Who knew the New York Times had a food blog? Tried this quick and simple recipe last night and it turned out to be a pretty good Asian dish. According to the blog, it was inauthentic Cambodian.
To give it a tad more flavor, I sprinkled the raw shrimp with some paprika before adding it to the skillet.
I added a little homemade sauce because I served the shrimp with vermicelli noodles and didn't think there would be enough of the sugar/lime sauce left over to coat the noodles.
At the bottom of 2 bowls (one for me, one for the boy), I mixed, per bowl, approx. 1 tablespoon of hoisin sauce, 1 teaspoon of soy sauce, and a splash of hot sesame oil. I added the cooked noodles directly into the skillet to get all the sauce off the pan, and then tossed the noodles in the serving bowls to incorporate my sauce into everything else. Turned out the hoisin, soy, and sesame oil was a good idea because the lime sauce alone was a little too tart.


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