For the past few days I’ve suffered from a lovely little pain in the face called nasal congestion. It’s so awesome.
I sound insane and I look like I need to be locked inside a giant Kleenex box.
Yay for winter!
Today it all came to a head. I was this close to snorting Sriracha sauce when I decided that A) I should probably think of a, well…more mature approach. and B) I WOULD DIE.
Yay for wisdom!
Oh, I’m not done with you yet, Sriracha sauce. Ohhhh no. Why don’t you join forces with a bucket of minced garlic and seep into the pores of a bunch of shrimp for an hour. And then nicely cradle your shrimpy selves inside crisp lettuce cups with julienned carrots, diced red bell pepper and delicate rice noodles. And then I’ll drizzle soy sauce inside each of the cups so you can make mama feel ALL BETTUH.
Apparently I need to add “see therapist” to my to-do list.
Recipe: Spicy Asian Shrimp Lettuce Cups
It all starts with the star of the show – ze shrimpies.
And of course the rest of the crew.
Thaw the shrimp, peel and devein. Throw it all into a large sealable plastic bag. In go the oil, Sriracha sauce and garlic.
Seal and toss and squish and squish and toss to get it all coated. Stick her in the fridge for an hour. AT LEAST.
I like lettuce. Hi, lettuce.
You sear the shrimp. You sauté the red bells. You julienne the carrots. You cook the noodles. And then…THEN. You have this.
Drizzle some soy sauce into each cup and CONGESTION BE GONE.
How’s that for a home remedy?
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Bev asks that you sriracha responsibly. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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