A perfect summer meal, succulent Honey Glazed Shrimps with Asian Coleslaw, paired with Semolina Yogurt Cake.
Today I am really excited to introduce my blogger friend, Reem. She is the cook-baker-photographer-author behind this beautiful blog Simply Reem. I vividly remember my first thoughts when I first visited her blog: “Wow, I want to see the inside of this person’s home. It must be beautiful.”
From her beautiful photography of food and food styling, I dreamed about what her real-life must be like in Southern California. In her gorgeous photos, she often uses my favorite colors for props and backdrops – shades of cyan such as turquoise and aquamarine… I assume her house is surrounded by all these beautiful colors.
A couple of weeks ago she told me she wanted to write a post on her blog which is dedicated to me because I helped her with her blog in the past (it was such a small thing that I wouldn’t even call help). She said she would cook something that I like and write a recipe for the blog. I felt very touched by her kind thought and at the same time, I felt honored.
So I invited her today to share her recipes with my readers. Blogging takes a lot of effort and time, but in return, I get to meet really cool friends like Reem. I’m really blessed to have met her, and she’s a really genuinely nice friend. Because of blogging, I have met wonderful fellow bloggers and you, my dear readers. I just want to take a moment to thank you for coming to read my post today.
And now without further ado, please welcome Reem from Simply Reem with her 3 delicious recipes! Thank you Reem for the wonderful post and for being a great friend.
This post is really special to me! With this post, I want to thank my dear friend Nami; who has been a guide, an inspiration and above all a truly awesome friend to me since the day we met (virtually), through this beautiful blogosphere. All I can say is that I am truly blessed to have her as my friend.
I met Nami in my early days of blogging, she is one of the very first readers of my blog. So kind and inspiring, she has always encouraged and helped me at every step and still do. She amazes me again and again with her sweet personality and kind gestures. Nami, Thank you so much for everything, I feel so blessed to have met you and look forward to many happy years of friendship… And also I want to thank you for having me here at your space today, it is truly an honor.
Nami always inspires me with her clean and sophisticated style of cooking. Her recipes show us that we don’t need an army of ingredients to make a delicious and healthy meal. Just few fine ingredients cooked with love and passion can really do wonders!!
So today I want to share recipes that are easy to make and taste delicious with just a few ingredients. In summers I like to eat light meals, they make me feel fresh and energetic … As summers are almost here, I want to share with you all the recipes for my easy breezy delicious “Honey Glazed Shrimps with Asian Coleslaw”. This is absolutely perfect for meals at any time of the day or week. This meal can be put together in minutes and taste absolutely divine.
And to finish our meal, I want to share a beautiful recipe of “Yogurt and Semolina Syrup Cake with Rose Water” from the wonderful cookbook Falling Cloudberries by Tessa Kiros. This cake is not an ordinary cake but a rich dense cake with the amazing flavor and fragrance of roses. It literary melts in your mouth. If you don’t want rose water, you can use lime/lemon juice in its place or just plain vanilla extract. This recipe is really very versatile and easy.
I hope you will try these recipes and enjoy them.
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Honey Glazed Shrimps with Asian Coleslaw
Ingredients
[Honey Glazed Shrimps]
- 12-14 shrimp (½ lbs, 227 g)
- 2 green onions/scallions (chopped into a 2-3 inch size piece)
- 1 tsp neutral oil (for cooking)
Marinade sauce for shrimps:
- 2 Tbsp honey
- 2 Tbsp neutral oil
- 1 tsp lemon juice (or lime juice)
- 1 tsp garlic (minced)
- ½ tsp ginger (minced)
- 2 tsp soy sauce
- Diamond Crystal kosher salt (for taste)
- freshly ground black pepper (for taste)
- lime wedges (optional)
[Coleslaw]
- 1 cup carrots (julienned)
- 1 cup green cabbage (shredded)
- 1 green onion/scallion (julienned)
Dressing for coleslaw:
- 2 tsp toasted sesame oil
- 1 tsp cider vinegar
- 1 ½ Tbsp sugar
- ¼ tsp freshly ground black pepper (or more)
- 2 tsp lime juice
- 2-3 tsp toasted white sesame seeds
[Yogurt and Semolina Syrup Cake with Rose Water]
- 9 Tbsp unsalted butter (softened)
- 1 cup sugar (superfine sugar)
- 1 cup plain yogurt
- 1 Tbsp rose water
- 3 large eggs (50 g each w/o shell) (separated)
- ½ tsp lime zest
- 1 cup all-purpose flour (plain flour)
- 1 cup fine semolina
- 2 tsp baking powder
- ½ cup ground almond
Rose water syrup:
- 1 cup sugar (superfine sugar)
- 1 tsp rose water
- 1 cup water
Instructions
[Instructions for Honey Glazed Shrimps]
- Mix all the ingredients except shrimps and scallions to make the marinade.
- Wash and thoroughly pat dry the shrimps. Marinate the shrimps in the prepared marinade for at least 30 minutes, for the flavor to develop properly. You can marinate this overnight if you want.
- When ready to cook, heat a non-stick pan and add 1 tsp of oil. Once the oil is well heated add the shrimps and stir-fry for 4-6 minutes. Keep stirring/tossing the shrimps while frying.
- Finally add the chopped scallions, give a last quick toss.
- Serve hot with lime wedges on side.
- If you want you can also grill these shrimps, just add them on skewers along with scallions, grill on each side for 2-3 minutes. Enjoy.
[Instructions for Asian Coleslaw]
- Mix all the ingredients for the dressing except the sesame seeds, cover and keep refrigerated until ready to use.
- On a dry heated pan slightly toast the sesame seeds until they just start to change the color; about a minute or 2. Keep stirring the seeds to avoid them from burning. Once done remove the seeds from the pan immediately and keep aside.
- Prepare the vegetables.
- When ready to make, toss the vegetable into the dressing. Toss well. Sprinkle the toasted seeds on the salad and give a final quick toss. Serve immediately.
[Instructions for Yogurt and Semolina Syrup Cake with Rose Water]
- Preheat your oven to 350ºF (177ºC). Grease and flour a 9-inch (23 cm) square cake pan (I used 2 medium size loaf pan).
- Cream the butter and the sugar together. Whisk in the yogurt, rose water, egg yolks and lime zest. Stir in the flour, semolina, and baking powder and mix well to incorporate. Mix the ground almonds.
- In a separate bowl, whisk the egg whites until they are white, fluffy and just making soft peaks. Carefully fold these into the mixture so that they are well incorporated.
- Pour the batter into the pan and bake for about 45 minutes or until the cake is deep golden brown and cooked through. Let cool while making the syrup.
- To make the syrup, put the sugar, rose water and 1 cup of water in a small saucepan and boil for about 5 minutes. Pour the hot syrup over the cake and let it cool completely (2-3 hours).
- To serve, cut the cake in small pieces and serve with a not too sweet ice cream. { I enjoy this cake just by itself!!! }
What a great recipe and guest blog post!! I agree.. I want to see Reem’s house as well… her pictures are stunning. 🙂 I would eat this shrimp and cake in a heartbeat. 🙂
I enjoyed this post, everything is so beautiful. It is nice to meet you Reem, I will have to check out your space soon! 🙂
Thanks Nami for introducing us to Reem 🙂 Nice to meet you Reem!
All these recipes look amazing!!! It’s the perfect meal to have!!! I’m gonna bookmark these recipes and will give them a shot ~
I agree with both of you 🙂 Blogging takes time, effort, dedication and passion that’s why it’s so important to have people that so supportive and kind like the food blogging community ~
Thank you, Nami for having Reem as your guest and an excellent choice. I recently started following Reem’s blogs and I just want to say, how much I admire her posts, and amazing photography. This is a beautiful dish and just perfect for two beautiful friends.
~ ray ~
I love Reem too! Can’t wait to try those honey glazed prawns! 🙂
Great post and very interesting.
Would love to have you participate in my new bloggers event The Soup Kitchen here http://thespanishwok.blogspot.com/2012/03/soup-kitchen-bloggers-event.html
Nami and Reem in a blog.. a dream! I’d love to taste these shrimps: they look perfectly glazed 🙂
They all look wonderful, we have a similar cake like this in Greece. Lovely photos!
Everything looks so good! Love the light, bright and colorful photos Nami. Reem is really talented 🙂
The pictures are beautiful and the food looks amazing. Wonderful guest post!
You did brings some great recipes with you to guest post-yum! The flavors you brought together in the glaze for the shrimp sound like an awesome combo. I am sure I could put away a number of these! Well done.
What a great post!! The shrimp sound wonderful (the one seafood that I like), and my husband would love them too! Going to have to try that for sure!
I love honey and soy sauce mixed together. This sounds wonderful!
Hi Reem, what a beautiful guest post! I’ve been a fan of yours for a while now, so it’s no surprise you came out with this great recipe, or should I say recipes! Surely the shrimp will knock my family’s socks off, thank you for sharing!
And I agree with you, Nami rocks!
TWO dishes! And both sound really awesome… I adore shrimp and honey-glazed sounds fantastic! The rosewater cake sounds delicious! Beautiful guest post, Nami & Reem! Love it 🙂