October is here, it brought first chill, with first chill cold arrived.

If, until last year, a simple cold was just an annoying thing now everything must stand still until the doctors give their ok to the normal social living.

Luckly we got this ok so, even if we’re not going around spreading cold, we at least can avoid long isolation.

Lorenzo also stayed at home for one day because he coughed a little: I suppose he will do all the school absences he didn’t do in the past four years!

Due to this being at home I had the time to deep cleaning ( resting? Should I have rested? LOL!)

And I had the time to try this recipe a fellow pal sent me from U.S.A.: it’s very simple, the only annoying part is shelling out the shrimps.

You can spice it up as much as you want, I’ve just followed direction because with cold my nose/ mouth weren’t working very well.

Here you are the recipe, serve it with boiled, white rice to pick up all the tasty sauce!

Print Recipe

Spicy Soy- Bourbon Shrimp.

Servings: 4

Ingredients

2 pounds extra large shrimps
1/4 cup water
1/4 cup soy sauce
1/4 cup Bourbon
2 tbsp packed brown sugar
1 tbsp cornstarch
1 tsp red pepper flakes
2 tbsp toasted sesame oil
4 scallions
4 garlic cloves

Instructions

Peel and devine shrimps, reserve shells into a bowl.
Add to the bowl water, soy sauce and Bourbon, microwave until fragrant, about 2 minutes max power.
Strain liquid using a fine strainer, reserve the liquid and discard shells.
Whisk sugar, cornstarch and red pepper flakes into the soy sauce mixture until cornstarch is dissolved.
Heat sesame oil in a pan, put in finely sliced shallots ( white part only) and minced garlic cloves, let them fry a couple of minutes then add shrimps.
Stirfry for 2-3 minutes, until shrimps are white, then add the soy mixture and cook until it thickens.
Out of heat add the green parts of shallots, finely sliced.