Cajun Shrimp and Grits is perfect for brunch or a date night in. Spicy shrimp on top of cheesy grits with a little bacon thrown in – and it’s all ready in less than 30 minutes! 

Cajun Shrimp and Grits - spicy shrimp with cheesy grits! Super simple recipe that feels very decadent. Perfect for brunch or a date night in!

Can you believe it’s already Mother’s Day weekend?!

My kids are with their dad this weekend and I love them dearly but a weekend alone is exactly what I want for Mother’s Day.

It’s no secret that this year has been tough. It’s been me and the boys for most of it. Just us. In Texas. Far from our family.

But we’ve made the best of it and spent a lot of time adventuring around. We’ve had beignets in New Orleans and then went back again to catch beads at Mardi Gras. We went home and spent some time at my favorite beach and then spent 4th of July at my parents’ house. We’ve hiked all of Central Texas, we jumped in Lake Charles when it was way to cold to be jumping in Lake Charles, we’ve had tacos in every city we’ve traveled through, and they even had their first Uber ride when the Jeep died on us once last summer.

It’s easily been the most fun year of my life but also the most difficult.

I have had many a nervous breakdowns when, for example, I’m an hour away for work and I get a call saying that somebody needs a change of clothes and if they don’t have it in 30 minutes, they have to notify so-and-so. I was full-on sobbing into the phone and the poor girl took pity on me and found clothes from around the school for my kid to wear. He looked like a mess but whatever.

Then there was that one time the MPs brought one of my kids home for throwing mud.

I’ve cried in the school counselor’s office more times than I can count on all my fingers and toes.

And we won’t even talk about how much I’ve spent on babysitters this year.

Click for the full recipe

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This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

If you follow me anywhere in the social media world, you know that I’m currently obsessed with all things spicy. I got this epic pizza on my birthday – it had bacon, ham, bbq sauce, pineapple, and loads and loads of jalapeños. Since then, I’ve been all about the jalapeños, the habanero sauce, the chile pepper chocolate bars – if it’s spicy, I want it.

I picked up my fave habanero sauce recently at Target. You have to go to the Mexican food section to find it so you know it’s good.

It’s the El Yucateco Hot Sauce. I love the red, I love the green, I have been putting both on everything from eggs to salads. And then I used it in these awesome Shrimp Po’Boys.

Po’Boys were in my top 5 list of things to do on our roadtrip back to Alabama but it was such a rushed trip and on the way home, stopping with all 3 kids by myself just seemed like too much work. So I never got one and I’ve been really craving a big shrimp po’boy ever since.

My fave place back home puts a sliced sandwich roll in the bottom of one of those styrofoam takeout containers and then fills the rest with fried shrimp or oysters. Like, you have 2 meals before you ever find the bread. My husband used to joke that he could buy me one Po’Boy on Friday night and he wouldn’t have to feed me again until Monday. So good, so ginormous, so Gulf Coast.

I used that as my inspiration for these guys but I wanted to add a spicy slaw to it, too. I’m telling you, I can’t get enough spice!

If you need more spicy inspiration, check out all the recipes El Yucateco has! #SauceOn!

Click for the full recipe

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This copycat recipe for Bonefish Grill’s Bang Bang Shrimp tastes just like the real thing. Crispy shrimp in a creamy, spicy sauce! You won’t believe how quickly this delicious appetizer disappears from the table. 

Bang Bang Shrimp - Bonefish copycat recipe! Crispy shrimp is a creamy, spicy sauce! This is the BEST shrimp ever.

Time for another delicious football snack! This is one that you are going to get requests for over and over again.

Have you ever tried the Bang Bang Shrimp from Bonefish Grill? I’m sure you have because it seems to be the thing that people say, “Oh my gosh, have you tried the…?!” about when Bonefish comes up in conversation.

But if you haven’t, it’s super crispy fried shrimp tossed with a creamy, spicy sriracha sauce that is absolutely addictive. Like really, I could drink that sauce. I won’t. Because it’s mostly mayo. But I wish I could.

I usually serve it alone as an appetizer but if you want to do it as dinner, it’s really delicious made into wonton tacos or I’m sure it would be amazing just over rice with extra sauce drizzled on top. You can really serve it however you want. Just make it.

And you guys know I haaaaate frying things and this is one of the recipes that I don’t mind making a giant mess for. And thankfully, shrimp takes only a minute or 2 to cook so you won’t be frying very long. Once you fry the shrimp, you just toss them with the super simple sauce and then be prepared for them to disappear very quickly.

My kids claim they don’t like shrimp (clearly they aren’t my kids) but they ask for these frequently!

You may want to double the recipe. Maybe triple it if you plan on serving it at a party.

Bang Bang Shrimp

serves 2 - 4 as appetizer

adapted from Chef Mommy

Ingredients

1 lb. medium shrimp, peeled and deveined
For the sauce:
½ cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar
For the egg mixture:
1 egg, beaten
1 cup milk
For the breading mixture:
½ cup all-purpose flour
½ cup panko breadcrumbs
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon dried basil
For frying:
8 to 12 cups vegetable oil

Instructions

  1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
  2. Combine beaten egg with milk in shallow bowl; set aside.
  3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
  4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
  5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
  6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
  7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat. Serve with remaining sauce.
http://fakeginger.com/bang-bang-shrimp/

Want more appetizer recipes?

Ranch Pizza Rolls

Crockpot Bacon and Swiss Dip

Avocado Feta Salsa

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This week’s French Fridays with Dorie recipe took me waaaaay beyond my comfort zone. I’m not much of a seafood fan to begin with but something like scallops? I have never even had the desire to cook them. It didn’t help that the only scallops I could find were these massive guys the size of my fist! No joke.

The recipe was very simple (which I’m realizing is is a trend in Around My French Table). The scallops cooked through in about 5 minutes and the sauce came together in about the same time. I will admit to having to make the caramel twice because I have zero patience but as long as you pay attention to your sugar, there shouldn’t be any problems.

The sauce is fantastic! Who knew caramel and orange made such an interesting pair. I did not like the scallops at all but I can see using the sauce on other things, like maybe some shrimp or a not-so-fishy fish.

If you’re interested in the recipe, make sure you check out Around My French Table and don’t forget to visit the French Fridays with Dorie blog to see how everyone else did this week!

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Sorry ya’ll, I stopped eating beef (for the most part) awhile ago so I skipped this week’s CEiMB recipe. The recipe was for a grilled Thai beef salad that I know my husband would’ve loved so if you’re interested, be sure to check out Jen Bâ’s Cooking Carveout.

I did, however, make a recipe that the CEiMB girls made a couple months back.

My grandparent’s celebrated their 50th anniversary this past weekend and the food was as cajun as it gets. We had gumbo, jambalaya, and crawfish fettuccini and just hearing about the menu got me craving some jambalaya. Ellie has a recipe, called Jambalaya with Shrimp and Ham, that sounded delicious and took no time to make.

It was so good. My husband isn’t usually a big fan of “soupy” meals but he raved and raved about this one. The flavors all worked perfectly together and the ham was a nice compliment to the shrimp.

Anonymous New York has the recipe up if you want the recipe.

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