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by Liren Baker

Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives.

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  • shrimp
    Photo: Liren Baker
  • Let me let you in on a little secret.

    I don't really cook during the summer.

    Ok, that's not exactly true, but the thing is, I don't really feel as though I'm cooking, because when you grill as much as I do, summer meals come together so much easier than the fussier meals of winter.
  • marinade
    Photo: Liren Baker
  • Instead of slaving away in the kitchen, I rely on flavorful marinades that can be whipped together in minutes. Hours of swimming in flavor is all it takes, while I can go about my business throughout the day. And when it comes time to grilling? Well, that’s the fun part, especially when you have a partner in crime (read: husband) who loves the grill.
  • marinating
    Photo: Liren Baker
  • These Thai-Curry Marinated Grilled Shrimp are amazingly simple, and packed with flavor. It’s wonderful for an easy meal, paired with a salad, or as an appetizer for a crowd. No one will know you hardly broke a sweat.
  • skewers
    Photo: Liren Baker
  • grilled shrimp
    Photo: Liren Baker
  • Thai-Curry Marinated Grilled Shrimp


    Serves 4.

    1 lb medium shrimp
    1/3 cup olive oil
    1/4 cup fresh lemon juice
    3 tablespoons red curry paste
    2 tablespoons rice vinegar
    3 cloves garlic, minced
    2 scallions, finely sliced

    • Clean, peel and devein shrimp, leaving tails on if desired. Set aside.

    • Whisk together the olive oil, lemon juice, red curry paste, vinegar, garlic and scallions. Reserve about 1/3 cup for serving. Pour the rest of the marinade over the prepared shrimp and let it marinate for at least 3 hours. This can also be done the night before.

    • If using bamboo skewers, soak in water for at least half an hour. Skewer the shrimp. Using 2 skewers will keep shrimp from spinning and will make it easier to flip on the grill.

    • Place the shrimp on a preheated grill and cook for about 3 minutes per side, until the shrimp is just opaque and fully cooked. Serve with the extra sauce.
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