Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

• Rolls
• Protein of choice
• Crunchy veg - cucumber, jicama
• Pickled veg - carrots
• Spicy veg - jalapeno
• Herbs - cilantro, mint
• Mayo
• Other sauces of choice

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

An excellent salsa verde recipe, and a nice shrimp recipe. We made it as tacos instead.

http://www.epicurious.com/recipes/food/views/Shrimp-and-Cotija-Enchilada...

Make the Roux

Heat oil in heavy 6-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- about 15 minutes.

Add the Trinity

Add 3/4s of the chopped onions, chopped bell peppers, and chopped celery. Cook until onions are soft and brown, stirring frequently, about 15 minutes. Add garlic, cayenne, and cajun seasoning, and stir 2 minutes.

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