While many friends, over this 2017 Spring Break, are hanging out with Mickey and Minnie or digging their toes into the sands of some far away beach, we’ve become intimately familiar with the potholes of U.S. 59 in east Texas.
Fortunately, the good — eating convenience store chicharrones and listening to three straight hours of the Neil Diamond Channel on Sirius/XM — outweighed the bad, which included a traffic jam in Nacogdoches (of all places) and a malfunctioning gas pump in Mount Enterprise.
Between all of those exits, mergers and speed traps, our main mission was to pack more boxes at the Chestnut Lane house and prepare to get it listed (again) for sale. There was also the bittersweet occasion of our oldest son’s 21st birthday.
Most parents have experienced it. On one hand, I’m elated to watch him fly. On the other, the time has flown way too quickly.
I think I speak for the majority when I say that the influx of recipe how-to videos these days is fascinating. While most look perfect, I believe there is often room for improvement.
The Recipe Critic’s Sticky Honey Garlic Butter Shrimp, for example, is pretty good on its own. But I’ve adjusted the ingredients and sped up preparation to bring perfectly plump shrimp in a (simpler) sticky sauce.
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Asian Sticky Honey Shrimp
- 1 lb – Jumbo shrimp (16-20 count), peeled and deveined
- ½ cup – Honey
- ¼ cup – Soy sauce
- 3 – Garlic cloves, minced
- 2 TB – Butter
- 1 TB – Chopped green onions
- 1 tsp – Toasted sesame seeds (optional)
- Place butter and garlic in a large skillet, set heat to medium-high.
- While butter is melting, combine honey and soy sauce; set aside.
- Once butter has melted and garlic begins to sizzle, add shrimp and honey/soy sauce mixture to pan.
- Turn heat to high.
- Cook until liquid is reduced and slightly thickened, about 3 minutes.
- Remove from heat; toss with sesame seeds (if using).
- Garnish with green onions.