(this giveaway is now closed)
(to be sung to the tune of Oh, Susanna)
Oh Aida, oh won’t you cook for me! For I’m flippin’ through your new cookbook, and I’ve got yer kitchen key!
Yeeee-haw!
Guess what today is? No guess! Okay I’ll tell you.
It’s the official release of the fabulous (and sickeningly stunning) Aida Mollenkamp’s (of Ask Aida, der) ridiculously rad cookbook that will make you want to cry yourself to sleep, Keys to the Kitchen!
Ugh.
First of all, I want the cover of this book to be my kitchen.
Second of all, I want Aida to be in it so I can figure out how she does her hair.
Third of all, I want Aida to cook me every single thing in the book so that I can stare at her like a creep and sip wine.
Fourth of all, you should absolutely watch this video of her cookbook promo so that we can figure out her hair together. And her makeup. And her life.
Fifth of all, she’s having a virtual dinner party on her site and soooo many other bloggers are PARTEECEEPATIN’. Take a quick peep!
Sixth of all, someone whose name rhymes with celery but not really has an extra copy and she really wants one of her readers to have it too!
Seventh of all, she’s done speaking in third person. Forever. Ew.
Eighth of all, eighth is a really tricky word to spell. The whole h t h thing is hard.
Ninth of all, before I send you trot-a-lottin’ to the below websites to pick up your own copy, I have a question!
And my question is: What was the first set of keys to ever land in your hot little hands?
Leave your answer in the comments below for a chance to win this freakishly cool book. And of course you can always score extra entries by following me on the Facebooks, the Twitters, the Instagrams, and the Pinterests, and lettin’ me know.
I’ll announce the winner Friday morning. Good luck!
* 1 pound shrimp, peeled and deveined
* 10 garlic cloves, thinly sliced
* 1/2 tsp cayenne pepper
* 3/4 cup light lager beer (I used Stella!)
* 2 tsp Worcestershire sauce
* 2 tsp honey
* 1 Tbs. Dijon mustard
* 1 Tbs. freshly squeezed lemon juice
* 2 Tbs. finely chopped parsley
Melt 1 Tbs. butter in a large skillet over medium high. When it starts to foam, add the shrimp and cook them until they’re pink on both sides, no more than 3 minutes. Remove shrimp from the skillet and set aside to keep warm.
Back in the skillet, add the remaining 1 Tbs. butter, garlic, and cayenne pepper. Smell that. I mean seriously. Cook until fragrant, about 30 seconds. Then pour in the beer. Mmmm. Then stir in the Worcestershire sauce, honey, mustard, and lemon juice; simmer until the sauce reduces and thickens a tad, about 10 minutes.
Add the shrimp back to the skillet and cook another minute or two, until the shrimp are cooked through. Taste it. I didn’t even add salt, you guys. It’s so good already.
Toss in a good handful of parsley and serve!
* I served mine over a bed of egg noodles, to dinner it up a bit. I’ll never be the same. Like, ever.
* excuse the way everything is bunched up at the start of the recipe. I can’t figure it out. No, I really can’t.*
p.s. If any of you are buying the book at Anthropologie, I’ll totally let you buy me a Christmas present while you’re there if you want.
p.s.s. #keystothekitchen
p.s.s.s. Get keyed!
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