{"id":161,"date":"2013-12-16T00:12:20","date_gmt":"2013-12-16T08:12:20","guid":{"rendered":"https:\/\/dwaynejeng.com\/blog\/?p=161"},"modified":"2014-11-10T21:49:21","modified_gmt":"2014-11-11T05:49:21","slug":"garlic-spicy-shrimp","status":"publish","type":"post","link":"https:\/\/dwaynejeng.com\/blog\/2013\/12\/16\/garlic-spicy-shrimp\/","title":{"rendered":"Garlic Spicy Shrimp"},"content":{"rendered":"<p><a href=\"https:\/\/dwaynejeng.com\/blog\/2013\/12\/16\/garlic-spicy-shrimp\/dsc01931\/\" rel=\"attachment wp-att-160\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01931-624x468.jpg\" alt=\"DSC01931\" width=\"624\" height=\"468\" class=\"alignnone size-large wp-image-160\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01931-624x468.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01931-200x150.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01931-300x225.jpg 300w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>Saturday, December 14, 2013 &#8211; This week&#8217;s episode of cooking class was about seafood. So I pulled the garlic spicy shrimp recipe from the packet and made that for dinner.<\/p>\n<p><!--more--><\/p>\n<p><a href=\"https:\/\/dwaynejeng.com\/blog\/2013\/12\/16\/garlic-spicy-shrimp\/dsc01928\/\" rel=\"attachment wp-att-158\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01928-624x468.jpg\" alt=\"DSC01928\" width=\"624\" height=\"468\" class=\"alignnone size-large wp-image-158\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01928-624x468.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01928-200x150.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01928-300x225.jpg 300w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n<p>The key players are garlic and Sriracha sauce. The Sriracha sauce I&#8217;ve eaten before, but I&#8217;ve never had in my kitchen. (It&#8217;s also spicier than I remember.) Oh, and the shrimp.<\/p>\n<p>Now, I used already peeled, de-veined, and thawed shrimp (which was apparently partially cooked during processing) from Uwajimaya, because I was lazy. But if I were to do this for real, I&#8217;d get frozen whole shrimp and thaw and peel and de-vein them myself.<\/p>\n<p>Also, Uwajimaya has good produce, apparently.<\/p>\n<p>Also, the recipe told me to saute the garlic on &#8220;high heat&#8221;. Without thinking about it, I set my stove to 8. Now, 8 is the setting I use for searing meat or boiling water. Even when I&#8217;m stir-frying, I don&#8217;t go higher than 6. So the garlic was incinerated within seconds. Oops. Apparently, my frying pan has quite the power output.<\/p>\n<p>The shrimp still came out all right though. Could have used more Sriracha.<\/p>\n<p><a href=\"https:\/\/dwaynejeng.com\/blog\/2013\/12\/16\/garlic-spicy-shrimp\/dsc01930\/\" rel=\"attachment wp-att-159\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01930-624x468.jpg\" alt=\"DSC01930\" width=\"624\" height=\"468\" class=\"alignnone size-large wp-image-159\" srcset=\"https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01930-624x468.jpg 624w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01930-200x150.jpg 200w, https:\/\/dwaynejeng.com\/blog\/wp-content\/uploads\/2013\/12\/DSC01930-300x225.jpg 300w\" sizes=\"auto, (max-width: 624px) 100vw, 624px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Saturday, December 14, 2013 &#8211; This week&#8217;s episode of cooking class was about seafood. So I pulled the garlic spicy shrimp recipe from the packet and made that for dinner.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[47],"class_list":["post-161","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-seafood"],"_links":{"self":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/comments?post=161"}],"version-history":[{"count":3,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/161\/revisions"}],"predecessor-version":[{"id":450,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/posts\/161\/revisions\/450"}],"wp:attachment":[{"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/media?parent=161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/categories?post=161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dwaynejeng.com\/blog\/wp-json\/wp\/v2\/tags?post=161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}