Saturday, January 10, 2015
Bangin Good Shrimp
You will not be surprised to learn that having a romantic date night at home with a 3 month old baby is a challenge. Just when the candles are lit and the table is set, baby Charlie decides to wake up in the swing and start crying. It's happened twice so far, and both times I've been so frustrated because a squealing baby is not the least romantic!
Never one to give up easily, last night I found the perfect solution. Rather than one big meal, I made three appetizers and staged them while we were watching The Godfather. Since Josh and I prefer small plates anyways, this was just perfect. A big meal puts a damper on the evening since we stuff ourselves silly and get sleepy, and usually fall asleep half way through the movie. We started with these shrimp, and then had stuffed mushrooms followed by eggplant pizzas.
We put the fussy Charlie in his baby bjorn bouncy chair (lifesaver!), Josh bounced him with his foot, and we watched our movie and started the evening with these amazing shrimp. I tried to explain just how delicious the Bang Bang shrimp appetizer is at Bonefish Grill, and this is a lightened up version from Skinnytaste that is fantastic and easy!
Bangin Good Shrimp
For the Sauce:
5 Tbsp light mayonnaise
3 Tbsp thai sweet chili sauce
1 tsp Sriracha (to taste)
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 Tbsp scallions, chopped
In a medium bowl, combine mayonnaise, thai sweet chili sauce, and Sriracha. Set aside. Combine lettuce and cabbage and place on a large serving dish (or divide onto plates).
Coat shrimp with cornstarch, mixing well with your hands. Heat a large skillet on high heat, when hot add oil. When oil is hot add the shrimp to the hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well. Place shrimp on lettuce and top with scallions.