Category: Fish

appetizers · Fish · Meats · Uncategorized

Bang Bang Shrimp

Chocolate Castles1 Comment

imageLast night, my sweet hubby took me to Bone Fish Grill for dinner. We have been wanting to go back since we ate there in Ft Lauderdale, FL a few years ago and have just discovered that there is now one here. So off we went, all the while talking about the first thing we will do is order the Bang Bang Shrimp. If you have never had these, all I can say is, if you live anywhere close to a Bone Fish Grill, get there as fast as you can and order these little darlings. Your life will never be the same. As soon as we got in the car after dinner, we googled to see if there was a copy cat recipe of this and sure enough there it was. So am posting this to encourage you to make your way into this restaurant if possible, and if not, do yourself a favor and make this.

1 lb shrimp, shelled and deveined (smaller shrimp works great, but not the tiny ones)

1/2 cup mayonnaise

1/4 cup Thai sweet chile sauce

3-5 drops hot chile sauce

1/2-3/4 cup cornstarch, to coat the shrimp

Mix may with sauces for coating the shrimp. Set aside.

Bread shrimp in cornstarch.

Deep fat fry the shrimp until lightly browned.

Drain on paper towel, putting shrimp in a bowl and coat with the mayo sauce.

Serve in a lettuce lined bowl, top with chopped green scallions.

 

appetizers · Fish · Salads

Shrimp Salad

Chocolate Castles1 Comment

Yesterday I wrote that I would post the Shrimp salad if the ladies liked it. It was a success. In fact, it really was such a hit that one of the ladies took the rest of it home.

I ended up serving it in hollowed out avocado and it was such a refreshing summer salad.

1 lb of large shrimp, cleaned, deveined and peeled, cut into pieces

2 tables mayo

1/3 cup sour cream

1/4 cup celery, finely diced

1/2 small red bell pepper

3 green onions, green stalks included

4 large avocado, halved and seed removed

McCormick Lemon Pepper

Seasoned Pepper, Onion powder and dill

After shrimp has cooked and cooled, I cut each shrimp into about 3 pieces.

Mix your mayo, sour cream, and seasonings, Add to the cut up shrimp and place in fridge for at least 4 hours. I mixed it up the night before giving the flavors a chance to blend.

Use the lemon pepper, dill, and onion powder to your liking. I love to add a little more dill and lemon pepper.

This would actually fill about 5 avocado which have been cut in half!

appetizers · Fish · Salads

Shrimp To The Rescue

Chocolate Castles4 Comments

We have been invited to a steak cookout next week where I was told to bring an appetizer. Since my blog is mostly about cooking, I felt it necessary that I should bring something more than a can of bean dip and a sack of Fritos. I googled “appitizers” and up popped a whole page of them taken from Southern Living kitchens. How had I missed this great recipe? I guess I have had my head in the bag of Hershey Kisses way to much lately. When I saw this recipe, I knew instantly that this was the one that would make them all stand up and say, “wow, I bet she has a cooking blog we need to check out!” Well, maybe, but at any rate, it will be refreshing & as one of our good friends likes to say, “ridiculously good”.

1/2 cup white balsamic vinegar
4 tables finely chopped fresh parsley
4 tables finely chopped green onion (greens only)
6 tables olive oil
1 envelope Garlic & herb dressing mix (Like Good Seasons brand)
2 lbs cooked shrimp (I buy the bag of medium size shrimp at Costco and thaw overnight, drain and is ready to use)
1 large can of black or green olives, drained
2 cups halved grape tomatoes
2 (4 oz) package feta cheese, cut into 1/2″ cubes
Small fresh basil leaves *(I am changing this to fresh cilantro instead because I am adding chunks of avocado)
Whisk together vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 3 ingredients. Cover and chill 8-12 hours.
Stir in desired amount of avocado chunks and fresh cilantro (or the basil if you are using that instead of cilantro) right before serving.
Serve with crackers

If you are serving as a salad, place in a large glass bowl. It makes a beautiful presentation!