Do you know that once AnnaKate is delivered, I will be heading into an all-traditional Chinese confinement diet for at least 30 days? There will be some restrictions here and there on the diet to allow mothers to heal after childbirth. It’s simply because of such reasons, I have been cooking a lot of Western food lately.
Shrimps is definitely a NO-NO during confinement because they are considered “toxic” to the body which needs a lot of healing and recovery after childbirth. Thus, I made my own Spicy Garlic Lime Shrimp (something similar to the one served by Chili’s) and served it with steak, salad, and buttered rice.
Ingredients of my version of Spicy Garlic Lime Shrimp:
30 thawed, raw, deveined shrimps
3/4 tsp of salt
1/4 tsp of black pepper
1/4 tsp of dry thyme leaves
1/4 tsp of onion powder
3/4 tsp of garlic powder
6 tbsp of butter
1/4 tsp of crushed red pepper
1/4 tsp of paprika powder
1 lemon or lime
All you need to do is to heat up the skillet at medium high heat with butter in it. Once the butter is melted, add in the garlic powder, extracted lemon juice and the shrimps. Stir fry for about 1 minute before you add in all the seasonings. Then, keep stir-frying for about 10-12 minutes on medium heat. The longer it stays in the skillet, the tastier the shrimps will be because of the garlic and butter. It is definitely alright to have it a little burnt.
As for the steak, I marinated it overnight with Worcestershire sauce, black pepper and salt before throwing them into the oven to bake at 350 deg F for 40 minutes. I like it well done.
It is definitely very easy to make the buttered rice. All you need is to add in 2 tbsp of butter and 1/4 tsp of garlic powder when the rice water is boiling hot. Once it’s almost done, add like 3 dashes of grated parmesan cheese into the buttered rice.
There you go, a great dinner in less than an hour of preparation + cooking time.
Happy trying. =)