Skip to main content

Bang Bang Shrimp

 
     Earlier this summer we took a trip Virginia Beach to relax and refresh.  Heading to the Ocean I was excited to eat a decent fresh seafood dinner.  On one of the evenings we stopped at a local seafood restaurant.   Nothing fancy, just a restaurant on the strip.  I ordered a fried seafood platter and it came with shrimp, cod, and oysters.  It was nothing special.  I probably would not order it again but we did have something really great as an appetizer.  I had ordered Bang Bang shrimp for the table.  They were really good! This app ruined the rest of the food us!  The restaurant could not live up to the high quality of their appetizer.  Tonight I decided to give Bang Bang Shrimp a try myself.

Looking for a recipe something became clear to me, Bonefish Grill must have the best Bang Bang Shrimp around.  I have never had it, but every recipe I looked at online either referenced or copied Bonefish Grill's appetizer.  I decided to see what I was missing.  The recipe is very simple and maybe took a total of 15 minutes to prepare.  They turned out pretty good.  FYI, Rex was in town and made his Asian Noodle Soup.  It was better then the shrimp!



Comments

  1. Ty is too modest, the Bang Bang Shrimp was delicious.

    ReplyDelete
  2. Hands down best shrimp I've had! The Asian noodle soup was packed full of fresh vegetables and flavor, in a lucky girl :)

    ReplyDelete

Post a Comment

Popular posts from this blog

Remembering Birch Creek Orchards

Recently, I have been reading a book by Barbara Kingsolver titled "Animal, Vegetable, Miracle."  This book is truly inspiring and focuses on harvesting local foods to reduce the amount of fuel used to transport foods all over the U.S.  She also emphasizes eating foods only when they are in season. Over Labor Day weekend, we took a trip back home to Jeddo, MI for my cousin's wedding (shout out to the beautiful bride Sarah Lawson!!).  While there, my uncle Mike invited us to his house to pick fresh peaches, apples and pears.  I was thrilled! This was my chance to eat locally and harvest fruit while it was in season! No more California fruit for me!  I took my husband and kids and we picked away. We filled boxes full of fruit and ate the fruit right off the tree! It was a special treat for me. Then it hit me, sadness...see friends, growing up my family helped operate Birch Creek Orchards in Jeddo, Mi.  Everyone in my family helped!  Even the smalle...

A Little Something in My Eye

     The last time I went to Tennessee to visit my son and his family I had a secret agenda. I wanted to find something I could make that my grandson Brayden would eat. Brayden has a narrow band of foods that he chooses to eat. I know this is not unusual for children. He eats well but doesn't experiment with new foods very often. His sister Tenley will eat anything you are eating.       Brayden likes hot dogs, chicken nuggets, bread sticks, pizza, macaroni and cheese and also Cinnamon Toast Crunch Cereal. He does use milk on the cereal but doesn't use condiments with anything else. No ketchup, no mustard, not even sauces? He really knows what he wants and wants it just the way he likes it.       I made it my goal to find something I could make that he would eat. I was armed with my wife's favorite cookbook, Farm Journals Best Ever Recipes from 1977 and picked some simple items to make. I felt sure that I would make that special food he cou...

Cooking at 7200

     I recently I drove to Laramie Wyoming to visit my son and daughter in law. As usual, when we get together we cook. We try new techniques  and recipes that we think will compete or beat restaurant meals. I believe that we were successful with our attempts this time. Although it took me awhile to adjust to cooking at a high altitude. It takes a longer time or hotter temp to complete your dish. First up, Ty.     Ty was anxious to show me a new technique. He used a Sous Vide to cook a Prime Rib Roast. A Sous Vide device brings your dish to a perfect temperature in a vacuum sealed bag in water and holds it there until you are ready. In this case it was a rib roast. After reaching the assigned temp he then seasoned the roast and seared all sides to finish. For a beef eater this was outstanding. I can see a Sous Vide device in my kitchen soon.     I had a Cooks Country magazine from Feb/Mar 2020 with me to try some new recipes. I made their It...