should most definitely wear them to break them in. Wear them a lot. Did you try them on with your whole outfit? I bet you look great. And I’m sure with your dancer body people will be all wow- how do you stay so trim. Keep baking and keep dancing is all I can say. I’ve gained 15 pounds that can be mostly attributed to the blog!
Looking so forward to your education!
Shrimp look very tasty and yes the color of that bowl pops. Lovely.
Oh, Wendy! I don’t have my whole outfit yet! It’s on order. We get them the first week of school. That will be the best – because I’ll be able to wear my whole uniform AND my clogs to bed that night.
I will wear my clogs to break them in. Because you said so, and you are a culinary maven.
Having new clogs for Bakery School must be like new school supplies in August when I was young. The potential is astounding! Makes a person giddy with the coming possibilites. I am thinking you are going to DANCE in those clogs too. Enjoy!
Oh there will be dancing in the clogs… maybe even clogging! And I get to buy school supplies too. The possibilities are endless…
Definitely anti-pretty clogs:( Why can’t they be lovely and beautiful and filled with sunshine or at least a sparkle or two? I guess people would get distracted, and so would the baked goods. Popovers would deflate sadly – they’d never know quite what had hit them.
SHRIMP!
You know what else would be awesome? Unicorns. But I’m not sure how to work ’em into the clogs.
SHRIMP!
Love clogs! Who doesn’t, really? I’m excited for you to start cooking school, I can’t wait to hear all about it!
Your shrimp is gorgeous on that blue plate. I too eat all the things my husband doesn’t like when he’s away. 🙂
i’m a fan of wearing new shoes around the house before debuting them in public. you have 3 weeks until school starts so you should wear them at least a few hundred times prior so that you break them in… you don’t want to get new shoe blisters on your first day, do you? i got your back, now go enjoy those clogs and the shrimp before 2.0 comes home.
You’re right. I’m going to wear them all weekend. Thanks for the support.
I think true love is when your very own 2.0 still sleeps with you when you rub up to him in the middle of the night with your clogs. That’s devotion babe.
Yummy shrimp. Peace…out.
This is why I love reading your blog – only you could make clogs and shrimp so entertaining! Shrimp and peanut butter? Never tried the two together and your recipe has me wondering why the heck not!? Definitely going to give this one a try soon!
Believe me, shrimp loves peanut butter. And peanut butter loves shrimp. So, so good!
What’s wrong with giving your clogs a trial run!? I think it’s a good idea, actually. I’m sure they’re going to get plenty dirty in the kitchen….might as well give them a head start. In fact, worn-in clogs may intimidate your classmates and get you an A+!
Oh, and this shrimp looks delicious. Nate also doesn’t eat shrimp (what is WRONG with these men??), so I hope he leaves soon…oh wait, I didn’t mean that.
I am so trying this shrimp recipe — it sounds yummy. And I like the suggestion to skip the rice and just eat them with my fingers. Those clogs are made for bakin’…
Isn’t plain-Jane clogs what a “Bedazzler” was invented for?
I hadn’t thought about bedazzling my clogs! GENIUS!!
I love your new digs, Movita. If I were you, I’d be sleeping in them too. The excitement alone would would coax me into wearing them to bed.
And, this shrimp looks amazing. I just need a big ol’ hunk of crusty bread to sop up that delicious shrimpy juice. Yum!
so i saw emma’s comment about sparkles on your clogs, and i thought, “she should bedazzle them.” then i saw Adoptamop’s comment about the bedazzler and i thought, “this is exactly where i belong.”
i love shrimp. also, i love your clogs. because you having those clogs means it’s almost time for baking school! i can’t believe you’re only days away. this is going to be SO MUCH FUN.
there is so much talk of bedazzling lately, it makes me giddy with excitement. i belong anywhere where there’s bedazzler action! to quote everyone’s favorite teen Rebecca Black, bedazzling is “FUN FUN FUN FUN.”
Comments on this post are now closed as it was published in August 2012.
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