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Welcome to Samantha's Bread & Butter, where I (Samantha) document my adventures in all things slow food and slow lifestyle.

Shrimp Teriyaki

Shrimp Teriyaki

The other night my niece came home with leftover shrimp teriyaki from a local Chinese restaurant. It looked good so I decided to make a homemade version. Long story short, my family tried it and decided that I have a future in opening a Chinese restaurant. Just kidding. But this wild shrimp teriyaki was so, so good.

Prep time: 5 minutes
Cook time: 15 minutes
Servings: 4

1 lb. wild shrimp (fresh or frozen)
2 zucchini
1 yellow squash
2 medium carrots
1 small bunch of kale
5 button mushrooms
2 scallions
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp soy sauce
2 tbsp mirin vinegar
4 tbsp sesame oil
3 tbsp Mikee's sesame teriyaki sauce

Directions: 

  1. Dice zucchini, summer squash and carrots; slice mushrooms; chop kale and scallions; mince garlic and grate ginger. Set aside.
  2. Divide and 4 tablespoons of sesame oil between two large sauté pans and heat over medium flame. Use one pan for vegetables and the other for shrimp.
  3. Add zucchini, summer squash, carrots and kale to vegetable pan. Sauté on medium heat for approximately five minutes.
  4. Add shrimp to second pan, sauté until about half-way cooked, then add scallions and 2 tablespoons of teriyaki sauce. 
  5. Add mushrooms to vegetable pan. Sauté for one more minute. Then add garlic, ginger, soy cause and mirin vinegar. 
  6. Combine shrimp and vegetables. Sauté together over medium heat. Add remaining tablespoon of teriyaki sauce.
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Begin Where You Are