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Sunday, September 30, 2012

Single Girl Recipe of the Week: Bang Bang Shrimp and Califlower

Hey folks.

I realize I've been fairly MIA but that's because I'm freakingggggggggg out over my Mother's upcoming visit to Phoenix (she hasn't visited me since I moved here) as well as getting all the details ready for the LA road trip for my GBiggie Jamie's wedding in 2 weeks, followed directly by my trip to Hawaii. Lots to be excited about but lots to save money for and cleaning my apartment compulsively happens to take priority over blogging.

Also, I've had a number of bridesmaid gripes in the past week, but as to not often the brides who read my blog regularly, I just jotted them down because we know I'm a hot head and when I blog while angry, I say rash things and I'm not about being negative OR hurt feelings these days. So, once I cool off from my list of angry bridesmaid feelings, I do promise a few lovely blogs on ways to make your bridesmaids absolutely insane.

In other news, I'm officially 40+ pounds down on diet. Still can't really tell. GOD DAMMIT. I also found out "Break Amish" isn't real at all. Its FAKE FAKE FAKE. GOD DAMMIT x 2. There's a few other frustrations from the week, but I'm not even going there right now.

Instead of venting for the next 1500 words, I'm going to share my latest delicious and under 450 calorie meal option. If you've ever been to Bonefish Grill, you've tried their Bang Bang Shrimp. its basically heaven on earth. So, here's the recipe to make your own, but I've added a side of Bang Bang cauliflower because, well, cauliflower is super low cal, yet super filling and good for you. Here we go!

You Need:

40 large (12.8 oz) raw shrimp, shelled
1/2 cup Panko bread crumbs
2 tablespoons cornstarch
1/2 cup egg whites
1 head cauliflower
Salt & pepper
1 tablespoon garlic powder
Green onion
1/4 cup coconut oil

1/4 cup lite mayo
1/4 cup  Sweet Chili Sauce or Siracha (I do it half and half for a nice, healthy kick)
1 tablespoon rice vinegar
2 tablespoons sugar

First, let's prepare the cauliflower. Slice your cauliflower florets. Mix salt, pepper and garlic powder into your Panko breadcrumbs in a shallow dish. The, set separate bowls aside with egg whites and cornstarch. Dip your florets one by one into the cornstarch, and shake off excess. Then dip into egg whites, and then coat with Panko mixture. After coating all of your florets, warm up your coconut oil in a large frying pan and place all florets in hot oil. Turn with tongs making sure all sides are browned. Set on top of paper towels to remove excess oil.

 Remember, smaller florets = way more tender delicious pieces. The first time I made this, I used big florets because I was lazy and wanted to hurt the hell up with the process. It ended up making very crunchy and barely battered. I warn you all now....the smaller the floret, the better tasting.

Now the grilled shrimp. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Season shrimp lightly pepper. Place 5 shrimp on 8 skewers. Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6 - 8 minutes total cooking time or until the shrimp is opaque and cooked through.

In a small bowl mix all of your sauce ingredients. Brush sauce onto the skewered shrimp. Coat your breaded and pan fried cauliflower and grilled shrimp with sauce, top with sprinkles of green onion and serve right away.

Nom. Nom. Nom. Nom.

Back tomorrow with Part 2 of last week's WTF Wednesday for Manic Mondays.

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