Tuesday, March 20, 2012


Spring is officially here! And I am happy to welcome it.

Sure, this winter was a joke, but come on, who doesn't like bright days and warm weather? I love snow and cold, but nothing beats a sunny day with blue skies decorated only with a few fluffy clouds. And it's not just the weather, it the effects it has on people.

Take yesterday for example. I woke up after a measly six hours of interrupted sleep and the first thing I did was groan. I couldn't stop thinking about going back to Vegas or California--my Spring Break locations--and skipping yet another week of class. But once I stepped outside and took a whiff of the fresh air my mood did a 360.

By noon all I wanted to do was be outside. So much so, that I spent an hour walking around Boston. Literally.

Unfortunately, today was not such a day; the weather was still amazing, but I had class all day long. Boohoo.

But here's to tomorrow and my tanning date! Oh yes I did, I planned a sun-day with a friend since Sunday (when I realized how nice Wednesday would be). Anyways, in my great mood yesterday, I was inspired to make a quick shrimp stir-fry--you know me, warm weather makes me crave shrimp.

Broccoli Slaw & Shrimp Stir Fry
Active time: 10 minutes. Total time: 25 minutes.
Makes 1 serving.

  • 5 medium shrimp, peeled and deveined
  • 3 tablespoons soy sauce
  • 2 tablespoon fresh lime juice
  • 1 teaspoon Sriracha sauce
  • Pinch of ginger
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup sliced baby-bella mushrooms
  • 1 cup broccoli slaw
  • Salt & Pepper
  1. Place shrimp in a Ziploc bag. Add 2 tablespoons soy sauce, 1 tablespoon lime juice, Sriracha and ginger. Season with salt and pepper. Gently shake to mix and chill in refrigerator for 15 minutes.
  2. Heat olive oil in wok over medium-high heat. Add mushrooms and stir-fry for about minute. Add broccoli slaw and remaining soy sauce, lime juice and 2 tablespoons water and continue cooking, stirring occasionally, for about 3 minutes. Season with salt and pepper.
  3. Add shrimp and marinade to wok and stir-fry until cooked through, about 2 minutes. Serve stir-fry on its own, or over rice.

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