February 17, 2013

Bang Bang Shrimp Po'Boy with Tangy Broccoli Slaw


This 'Bang Bang Shrimp Po'Boy Sandwich' could not have turned out any better.


IT IS AWESOME! We all loved it!

Tasted just like Bang Bang Shrimp, but in sandwich form. The tangy broccoli slaw couldn't have complimented it better. Came together perfectly.

I actually thought the sauce had deeper depth of flavor than the other versions 
out there and dare I say it......the original. (I guess I dare).

I know it seems like there are a lot of steps to it but everything is super easy, 
and way worth it.

You really need to give this a try!

Linked with Weekend PotluckFoodie Friday &
Six Sisters' Stuff: Strut Your Stuff Saturday


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Bang Bang Shrimp PoBoy

Medium-Large Shrimp, raw, peeled & deveined, (apprx. 4 per sandwich) 
1 cup milk plus 2 tbsp, divided use
1/2 cup Mayonnaise
2 tbsp Sweet Thai Chili Sauce
1 tbsp Sriracha Sauce
2 tsp Rice Wine Vinegar
Dash of Garlic Salt
2 tbsp apple cider vinegar
1 tsp olive oil
1/4 tsp celery seed
3/4 tsp Salt plus, and Pepper, divided use
2 cups Broccoli Slaw
1 tsp Worcestershire
1 tbsp stone ground mustard
1/2 tsp prepared horseradish
1 cup flour
1 tbsp Old Bay Seasoning
1 cup Panko Bread Crumbs
1/2 cup Corn Starch
Hoagie Buns

Place shrimp in milk and let sit in the refrigerator 1/2 hour.

In a bowl combine mayonnaise, sweet thai chili sauce, sriracha, rice wine vinegar and garlic salt. Remove 1 1/2 tbsp of this sauce to a medium size bowl. Add (to the 1 1/2 tbsp of sauce); 2 tbsp apple cider vinegar, 1 tsp olive oil, 1/4 tsp celery seed, dash of salt and pepper; whisk together. Add 2 cups of broccoli slaw and stir to combine; set aside. Make this at least 1 hour before serving, stirring occasionally.

To the first bowl of sauce add: 1 tsp Worcestershire, 1 tbsp stone ground mustard, 1/2 tsp prepared horseradish, 2 tbsp milk. Whisk together and refrigerate until needed.


Place flour and Old Bay in a bowl, mixing to combine.

Combine Panko, corn starch and 3/4 tsp salt in another bowl.

Heat up 2-3 inches of oil to 350*, in a large pot or skillet.

Take shrimp out of milk, dip in flour mixture; dip back into milk and coat with panko mixture.

Fry in heated oil until golden brown, 3-4 minutes. Drain on paper towels.

Cut hoagie buns in two, spread with butter and grill until golden brown. Cover bottom bun with broccoli slaw, layer on 4-5 shrimp and drizzle liberally with reserved sauce.

February 13, 2013

Molten Chocolate Cake

Valentine's Day is upon us.


This year there will be no flowers or candy. My hubby and I decided to show 
our love with a healthy dose of  demolition to our home. We are widening our 
kitchen doorway and cutting a huge opening in our dining room wall. Fun stuff!

Nothing says love like filling your home with sawdust. 

It's actually been fun and I'm loving the results.

Needless to say, cooking a nice romantic dinner is not in the cards for this year. 
We may take the time to go out and have a nice dinner, but then again, we may
 just stay home and continue to convince each other that we know exactly what we're doing.

If I were to make us a treat, it would have to be something like these 

Molten Chocolate Cakes from Williams-Sonoma #CooksNetwork. 
Don't they look heavenly. Definitely filing the recipe for future enjoyment. 
If you want to give them a try, you can find the recipe here.

williams-sonoma, cooking, baking, cooks, cutlery

This post is a collaboration with Williams-Sonoma, but all words and opinions are my own.

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