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This pan seared fragrant red snapper is quickly fried in olive oil, with just the right amount of sharpness to jump start the explosion of flavors in your mouth. It will provide a flakey, yet firm fish that will melt in your mouth. Red snapper has a nutty but mild taste. It has a delicate flavor that a lot of people find very satisfying and delicious. I truly believe it is more sweet tasting than a fishy taste. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these side dishes with Red Snapper: Sweet Potato Puree Mashed Potato Puree Creamed Spinach Honey Roasted Teriyaki Brussel Sprouts There are so many different ways to prepare a fish dish. Try out the Crispy Fried Fish or the Crab Stuffed Tilapia both are to live for. Quick Tip To avoid a chewy red snapper, try not to overcook your fish. It will quickly turn from a soft and flakey into a overcooked rubber tasting fish. That is not the out come you are looking for. If the red snapper is brown on the inside you have overcooked your snapper. Allowing the fish to over heat or cook too long, breaks down the proteins and the snapper texture becomes rubbery and chewy. The best internal temperature for a red snapper should be at least 137°F. You want the flesh to look white and easily flakes off with a fork. The oil temperature should be between 350-375°F Ingredients Spicy Red Snapper Red Snapper 1 tsp paprika 1 tsp cayenne pepper 1/4 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp old bay 1 tsp salt Let's Cook! Mix in a small bowl the paprika, cayenne, onion powder, garlic powder, salt, black pepper, and old bay. Apply the dry rub to the red snapper and wrap in plastic wrap. Allow to marinate at room temperature for 30 minutes. Add oil to medium to high heat to a non stick frying pan. Allow the temperature to reach 350-375°F. Place the red snapper carefully into the hot oil. Cooking about 4 minutes. Don't flip too soon or too late. Flip and cook the remaining side. Prepare your sides and plate. Ready to serve! Bon Appetit, ENJOY!

Are you ready to drool over succulent, tender, Asian Inspired lollipop lamb chops? Well you'd better GET READY, GET READY, GET READY! Up until recently, I had never eaten lamb in my whole entire life. A really dear friend's mom collected her Angel wings and I went to a small gathering to commemorate her life. Her son graced everyone with these lollipop lamb chops and OH MY GOD! Lets just say I heard the Angels singing that night .They were soooo good, and no he did not share the recipe, nor did I ask. But you already know what I did. I went home and got to recreating. I got a few of the ingredients from his mom, added my own twist, and Boom! I hope you enjoy! I know I did! Now keep in mind, Lamb does not take that long to cook. Maybe 3-4 minutes on each side. You want the lamb to be medium rare so it stays tender. Medium rare temperature is 130 - 135°F. That's going to get you a perfect juicy tender lamb chop. The key to the best tasting lamb chop is the marinade. This is what I used: soy sauce, hoisin sauce, oregano, teriyaki sauce, minced garlic, rice wine vinegar, and honey. Hungry yet? I know you are....On your mark...Set you lips.. Let's GO! Try pairing Lamb chops with: Pommes Puree (Puree mashed potatoes) Sweet Potato Puree Corn Puree Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Quick Tips Use the following temperatures when cooking lamb chops Rare 125°F Medium rare 130-135°F Medium 135-140°F Medium well 145°F Well done 150°F and above. Ingredients Asian Inspired Lollipop Lamb Chops 1/2 rack of lamb (4-5 lollipops) 1 sprig of rosemary 1 tsp teriyaki sauce 1 tsp rice wine vinegar 4 Tbsp honey 1/2 cup soy sauce 1/3 cup hoisin sauce 2 tsp chopped oregano 1 garlic clove minced 1 tsp kosher salt 1/2 tsp black pepper (rosemary for garnish) Let's Cook! Preheat the oven to 425°F Remove the rack of lamb from the plastic. Lay the lamb flat and trim the connective tissue called the silver skin. Slice between every two bones making sure to cut close to the bone so you are able to create custom chops. Remove any excess meat on the bone and remove the extra bone. Reshape your chops and set them to the side. Using a mixing bowl combine the teriyaki sauce, rice wine vinegar, rosemary, honey, soy sauce, hoisin sauce, fresh oregano, minced garlic, salt and pepper. (set aside an extra spring of rosemary for garnish.) Add the lamb chops and allow to marinate in the sauce for at least 20 minutes (or up to an hour) at room temperature. You can place them in the fridge for as little as one hour or overnight if you plan to grill them. Place the lamb chops on a baking sheet and into the the preheated oven for 8-10 minutes. Remove and allow to rest 5 minutes before serving. Bon Appetit, ENJOY!

Nothing pairs better with butter garlic shrimp than corn puree. The silky smooth sweetness of the puree melts in your mouth, and the sexy garlic spiked buttery shrimp sauteed to just the right bite. MMMM Good! When you are searching for the leave it all on the table dish, look no further. This masterpiece of goodness is going to set the mood for a romantic good eating night on the town. Succulent jumbo shrimp tossed in butter garlic sauce pairs nicely when placed on top of silky smooth corn puree. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. More Great Shrimp Recipes: Shrimp Stir Fry & Rice or Rice Noodles Crab Stuffed Shrimp Shrimp Crab Cakes . Shrimp and Spinach Lasagna Did You Know Garlic is one of the healthiest foods on earth. Garlic is very low in calories but very high in nutrition. It also has great health properties: anti blood coagulation, antioxidant, antiviral, antimicrobial, lowers cholesterol, reduces blood pressure, anticancer properties and really helps fight the common cold. No one may not want to smell anything you are saying but, you will be living healthy. Ingredients Butter Garlic Shrimp & Corn Puree 1 lb. Jumbo Shrimp 1/2 cup finely chopped onion 4 garlic cloves minced 8 Tbsp butter 1/2 tsp lemon juice salt and black pepper to taste Corn puree 4 Ears Sweet Corn 1 Shallot 1 cup chicken broth 2 Tbsp butter 1 Tbsp olive oil 11/3 cup heavy cream 1/2 salt (to taste) 1 pinch cayenne pepper Let's Cook! Remove the husk and silk from the ear of corn. Rinse the corn. Place a bowl upside down in a larger bowl. Place the corn on top of the bowl to cut downward so the kernels will fall in the larger bowl. In a small sauce pan add in butter over medium heat and finely chopped shallots. Cook until they are tender. Add the corn and chicken broth to the sauce pan. As the corn cook add in the olive oil, kosher salt, and black pepper. Continue to cook the corn over low heat for 10 minutes. Transfer the corn kernels and some of the broth to a . Blend the corn on the puree setting until the corn is silky smooth. Place a strainer over the sauce pan and press through the puree leaving the unwanted pieces of corn. Over low heat add in heavy cream and cayenne pepper for a small kick of heat. Peel and clean the shrimp. Remove the vein, rinse well. In a small non-stick frying pan melt the butter and add the minced garlic and onions. Cook shrimp for about 4 minutes on one side. Add salt and pepper to taste and flip the shrimp and cook. Add 2 tablespoons of butter at the end and allow to sauté 2-3 minutes. Pour corn puree in a small bowl top with shrimps garnish with green onions cut on a bias. Ready to serve. Bon Appetit, ENJOY!

These fried onion rings are crispy, crunchy, and golden brown full of that umami flavor your mouth is hungry for. Onion rings are great on cheese burgers, hot dogs, fried fish, in a salad, or just by themselves dipped in cool ranch or blue cheese dressing. Some people like to dip them in ketchup or yum yum sauce. I can curl up on the sofa with my favorite show and munch away. Vidalia onions is the best onions for fried onion rings. Always look for a large firm onion with no soft spots. Cut your onion in nice 1/2 inch thick rings so your onion rings will be a nice generous portion. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Great Dipping Sauces: Ranch Dressing Yum Yum Avocado Crema Homemade Ketchup Quick Tips Soaking sliced onions in ice water for 20 to 30 minutes gets rid of the strong taste and will allow the onion rings to get very crisp when frying. Soaking the onions also helps dilute the sulfur content, taking away that pungent, raw bite and leaving a milder sweeter onion. Ingredients Fried Onion Rings 2 Large Vidalia Onion 1 cup butter milk 1 egg 1 cup bread crumbs 1 cup flour 1 tsp baking powder 2 tsp garlic powder 2 tsp onion powder 1 tsp kosher salt 1 tsp season salt Let's Cook! Cut the Vidalia onions into 1/2 inch rings. Soak the onions in cold water for 20-30 minutes. In a mixing bowl add the flour, baking powder, garlic powder, onion powder, seasoning salt, kosher salt, and black pepper. Blend well until all ingredients are combined. Dip the onion rings into the flour mixture. In a second mixing bowl and the buttermilk and beat one egg together. Dip the coated onion rings into the buttermilk and egg mixture. In a third mixing bowl coat the onion rings in the bread crumbs Ensure that the onion rings are well coated and place on a cooking rack. Heat cooking oil to 350°F and drop the onion rings into the hot oil. Cook until golden brown on both sides Make sure you are cooking in batches. .Adding too many onion rings in the hot oil will bring down the temperature and caused the onion rings to soak up to much oil leaving them soggy. Place the onion rings on a rack to drain the excess oil. Ready to serve! Bon Appetit, ENJOY!

Pommes puree is a French term used for mashed potatoes. The difference in pommes puree and mashed potatoes is instead of milk you use cream to give the pommes puree a richer flavor and texture. For this dish you are going to put away the russet potatoes and pull out the Yukon. Yukon Golds have a naturally buttery flavor and that buttery flavor will get boosted when it comes to adding the actual butter and cream to the dish. Joël Robuchon is the great French chef that deserves all the praise for these awesome smooth and decadent mash potatoes. Pommes puree is a classic French style potato puree that is delicious with all types of dishes from shank roasted chicken, steak, and fish. The list could go on and on. This dish is creamy, silky, and smooth that it makes your mouth start to tingle. Just the right touch of butter and salt intertwine to create the best umami flavor. Jump To Recipe This post may contain affiliate links. Please read our disclosure policy. Try these other great potato recipes: Vegetarian Potato soup Loaded Potato soup Southern Fried Potatoes and Onions Sweet Potato Casserole Sweet Potato Puree Did You Know Waxy potatoes like red, yellow, and white are high in moisture, low in starch, and can maintain a dense texture when cooked. On the other hand, brown potatoes are starchy, low in moisture, high in starch and have a floury texture when cooked. For this dish a waxy potato is the best option Yukon gold recommended. Quick Tip If you dice your potatoes it can provide a more even cook. Always season your water and start the cooking process with cold water, then bring to a rapid boil. If you don't have a ricer, a food processor works too. Ingredients Pommes Puree 2 lbs. Yukon Potatoes 1 cup heavy cream 1/2 cup sour cream 2 sticks butter kosher salt (to taste) Let's Cook! Wash the Yukon potatoes, peel and cut them in half sizes. The potatoes should be close in size to ensure an even cook. Place the potatoes in a large sauce pan in cold water about one inch of water above the potatoes. Add 1/2 tablespoon of kosher salt to the water. Bring the potatoes to a rapid boil then turn down the heat until fork tender. Add potatoes to a food processor if you don't have a ricer. Add room temperature or warm heavy cream. Add the sour cream to the food processor. Add in butter to the food processor and blend well until silky smooth. Taste for salt and add if necessary. Bon Appetit, ENJOY!

This recipe takes me back to mama Alice where this whole idea of a food blog started. Just thinking about her brings tears to my eyes. She made the best mac n cheese. We couldn't wait for Thanksgiving, Christmas, or Easter this was the side dish that was eaten first. I kept the recipe the same with just a few added tweaks of my own. Great for a dinner side dish. The battle of no eggs mac & cheese verses eggs added to the mac & cheese. I vote for the eggs baked in my mac & cheese. There are many versions of mac & cheese recipes, all are good in their own way, but my mama mac & cheese will always be my family favorite. This post may contain affiliate links. Please read our disclosure policy. Jump to Recipe Did You Know! The first modern recipe for mac & cheese was included in a cook book The Experienced English Housekeeper by Elizabeth Raffald in 1769. Her recipe consisted of a Bechamel sauce with cheddar cheese, a mornay sauce in French cooking, then mixed with macaroni, sprinkled with Parmesan, and baked until bubbly and golden. Frequently Asked Questions How long can I store mac & cheese in the refrigerator ? If you refrigerate your mac & cheese you can store it for about 3 to 4 days. Can I freeze mac & cheese? Yes you can freeze mac & cheese. This is a great way to prepare for a busy night. Cut the mac & cheese in family portions and a freezer zip lock bag. Can I reheat mac & cheese in a Microwave? Always place the mac & cheese in a microwave-safe container. Depending on the microwave settings. If the mac & cheese is frozen either allow to thaw first or set to defrost according the the weight then heat for 1 minute. if the mac & cheese was in the fridge set to 1 minute unless you have melt option on the microwave. Ingredients for Ooey Gooey Mac N Cheese Elbow macaroni pasta- is coated in cheese and binds with the milk and egg to create a custard that is so silky smooth and delicious Eggs- the binder to the milk and pasta Evaporated milk- assist in creating the creaminess needed in this dish as the cheese melts Butter- give a sweetness also creaminess to the pasta and cheese Cheese- completes this dish with sharpness of the cheddar and the gouda is a great melting cheese along with Colby jack and mozzarella. you can also use gruyere, Monterey or a mild cheddar. Salt, pepper, Season salt- enhances and wakes up all the ingredients Bacon- add an extra level of smokey goodness to the mac & cheese Let's Cook! Cook the pasta until al dente (firm, but tender) salt water to give the pasta a good flavor Add half stick of butter ( you can use margarine but, butter adds a depth of flavor) Toss gently until the hot pasta melts the butter. Add the beaten eggs, seasonings, and evaporated milk. Cheddar cheese cut up in cubes added and tossed in the mixture. (add Gouda cheese, great melting cheese) add the shredded cheese and top with bacon. Everything tastes better with bacon. Pop this in the oven for 45 minutes or until golden brown bubbling cheese Bon Appetit, Enjoy!

Southern Bread Pudding I remember mama Alice making this recipe using day-old bread (stale loaf bread) still it was so good. I switched it up when I grew up to French bread but left everything else the same. I remember mom fixing this dessert as a special treat after Sunday dinner. Food always tastes best when it's cooked with love. This dish is best served warm both the Bourbon sauce and the bread pudding. You can add raisins, and pecans to this dish, they are optional. Bread pudding is a dessert dish that is made with day old or stale bread. You want to use a durable bread that can hold up to the custard. Brioche or French bread soaks in the custard and spices. That neutral base can take on the warm spices and custard to provide that soft center when baked filled with raisins. Topped with a warm bourbon sauce so decadent and satisfying. This dish won't disappoint those tastebuds at all. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know! Back in the 11th and 12th century England, where bread pudding originated the cooks could only afford to soak the stale bread in hot water before squeezing it dry, and then adding a mix of whatever spices and sugar they had on hand. Frequently Asked Questions How long can I keep bread pudding in the fridge? Bread pudding will keep in the fridge up to 5 days if stored in an airtight container. Can I freezer bread pudding? In a properly seal airtight container, bread pudding can be stored up to 3 months. When you are ready to serve, place the frozen bread pudding in the refrigerator to thaw overnight. How long can bread pudding sit out? Bread pudding can be left at room temperature for a maximum of two hours Ingredients Stale bread- Stale bread is best for bread pudding because the dry bread absorbs more liquid from the custard in the dish, keeping the bread pudding moist as it bakes. If you don't have stale bread, you could bake the bread in a 250° oven for about 12 minutes, or until they are dry. Half & Half, Heavy whipping cream- for a creamy custard and the best flavor use this combination Eggs- give this dish structure and binds the custard Granulated sugar- gives just the right amount of sweetness Cinnamon and Vanilla extract- provides the pudding with a warm cozy elevation Milk & egg mixture- I like to soak my mixture overnight but, allowing the bread to soak in the milk and egg mixture for 30- 45 minutes will work. The extra soaking time will yield a moist, flavorful bread pudding! LET'S COOK! Cut the stale bread into cubes. Add the cube bread and raisins to the casserole dish. Whisk the custard mixture. Eggs, milk, sugar, melted butter, cinnamon, and vanilla extract. Arrange cubes in the casserole dish, and pour the custard over the bread. Gently press the bread into the mixture to ensure the custard soaks into the bread. Allow mixture to rest for 30-45 minutes or overnight. The extra soaking time will yield a moist, flavorful bread pudding. Place casserole in a preheated oven at 350° for 45-50 minutes. Bourbon Sauce Combine butter and sugar in a small saucepan. Cook over medium heat, stirring frequently until sugar melts but looks thick. Allow to cool just a bit and briskly whisk in until well blended. The color will turn a bright yellow. Add 2 Tablespoons of Bourbon while warm to cook off the alcohol. Bon Appetit, ENJOY!

I am a seafood lover at heart. I have always loved fried fish. Fried lake trout was Friday night dinners with sweet cornbread French fries for me and fried potatoes and onions for the grown folks. Mama Alice always made the cornbread from scratch or she would make spoonbread. Spoonbread is softer in consistency then cornbread. It taste like cake but I always poured syrup over mines. This recipe is inspired from a fish sandwich I ordered at an event called the 2 street festival we have in downtown Richmond every October. I fell in love with the fried onions and peppers on the sandwich. I don't really care for green peppers so my version is all my favorite spices to season the fish along with seasoned Vidalia onions, yellow and red peppers sauté in butter. I use a mixture of yellow corn meal and flour fried to a crisp perfection. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions How much oil do I need to fry fish? This will depend on if you want to deep fry your fish. You'll need at least 3 inches of oil depending on the pan you are using to cook the fish. A cast iron skillet is the ideal option it gives and even heat and a crispy crust. Why is my fish soft and not crispy? Preheat your pan before dropping the fish in the oil to cook. Deep frying fish should be cook at high temperature 350° F. Make sure you pat your fish dry before adding your seasoning and flour or corn meal. What can I use other than flour to coat the fish? You can use corn starch, corn meal or a combination. For my recipe I used half flour, half corn meal. My mom always used corn meal. There are several ways to batter your fish. Some people use a wet batter or whisking an egg and dip the fish in egg first. It is a personal preference. Ingredients Crispy Fried Fish with Onions & Peppers 4 Whiting Fish 1/2 cup flour 1/2 cup yellow corn meal 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp Old Bay 1 tsp cayenne pepper 1 tsp Kosher salt 1 tsp black pepper 1 large Vidalia onion 1 Red pepper 1 yellow pepper 1 Tbsp butter Oil for cooking Let's Cook! Choose the fish you are frying whether it is whiting, lake trout, tilapia or croaker. If you are using frozen fish thaw fish completely and pat them dry. In a small bowl combine the garlic powder, onion powder, Old Bay, cayenne pepper, kosher salt, and black pepper. Sprinkle half of the seasoning on both sides of the fish. Allow the fish seasonings to marinate for about 30 minutes in the fridge. Set the remaining seasoning to the side. Add the flour, corn meal, and remaining seasoning blend to a large zip lock bag. Add the seasoned fish to the zip lock bag to coat the fish. Melt butter in a frying pan and add the cut Vidalia onion, red pepper , and yellow pepper. Sauté until tender. Set to the side. Preheat oil to 350°F over med to high heat. Add coated fish to hot oil frying until golden brown on both sides. Place fish on a cookie sheet rack to drain excess oil. Add onions and peppers. Ready to serve. Bon Appetit, ENJOY!

I love all things seafood. My favorite is lobster, crab, shrimps, and fish. All types of fish, tilapia, whiting, halibut, lake trout, I could go on and on. Crispy Fried Fish is delicious but, when I bake fish, I love the combination of sweet crab meat coated in a Dijon mustard sauce embedded in a flaky tilapia fillet. It doesn't take much to take inexpensive ingredients and pair them with herbs and spices to make the bomb dinner idea. Cooking is all about the flavors that marry well together. This bake fish recipe is no exceptions to the rules. I like using tilapia for this recipe because tilapia is sweet and flaky texture absorb flavors easily. This dish would be great with a side of honey roasted Teriyaki Brussel sprouts , curly kale, or rice pilaf. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Frequently Asked Questions Can I used frozen fish? Fresh fish is always best, but you can use frozen fish to create this dish. I use frozen all the time. I do pat the fish dry if I thaw it out in salted water so the seasoning will adhere to the meat. Can I stuffed with a different type of fish? You don't have to use Tilapia for this recipe. Tilapia is a white flaky fish, flounder if a more lean, white flaky fish, and salmon has a flaky texture too. So Flounder or Salmon would work as well. Ingredients Crab Stuffed Tilapia 2 medium size Tilapia 8 oz crab meat ( lump or combo crabmeat) 1/4 cup Pepperidge farm classic herb stuffing (can substitute 8 crackers ) 1 Tbsp melted butter 1 Lemon 1 egg 1/2 tsp Dijon mustard 1 tsp Worcestershire sauce 1/2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp Old Bay seasoning 1/2 cup Mayonnaise Let's Cook! Preheat the oven to 400°F In a medium mixing bowl add the mayonnaise, Dijon mustard, lemon juice and egg. Blend the mixture well and add the garlic powder, onion powder, smoked paprika, and old bay. Combine the pepperidge farm herb stuffing to the mustard mixture. Add in the crab meat to the mixture along with the remaining seasoning of old bay. Blend well and set to the side to stuff the tilapia. Thaw frozen fish completely, pat the fish dry and split them down the middle. Season the fish with garlic powder, onion powder, smoked paprika, salt, black pepper and old bay seasoning. Squeeze about 1/2 teaspoon of lemon juice to both pieces of fish. Evenly distribute the melted butter to both pieces of tilapia. Place the crab mixture in the center of the tilapia last sprinkle a generous amount of old bay on top. Bake in the oven for 20 minutes/ 145° using a meat thermometer in the thickest part of the fish or until the top is crispy golden brown and the tilapia is cooked completely. Bon Appetit, ENJOY!

Red cabbage slaw is tangy, savory, sweet, and crunchy. This slaw marries well with tacos, grilled salmon, black bean quinoa burgers, shrimp crab cakes, pulled pork, and is delicious as a fresh side salad too. The vibrant color of the red cabbage against the green cilantro are beautiful. The tangy zest of the lime and a touch of sweetness from the honey adds a delicious depth of flavor. I love the crunch the slaw gives a great sandwich the most. This red cabbage slaw only takes minutes to whip up and it is healthy too. It is the perfect recipe. You can different change up the ingredients for a more vibrant dish. Adding carrots and jalapeno peppers for a hint of sweetness and kick. If you don't like cilantro substitute it with fresh parsley or mint. Instead of honey switch it out for maple syrup. You can also use mayonnaise instead of olive oil. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Try Red Cabbage Slaw on these great dishes: Pull Pork Slow cooker Pulled Pork Jackfruit sandwich Black bean mushroom quinoa burger Quick Tips After shredding the cabbage add 3 tablespoons of vinegar to the cabbage to stop the cabbage from bleeding into the slaw. Also store the cabbage in a zip lock bag to store in the fridge to keep it from bleeding on other vegetables. If stored in an airtight container red cabbage slaw will keep up to 3 days and prepared in advance up to a day. Did You Know Purple cabbage is a great source of antioxidants and other beneficial plant compounds that help protect against cellular damages. Red cabbage is high in fiber, which helps with digestion. Ingredients Red Cabbage Slaw 2 cups thinly sliced or shredded red cabbage 1/4 cup chopped cilantro 1/3 cup finely chopped red onion 1 Tbsp lime zest 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp garlic powder 1/2 tsp cumin 1 tsp kosher salt 1/2 tsp black pepper 2 Tbsp honey Let's Get Started! This slaw is so quick and easy to make. Shred the red cabbage with a sharp chef knife or on a Mandoline. Toss 3 tablespoons of vinegar of the shredded cabbage to help stop the cabbage from bleeding in the slaw Finely chop a red onion and chop the cilantro. Blend the honey, olive oil garlic powder, cumin, kosher salt, and black pepper together Bon Appetit, ENJOY!

My family loves Mexican food and I am a lover of guacamole. Avocado crema is the smooth creamy version in my opinion of guacamole. This recipe is quick and easy. It is a mixture of ripe avocados, sour cream, lime juice garlic powder, kosher salt, and black pepper. You can use yogurt instead of sour cream. I do add a pinch of cayenne pepper to give it a little kick but, that is optional. Avocado crema is a great condiment that can be served over taco's, grilled salmon, Quesadilla, steaks, crab cakes, shrimp, and even used as a salad dressing. It is my go to condiment when I want to add tangy zest to my dish. . This post may contain affiliate links. Please read our disclosure policy. Jump to Recipe Did You Know! When an avocado is cut, there is a chemical reactions taking place. An enzyme in the flesh reacts to the oxygen, causing the guacamole that contact the oxygen to turn a brown color. Quick Tip To avoid that reaction pour a thin layer of water, lime, or lemon juice over the guacamole to form a barrier with the air. Cover your guac with plastic wrap, to prevent air pockets or try storing in an airtight container Ingredients Avocado Crema 1 Ripe Avocado 3 Tbsp =1 large lime 1/2 cup sour cream or Greek Yogurt 1/2 tsp Kosher salt 1/2 tsp black pepper 1/2 tsp garlic powder pinch cayenne pepper (optional) 1 tsp cilantro (optional) Let's Get Started Slice the avocado in half, remove the pit and place in a food processor. Add in the sour cream, kosher salt, black pepper, and garlic powder. *Optional- Add in cayenne pepper and cilantro. Add in the lime juice and blend all ingredients until the crema is silky smooth. Bon Appetit, ENJOY!

Who doesn't love the delicious appetizer at Bone Fish Grill, Bang Bang Shrimp? This is my take on that dish. Bangin Chili Lime shrimps are Crispy, Spicy, and Creamy, with a twist of zesty lime. Served with a spring mix strawberry salad and a strawberry vinaigrette. Let's set the mood, for a romantic dish for two by candlelight. This dish is your go-to recipe. It's fresh and light but full of umami flavor. Bangin Chili Lime shrimps are coated in a spicy lime and sweet chili sauce, fried to perfection. The creamy sauce coats the shrimp with just the right amount of zest and tang. Leave your mouth watering bangin for more. This post may contain affiliate links. Please read our disclosure policy. Jump To Recipe Did You Know! The name Bang Bang Shrimp is Thai in origin coming from the Thai sweet chili sauce that coats the fried shrimp in goodness. Now the word Bang Bang comes from a popular Chinese dish made on the streets of China in Szechuan called Bang Bang Chicken. This name derived from the way the meat is tenderized using a stick or hammer. Frequently Asked Questions Can I refrigerate the Bangin Lime Shrimp? If you store the shrimp in an airtight container, you can store them in the refrigerator for 3 days. How do I reheat the Bangin Lime Shrimp? To reheat the shrimp, place the shrimp on a baking sheet and place them in a preheated oven set at 350° F for about 8-10 minutes Ingredients Bangin Chili Lime Shrimp Shrimp- Jumbo or Large shrimp can be used in this dish Mayonnaise- need that fat and flavor to bring the sauce together Thai sweet chili sauce- sweet and tangy needed for the sauce Sriracha- kick that sauce into high gear Sludge Mixture- used to bind the cornstarch to the shrimp Lime- gives a nice tangy zest to the sauce and shrimp Seasoning- Paprika, black pepper, salt, garlic powder, and onion powder Let's Cook! Peel and devein the shrimp and season with the garlic powder, onion powder, kosher salt, black pepper, and a squeeze of lime juice. Place the seasoned shrimp in the sludge mixture. Make sure all of the shrimp are completely coated in the sludge mixture. Drain the excess and toss the shrimp in the flour. Coat well and prepare to fry. Preheat the oil to 350°F Place the shrimp in a preheated oil Dutch oven or deep frypan. Cook them until they are golden brown. place on a rack to drain the oil. About 4 minutes totally. In a second bowl add the mayo, Thai sweet chili sauce, sriracha, and lime juice. Toss the cooked shrimp in the sauce. Top with green onions sliced on the bias. Serve in a bowl or make it special paired with a strawberry spring mix salad and strawberry vinaigrette. Bon Appetit, ENJOY!