Bang Bang Shrimp

While cruising the internet for mouthwatering possibilities, Kitchenclown came across this one for Bang Bang Shrimp.  KC decided to give it a go, and is very happy she did! Crunchy panko and seasoned flour coat these little yumsters, which are then tossed with a slightly fiery sauce. What a delicious appetizer it made for one, (actually dinner), as only one was going to be involved in the consumption of it.Next time,( and there will surely be a next time), I’ll invite a friend to devour the scrumptiousness as well! Drop down a bit to view the devourability factor,(you’ll be glad you did), as the clown had a glitch in the photo upload!


1 lb.Shrimp, peeled and deveined

Spicy sauce:

!/2 cup Hellman’s mayonnaise

4 to 5 teaspoons chili garlic sauce, such as Sriracha

1 teaspoon sugar

1 teaspoon seasoned rice vinegar

For the egg mixture:

1 egg, beaten

1 cup milk

For the breading mixture:

1/2 cup panko breadcrumbs

1/2 cup flour

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried basil

1 cup of vegetable oil for frying

1 scallion, green parts only, sliced diagonally for garnish

handfull of julienned lettuce to place the shrimp on.

Instructions: Mix all the ingredients for the sauce together in a small bowl. Taste and adjust seasonings. Mix the flour, panko, and seasonings together in another bowl. Beat the egg into the milk in another small bowl.  Dip the shrimp first into the beaten egg-milk mixture, then into the panko-flour mixture. Then dip again, into the egg mixture and once more into the panko-flour mixture. Put the coated shrimp,side by side, on a plate, and place in the freezer for about 15 minutes, which will help keep the coating adhered. Heat the oil in a medium saucepan,until hot.Add the shrimp and fry till golden, about 30 seconds on one side.Flip and fry 30 seconds on the other.Drain on paper towels. Toss gently with the sauce. Place the shrimp atop the shredded lettuce, and garnish with the slivered scallions. Bliss I tell You…unadulterated bliss!

Yield 2 to 4 appetizer portions

This slideshow requires JavaScript.


Spicy Thai Shrimp and Black Rice Salad

This slideshow requires JavaScript.

Kitchenclown recently discovered black rice and is thrilled with this dark discovery.This type of rice originated in China, but is now cultivated in parts of Italy. It’s  aroma while cooking is intoxicating, and it’s chewy texture and nutty flavour add even more appeal. It’s said to have more antioxidants than blueberries, and who wouldn’t want to incorporate all of those characteristics into a healthier diet?


1 lb. shrimp, peeled and deveined

1 cup black rice

1 cup fresh pineapple, diced

2 large mangos, peeled and diced

3 scallions, minced

1/2 red pepper, diced

1/2 cup fresh cilantro, minced

1/4 cup fresh mint leaves, minced

3 Tablespoons fish sauce

1 to 2 serrano peppers, stems and seeds removed, finely diced

3 teaspoons brown sugar

2 cloves garlic, pressed through a garlic press

2 teaspoons fresh ginger, grated

juice of 2 small limes

Directions: Place the rice into a lidded pot and cover with 2 cups water. Add 1/2 teaspoon salt and bring to a boil. As soon as the water comes to a boil, turn the heat down to it’s lowest setting. Cover the pot, and cook for 40 minutes to an hour. Taste for doneness. It should be chewy, but not brittle. If there is any remaining water in the pot, but the rice is the proper consistency, simply pour the rice into a strainer and strain off the excess liquid. Remove to a medium sized bowl and cool.

Bring a small saucepan of water to a gentle simmer. Add shrimp and cook for about a minute, or just until the shrimp turn pink. Immediately remove from heat, drain and set aside.

Dissolve the brown sugar in the fish sauce in a medium bowl. Add the garlic, ginger, serranos, lime juice, mint, cilantro, and red peppers. Toss in the shrimp, along with the mangos and pineapple and mix well. Note: If not serving immediately, do not add the pineapple. The acidity of the pineapple can change the texture of the shrimp, turning it mushy, so wait till serving time to add it.

Add the shrimp mixture to the black rice and mix well. Taste and adjust seasonings and serve either over lettuce leaves, or in individual lettuce cups.

Yield: 6 servings

Shrimp and Huitlacoche Quesadillas with Cilantro Crema. There is a fungus amongus and it’s called huitlacoche!

This slideshow requires JavaScript.

Huitlacoche is available seasonally here in Mexico and it is the fungus that grows on ears of corn. Available stateside in Hispanic markets, usually canned. Feel free to substitute crimini, oyster or button mushrooms.

  • 3 Tablespoons olive oil
  • 1 serrano chili, stemmed, seeded and finely chopped
  • 1  1/2 cups huitlacoche
  • 3 cloves of garlic finely chopped
  •  half a red onion sliced
  • half a red pepper thinly sliced
  • 1 dried pasilla chile
  • 1 dozen epazote leaves – optional
  • 1/4 cup of white wine
  • 1/2 tsp salt
  • 12 flour tortillas
  • 11/2 cups of shredded oaxaca cheese, or white cheddar

Pour hot water over the pasilla chili in a bowl and let soak 5 minutes to soften. Then remove seeds and slice into thin strips.

In medium saute pan, add olive oil, onion, garlic, serrano, red pepper, pasilla and huitlacoche.

Cook over medium heat until red pepper is softened and onion is translucent. Add epazote leaves and wine and continue to cook until wine is absorbed.

For the  shrimp

  • 1 lb shrimp peeled and deveined
  • 4 cloves of garlic finely minced
  • 1/4 tsp salt
  • 1 tsp ground cumin
  • 3 T olive oil
  • 1/4 tsp chipotle powder
  • 1 T sweet paprika
  • juice of 2 limes
Whisk garlic, salt, cumin, chipotle powder, lime juice and paprika together in a bowl. Add shrimp and toss to coat. Cover and chill 30 – 60 minutes
For the cilantro crema
1 small container sour cream
1/2 teaspoon chipotle powder
1 bunch fresh cilantro, washed and dried
1 clove garlic
2 teaspoons honey
 Place all ingredients in blender and pulse to a creamy consistency.
Brush a grill pan with oil. Place shrimp on grill and cook 1-2 minutes on each side or just until they turn pink.
Place six tortillas on work surface. Chop shrimp into small pieces and distribute evenly onto the tortillas.Cover the shrimp with the huitlacoche mixture, and grated cheese. Top each with another tortilla. Place the quesadillas into a nonstick saute pan, over medium heat and cook, flipping once, just until heated through, and the cheese is melted.Cut into wedges and drizzle with the cilantro crema. Serve immediately. Yield- 6 servings
Looking for a photo of the finished product? Sorry. Kitchenclown devoured ’em.