lately, i've been enjoying my teeny tiny garden

tiny pea pods, curly pea tendrils and baby cherry tomatoes. also a small radish harvest. cilantro and parsley and chives. emergence. it seems so miraculous that these grew from seeds in pots on the deck. i know i know it happens all the time. how could i be so charmed by pea tendrils?  i just am. and there is no denying it. so sweet. 

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Vietnamese Caramel Ginger Chicken (Ga Kho) Recipe

If you are like me, you have probably been seduced by popular Vietnamese foods, such as ph? and banh mi. The flavors, delicate in the case of the traditional noodle soup (ph?) and robust in the instance of the roasted or grilled pork sandwich (banh mi), are always pleasing but rather elusive. During one of our monthly cooking group meetings, we decided to tackle Vietnamese food. One of the members of the group had received a thorough schooling in Vietnamese food from an ex-boyfriend when they visited his family in Vietnam. We learned that Vietnamese food is carefully balanced using five elements: salty (water), spicy (metal), bitter (fire), sour (wood), and sweet (Earth). Each element, in turn, corresponds to one of the body's organs. We happily spent the afternoon playing around with different combination of these five elements, aptly changing the flavor of each dish by manipulating the balance of the elements. A little bit of fish sauce here, a splash of coconut soda there...I will never look at flavor profiles in the same way.

This dish, with its rich caramel and ginger sauce, epitomizes the principles of Vietnamese cooking. A simple caramel sauce (don't be nervous - it's just melted and cooked sugar) blends with pungent fish sauce to produce a sticky, sweet and salty coating for the chicken. As soon as you taste it, you will wonder why the only thing you topped with caramel sauce in the past was ice cream.

For many years, I avoided using fish sauce because of the odor that could only be described as rancid. If you can get past the smell, you will find that the skunk of the cooking world mellows as it is simmered and combined with other flavors. I promise. In fact, I was enamored with the effects of this sauce that I added it to my Crockpot Braised Country-Style Pork Ribs in Tomato & Red Wine Sauce and was rewarded with one of the best tomato sauces to come out of my kitchen.

Heat a large straight-sided skillet over medium heat. Add 1/3 cup granulated sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes.


Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in 1/2 cup water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat 3 tablespoons canola oil in the skillet. Add 1/2 cup medium onion, finely chopped, and 1/2 cup peeled ginger (cut into matchsticks). Cook for 1 minute. Add 2 sliced garlic cloves and cook for an additional minute.



With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add 3 pounds bone-in, skinless chicken thighs (well-trimmed of fat) that have been generously seasoned with kosher salt. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded!


Add the reserved caramel sauce, 2 tablespoons plus 1 teaspoon fish sauce, 1/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon dried chili flakes. Mix to coat the chicken.


Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes.


Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes. Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.


Other recipes using a Vietnamese caramel sauce:

White on Rice Couple's Caramel Pork Braised Pork Belly Banh Mi
Rasa Malaysia's Caramel Shrimp (Vietnamese Tom Rim)
Ravenous Couple's Vietnamese Braised Fish in a Claypot (Ca Kho To)
Wandering Chopsticks' Vietnamese Braised Pork with Eggs (Thit Heo Kho Trung)

Vietnamese Caramel Ginger Chicken (Ga Kho)
Adapted from Fine Cooking Magazine

1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heatproof measuring cup or bowl.

With hot water (so the leftover caramel bits don't seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes.

Transfer the chicken and cooked aromatics (ginger, etc.) to a serving platter. Thinly slice 3 green onions and use to garnish the chicken. Serve with rice.

Serves 4 to 6.

Printable recipe

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Title: Orange Caramel Magic Girl Remix Fail

Just goofing around. I don't know how to edit so I decided to goof around and try....apparently i'm not really good....and my webcam sucks. :) Oh well, thought I'd share this video with you guys, like I said, I'm a complete NOOB to everything that is related to technology...haha. This song is called Magic Girl performed by Orange Caramel, which is a sub-group from the Korean girl group After School. Anyways, hope I didn't waste your time...or made you lose any precious IQ points!...haha...just having fun! :) Rate, Comment, and Subscribe.

Title: Caramel Chicken

Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Enjoy!

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Caldera Brewing - IPA in a can!

So I only bought this because I was in the middle of playing a shitty round of golf, but Caldera in a can?!? Caldera brewing is the shit and they make some killer brews but in the last year they have started canning their beer which in my humble opinion is totally fucking stupid. When I was bartending the owner came in trying to argue that the can is actually a better way of preserving beer. While that might be true, and I stress might, you are destined to go the way of screw cap wine. It may be better but the general ignoramous public does not recognize this so you are fucked in terms of sales. So fuck you and your dumbass cans Caldera; Too bad your beer is the shit. 4 out of 5. Drink it on tap and not out of a fucking can.

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Title: Ashland Amber Ale Review

A review of Ashland Amber, brewed by Caldera Brewing Company in Ashland, Oregon. A good session type beer that I like to keep around the house consistently because of it's nice balanced flavor. Sorry if it is a little slow and boring, but I figure I will get used to talking to a camera. Cheers!

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Double Chocolate Ginger & Hazelnut Cookies Recipe & Giveaway

(Scroll down for information on the giveaway and to read about my Double Chocolate Ginger & Hazelnut Cookies.)

I have to hand it to my mum. She is a woman of great resilience and patience. Growing up, I was known to playfully terrorize my mum on a regular basis. While I occasionally jumped out from around corners with a loud "Boo!" or tickled the back of her neck with my finger, my favorite prank involved a rubber lizard...in her bed...when she least expected it. She always delighted me with a loud scream and a 10-foot leap out of bed, but would never get mad at me. She always laughed...always. As I said, resilience and patience are some of her strengths, along with enough willpower to stop her from strangling her only child.
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Title: Young's Double Chocolate Stout - Beer Review

This is a thick, rich stout, but is it too thick? How many times can we use the word "chocolate milk"? Young's Double Chocolate Stout is a highly-acclaimed beer. Will the Better Beer Authority agree with the other beer geeks? Watch and find out. Bingo!

Partial Transcript: "On Tap -- Young's Double Chocolate Stout

Hi. I'm James Knott and today we are drinking Young's Double Chocolate Stout from Young's and Wells Brewing Company in Bedford, England.

This stout is brewed with dark chocolate, chocolate malt and sugar. The brewery says it is "satisfyingly indulgent, but never overly sweet". Other ingredients include pale and crystal malt along with goldings and fuggles hops. It is 5.2% ABV and the cans have a nitrogen widget to add to the creamy head and mouthfeel.

The company says to serve it "cool, but not ice cold".

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Young's Double Chocolate Stout gets a (???) on the BBA scale. Is this your favorite chocolate stout? Let us know what you think in comment section."

Title: Beer Review: Young's Double Chocolate Stout

The website is: www.wellsandyoungs.co.uk/wellsandyoungs

Thanks for watching and tell a friend.

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Recipe #5: Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Broccoli Stir-Fry in a Spicy Thai Peanut Sauce

Sauce Ingredients:
1 1/2 Tbsp. garlic (about 4 medium garlic cloves), peeled & minced
1 tsp. ginger (about 1" piece), peeled (using the side of a spoon) & minced
1/2 tsp. salt
1/8 tsp. crushed red chili pepper flakes
2 Tbsp. dry-roasted, unsalted peanuts
1 Tbsp. reduced fat, natural style (i.e., no-sugar added) creamy peanut butter
1 Tbsp. fresh cilantro, finely minced
2 Tbsp. lime juice
1 tsp. soy sauce
2 tsp. honey
1 tsp. sesame seed oil
1/2 Tbsp. sesame seeds
1/3 c.light/lowfat, unsweetened coconut milk (from a can) (or if unavailable, use light plain soy milk or water)
1 scallion, chopped crosswise into thin rounds (use whole scallion, including green portion)

Stir-Fry Ingredients:
3 c. broccoli (Chinese broccoli is particularly fantastic; if unavailable, use common, "calabrese" style broccoli)
1/2 c. water

Directions: Using a mortar & pestle, make the garlic ginger paste. This is done by combining garlic, ginger, & salt, pulverizing the mixture until it turns into a smooth paste. (The salt not only provides flavor, but aids in the pulverization process.) Next, add red chili pepper flakes, crushing them with the pestle until well, combined. Add peanuts & grind them into a fine, crumbly powder (or as close to that consistency as possible). Add peanut butter, cilantro, lime juice, soy sauce, honey, & sesame seed oil, continuing to smash together ingredients until well-blended. Gently mix in sesame seeds, and then transfer ingredients to a small sauce pot. Combine with scallions & 1/3 c. coconut milk (or plain soy milk or water), mix well, & cook for a minute or so, only enough to warm the sauce without browning it.  Set aside. Next, lightly steam broccoli in water, being careful not to overcook, brown, or burn. Broccoli should be firm, not limp or mushy. At this point, the water should be almost completely evaporated & the broccoli should still be a bright green color. Remove from heat, drain any excess water, & divide into equal portions. Top with peanut sauce, and serve with (long grain, brown) basmati rice or cellophane/rice noodles.

Chef's Notes: To save time, you can make the sauce using a food-processor instead of a mortar & pestle. In that case, just dump in all of the sauce ingredients at once and pulse until smooth.

Alternate Preparation Ideas: This dish would taste really good made with carrots, tofu, and perhaps a few mung bean sprouts.  Or alternatively, you could substitute or add chicken or beef.

To make this recipe even lighter, you can substitute a 1/2 tsp. sesame oil + 1/2 tsp. water for the 1 tsp. sesame oil, and 1/6 c. light coconut milk + 1/6 c. water (or plain soy milk) for the 1/3 c. light coconut milk.  I realize most liquid measures don't have 1/6 c. markers, but just eyeball it and pour in about half of a 1/3 c. coconut milk & fill the remainder of that measure with water (or plain soy milk) up to the 1/3 c. line.

Yield: Serves 2.

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In this video, Betty demonstrates how to make her Broccoli Casserole Deluxe. This is a nice, creamy blend of chopped broccoli, eggs, mayonnaise, onions, Cheddar cheese, and cream soup, topped with cracker crumbs and baked to perfection!

Ingredients:

16 oz. (approximately) frozen chopped broccoli
2 eggs, well beaten
1 cup mayonnaise
2 teaspoons minced onion
1 cup shredded sharp Cheddar cheese
10 ¾-oz. can condensed cream of celery soup (You may substitute any cream soup you like.)
ground black pepper, to taste
cooking oil spray
½ to 1 inner pack of Ritz crackers, crushed into crumbs


Cook broccoli in 1 cup boiling water 5 minutes; drain. Add 2 well-beaten eggs, 1 cup mayonnaise, 2 teaspoons minced onion, 1 cup shredded Cheddar cheese, a 10 ¾-oz. can cream of celery soup, and ground black pepper, to taste. Pour into an oven-proof casserole dish that has been sprayed with cooking oil. Cover evenly with a thin layer of crushed Ritz cracker crumbs. Pepper the top of the casserole, to taste. Bake at 350 degrees until bubbly, about 25 to 30 minutes. This is a great dish to add to almost any menu, and it is terrific for pot luck dinners! Enjoy!!! --Betty 

Title: Chinese Beef and Broccoli Recipe

Learn how to make this take - out favorite.

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Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel Recipe

We finally picked the rest of the pears off of our prolific Charlie Brown pear tree. Its little branches have finally sprung back up to their pre-fruit bearing days and it seemed to breathe an audible sigh of relief as we picked the last pear.  After indulging in my Pear, Blueberry and Ginger Cobbler recipe, eating many pears down to the core, and making plans to cook some apple and pear butter, I figured our pears could make one last incarnation before the season was over. What fruit doesn't love being spiced up with some cloves and nutmeg, sweetened with some streusel, and baked in a moist, tender cake? That's a rhetorical question. Coffee cake is perfect as part of Sunday brunch, with an early morning cup of coffee or tea, or as an afternoon treat.

Making the streusel:

In a medium bowl, combine 3/4 cup firmly packed brown sugar,


3/4 cup rolled oats,


and 1/2 teaspoon ground cloves.


Cut 6 tablespoons (3/4 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers. I always start off using a pastry cutter, with some misplaced good intention of keeping my hands clean. It usually takes me about 10 seconds to realize that using my fingers is so much more fun.


When the mixture resembles coarse meal, set it aside.


Making the cake:

Preheat the oven to 350 degrees F.

In a large bowl, combine 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 1 1/2 tsp salt and 1/2 teaspoon freshly ground nutmeg.



Combine 3/4 cup butter (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a large bowl, and blend with a mixer until fluffy.


Add 3 eggs, one at a time, beating well after each addition.


Beat in 1 teaspoon vanilla extract.


Fold in the flour mixture alternately with 1 1/2 cups plain yogurt (I used 2%, but whole milk yogurt would work well, too), beginning and ending with the flour mixture. Do not overmix.



Coat a 12-cup bundt pan thoroughly with cooking spray (or grease with butter or shortening). Cut one pear into 1/2-inch pieces. Spoon in 1/3 of the batter into the prepared pan and spread it evenly. Top with 1/2 of the streusel mixture and 1/2 of the pear pieces.


Spoon in half of the remaining batter and top with the remaining streusel and pear pieces. Spoon in the rest of the batter and spread evenly over the streusel. Don't be alarmed - the batter is rather thick. I had to double-check my ingredients list the first time I made this to make sure I hadn't missed some sort of liquid.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a rack.


Invert the cake onto a serving plate. Using a sieve, sprinkle over about 1/4 cup powdered sugar. You don't have to do this step, but it really looks pretty. Serve warm or at room temperature.

Other pear cakes:

Chocolate & Zucchini's Grandmother's Pear Cake

Zoe Bakes' Caramel Apple & Pear Cake

Baking & Books' Upside Down Cardamom Pear Cake

Spiced Pear Coffee Cake with Brown Sugar & Oat Streusel
Adapted from an epicurious.com recipe

Streusel:
3/4 cup firmly packed brown sugar
3/4 cup rolled oats
1/2 tsp ground cloves
6 tbsp (3/4 stick) chilled butter

Cake:
3 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda

1 1/2 tsp salt
1/2 tsp freshly ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups granulated sugar
3 eggs
1 tsp vanilla extract
1 1/2 cups plain yogurt
1 Bartlett pear, cut into 1/2-inch pieces

Making the streusel:
In a medium bowl, combine brown sugar, rolled oats, and ground cloves.  Whisk together.  Cut 6 tablespoons (3/4 stick) chilled butter into 1/2-inch pieces and cut into the brown sugar mixture with a pastry cutter or your fingers.  When the mixture resembles coarse meal, set it aside.

Making the cake:

Preheat the oven to 350 degrees F.

In a large bowl, combine flour, baking powder, baking soda, salt, and nutmeg.  

Combine 3/4 cup butter (1 1/2 sticks) unsalted butter and 1 1/3 cups granulated sugar in a separate large bowl, and blend with a mixer until fluffy.  Add the eggs, one at a time, beating well after each addition.  Mix in vanilla extract.

Fold in the flour mixture alternately with plain yogurt, beginning and ending with the flour mixture. Do not overmix.

Coat a 12-cup bundt pan thoroughly with cooking spray (or grease with butter or shortening). Spoon in 1/3 of the batter into the prepared pan and spread it evenly. Top with 1/2 of the streusel mixture and 1/2 of the pear pieces.  Spoon in half of the remaining batter and top with the remaining streusel and pear pieces. Spoon in the rest of the batter and spread evenly over the streusel.

Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool on a rack.  Invert the cake onto a serving plate. Using a sieve, sprinkle over about 1/4 cup powdered sugar.  Serve warm or at room temperature.

Printable recipe

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Title: Hendrik Beune of AHA MEDIA tries AHA MEDIA's Spiced Pear Pie in Vancouver DTES.mp4

In this video, Hendrik Beune of AHA MEDIA tries AHA MEDIA's Spiced Pear Pie in Vancouver Downtown Eastside
(DTES)

AHA MEDIA is learning how to bake sweet treats while in their new space in Vancouver Downtown Eastside (DTES)

This video was filmed by April Smith of AHA MEDIA on a New Media camera - Panasonic DMC-ZS3. AHA MEDIA is about exploring mobile media production through New Media cameras. For a better quality version of this video, please DM April Smith @AprilFilms on Twitter or Facebook.com/AprilFilms

AHA MEDIA is at http://www.AHAMEDIA.CA

Please follow April Smith on Twitter and Facebook
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Title: HUGE Candles By Victoria Review

(On my nails is Sally Hansen Hi Def)

www.candlesbyvictoria.com

See all the tart melters in action: http://www.youtube.com/watch?v=An-4QGcglQ4

www.twitter.com/xbrookecorex

All scents I got, for reference:
Smores Galore
Fluffernutter Create a Candle
Caramelized Pralines
Reeses Peanut Butter Delight
Rose
Raspberry Rainbow
Apricot Crumb Cake
Strawberry Kiwi
Breakfast in Vermont
Chocolate Orange
Passion Fruit
Fudge Brownie
Viva La Juicy
Crackling Birch
Morning in Madrid
DKNY Delicious
Hawaiian Splash
Mango Peach Salsa
Texas Summer
Elvis
Best Friends
Storm Watch
Bahama Mama
Spiced Pear
Apple Jack and Peel
Banana

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Shrimp & Basil Carbonara-ish

It's not often that I am craving a warm, comforting pasta dish in the middle of June.  However, we are on day 14 of rain - in the desert!  We're not talking light drizzles.  No, we have full-fledged thunder and lightning, open up the heavens, turning to hail kind of rain.  

This is not your standard carbonara.  Instead, I made a basil aioli, per Giada de Laurentiis, and added some of the pasta cooking water to make a creamy, flavorful sauce.  Top it off with some sauteed shrimp and you have a delicious, comforting meal.

In a food processor, combine 2 egg yolks...


1 clove of minced garlic, 2 tsp dijon mustard, and 1 tsp lemon juice.


Add 1/4 cup finely chopped basil leaves...


1/2 tsp salt, 1/4 tsp freshly group black pepper, and 1/8 tsp cayenne pepper.


Blend to mix. With the processor running, slowly pour in 1/2 cup canola oil and 1/2 cup extra-virgin olive oil.


This mixture is really an aioli, which makes this an unusual kind of carbonara. Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.


Peel and devein 24-30 medium shrimp.


Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.


Set the shrimp aside.

Thinly slice 1 red bell pepper.


Grate 1 cup of Parmesan cheese.


Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.


Drain the pasta.


Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss.

Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Other creamy pasta dishes:

Cookin' Canuck's Pasta with Creamy Mascarpone Sauce

Anne's Food's Creamy Bacon Pesto Pasta

Steamy Kitchen's Pasta with Creamy Cajun Sauce

Shrimp & Basil Carbonara-ish

Aioli:

2 large egg yolks

1 clove garlic, minced

2 tsp Dijon mustard

1 tsp lemon juice

1/4 cup finely chopped fresh basil leaves

1/2 tsp salt

1/4 tsp freshly ground black pepper

1/8 tsp cayenne pepper

1/2 cup canola oil

1/2 cup extra-virgin olive oil

24-30 medium shrimp, peeled and deveined

1 tbsp extra-virgin olive oil

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 lb spaghetti or linguini

1 red bell pepper, thinly sliced

1 cup grated Parmesan cheese

Salt & pepper

In a food processor, combine egg yolks, minced garlic clove, Dijon mustard, lemon juice, basil leaves, salt, black pepper, and cayenne pepper.  Blend to mix. With the processor running, slowly pour in canola oil and extra-virgin olive oil.  Set the aioli aside until you are ready to add it to the pasta. It can be made a day ahead. Just cover and refrigerate it.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper, and cook until the shrimp is just done, 1-2 minutes per side.  Set the shrimp aside.

Set a large pot of salted water over high heat and bring to a boil. Add 1 pound of spaghetti or linguini and cook until the pasta is al dente. Just before the pasta is done, scoop out 1 cup of pasta cooking water and set aside.  Drain the pasta.

Pour the pasta into a large bowl, add the aioli, and the reserved pasta water. Toss with the red pepper and Parmesan cheese. Season to taste with salt and pepper.

Place the pasta on a large serving dish and pour the shrimp over top. Serve.

Serves 4-6.

Printable recipe

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