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.