Crispy Spicy Shrimp

My new favorite food. EVER. If you've ever eaten at Bonefish Grill, this recipe is very similar to the Bang Bang Shrimp. Crispy, crunchy, spicy, sweet, tangy, rich...I could go on and on! It's so good that I can't just eat it as an appetizer~ it MUST be an entree in my house! I also love how simple it is to prepare this dish. I use the eyeball method for the sauce, just adding the different elements until I find the right balance. Tossed with the shrimp it is the perfect compliment to the crunchy, fresh lettuce and crisp green onions. Served with a toasty baguette, it's the perfect meal!

Serves 2-3 adults as an entree

Ingredients:

1 lb. peeled, deveined 31-40 ct. shrimp

kosher salt, pepper

3/4 cup cornstarch

For the sauce:

1 cup mayonnaise

2/3 cups sweet chili sauce (you can find this at most grocery stores or World Market)

1 tsp.+ sriracha (add or subtract depending on how spicy you like it!)

Additional ingredients:

2 green onions, diced

3/4 bag of lettuce mix (I really like the Very Veggie Blend by Dole...peapods, radishes, crunchy romaine)

vegetable oil (enough to fill a small-medium pot about 2 inches)

Assembly:

Combine the sauce ingredients. I like to do this about an hour ahead then refrigerate to blend all of the flavors. Dry off the shrimp and toss them with salt and pepper. Heat the vegetable oil to 375 (I like to use a candy thermometer). Toss the shrimp in the cornstarch and gently place about 6-8 shrimp into the oil. Fry for about a minute or two until the shrimp are a gentle pink through the coating. Remove to a paper towel to drain. Fry the remaining shrimp in batches until all shrimp are cooked. Toss the shrimp with the sauce, then serve on a bed of lettuce sprinkled with green onions. Serve immediately.

Spaghetti All'Arrabbiata with Shrimp

This dish is an excellent choice for a holiday meal ~ the sauce has a beautiful red color and the shrimp adds a decadent element to this spicy, flavorful entree. In Italian, All'Arrabbiata translates to "in an angry manner" because of the fiery flavor the red pepper flake imparts. This sauce has a delicious depth of flavor from the white wine and lemon juice, and the pat of butter at the end gives a richness that really makes you feel like you're eating a special meal. You can add clams and mussels or switch it up completely and use Italian sausage (search sidebar for recipe) or chicken. You can even make it vegetarian by adding eggplant and colored peppers. However you choose to make it, you won't be disappointed!
Serves 3-4

Ingredients:

1/2 lb. thin spaghetti (you can also use angel hair, fettucine or regular spaghetti)

1 big pot of water

1/4 cup salt

1/2-3/4 lbs. shrimp (I recommend 21-24 count shrimp)

1 14 oz. can tomato puree

3/4 cup white wine (I suggest pinot grigio)

1 tsp. red pepper flakes

6 baby bellas, diced

1 small onion, diced

3 garlic cloves, smashed

2 tbsp. olive oil

1 tbsp. butter

salt/black pepper

3 tbsp. lemon juice

Assembly:

Bring water to a boil and add salt once boiling. Cook pasta according to the package and drain (reserve 1/2 cup of the water before draining). Salt and pepper shrimp. Heat oil in a large pan. Add garlic and red pepper flake and saute 1 minute. Discard garlic and add shrimp. Saute on medium-high for 2-3 minutes per side, until shrimp is barely pink. Remove shrimp and add onion and mushroom. Saute until onions are translucent then add the white wine and lemon juice. Raise heat to medium high and bring to a rolling boil. Reduce the heat to medium low and simmer until 2/3 of the liquid has evaporated. Add tomatoes, more salt and pepper and cook 15 minutes. Add butter, stir and cook an additional 3-4 minutes. Add shrimp and heat through until shrimp is fully cooked. Add pasta to the pan, along with as much of the 1/2 cup of cooking water as you need to thin out the sauce. Toss and serve with parmesan (and parsley, if you like it).

Simply Grilled Lemon-Garlic Shrimp

Shrimp is wonderful, not to mention easily prepared, on the grill. A simple, quick marinade adds bright lemon and garlic flavor to fresh shrimp. Grilling them on skewers or loose on an indoor grill pan imparts an incredible flavor that just screams summertime. This recipe is great with a steak or as a main course and can even be tossed with spaghetti or angel hair for an easy summer pasta.

Ingredients (serves 2 as an accompaniment):
1/2 lb. shrimp (I prefer 15/20 or 21/25 count)
Juice of 1/2 large lemon
2 large cloves of minced garlic
1/4 cup extra virgin olive oil
salt
pepper

Assembly:
Combine marinade ingredients. Marinate in the refrigerator for 15-20 minutes (do not overmarinate; you will end up with tough shrimp). Pat shrimp dry and grill 3-4 minutes per side over medium heat until shrimp curl and turn pink.