Sunday, September 5, 2010
Thai Chili Shrimp and How I Take Pictures for the Blog
What do you do when you have little time but need to get dinner on the table?
I used to exercise the "pick up the phone" option quite a bit, but moving to a new house has changed our dining habits. We don't pass through town anymore to get home, nor do we live close to the major shopping and eating roads.
It seems a lot more convenient to grab a skillet and get to cooking.
Dinner took 5 minutes tonight and used only 5 ingredients: shrimp, garlic, oil, soy sauce and Mae Ploy Thai chili sauce.
Sweet and spicy, Thai chili sauce is very versatile. It can be used as a dip for spring or summer rolls, brushed on chicken or shrimp as a BBQ glaze, used in stir fries ... the sky's the limit. It's a great thing to have in one's pantry for quick dinners.
On another note, my colleague Jeorge, who is a photographer, asked how I take my pictures. My set up is primitive and looks like this:
I use a Lowel Ego photo light and something white to bounce the light back toward the food. My digital Canon Rebel -- one of the first digital cameras sold -- is so old that my new laptop doesn't recognize it. Maybe it's time to upgrade, but as a blogger, I think anyone can take good pictures without lots of investment.
Try this dish out with some white rice and a sauteed green vegetable. Fast and delicious!
Thai Chili Shrimp
1 lb. large shrimp, defrosted
2 cloves garlic, minced
1 tsp. soy sauce
Mae Ploy Sweet Chili Sauce
Heat a skillet over medium high heat. Add a little oil and saute garlic for 10 seconds. Add shrimp and stir fry until opaque, a couple minutes. Add a little soy sauce for flavor and sweet chili sauce to coat (as much or as little as you like.