Bazinga Shrimp (bang bang shrimp)

I made these shrimp tonight and renamed them because I love the word Bazinga and I changed the recipe just slightly. I found the original recipe for bang bang shrimp on Pinterest (which is the devil I tell ya). It came from Fake Ginger’s blog at http://fakeginger.com. These are delish! Totally awesome for apps at a party. We had them for pre Valentines dinner. You gotta try these, they are to die for! Enjoy!

1 1/2 lbs large,peeled, tail off, deveined shrimp ( I used frozen)

Sauce:
1 cup mayo (not MW) I used low fat
4 tsp sriracha
2 tsp sugar
1 tbsp rice vinegar

Breading Station:
2 eggs
1 cup milk
1 cup flour
1 cup Panko
1 tsp salt
1 tsp pepper
1/2 tsp garlic salt

Canola and olive oil

Thaw, rinse and dry shrimp. Mix eggs Nd milk in a bowl and mix all dry ingredients in another bowl. Toss shrimp about 5 at a time in dry mix, then dip in wet mix, then back to dredge in dry mix. Do all of the shrimp and place on a cookie sheet after they are all coated. Place them in the refrigerator while you do everything else. Now heat the oil. I used half canola and half olive oil. You need about 4 inches of oil. Heat oil over high medium high. Now in a medium bowl, mix up the sauce. Pull the shrimp out and fry in batches of 5 or 6 for about 2-3 minutes or until they float and are light golden brown. Remove to paper towels to drain. Once all shrimp ate done, toss in the sauce and serve. Enjoy!

Chipotle Shrimp and Black Bean Tacos

I was pondering all day about what to make for dinner! Just like always, I was given an idea! It popped in my head and here it is, just like I imagined it! Chipotle Shrimp tacos! Enjoy!

Chipotle Shrimp and Black Bean Tacos

 

40 (about) medium pealed and deveined tailless shrimp
4 chipotle peppers in adobo sauce, minced
2 tbsp lime juice
1/4 cup olive oil
Black beans
pico de gallo
tortillas
shredded cheese
In a bowl, combine the chipotle peppers, lime juice, and olive oil. Whisk until combined. Toss the shrimp in sauce until well coated and let sit about 15 minutes. I have my shrimp loaded on wooden skewers because it makes them easier to turn on the grill. Place on a hot grill and cook until pink and transparent, turning once. Warm tortillas on the grill and build your tacos with the rest of the ingredients! Enjoy!

By request…

Tonight’s dinner is by request of J.  I always write on a notepad that sticks to the refrigerator what the menu options are for the week.  I don’t assign each meal to a day, because I change my mind too much.  So, this morning I walked into the kitchen (really I drug myself in there) for my coffee and found the list.  J had set the meal option list up on the counter.  I couldn’t figure out why until I looked closer.  He had highlighted “shrimp kabobs”.  Are you serious?  My initial thought was “What nerve that man has!”.  Then I started to giggle.  I guess it really just kept me from having to make the decision!  So, tonight we are having shrimp kabobs.  I am using a marinade / cooking sauce I bought at Sprouts, but you can use whatever marinade you like.  Just a simple vinagrette or italian dressing can be used.  Just remember that when you marinate shrimp in something acidic, they will cook a little.  So, do marinate them too long.  Also, remember if you are using wooden skewers to soak them in water for a couple of hours so they don’t catch on fire.  These kabobs can be served over rice or a nice bed of fresh greens.  By the way, I usually by frozen shrimp, that way I am not obligated to use them within 2 days of buying them.  I do however always by the ones that are deveined.  That is a luxury to me.  I do not have time for deveining all of those little guys.  Enjoy!

Shrimp Kabobs

Cilantro Coconut Marinated Shrimp Kabobs

30 medium size shrimp (raw, deveined and peeled with tails off)

6 wooden skewers or metal skewers ( I found these in the grilling section of my store)

1 each red, orange and yellow bell peppers

1/2 medium onion, cut into chunks

marinade of your choice

This is so simple.  Just alternate your shrimp, peppers and onions on the skewers.  Each skewer should hold about 5 shrimp.  Marinate for about 30 minutes in the refrigerator in a shallow dish.  Use whatever marinade you like.  I used a cilantro coconut marinade from Sprouts.  You can use something as simple as an italian dressing.  Grill on an outside grill or cook in a grill pan on the stove top until the shrimp are pink.  Serve with a fresh salad or over a bed of rice with some crusty, cheesy bread.  Enjoy!

Easy and Light Shrimp Salad with Homemade Croutons

This was dinner tonight.  Delicious and light.  For the marinade I used a Mango Tequila Jalepeno Grilling and Dipping Sauce.  I purchased this from www.theolivetap.com .  This stuff is awesome.  You can also use any type of light salad dressing.  It works best with something that has an acidic and sweet property.  The sweet makes a perfect caramelization on the shrimp.  I cooked my shrimp in the grill pan, because I didn’t wanna lose any of those little suckers in the grill.  You can also do this with chicken.  Remember not to marinate your shrimp for longer than about 1 hour or they will cook in the acidity and become chewy when you really do cook them.  I served them over a simple green salad with tomatoes, homemade croutons and a little cheese.  Enjoy!

Easy and Light Shrimp Salad with Homemade Croutons

Marinated Shrimp

I used medium shrimp, peeled and deveined.  I like to use fresh and not frozen for this, because the frozen are too wet when thawed to get a good caramelization.  Marinate the shrimp for no longer than one hour in your choice of dressing.  Cook for about 2 minutes on one side and about 1 minute on the other side in a grill pan or on the grill.  The shrimp are done when they curl up and are pink.  If you used a dressing with some sort of sweet aspect, they should get nice and caramelized.  Serve over a fresh green salad with your choice of toppings.  Below is my recipe for homemade croutons.

Homemade Day Old Bread Croutons

5 slices of day old bread cubed (crouton size)

1/4 cup olive oil

1 tsp salt

1/2 tsp pepper

Put all ingredients in a bowl and toss well to coat.  Heat a dry pan to medium high.  Toss in croutons in an even layer (you may need to do 2 batches).  Turn them often to get them crisp.  Remove when golden brown and crisp.  Viola, croutons!  Enjoy.