Bang Bang Shrimp

It was back in my 'newly having money, eating out too often, life is fun' stage that my brother introduced me to Bang Bang Shrimp at Bonefish Grill.  It's just down the street from my parents' house, but I had never gone before he took me.  Though my bank account hated that I ever went, my stomach always won out when a Bang Bang craving hit.

Fast forward to moving to a state that didn't have a Bonefish and then having dreams about how good that shrimp was.  After many many times complaining that Utah needed a Bonefish, it finally dawned on me that I could probably find a copycat recipe on the internet and make it myself.

I searched around, found a few promising recipes, then tried them out.  After a few attempts and combining the best things from a few different recipes, magic happened!  It's still not completely the same as Bonefish, but it's the closest I've been able to get so far.  We recently went over Christmas when we were home and I got a fresh taste to compare new attempts to, but even if I never match it, what I make is pretty dang good!!

Bang Bang Shrimp

2 lbs frozen or fresh shrimp

Sauce 

1/2 c mayo

2 tsp Sriracha

1/4 c thai chili sauce

1 tsp rice vinegar

1 tsp white sugar

Breading

1/4 c panko bread crumbs

1/4 c flour

1/2 c cornstarch

1 tsp garlic powder

1 tsp onion powder

salt and pepper

1 egg

1 c milk

oil for frying

Mix all the sauce ingredients in a bowl, then set aside in the fridge. 

Peel and rinse shrimp.

Mix all breading ingredients in a shallow bowl. Mix egg and milk in a separate bowl.

Coat the shrimp in the breading mixture, then dip in the milk mixture, then back into the breading mixture. Set on a plate.  When all shrimp are coated, place in fridge for 20 mins.

In the meantime, heat the oil to 350*

Working in batches, fry shrimp in oil for 3-4 mins then let drain on a paper towel covered plate. 

When cooled, mix in sauce and serve on a bed of lettuce. 

Grape Jelly BBQ Meatballs

This was another recipe that I found while on my bridal shower menu quest.  I was a little skeptical because it sounded weird to have grape jelly be involved with meat, but then I remembered that I love pineapple glazed ham, so it was worth a shot.

This is one that Dillon (the man who has zero preferences and will eat anything) has brought up a couple times and was really excited to have again, so I think it's a keeper.

It's super easy and zero maintenance so if you want this for a buffet or for a party, just throw in all the ingredients and you're set.

Grape Jelly BBQ Meatballs

1 bag frozen meatballs

12 oz grape jelly

1 18 oz bottle of your favorite BBQ sauce

Place meatballs (either frozen or thawed) in crockpot.

Combine jelly and BBQ sauce, then pour over meatballs and let cook 4-6 hours on high.

Brown Sugar Bacon Smokies

This is a bit of a 'carnivores only' type recipe, but I personally love it! I'm definitely in that carnivore club ;) I can only handle a few, though, before thinking that I need to go eat a salad or something.

They're great for parties--the only problem is that they're one of the first things to be eaten up! So maybe make a double (or quadruple ha) batch.

Brown Sugar Bacon Smokies

1 13 oz package Lil Smokies

1/2 package bacon

1/2 cup brown sugar

Preheat oven to 350*

Wrap each smokie in bacon, either by cutting bacon into pieces and stretching to fit, or wrapping bacon and cutting as you go.  Place in a glass dish and then sprinkle with brown sugar.  

Bake for 30-40 mins or until bacon has cooked and tightened around the smokie and the brown sugar is bubbly.

Bacon wrapped Butternut Squash

Little known fact:  Bacon makes everything taste better.

Oh, wait, you knew that? I guess it's not much of a secret. But have you ever tried wrapping it around squash?? I mean, why would you since they're pretty much opposites? But really, world of a difference for the squash.

I found this recipe a while back when I was planning my friend Stacy's bridal shower menu.  I tried it out since there was squash involved and we were trying to have something a little healthy to go along since pretty much everything else was "off your diet" food (enter funfetti cookie dip).  And then we were #hooked4lyfe.

We've made it so many times now we've got the process down pat.  And by 'we' I mean Dillon because he is the one to cut up the squash into perfect little cubes and then wrap them up for me so I can pop them in the oven and set a timer.  He's the real MVP in this house.

Bacon Wrapped Butternut Squash

1 butternut squash
1 package bacon
1 TBSP brown sugar
1 tsp garlic powder
1 tsp chili powder
1 shake smoked paprika (I love this stuff)
Olive oil to coat

Heat oven to 350*

Peel, remove seeds, and cut squash into one inch cubes, or something similarly uniform.  Place in a gallon ziploc (or in a bowl), then shake in olive oil to coat. Add in spices and shake to coat.  Wrap each piece in bacon, either by first cutting up bacon into pieces and then pulling it to fit or wrapping and then cutting as you go.

I prefer the second method because you will end up with leftover pieces of both the bacon and the squash and you can roast those together a later time. Alternately, if you don't have a Dillon to be your sous chef and don't want to spend the time to wrap, just chop up the bacon and throw it in with the squash on a pan.

Cook at 350* for 45-55 mins, or until squash is tender.