I was thinking about a recipe the other day that was one of my best. I thought I would share with all of you – the best of the best. Below are my top 10 in no particular order.
1. Grandma Reith’s Spaghetti Sauce – I lied, this is probably my favorite recipe.
2. Mom’s Cheesy Hash Brown Potatoes – This is the best cheesy potato recipe and I’ve sampled quiet a few.
3. Concord Lutheran Church Cookbook Meatballs – These go great with the potato recipe.
4. Chicken Penne Pasta with Salsa Con Queso – This recipe has a nice little kick.
5. Chocolate Crinkles – My mother made these when I was a kid but I love my recipe even more. These are probably my signature item.
6. Grilled Shrimp & Basil Orzo Pasta – Fresh basil and feta cheese nicely accent this dish.
7. Canyon Chicken – Chicken, ranch, cheese, and bacon. You can’t go wrong this recipe.
8. Lasagna Twist Around – Reminds me of my Grandma Reith Spaghetti Sauce.
9. Aunt Linda’s Slushies – I’ve made and drank a number of drinks over the years. This is my absolute favorite.
10. Cheesy Potato Soup – It’s as close as you can get to the O’Charley’s soup. I miss that restaurant so much.
One of my board member’s, Laurie, posted this copycat recipe for Bonefish Grill’s Bang Bang Shrimp on her Facebook page. I had loved eating it from the restaurant so I thought I would give the recipe a try. It was very good.
The first time I ever tried Bang Bang Shrimp was last summer with my ex-boyfriend M. We loved the food at Bonefish and immediately wanted to go back for dinner.
My friend Michele also loves Bonefish Grill. She and her husband Jason had them cater their wedding last fall. They even had Bang Bang Shrimp as part of their meal.
I hope you enjoy this recipe with a little bit of a kick.
I served the shrimp with my recipe for Basil Orzo Pasta with Feta.
Bang Bang Shrimp by Teri
1 lb. shrimp, shelled and deveined smaller shrimp works best
1/2 c. mayo
1/4 c. Thai sweet chili sauce
3-5 drops of hot chili sauce
1/2 to 1/3 c. cornstarch
Bread the shrimp in cornstarch. Fry it until lightly brown. Drain on paper towel. Mix sauces with mayo. Add shrimp to bowl to coat. Suggested serving on lettuce topped with chopped scallions.
Nutrition Facts for original recipe: (Recipe serves four) 297 calories, 12 g. fat, 2 g. saturated fat, 150 mg cholesterol, 6 g. sugar, 30 carbs, 2 g. fiber, 17 g. protein.
- Per Laurie’s suggestion, I added a little garlic powder, onion powder, and ground black pepper.
- If you want it a little less spicy, Laurie suggested using Garlic Chili Pepper Sauce.
- Laurie also suggested subsisting a box of fish and chips mix from the grocery store for the cornstarch. I used cornstarch.
- I used fat free mayo to reduce the number of calories. I thought it tasted just fine.
- I also made sure I used Louisiana’s Pure Crystal Hot Sauce. I used to date a guy from New Orleans and he was picky about using this sauce. I have to say, he is totally right. I don’t think it is as hot as Tabasco sauce and taste way better. You can find it at Price Chopper and Super Wal-Mart. I think Hy-Vee might even be carrying it now.
- I also used the bite-size pre-cooked shrimp when I made this recipe. I cooked it in Extra Virgin Olive Oil and it went super fast.
Usually, I have some sort about a special memory about the recipe I am providing. Today’s recipe doesn’t really have a great story. A few months ago, I made this amazing Basil Orzo Pasta with Shrimp at Social Suppers. I think part of the reason I loved this dish was because it had fresh basil – my favorite spice. I was telling the women at Social Suppers how it was one of my favorite dishes. They were telling me how they might start making it without the shrimp as one of their side dishes. What a great idea.
For today’s recipe, I am including two separate recipes. The first one is what I remember being in the Basil Orzo dish. (So my vegetarian friends can enjoy this lovely side.) I am also combining it with a recipe for Basil Shrimp I got from Taste of Home. I think both recipes compliment each other nicely.
1 small package of Orzo pasta (I bought mine at Trader Joe’s)
Fresh basil, chopped (I found it in the produce section of the grocery store)
1 small can of diced tomatoes
1 small container of feta cheese
I cooked the recommendations for three serving of orzo pasta according to instructions. After draining water, I poured pasta into a small glass bowl. I added maybe half the can of tomatoes, probably 1/3 of the package of fresh basil, and a handful or two of feta. Stir together. Then, I sprinkled the top of the dish with feta. Cover with foil and put in a 350 degree oven for approximately 20-25 minutes to warm cold ingredients/melt cheese in this dish.
Tomato Basil Marinade for Shrimp
1/3 c. olive oil
1/4 c. tomato sauce
2 T. minced fresh basil
2 T. red wine vinegar
1 1/2 t. minced garlic
1/4 t. cayenne pepper
2 # uncooked jumbo shrimp, peeled and deveined
In a Ziploc baggie, combine the first six ingredients; add shrimp. Seal bag, shake, and refrigerate for 30 minutes. Drain and discard marinade. Thread onto six metal and soaked wooden skewers. Grill, covered, over a medium heat for 3-5 minutes on each side or until shrimp turns pink.
- This recipe is for six servings. Cut in half if you are combining the dishes.
- I have also served this shrimp on top of Thai Jasmine rice (the type of rice they serve in Indian restaurants). Again, you can find this type of rice in the freezer section at Trader Joe’s.
- As in previous posts, I would encourage you to check out Social Suppers. This is a variation on their dish so their recipe tastes a little bit different. The original recipe is in my top three favorite dishes I have made there so please check them out. I recreated this just because it only makes it into their normal rotation once or twice a year.