Monday, August 24, 2015

Chili lime shrimp

As much as I love late summer nights, I am sad that summer's almost over. Seriously, next week is September?! Summer always goes so quickly but this summer was really a blink of an eye. With all the new adjustment with my mini, setting a new routine as she grows really kept everyone busy in my house. Time really flies and she turned 100th day old last weekend. And as Korean tradition goes, we celebrated it. It used to be a big deal but thesedays, it's just a small gathering between family members. So we decided to simply make a cake and no more than that. 

I've always wanted to make a pretty pink rosette cake and I was so happy I finally have an occasion to make one! All the things I've been dying to make, I can slowly go ahead and do it for my princess. =) Since it's an occasion to celebrate parents' hard work during the first few months and also the healthy growing of the baby , I needed something for the baby on the table. 

So there we go, the only thing she can have at the moment. A bottle. =) And of course I had some macaroons for my fancy little tot. For some reason he doesn't like cake so much thesedays. He's totally into macaroons. I should make some for him(or myself) some time soon. Not that it's healthy or anything but they're just so good!

Now, about this summery shrimp dish. I have cooked it three different ways so far. Baking in the oven and finishing up with broiling for the char, put a skewer and grilling on BBQ and sautéing. I like all three ways but when I eat it with some rice, I like to sauté because I pour the whole marinade to make it saucy, cut up some avocado and pour it over the rice. Little tang from the lime and a subtle sweetness with creamy avocado. YUM! It's very quick to make the marinade and it always has been a success for the crowds. If you haven't gone on a proper vacation this summer(like us), give your taste buds a trip to Thailand with some chili lime shrimp!

Chili lime shrimp

Ingredients :

1 lb cleaned shrimp(tail on or off)

1/4 cup fresh lime juice
2 Tbsp olive oil
1 Tbsp fresh parsley, chopped
4 Tbsp Thai chili sauce
1 Tbsp honey
2 cloves garlic, minced

1 avocado, cubed(optional)

Directions :

1. Mix all the marinade ingredients in a bowl. Add shrimp and marinate for at least 30 minutes.

2. Heat up a skillet and saute the shrimp for 3-4 minutes on high heat(or until internal temperature reaches 145F). If you like it saucy like me, pour the whole marinade with the shrimp when cooking. Serve with rice and cubed avocado. 

* If you grill, soak the bamboo skewers in water for 30 minutes and put shrimps on them before grilling. You can bake them on 400F oven and broil at the end for the char. 

*Adapted from Rasa malaysia

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