Bang Bang Shrimp

I have never tried Bang Bang Shrimp or even been to a Bonefish Grill establishment. Actually, I bet they don't even have one near me. For goodness sakes, we don't even have a TGIFriday's! They have forever left Washington state, but I'm constantly seeing commercials... So, I'm thinking I either need to go to Canada or Oregon to eat it.

So, I've seen bang bang shrimp recipes all over Pinterest and Foodgawker. There's the unhealthy version and Gina's healthy take on it. Of course I decided to go the healthy route and to be honest, I didn't care for this at all. Maybe I wasn't in the mood for shrimp that day or maybe because I used Japanese mayo and Mae Ploy Sweet Chili Sauce instead. Whatever it was, my tongue did not enjoy it. Maybe you'll have better luck?



Bang Bang Shrimp
Original recipe from Skinnytaste

Sauce:

5 tbsp Japanese Mayo
3 tbsp Thai Sweet Chili Sauce
1 tsp Sriracha (to taste)

For the Shrimp:

12 large raw shrimp, shelled and deveined
Salt & Pepper for taste 1 tsp cornstarch
1 tsp canola oil
1 tbsp scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.

Coat shrimp with cornstarch, pinch of salt & pepper, mixing well with your chopsticks (or hands).

Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

New England Seafood Bake for One

After a week long rain, it was actually sunny out. After sitting around thinking what to make, I knew I had to get up and start prepping before the sun set. Luckily the sun didn't officially set til a good hour later. I made this summer of last year and even my picky husband liked it which is always a win win! This time around, I made a packet for one and literally devoured it!

Everyone loves a simple, quick, no fuss no mess dinner. I know I definitely do. I admit to being lazy and letting the sink pile high with dirty dishes from time to time. It just happens. Since I was rushing for this recipe, I just used frozen tilapia, which worked just fine. I would bake it about 20 minutes... I baked mine 5 minutes more and my fish was just a little overdone.

Also, I'm planning a giveaway soooooon, so make sure you follow me on Blog Lovin so you don't miss out! :)



New England Seafood Bake for One
Original recipe from The Comfort of Cooking

2 TBsp butter, room temperature
1 tsp finely chopped fresh dill, plus more for garnish
1 garlic clove, minced
Coarse salt and ground pepper
1 small golden potato, scrubbed and thinly sliced
1 boneless tilapia filet
5 raw shrimp, thawed, peeled and deveined
1/2 lemon, juiced

Preheat oven 4000F.
In a small bowl, combine butter, dill, and garlic; season with salt and pepper. Set aside.
To assemble packets: Arrange potatoes in a single layer; top with fish, then shrimp in the middle of your foil. Drizzle with fresh lemon juice and cut the squeezed lemons into thin slices. Season packets generously with salt and pepper.
Add three small dollops of the butter mixture and two lemon slices to each packet. Fold foil over ingredients, and crimp edges tightly to seal.
Bake 20 minutes. I recommend serving it with a side of greens.

Lemon Pesto Shrimp Pasta Salad

Lemon Pepper Grilled Shrimp
Recipe from The Food You Crave by Ellie Krieger

1 pound large shrimp, peeled and deveined
2 tsp olive oil
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp finely grated lemon zest
3 TBsp fresh lemon juice

Preheat grill pan over medium-high heat or prepare a grill. Toss the shrimp with the oil, add the salt, pepper and lemon zest. Grill until just cooked through, 2 to 3 minutes per side. Transfer the shrimp to a plate and drizzle with the lemon juice. Enjoy hot or at room temperature.
Pesto recipe from Elise.

Baked Garlic Lemon Tilapia

Baked Garlic Lemon Tilapia
6 6oz. tilapia filets
4 cloves garlic crushed
2 TBsp butter
2 TBsp fresh lemon juice
4 tsp fresh parsley
salt & pepper
cooking spray

Preheat oven to 400F.

Melt butter on low. Add garlic and saute for 1 minute. Add lemon juice and remove from heat. Spray baking dish with cooking spray. Place fish on top, season with salt & pepper. Pour lemon butter sauce over fish. Top with parsley.

Bake about 15 minutes.

Scallops with Spinach over Polenta

DH is leaving soon and I really need us to eat through the pantry as well as the freezer. I had some frozen scallops which I purchased awhile back from Trader Joe's that I really need to use up. Had some leftover spinach, few strips of bacon and everything else I already had on hand in my pantry. I also received a Porcini Polenta from Wine Forest a couple months back from my subscription through Foodzie. Before this, I have never had polenta before, let alone making it, but I think I did alright for my first time. Standing in the kitchen on a hot day over a hot stove watching polenta is not ideal in any means and by the end of cooking dinner, I was already over it.


Image via Wine Forest

I love scallops and this is only my second time making them at home. I prefer the pan sear in bacon grease over the broiling method. I was worried to overcook them and I definitely had to time these well and watch it like a hawk. I added in some cherry tomatoes for color and extra veggies. Towards the end, I rushed the process when I added the white wine and didn't really let it cook down because I was afraid to overcook the scallops. This was a really great meal and very very filling because of the polenta. Great for date night or a nice romantic meal.



Scallops with Spinach
Recipe from Baked by Rachel adapted from: Mastering the Art of French Cooking by Julia Child

1/2lb sea scallops
3oz baby spinach
1/4 cup cherry tomatoes, cut in half
5 strips center cut bacon
1 garlic clove
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper
1/4C white wine

In a medium skillet over medium heat, cook bacon until nearly done. Drain on paper towels.

Sprinkle scallops with salt and pepper. Carefully add to hot skillet one at a time. Cook in bacon grease until scallops are seared on both sides. If skillet is low on bacon grease, add 1 tbsp butter to pan while cooking scallops. Transfer scallops to a clean plate.

Add minced garlic and spinach to pan. Toss until spinach is wilted. Add in cherry tomatoes. Pour in white wine. Top off with scallops. Toss for several minutes, allowing the flavors to mingle and scallops to cook through.

Arrange spinach and bacon mixture, topped off with scallops.

Linguine with Tuna and Broccoli

I'm not a huge tuna fan, except that once in a blue moon tuna sandwich, but with a new diet comes new foods. I'm not huge of fish alone. Something to do with this lady I knew as a kid and she got a fish bone stuck in her throat and she had to go to the ER to get it removed. I think that alone scarred me for life!

This is a really great busy week night meal. A can or two of tuna cooked with garlic and crushed red pepper flakes and linguine (or your pasta of choice) cooked with broccoli. Perfect. Only one pot and one skillet, now I definitely like that! Linguine with Tuna and Broccoli Recipe from Diabetes & Heart Healthy Meals for Two 3 oz uncooked whole grain linguine (or any pasta of your choice) 4 oz broccoli florets, broken into bite-sized pieces 2 tsp olive oil 2 medium garlic cloves, minced 1 tsp crushed red pepper flakes 2 (3oz) pouches chunk light tuna in water, flaked (i used canned tuna which was a little mushy but still good) 2 tsp shredded or grated Parmesan cheese 1 medium lemon, halved 1) Prepare linguine using package directions omitting salt or oil. Three minutes before the end of cooking, add broccoli florets. Cook 3 minutes. Drain well. Return linguine and broccoli to the pot (heat should be off). Cover to keep warm. 2) In a small nonstick skillet, stir together the oil, garlic and red pepper flakes. Cook over medium high heat for 2 minutes, stirring constantly. Add the tuna. Cook for 3 minutes, stirring frequently but being careful not to break the tuna into small pieces. 3) Spoon the linguine and broccoli onto plates. Spoon tuna sauce on top. Sprinkle with Parmesan and squeeze generously with lemon.