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Featured Recipe...

Bang Bang shrimp
Featured Recipe


Bang Bang Shrimp


Serving Size  : 4    

  1 ½    pounds  shrimp -- peeled and deveined

  ½       cup  cornstarch

  2        teaspoons  freshly ground black pepper

  ½       teaspoon  freshly ground white pepper

  ½       teaspoon  freshly ground Szechuan peppercorns

  1        tablespoon  sea salt -- plus more for soaking shrimp


  ½       cup  mayonnaise

  3        tablespoons  Chili garlic sauce

            dash  sriracha sauce

  1        teaspoon  sugar

  1        tablespoon  rice vinegar


Place shrimp in a large bowl and cover with cold water. Sprinkle generously with sea salt and let stand 5-10 minutes.

Whisk together cornstarch, peppers and 1 T. sea salt. Place mixture in a Ziploc bag for coating shrimp.

Whisk together sauce ingredients and set aside.

Drain shrimp and rinse thoroughly.

Heat a deep fryer to 365.

Dredge shrimp in cornstarch mixture. Add the shrimp to the fryer in batches and fry the shrimp quickly. Cook until shrimp are pink, approx. 2 minutes. Toss shrimp in a bowl with some of the sauce and serve immediately.

Per Serving (excluding unknown items): 446 Calories; 26g Fat (52.8% calories from fat); 35g Protein; 18g Carbohydrate; trace Dietary Fiber; 268mg Cholesterol; 1820mg Sodium.  Exchanges: 1 Grain(Starch); 5 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Serving Ideas : For ginger soy sauce: Peel fresh ginger and grate on a microplane. In a small saucepan combine 1 T. minced fresh ginger, 1/2 cup soy sauce and 1 t. Thai red curry paste. Bring to a boil, the remove from heat and allow to cool. Serve with shrimp.



Monterey Bay Aquarium Seafood Watch-- a guide to sustainable/cruelty-free seafood