Bang Bang Shrimp

I love the "Bang Bang Shrimp" from Bonefish Grill.  It's good on it's own but it's awesome as a taco as well.  I found this somewhat slimmed up version online, thanks to Pinterest, and decided to give it a shot.

I just posted the recipe for the shrimp it's self below because I figure that you can all figure out how to make a taco.

Bang Bang Shrimp:

(Skinny Taste)

Sauce:

5 tablespoons light mayonnaise

3 tablespoons Thai Sweet Chili Sauce

1 teaspoon Sriracha (or more depending on how spicy you like it)

Shrimp:

1 pound large shrimp, shelled and deveined

2 teaspoons cornstarch

1 teaspoon canola oil

3 cups shredded lettuce

1 cup purple cabbage, shredded

4 tablespoons scallions, chopped

In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside. 

Coat shrimp with cornstarch, mixing well with your 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.

 

Place shrimp on lettuce and top with scallions.

Broiled Shrimp

Mr. T and I eat a lot of shrimp.  We're very lucky to live in a place that is surrounded by good quality, fresh shrimp.  This was a new, but very simple recipe for me.  It was really easy to make.  In my opinion, you can never have too many recipes for shrimp.  It's awesome.

Broiled Shrimp:
(Eating Well Magazine)

Ingredients:
1 pound peeled and deveined raw shrimp
1 bunch scallions, trimmed and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt


Directions:

Position rack in upper third of oven; preheat broiler.


Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve with grits topped with the broiled shrimp and scallions.

Cajun Shrimp

I made shrimp and grits tonight for supper.  It's my favorite meal ever.  Here's how I usually make my shrimp.

Cajun Shrimp:

1 pound of shrimp, shells removed
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon Old Bay Seasoning
1 teaspoon Old Bay Blackened Seasoning
1 teaspoon garlic powder
Salt and pepper to taste

In a ziploc bag add the shrimp and all of the seasonings.  Mix around in the bag so all of the shrimp are covered with the spices.

In a skillet, heat olive oil and butter.  Add shrimp and cook until all the shrimp are pink and opaque, 5-10 minutes.

Shrimp Stock

I made BBQ Shrimp last night.  I didn't want to throw all of the shrimp shells away without using them for something.  I decided to make some stock with everything so I can make some soup in the future.  The whole process was easy and homemade stock is so much better than the stuff in the can. 

Shrimp Stock:
(Emeril Lagasse)

1 pound (about 8 cups) shrimp shells and heads
1 coarsely chopped onion
1/2 cup coarsely chopped celery
2 coarsely chopped carrots
3 cloves garlic, smashed
3 bay leaves
1 teaspoon black peppercorns
1 teaspoon dried thyme
2 teaspoons salt

Place all ingredients in a heavy 6-quart stockpot. Add 4 quarts water, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, uncovered, for 45 minutes.

Remove stock from heat and strain through a fine-mesh sieve set over a large bowl; let cool completely. Refrigerate stock up to 3 days or freeze in an airtight container, up to 2 months.

BBQ Shrimp- Part 2

Remember when I shared my new love affair for New Orleans BBQ Shrimp?  I was determined to make it but I didn't know when.  Well, tonight was the night! 

Publix had shrimp on sale so I decided that it was better time than any to try it out.  I am so glad I did.  It's my new favorite shrimp recipe.   I used a recipe that came out of Screen Doors and Sweet Tea, which is one of my favorite cookbooks.  I tweaked it a little bit and it really is fantastic.

New Orleans BBQ Shrimp:
(adapted from: Screen Doors and Sweet Tea)

1 cup unsalted butter
½ cup olive oil
¼ Worcestershire Sauce
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
¼ teaspoon blackening spice (I use Old Bay)
½ teaspoon Old Bay
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried oregano
1 lemon, thinly sliced
3 pounds of shrimp with the shell and tails on. (21-25 count)

Instructions:

Preheat oven to 400*.

In a large ovenproof skillet over low heat. Melt the butter with the olive oil.

Add the Worcestershire sauce, garlic, salt, old bay(s), black pepper, thyme, rosemary, oregano, and lemon slices.

Add the shrimp and stir to coat well with the sauce.

Place in the oven and bake for 15 minutes or until the shrimp is pink. Stir occasionally.

Spoon the shrimp and sauce into bowl and serve with sliced French bread.

If I was smart i'd keep all of the shrimp shells and make a seafood stock out of them.  I can't wait to make this again.  It was amazing.

New Orleans BBQ Shrimp

I saw this meal on Food Network's The Best Thing I Ever Ate.  It looked amazing and next time I go to NOLA i'm going to find whatever restaurant had this on the menu.

I'm posting this as my own little shout out to the Gulf Coast.  As someone who enjoys eating shrimp and swimming in the gulf I feel like I can at least share some good food.  Anyway, enough of that.

NOLA BBQ Shrimp:
Ingredients:

3 pounds unpeeled Shrimp (21-26 Count Or Larger)
2 tablespoons of lemon juice
¼ - ½ cup of Worcestershire Sauce
Tabasco sauce
6 ounces of beer (not cheap Natty Light)
4 sticks butter (yes, 4 sticks)
3 cloves of garlic, smashed
1 medium onion, very finely minced
3 - 4 tablespoons chopped parsley
Salt and Pepper, to taste
2-3 tablespoons Old Bay

Directions:

Rinse the shrimp to get any grit off. Be sure to leave the shell on. 21-26 count are easy to peel, so I wouldn’t go any smaller than that.

Melt a stick of the butter in a skillet. Sauté the garlic, onions, parsley, and seasoning blend for about 2 - 3 minutes.

Melt the rest of the butter. Add the beer, Worcestershire and lemon juice. Combine with the other butter mixture.

Place the shrimp on a large baking pan in a single layer and the butter. Generously sprinkle salt and black pepper over top of the shrimp. Don’t be afraid to use a decent amount. I also think it’s important to use a coarse grind on the pepper.

Drizzle the Tabasco sauce over the top of the shrimp. If you like spicy food add more hot sauce, whatever. :)

Make sure that the shrimp are pretty much covered by the butter sauce. If it’s not, add more butter. Bake at 350* for 10-20 minutes or until the shrimp are cooked through but not overdone.

** I’ve seen people add rosemary, liquid smoke, paprika, and sliced lemons to the dish. It’s a good excuse to try new things. **

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
** Photo from Southern Living Online.  Link includes their version of the recipe**