This is one of those recipes that you want everyone to try. Seriously, folks -when I made this I was very tempted to run to all of my neighbors and have them try a bite ! Unfortunately, there wasn’t enough of it to go around. (Sorry, everyone!)
Succulent shrimp sautéed in a buttery sauce with smoked paprika and fresh cracked pepper. Nestled upon a bed of baby kale and arugula; and drizzled with a spicy sweet sesame and soy sauce that is downright addictive.
But first: let me share something with y’all:
I would have never made this recipe if it wasn’t for participating in Simply Sesame‘s blogger recipe contest; and I would have never known about these awesome products if I hadn’t participated in the contest. So, even if I don’t win, I already have won in my recipe box with this “keeper’ recipe.
In case you’re like me and you had never heard of Simply Sesame; here is a peek at their products:
It’s versatile for dessert toppings, to spread on toast, and add to smoothies. But, it really shines in a main dish.
I used the unflavored, which is on the sweet, toasty- nutty side, and I added some salty light soy sauce to thin it, and counteract the sweetness, a dash of garlic powder, a pinch of ginger, a dollop of sour cream for tang… and the “kicker” Sriracha.
(I love that my spell check no longer underlines Sriracha for me)
Perfect for those crazy busy days that happen, and even the not so crazy days. All you need is some shrimp, some greenery, and a few minutes with a whisk.
You ,too can get chef-y. This recipe makes anyone a chef.