Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
I feel sad to admit this, even though I was never fooling anyone, but sometimes I have featured recipes here that take more than an hour to prepare.
For some of you, this may have felt like a passive aggressive act –- “Oh Jenny says you can make this during the week but during the week I wish only to cook things that take 30 minutes and now she is making me feel badly because this won’t work for me at all, and who does she think she is and also why doesn’t someone tell her to stop parting her hair on the side?”
But I am making it up to you now with this delicious, interesting and truly 15-minute meal, 10 if you’re the sort of person who thinks that a key reason you get married is to have someone to devein shrimp.
My fish guy has lovely Texas brown shrimp right now, which are nice and firm with a slightly sweet, slightly saline taste. All you are doing here is getting those bad boys cleaned up while you make a delectable sauce of oil, fish sauce, and honey on the stove. Cook up the shrimp, reduce the sauce while you wash the oregano that probably survived in your garden, then salt and pepper the whole thing up and serve it, preferably with some rice and a cold glass of beer.
One recipe. One sentence. Who’s your buddy?
Serves 4 for a main, 8 for an appetizer
1 pound shrimp, shelled
2 tablespoons olive oil
1/4 cup fish sauce
2 tablespoons honey
1 tablespoon fresh oregano or marjoram, chopped
1 teaspoon black pepper, ground
Photo by James Ransom