Copycat Bonefish Grill Bang Bang Shrimp

The contrast between the spicy shrimp & cool, crisp lettuce is so yummy! Make sure you use Iceburg lettuce. It's so crispy!
Sauce:
1/2 C. mayo
1/4 C. Thai Sweet Chili Sauce
1 t. peanut butter
3 drops Sriracha Hot chili sauce (or to taste)

1 lb shelled & deveined shrimp
Cornstarch
oil for frying
Iceburg lettuce, chopped bite sized
chopped green onions

In a small bowl, mix mayo with peanut butter & Thai sweet chili sauce. Add hot sauce to taste. Set sauce aside. Dredge the shrimp in cornstarch. Deep fry at 375 degrees for 2 min or until lightly browned. Drain on paper towels. Put shrimp in a bowl & coat with the sauce. Serve in a lettuce lined bowl, top with green onions.

Creole Style Jambalaya

• 3 Tablespoons olive oil divided
• 1 lb. chicken thighs cut into 1-inch pieces
• 1 lb. Andouille sausage sliced into ¼-inch discs
• 2 Tablespoons creole seasoning divided
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 medium yellow onion chopped
• 1 green pepper chopped
• 1 red pepper chopped
• 3 celery stalks diced
• 4 cloves garlic minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ¼ teaspoon cayenne pepper optional
• 1 bunch green onions chopped (separate white and green parts)
• 1 15-ounce can crushed tomatoes
• 2 Tablespoons tomato paste
• 3 cups chicken broth
• 1 ½ cups long-grain white rice rinsed well (basmati or jasmine will work)
• 2 bay leaves
• 1 pound uncooked shrimp peeled and deveined and tails removed
• parsley chopped, for sprinkling on top

• Heat 2 tablespoons of oil over medium-high heat. Add the chicken thigh chunks and andouille sausage. Season with 1 tablespoon of the creole or cajun seasoning, and a little salt, and pepper, then cook for 6-8 minutes, stirring occasionally with a wooden spoon until browned. Transfer to a clean plate and set aside.
• Add remaining tablespoon of oil and saute the onion, green pepper, red pepper, celery, and white parts of the green onion. Saute for about 5-7 minutes, scraping up any browned bits from the bottom of the pan (all the flavor!), until softened.
• Add the garlic, remaining creole or cajun seasoning, remaining salt and pepper, thyme, oregano, and cayenne pepper. Saute for another minute.
• Add crushed tomatoes, tomato paste, chicken broth, rice, and bay leaves. Stir well.
• Bring to a simmer, then cover and cook for 25-30 minutes, stirring every five minutes until nearly done.
• Add the shrimp, cooked chicken, and sausage, back into the pot during the last 5 minutes when the rice is close to being done. The shrimp should finish cooking while the rice finishes off so it's all done at the same time.
• Garnish with chopped fresh parsley and the green parts of the chopped green onions before serving.

Notes

• If you can't find Andouille sausage, sometimes called cajun sausage, kielbasa or Mexican chorizo are decent alternatives that are widely available.
• Will keep in fridge for 4 days.

Pan Seared Salmon

• 6-8 skinless salmon filets
• Salt and pepper, to season
• 3 T lemon juice , divided
• 1 T olive oil
• 2 T butter
• 8 cloves garlic, minced
• 3 tsp parsley leaves, divided
• Lemon slices of half a lemon

Instructions

• Pat dry room temperature salmon filets with paper towel. Season all over with salt, pepper. Squeeze 1-2 teaspoons of lemon juice over each filet, and rub all the flavour in.
• Heat the olive in a large non-stick pan or skillet over medium-high heat until hot. Place salmon filets flesh side down, pressing them lightly so the entire surface of the flesh comes into contact with the pan. Sear, undisturbed, for 3-4 minutes until crispy and golden.
• Flip and sear the other side of each filet for TWO minutes. Add in the butter, chopped garlic, parsley, remaining lemon juice and lemon slices.  Stir the butter and garlic around each filet.
• Continue to cook the salmon for a further 1-2 minutes, or until salmon reaches desired doneness. (The butter will begin to brown slightly.) Taste test and season with salt and pepper to your tastes, and add more lemon juice if desired.
• Drizzle the butter over each filet. 

  Serve immediately.

  

Grilled Marinated Shrimp

Marinade:
1/2 c. olive oil
1/4 c. chopped fresh parsley or 2 T. dried
1 lemon, juiced (or 3 T lemon juice)
2 t. hot pepper sauce
3 cloves garlic, minced
1 T. tomato paste or ketchup
2 t. dried oregano
1 t. salt
1/2 t. pepper

2 lbs. large shrimp, peeled & deveined with tails attached (thawed if frozen)
Skewers

In mixing bowl combine marinade ingredients. Reserve a small amount for basting later. Pour remaining marinade into a large zip bag with the shrimp. Seal & marinate for 2 hrs.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail & once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.