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

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Incredibly Easy Black Beans and Rice

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Black beans and rice…so easy, so very, very nice! Looking for a simple dinner that doesn’t shrink the budget, but totally titillates the tastebuds? Lucky you! You’ve come to the right spot! Spicy and completely, utterly, satisfying. If you can’t stand the spice…get outta the kitchen, or just omit the chipotle powder and sriracha sauce.


1 can black beans

1/2 green pepper, finely diced

1 small white onion, finely diced

2 cloves garlic, pressed through a garlic press

1/2 teaspoon ground cumin

1/4 teaspoon chipotle powder

1/2 teaspoon oregano

2 slices bacon

1 squirt of sriracha, or any other hot sauce

sour cream( for topping)

cilantro( for topping)

salt to taste

1/2 cup raw rice


Cook the rice, according to directions on package. While the rice is cooking, cut the bacon into small pieces and fry it. Drain on paper towels.To the bacon grease, add the onion, garlic, green pepper, cumin, chipotle powder, and oregano. Saute over medium heat, until the onion is translucent. Add the can of black beans, undrained, and the squirt of hot sauce Stir and let simmer for 10 minutes.Remove from heat. Put some rice in a bowl, ladle some beans over the rice. Top with a dollop of sour cream, bacon, and cilantro. Buen provecho!

Note: If you want to keep it vegetarian, leave out the bacon and just saute the onion mixture in 2 teaspoons olive oil