Well, here we are! The last few hours of 2014! And what an interesting year it has been!
As a blogger, it has been an absolutely wonderful year. I have met so many kindred souls on blogosphere, some of who have become really good friends!
Angie started her fabulous weekly Friday Fiesta early in 2014 and it has become a sparkling soiree for us bloggers to meet, drool and rejoice 😀
It was also in the beginning of 2014 that I started getting acceptances to Foodgawker. Made a big improvement to my stats. Being featured a couple of times on The Kitchn’s Delicious Links also helped a lot.
One of my resolutions for 2015 is to push myself more in terms of the food that I make as well as the photography. More bread, more pastry from scratch, more indoor photos…hmmm…
For now, I bring you one last dish to end 2014 on a spicy, sparkly note: Pioneer Woman’s Firecracker Shrimp! When it comes from Ree, you know it has to be awesome.
Jumbo prawns marinated in garlic and tongue-tickling Sriracha sauce, skewered and grilled. Easy-peasy and scrumptuous! I have been making this cracker of a dish for about 4 years and it has flown off the plate each time! That explains why I haven’t been able to post about it yet. It disappears before I can take any pictures 😀
Makes the perfect party appetiser and is just right for New Year’s Eve while watching all those fireworks and sipping champagne and cocktails!
Here’s wishing you a Fabulous 2015! Hope your year is filled with the most wonderful people, places and experiences <3 I’m off to sip some champagne now 😀
If you liked this post, please share with your family and friends using the Social Share buttons underneath this post or down the side of the page! And sign up to receive posts right into your Inbox (there’s a box on the right)! For free!
You can also follow me on:
- 16 to 20 large Shrimp or Prawns, peeled and deveined
- 2 tablespoons Hot Chili Sauce (I use Sriracha)
- 2 tablespoons Olive Oil
- ¼ teaspoon Salt
- 2 teaspoons Sugar
- 4 to 5 cloves Garlic, pressed
- Combine all ingredients in a large Ziploc bag, then leave to marinate for 20 minutes to 2 hours.
- Skewer shrimp and grill until opaque and brown, with black bits.
- Serve hot and have lots of cold drinks handy.
Pin this Recipe: