In this month's episode I decided to go in search of "a honey of a deal" and challenged myself to find the best deals possible to create a meal for a family of four for less than $20.
Off-camera, I was challenged by the farmer's market to incorporate honey into one or more of my dishes. Today's post is the result of that task: Honey Glazed Shrimp. That's right. Shrimp. At the farmer's market!
Come back tomorrow for the second set of recipes for SHAKSHUKA (eggs in Purgatory) and SAVORY FRENCH TOAST!
Today I'm posting the first dish, honey glazed shrimp: sweet yet savory, briny shrimp glazed with a simple sauce that can be whipped up in less than 3 minutes.
Watch the freshest #20dollarchallenge episode and give it a thumbs up so the internet knows it exists.
Hopefully, I've been able to inspire you to visit the Dixie Classic Fair Farmers Market. I sincerely hope you create these dishes or are able to create your own dishes using farmers market ingredients.
Honey Glazed Shrimp
1 lbs shrimp
⅓ cup honey
¼ cup Worcestershire sauce or teriyaki sauce
1 Tbs olive oil
Sea salt and black pepper, to taste
Whisk together honey and Worcestershire sauce togetherin a small bowl. Set aside.
Add shrimp into a saucepan with olive oil and saute over medium heat. Pour honey glaze over shrimp and cook for about 3-5 minutes. Turn over and cook another couple of minutes until shrimp are cooked thoroughly and have turned pink. Remove the shrimp and put on a serving plate, keep warm. Continue to simmer marinade until it thickens slightly.
Once it has thickened enough to coat the back of a spoon, drizzle over the shrimp. Serve.
To prove that you can eat locally grown food AND stay within your grocery budget, the Dixie Classic Fair Farmers Market and the City of Winston-Salemis sponsoring the $20 Challenge twice a month through September 2015.
I will stage a live cooking demonstration in which I will prepare a meal for a family of four for $20 using ingredients I buy at the market that day.
Did you not make it to the market on Saturday? Watch the $20 Challenge on WSTV-13 on Time Warner Cable (Channels 74.3 and 1303) OR subscribe to the City of Winston-Salem's You Tube channel.
Come back tomorrow for the second set of recipes for SHAKSHUKA (eggs in Purgatory) and SAVORY FRENCH TOAST!
Today I'm posting the first dish, honey glazed shrimp: sweet yet savory, briny shrimp glazed with a simple sauce that can be whipped up in less than 3 minutes.
Watch the freshest #20dollarchallenge episode and give it a thumbs up so the internet knows it exists.
Hopefully, I've been able to inspire you to visit the Dixie Classic Fair Farmers Market. I sincerely hope you create these dishes or are able to create your own dishes using farmers market ingredients.
Honey Glazed Shrimp
1 lbs shrimp
⅓ cup honey
¼ cup Worcestershire sauce or teriyaki sauce
1 Tbs olive oil
Sea salt and black pepper, to taste
Whisk together honey and Worcestershire sauce togetherin a small bowl. Set aside.
Add shrimp into a saucepan with olive oil and saute over medium heat. Pour honey glaze over shrimp and cook for about 3-5 minutes. Turn over and cook another couple of minutes until shrimp are cooked thoroughly and have turned pink. Remove the shrimp and put on a serving plate, keep warm. Continue to simmer marinade until it thickens slightly.
Once it has thickened enough to coat the back of a spoon, drizzle over the shrimp. Serve.
To prove that you can eat locally grown food AND stay within your grocery budget, the Dixie Classic Fair Farmers Market and the City of Winston-Salemis sponsoring the $20 Challenge twice a month through September 2015.
I will stage a live cooking demonstration in which I will prepare a meal for a family of four for $20 using ingredients I buy at the market that day.
Did you not make it to the market on Saturday? Watch the $20 Challenge on WSTV-13 on Time Warner Cable (Channels 74.3 and 1303) OR subscribe to the City of Winston-Salem's You Tube channel.
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About Me
- Nikki @ NikSnacks
- I'm an award-winning private chef who writes and talks about my life as a food writer, culinarian, podcast host, and food tour guide, I'm a classical French trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami. I've worked as a researcher, an editorial assistant, reporter and guest blogger, catering chef, pastry chef, butcher, baker, and a biscuit-maker.
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1 comments:
Watching you do the $20 Challenge (and doing it WITH you last year!) has been such a wonderful reminder that people can eat healthfully, locally and inexpensively! This should be a year-round program, since I think people tend to go to the Farmer's Market more on a hot summer day. Just my 2 cents. And Savory French Toast - are you for REALS? I cannot wait for that recipe.
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