Hope everyone went out and voted today!
I think in my last three blog posts, I have been apologizing for being
MIA but the end of September and all of October was craziness at the Murphy
house. Eric and I sold our home, YAY! It was one of those moves where the offer
was accepted at the first of October, we had a month to get organized, and next
thing you know we are countering on the Friday before closing. Not only that
but closing was moved three times after we scrambled to pack in three days!!!
My parents are lifesavers. There is no way we could have done it on our own.
Also, shout out to the bestie AF for her help!
All of October I was trying to clean out our fridge, freezer, and pantry
so we didn’t have many perishable items to move, so I am sorry I didn’t keep up
with the blog, but it was a hectic month for us.
We are somewhat settled into our temporary home which happens to be
another one of my best friend’s homes. I don’t know what I would do without my
support system around me that have stepped up to the plate. Thank you to the
Browns for offering their home to us! Chopper and Murray especially love your
backyard.
So Sunday night, Eric had to work but after eating Jim N Nick’s, Panda
Express, Papa Johns, Post Office Pies, Arby’s and Chick-Fil-A twelve times last
week, I was done with eating out. So I was determined to cook even if it was at
8pm. I tried a new recipe that Eric and I thought was going to be like
Bonefish’s Bang Bang Shrimp. It did have some bang but was sweeter than what we
were expecting. I served it over brown rice, and I thoroughly enjoyed my meal.
Eric liked it too, but he had Bang Bang shrimp in his head the whole time.
Anyways, it didn’t take long to cook, and I didn’t change anything in this
recipe.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large organic eggs, beaten
- 1/4 cup vegetable oil
For the Sauce
1/2 cup honey
2 tablespoons freshly squeezed orange juice
Zest of 1 orange
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
Instructions
In a large bowl, season shrimp with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the shrimp into the eggs.
Heat vegetable oil in a large saucepan. Add shrimp and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil
To make the glaze, combine honey, orange juice, orange zest, garlic powder, red pepper flakes, and ginger over medium low heat. Bring to a boil, simmering until thickened, about 1-2 minutes.
- Serve shrimp immediately, tossed or drizzled with honey mixture, garnished with orange zest, if desired.
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