The food court at the Pitt Street Mall in Sydney is perhaps the wildest food court I’ve ever visited. I mean that in the best way possible. The walls are a shiny black granite-like material, making you feel like you’ve landed somewhere glamorous. It also makes it seem like the food court is endless, which in some respects it is. Check out the ice cream sundaes and smoothie station below:
Concerning the shrimp, I trekked down to the major supermarket about a mile away just to buy frozen shrimp. Call me crazy, but it was the best decision. Not only did I get shrimp, but I also purchased some yummy quinoa flakes.
As a student who occasionally (i.e. most of the time) wants a fast meal and one that requires little cleaning, I loved this lightened shrimp scampi dish. The best part about this recipe? It’s made using just a microwave. I served it with brown rice because I didn’t have pasta around. I also added more baby spinach than the recipe called for. The shrimp I purchased were smaller than I imagined, but at least they were cooked, peeled and deveined. On a different note, all shrimp in Australia are called prawns, despite the distinction between the two fish.
Microwave Shrimp Scampi
12 small-medium frozen shrimp, cooked, peeled and deveined
1/2 cup spinach leaves, chopped
1 tsp olive oil
1/2 tsp butter
1 garlic clove, minced
1/2 tsp dried basil
1/2 lemon, juice
salt and pepper, to taste
Mix all the ingredients in a large microwaveable bowl. Toss to coat shrimp. Microwave for 1 minute. Remove and mix again. Microwave for another 1 minute 15 seconds. Serve over pasta or, as I did, rice.
The picture does not do this dish justice, but believe me, it’s delicious, quick, easy, and oven-less.