How I cook: Improvised Marinade

[daidoji_gisei]

First, an FYI: My Yahoo email is giving me a 'Temporary Problem Accessing Your Account' message. I've contacted their help desk and am hoping for a speedy resolution to whatever the problem is.


I've been feeling very stressed and rushed these past two days, which is odd because as far as I can tell this is a fairly ordinary week. Granted I have a few extra meetings, both work-related and personal, but that shouldn't be enough to account for it. Maybe it is a reaction to my extremely laid-back weekend.

The cookout at our bookkeepers was lots of fun. After an afternoon of chopping vegetables, sitting around and having hay rack rides (though not, of course, all at the same time) we had vegetables cooked in foil packets and grilled shrimp. Then we sat around the bonfire for a few hours. So very pleasant!

I had put together a quick marinade for the shrimp, and I got so many requests for the recipe I said I'd post it for convenience. It's nothing fancy, just something I assembled out of what was available.


1 part cooking oil
2 parts soy sauce
2 parts white wine
finely minced garlic
Tabasco sauce to taste


I used soy oil here because I wanted a neutral flavor. If I'd been doing a Mediterranean meal I would have used olive oil, and for an Asian meal I would have added some toasted sesame oil. For the Tabasco sauce I added some to the mixture, tasted it (BEFORE adding the shrimp) and added some more--I didn't want it hot per se, I just wanted it to taste not like straight soy sauce. When it was right we poured it over the shrimp, stirred it around, and put put the whole thing in the fridge for a few hours. Ta Da!

Comments

[kakitaseigi.livejournal.com]

Hey, this is Hazel. You're on the Story Team now? Cool. Thought I'd add you if you don't mind. Cranes up, ho's down.