As you can probably tell from my last post, right now I’m heavy into foods that take me to a place that’s far away from the cold and snow (seriously, is it spring yet?). I’ve been daydreaming about warm weather, and Southern food naturally fits right into my daydreams of stepping outside into 70 degree weather and enjoying the sunshine. I absolutely loved this dish; it was flavorful and the gravy wasn’t too heavy. Hubby liked it too, although he ate it with spaghetti instead of the grits. Serve it up with some hushpuppies for a perfect Southern feast…it’ll help remind you that warmer days are on their way!

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Or is it Szechuan? I’ve seen both ways of spelling it, so I’m not sure which way is correct. In any case, I made this a couple weeks ago, but due to the cake craziness and the fact that you absolutely NEEDED to try this tart, I hadn’t gotten around to posting about it yet. This is one of my favorite “rush out the door meals.” As in, hubby and I get home and we have 45 minutes to an hour to make and eat dinner before we need to be out the door again. If we’re even more pressed for time, I’ll cook the rice and prepare the sauce the night before, and things are ready to go when we get home. If you have a busy night this week, give it a shot!

You’ll need:

• 16 oz shrimp
• 2 Tbsp vegetable oil
• 2 cups fresh bean sprouts
• 16 oz mushrooms

For the sauce:

• 2 Tbsp white cooking wine
• 1 Tbsp hoisin sauce
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1/4 tsp crushed red pepper
• 1 clove minced garlic
• 1 tsp ground ginger
• 1 tsp cilantro
• 6 green onions, chopped

For the fried rice:

• 3 cups cooked rice
• 1 egg
• 1 Tbsp soy sauce
• Salt and freshly ground pepper to taste

First, cut up the mushrooms and green onions. It doesn’t really matter how big or small; however you like ‘em is fine.

Next, prepare the sauce. The most important ingredients are the first three: white cooking wine (you can use real wine if you prefer), hoisin sauce, and soy sauce. I use Tamari sauce because it’s richer and less salty than regular soy sauce.

Mix all the sauce ingredients together in a small bowl, and give it a good stir.

Defrost the shrimp if you need to. I usually get mine frozen and pre-cooked, so I all I need to do is thaw them.

Cook the rice according to package directions. I used regular old white rice. Then, throw it into a frying pan with the egg, soy sauce, and salt and pepper. Stir constantly to make sure the egg mixes well with the rice.

Pour the vegetable oil into your wok (or frying pan, if you don’t have a wok). When the oil is hot, carefully add the shrimp into the pan. If the shrimp is pre-cooked like mine, cook it until it changes shape from long and tender to small and firm. Otherwise, if you’re using fresh shrimp, cook it until it becomes pink. Then, quickly drain the pan and throw in the veggies. Pour the sauce over the top and cook for a few minutes longer until the mushrooms are lightly browned and the bean sprouts are wilted but still crunchy.

Pour the shrimp mix over some of the fried rice and serve.

Sometimes I’m in the mood for seafood, but I don’t really want to spend a lot of time or money on a fancy dinner. So, I created this simple dish to satisfy my craving! Here’s what you’ll need:

• 8-16 oz cooked frozen shrimp, thawed
• 7-14 oz crab-flavored seafood, fully cooked
• 1 stick butter
• 3 cloves minced garlic
• 1/2 tsp lemon juice
• 1 box thin spaghetti

The directions are easy!  First, get a pot of water going for the pasta.  Remove the tails from the shrimp while you’re waiting for the water to boil.

Then, melt the butter in a skillet over medium heat.  Add in the lemon juice.  After you’ve minced the garlic, throw it in the skillet and let it simmer for just a few minutes.  Smell that fresh garlic…mmm.

Toss in the shrimp and fish, and cook until the shrimp is firm.  Finish cooking the spaghetti according to package directions.

Mmm, look at the buttery goodness.

When it’s done, pile the seafood on the pasta, making sure to drizzle some extra butter over the top.  It’s simple, and full of flavor!