I think I probably could've named my blog "Must Love Shrimp" because we seem to be eating a lot of it recently. I will be the master at peeling, deveining and butterflying them in no time. Tonight's recipe also comes from the 2012 edition of the Cooking for Two magazine that was put out by Cook's Illustrated and America's Test Kitchen. I'm really enjoying these recipes and I really like that they're made for two. While Eric is not a fan of leftovers (have I mentioned that one before?) I prefer recipes that are designed for two because it takes the guess work out of measuring and I like knowing that in the end it will be the perfect amount of food. I really like the ginger-hoisin sauce on the shrimp, and while the photo isn't the most appealing (mostly because the onions look like shrimp guts to me now) the taste was great.

Things I learned from this recipe:

I wish that shallots were available here.

I also just realized I mis-read scallions as shallots in this recipe so I used a Walla Walla onion instead of a green onion for the glaze. The irony of that is I went looking through my vegetable drawer to see if I had green onions to use as a topper because I thought the dish lacked color.

Would I make this recipe again?

Yes

The recipe