Sautéed Soy Sauce Shrimp

Four foxes found five forks fascinating. The turtles thought tiny tremendous theories. Little ladybugs love lit lanterns. And so on. I dig me some alliteration, is what I’m trying to say.

So. About the shrimp. I buy wild caught Texas Gulf shrimp, myself. I’m not personally a fan of the frozen, bagged shrimp; but I understand how convenient those are. But it’s awfully easy to peel and devein my own, and I like supporting my beloved gulf economy, so that influences what I buy. Get one of the tools designed for cleaning them and it really is as easy as unzipping a coat. Also, get rid of the black vein running down the back. Yes that’s shrimp poop. It’s still easy to do, though, so don’t look at me like that. Author’s advice actually assists another’s acceptance of ack-inducing actions. Alliteration.


“Psst, Buddy. How’s about I slip ya a fiver and you have chicken tonight, eh?” image by Mussaddique Naina

I serve this over rice… but they’d be awesome in lettuce wraps or for sandwiches too. Or a taco. Everything is good as a taco.


1 lb peeled and deveined shrimp

1 clove garlic

Small bunch chopped cilantro/ or small handful chopped green stems of scallions/green onions.


¼ cup orange juice

4 Tbsp. soy sauce

2 cloves garlic, crushed

3 Tbsp. apple cider vinegar

3 Tbsp. water

2 Tbsp. sesame oil

2 Tbsp. olive oil

Peel and devein your fresh shrimp (because I know I convinced you to support our local Gulf fisheries.) Add all other marinade ingredients to bowl and whisk to combine. Add shrimp and marinate for 30 minutes.

Heat 2 Tbsp. of olive oil in sauté pan over medium heat. Add chopped garlic and stir until the garlic become aromatic. Add half shrimp to pan and let sit for 45 seconds to 1 minute without touching. Flip shrimp (they should be pink and have lost their translucency.) Repeat on other side. Remove from heat to a plate and cook the second set of shrimp the same way. Why not all at once, you ask? Because that would crowd the pan and drop the heat if you added to many at once. Once all the shrimp are cooked and removed to a plate or bowl, add all of the remaining marinade to the pan, increase the heat, and simmer. Once the marinade has reached a rousing simmer (Is that a thing? I’m making that a thing) let it reduce by around half and remove from heat. Serve shrimp over rice or however you’re eating it and sparingly drizzle with cooked marinade- I say sparingly because depending on how much you reduced it, it might be quite salty thanks to the soy sauce. Taste it before serving, to be sure of flavor.

Garnish with cilantro and or chopped scallions/green onions. Or not. It’s your life.

The Occasional Recipe Post: Pico de Gallo

The fun part of writing a cookbook is finding out the correct spellings to words you’ve been saying for years. Turns out it’s “de Gallo” and not “de Gailo”- who knew? My guess is all of my inlaws and everyone that took Spanish instead of French in high school or Dutch in college. Well, aren’t you the smarty pants, with your good life decisions and all!

We all probably know what Pico is, but the trick is all about ratios of ingredients. The biggest tip? Make your pico look like the Mexican flag, minus the eagle, snake, and cactus. I mean, alright, I guess that looks more like the Italian flag, but how odd would that be? What I mean by that is you want almost equal parts green, red, and white to make a good pico.*

And the best peppers for this are serrano peppers, though I’ll admit they do have a serious design flaw: they can be brutally hot to mild as bell peppers.  I’ve spent some uncomfortable minutes of my life with my head under a faucet from mistakely taking too big of a test bite- but how else could you possibly determine how much pepper to add, and how finely to mince it? Rub it in your eye? So yes, they are tricky, but I’m also convinced these are the only peppers for the job.


3-4 medium to large tomatoes, deseeded and diced
1 bunch cilantro, rough chopped
¾ white onion, diced
Juice of 2 limes
Serrano Pepper- from ½ to 2 peppers depending on hotness- seeded and minced (finer for hotter peppers, larger pieces for milder ones)
Fine sea salt or table salt to taste
Combine all ingredients, and adjust amounts if more or less of 1 ingredient needed- remember, the Mexican flag is what you’re looking for. Stir well to distribute minced Serrano peppers. Refrigerate for an hour or two for best results, stirring again right before serving.
*If you are not a fan of cilantro you can change your ratios to reflect the Lebanese flag. You weirdo.