My boss’s birthday was yesterday and on Friday evening, there was a birthday shindig at his house. Knowing how neurotic he is about tidiness and “everything has its place” mentality, I think most people were beyond curious to see what his house was like.
I’ll say this much: his suits are hung 2 inches apart in perfect order and his golf shirts are organized by color — down to the shade. The man is a neat freak and I wish I had just a fraction of that trait in me. As I’ve said before, I’m sure his blood pressure rises just walking into my disaster of an office…nd I always feel out of place in his.
The party was a good time. My co-workers are just as crazy as I am, so I fit in well.
Someone brought a Polaroid camera and had the grand idea of taking, um, goofy-slash-inappropriate pictures around the boss’s house. Some involved his bed, some involved bushes, there were wigs worn…and a LOT of laughs. My photo was in the shower holding a towel up to my chin, giving the illusion of nudity, making a kissy face. I’m somewhat regretting this decision, but…let’s just say there were worse pictures than that.
Way worse. But it’s okay, I think…I mean, the CEO of the hospital was in on this, too. 😉 We’re just a rowdy group of women, I guess!
Photos from that night? Worthy of a thousand words. Many of which would be synonymous with “fun”.
These pictures? They don’t do this dish justice, just as my stories do Friday night no justice.
The reality is…this dish was excellent. Mr. Prevention and I both gave it a thumbs up and the unique texture of the shrimp will make you think you’re eating take-out. But, hold the guilt. This recipe is good-for-you calories and very filling. I served this with a side of broccolini and added snap peas to the original recipe to bulk it up and add color. Enjoy!
1 cup dry brown rice
1 Tbsp sesame seeds
2 large egg whites
1/4 cup + 2 Tbsp cornstarch, divided
1/4 tsp salt
1/4 tsp freshly ground pepper
1 lb raw shrimp, peeled and deveined
2 Tbsp canola oil, divided
1 1/2 cups 100% orange juice
1/2 cup dry sherry
1/4 cup reduced-sodium soy sauce
2 tsp sugar
3/4 lb snap peas
Cook brown rice according to package directions, omitting salt and fat. Keep warm.
Whisk sesame seeds, egg whites, 14/ cup cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened. Whisk in the remaining 2 tablespoons cornstarch to thicken; about 8-12 minutes. With 3-4 minutes left to simmer, add the snap peas to the sauce; stir.
Return the shrimp to the pan and stir to coat with the sauce. Serve over brown rice.
Yield: 4 servings (~1 cup rice with 1 cup shrimp and snap peas)
Nutrition Information (per serving): 529 calories; 12.3 g. fat; 150 mg. cholesterol. 834 mg. sodium; 53.3 g. carbohydrate; 3.3 g. fiber; 30.8 g. protein; 12.3 g. sugar
Result: The shrimp were so unique in texture — the pictures do them no justice. I had to whisk in cornstarch to get the sauce to thicken, which also took about 2-3 times to do so than the original recipe stated. We really enjoyed this meal and would most definitely make it again!
Weekly Menu: March 9th – March 14th
- Saturday: Brussels Sprouts, Bacon, and Goat Cheese Pizza
- Sunday: Saucy Italian Drunken Noodles
- Monday: Cauliflower Buffalo Wings
- Tuesday: leftovers
- Wednesday: Avocado and Egg Breakfast Pizza
- Thursday: Maple Glazed Salmon with Tomato-Dill Couscous
Lazy day here…no complaints! 😀