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Judul : Thai Chili Shrimp and How I Take Pictures for the Blog
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Thai Chili Shrimp and How I Take Pictures for the Blog

What do you do when you have little time but need to get dinner on the table?

I used to exercise the "pick up the phone" option quite a bit, but moving to a new house has changed our dining habits.  We don't pass through town anymore to get home, nor do we live close to the major shopping and eating roads. 

It seems a lot more convenient to grab a skillet and get to cooking.

Dinner took 5 minutes tonight and used only 5 ingredients: shrimp, garlic, oil, soy sauce and Mae Ploy Thai chili sauce.

Sweet and spicy, Thai chili sauce is very versatile.  It can be used as a dip for spring or summer rolls, brushed on chicken or shrimp as a BBQ glaze, used in stir fries ... the sky's the limit.  It's a great thing to have in one's pantry for quick dinners.

On another note, my colleague Jeorge, who is a photographer, asked how I take my pictures.  My set up is primitive and looks like this:

I use a Lowel Ego photo light and something white to bounce the light back toward the food. My digital Canon Rebel -- one of the first digital cameras sold -- is so old that my new laptop doesn't recognize it. Maybe it's time to upgrade, but as a blogger, I think anyone can take good pictures without lots of investment.

Try this dish out with some white rice and a sauteed green vegetable.  Fast and delicious!

Thai Chili Shrimp

1 lb. large shrimp, defrosted
2 cloves garlic, minced
1 tsp. soy sauce
Mae Ploy Sweet Chili Sauce
Heat a skillet over medium high heat.  Add a little oil and saute garlic for 10 seconds.  Add shrimp and stir fry until opaque, a couple minutes.  Add a little soy sauce for flavor and sweet chili sauce to coat (as much or as little as you like.

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