Time for another delicious football snack! This one would be good for a nice dinner too though!
So this is supposed to be like the Bonefish dish with the same name but I’ve never had the dish so I can’t really say how close it is to the real thing. I can, however, say that it is amazing.
Not going to lie, it was quite a bit of work because you have to deep fry the shrimp but seriously worth all the time spent staring into the pot of oil. It’s spicy but not so spicy that your mouth is on fire.
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
8 to 12 cups vegetable oil
Combine all ingredients for the sauce in a small bowl; cover and set aside.
Combine beaten egg with milk in shallow bowl; set aside.
Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
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.
Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
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.
A few weeks ago I bought a pack of soba noodles, not because I had a recipe in mind but because it was the first time I’d seen them and I had to buy them just in case I ever found a recipe that called for them. Well, I’m so glad I bought them after making this dish and hope I can find some more soon! They cooked so fast (3 minutes!) and were so soft. My new favorite noodle definitely.
I’ve never actually had a “noodle bowl” but I’ve seen them around the blog world more times than I can count. I’ve seen soupy bowls and I’ve seen bowls that look like regular pasta; I wanted mine to be somewhere in between.
Any protein would be great in this – I had originally planned tofu marinated in soy sauce but I just wasn’t in the mood for tofu. The shrimp was excellent and I wish I’d had more than 1/2 pound of it. As far as veggies, I used broccoli and mushrooms but I think bell pepper would be excellent.
6 ounces soba noodles, cooked according to package directions and drained
1 teaspoon olive oil
½ cup green onions, sliced diagonally
1 teaspoon fresh minced ginger
½ pound shrimp
1½ cups broccoli, chopped
8 ounces baby bella mushrooms, sliced
1½ cup vegetable broth
⅓ cup low sodium soy sauce
1 tablespoon rice wine vinegar
Heat oil in large wok over medium high heat. Saute green onions and ginger for about 30 seconds, until fragrant. Add shrimp and cook a couple minutes on each side, until cooked through. Add broccoli and mushrooms. Cook 2 minutes, stirring or tossing frequently. Add broth, soy sauce, and vinegar. Bring to a boil and cook for about 5 minutes, until liquid has reduced slightly and veggies are tender. Add the noodles and toss to combine. Sprinkle with sesame seeds before serving.
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 B’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.
I have been craving shrimp like you wouldn’t believe. If you didn’t already know, we very rarely eat seafood around here because well, I just don’t like anything fishy but when the craving hits, I can’t resist it.
I don’t know how long I’ve had this recipe printed out. Annie posted it almost a year ago so I guess I’ve been holding onto it for that long, just waiting for a shrimp craving to strike. And ya’ll, this was easily the best meal I’ve had in weeks. The combination of shrimp and Monterey Jack was delicious. And I didn’t even mind the bell peppers. It was so good that I had it for breakfast the next day. And then dinner later that day.
I doubled the sauce recipe as Annie suggested and I still think it could’ve used more (my tortillas got a little crispy if you can’t tell). I cannot wait to make these again. I’ve got another bag of shrimp in the freezer and my husband and I have been arguing because he wants to fry them and I want to make this again. I think I’ll win though. I deserve it. ;)
¼ cup red or yellow pepper, diced
½ cup onion, divided
¼ cup green pepper, diced
3 tbsp. butter, divided
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. black pepper
¼ cup and 2 tbsp. heavy cream
1 ½ tsp. all-purpose flour
1 ½ cups shredded Monterey Jack cheese, divided
¼ cup sour cream
¾ lb. shrimp, peeled and deveined
1 cup tomatoes, diced
6 flour tortillas
Melt 2 tbsp. of butter in a skillet over medium high heat. Add peppers and ¼ cup of onion to the skillet and sauté until crisp-tender. Add oregano, salt, garlic powder, cayenne powder, black pepper, cream and flour; blend well. Lower heat to medium and cook until slightly thickened. Add ¾ cup shredded cheese and stir until melted. Add sour cream and stir to blend. Set aside.
In a skillet, melt the remaining tablespoon of butter. Add shrimp and remaining ¼ cup onion to the skillet and sauté shrimp until pink. Remove shrimp from pan with a slotted spoon and chop; return to the skillet. Add tomatoes and all of the cheese sauce.
Preheat the oven to 350°. Grease an 8×8” baking dish. Spoon some of the shrimp mixture onto a tortilla. Sprinkle with some of the remaining shredded cheese. Roll up tightly and place in the baking dish, seam side down. Bake for 30-35 minutes.