Well, maybe not fame exactly, but sort of. Off-broadway type fame, I guess you could say.
My company’s new cafeteria management has changed up the food choices and other features of the cafeteria in my building. For the most part this translates into slightly better, but more expensive food. Just to give you an example, it now costs more to buy a grande Starbucks coffee in the cafeteria than it does to go to Starbucks and get it.
Thus, I typically have been avoiding the cafeteria as my budget will typically not allow me to spend upwards of $10 on lunch. Yesterday I made an exception.
While getting myself some “free” coffee in the pantry kitchen, I was looking at the board which provides us with the weekly menu from the cafeteria and noticed that they were hosting a chef from Cooking Light magazine down there yesterday preparing the cover dish from the May 2008 Cooking Light. Cool.
Being on Weight Watchers and a fan of Cooking Light in general, I decided to go and get me some of that.
Chai-Brined Shrimp Skewers is what he was making…with a few variations. First, they weren’t skewered. Not sure if they didn’t have skewers in the cafeteria, but it may just be that it was easier (and a little safer) to serve without sharp sticks of bamboo. The other addition was a lovely side of lentils and then the shrimp and mango were served on a bed of rice and topped with the lovely chai sauce. (WW Points: 6)
Yum.
So you can visit the link above for the recipe so you can try it at home if you like. I would definitely recommend it…and clearly you don’t need to let a lack of skewers stop you.
