Readjustment is hard, even after only one week away. I get nightly urges to go sit in the backyard hot tub like I did every day last week. Alas, one cannot vacation forever. On the bright side, I feel refreshed and rejuvenated to jump back into normal life.
Spring break marks halfway through the semester, and two of my classes changed at the mid-semester break. I just completed Global Journalism and Conflict Resolution and Reconciliation, and I added Public Health and Nutrition. I’m sad to move away from communication classes, but I am interested in health and nutrition.
As promised, this is my recipe for Garlic Butter Shrimp. It’s definitely a weeknight meal: ridiculously easy and tasty. You probably even have the ingredients on hand.
Garlic Butter Shrimp
1 lb uncooked shrimp, peeled
5 tbsp unsalted butter
2 cloves garlic, minced
1/2 cup onion
1/2 tsp chili powder
Melt butter in skillet, add chopped onion and minced garlic and sauté until onion begins to turn translucent, about 4 minutes. Add shrimp and chili powder and cook until shrimp is no longer translucent, about another 4 minutes. Serve shrimp with remaining butter sauce in skillet.