Its officially tax season which means I’ll be chained to my desk for the next 2 and a half months. Less showering, less fun, less exclamation points, not to mention more stress, more crying, more frowny emoticons. I usually tell my family to not even try to contact me between January 1st and March 15th because I just don’t have one second to talk to them. You know, its not all bad because busting my ass now means that I pretty much do nothing during July and August when business owners tend to forget about their finances in lieu of summer vacations and what not. I try to keep those endless summer days of laying poolside, day drinking, and getting super tan in my mind as I edit countless lines of boring spreadsheets and sift though mountains of receipts.
Although I am known to survive on kraft singles and pots (yes, plural) of coffee during tax season, that’s probably not my best option. I do know a lot of recipes that take minimal effort, and are still delicious and nutritious. You’ll be seeing all of those in the coming months. Here’s one to start off with. The first time I made this, The Hubs raved for hours about how good it was. Plus, I’m sure lots of people don’t usually cook with lemongrass, so here’s an easy recipe that employs a new ingredient in a simple way. It’s 2011! Put down that ear of corn and try something new!
Lemongrass and Garlic Shrimp recipe from Cooking Light
- 1/4 cup sugar
- 3 tablespoons canola oil
- 2 tablespoons fish sauce (I just used Soy sauce because that’s what I had)
- 1 fresh lemongrass stalk, trimmed and coarsely chopped
- 1 large garlic clove, grated
- 36 jumbo Tiger shrimp, peeled and deveined (about 2 pounds) (I used frozen shrimp from a bag that I defrosted. I spend extra for the already peeled and deveined shrimp because I HATE to peel shrimp)
1. Combine 1/4 cup sugar, canola oil, fish sauce, chopped lemongrass, and grated garlic in a food processor or mini chopper (magic bullet in my case!); process until the lemongrass is finely chopped. Transfer sugar mixture to a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 45 minutes.
2. Prepare grill to high heat.
3. Remove shrimp from bag; discard marinade. Thread 6 shrimp onto each of 6 (12-inch) skewers. Place skewers on grill rack; grill 2 minutes on each side or until done.
Ok, I won’t lie. I just sauteed these in a pan. The grill seemed like too much effort today, although, I USUALLY grill them. If you saute them, just be sure to remove them from the marinade.