Copycat Bang-Bang Shrimp

Hey y’all!! Hope this recipe finds you in great health & good spirits!! 

As you see from the title, this weeks recipe is the famous “Copycat Bang-Bang Shrimp!! If you’ve ever dined at Bonefish Grill or P.F. Chang’s before, then you’re familiar! If not, here’s a recipe to get familiar with😉!! 

Per usual, this is another quick & super easy recipe!! You can serve this as your main dish with some white/brown rice, cauliflower rice, fried rice, or just veggies and you can also serve as an appetizer! It’s totally up to you!!

Now let me stop rambling and get into this recipe!

The star of the show... Wild Caught Shrimp!

Ingredients Used:
-1/2 cup Mayo
 -1/4 teaspoon Chili sauce
-1/4 teaspoons Sriracha
-1 pound shrimp cleaned, deveined and shelled
-1/2 cup buttermilk
-3/4 cup cornstarch
-salt & pepper not pictured
-oil of choice for frying

Cleaned shrimp

Let’s start the sauce!
Add your 1/2 cup of mayo to small bowl.

To that same bowl, add in your 1/4 teaspoon
Of Sweet Chili sauce.

Adding together....

Next up is the tang of the recipe...
1/4 teaspoon of Sriracha

Everything all mixed up!

Your consistency should be loose
but firm!

Your sauce is made, now prepare
Your dredging which is your
Cornstarch. Here’s where you
Can add salt & pepper if you like.

Time for the buttermilk bath.

Cover shrimp in buttermilk bath. Be sure to
remove each one & let access liquid
Drain off before adding to
Cornstarch. If not, your shrimp
will stick together and won’t get crispy!

Prepare oil to fry. I used Canola oil.

Don’t be alarmed if your shrimp don’t
have much color! It’s the cornstarch!

Drain shrimp on paper towel to rid
any access oil. These aren’t the prettiest but
they’re crunchy and
DELISH!

Add shrimp to a big bowl, pour sauce
Mixture in slowly & stir up! Don’t add all your
sauce at once, don’t wanna make them soggy!
Just enough to coat the shrimp!

To with parsley or cilantro as I did
Making a drunken mistake
(Too much wine)! Lol
But voila.... here you go!
EASY Bang-Bang Shrimp!!



Hope you found this recipe to be just as I said it was EASY! You’ll probably see a lot of shrimp recipes just because I LOVE SHRIMP & they’re SUPER EASY to make!

If you give this recipe a try, please come back and leave a comment letting me know if you changed up anything and how you liked your final result!

As always... Thanks for checking out my blog: TwithTally!!

Super Cheesy Lump Crab and Spinach Dip

Who doesn't love a good dip??!! Whether you're enjoying it as a quick snack just to have or for a nice get together.... dips are definitely a go to because they're easy to make and delicious!

I decided to make us a dip for Super Bowl Sunday but couldn't decide on which dip to make between buffalo chicken dip, spinach and artichoke or cheesy, lump crab meat and spinach! As you can see by the title, I went with the crab dip. Why? Well because I'm a seafood lover number one and number two, the most honest answer...the lump crab meat was on sale at my local grocery store- lol!!

Literally once the dip cooled and was placed on the table.... it was done. There were only 4 of us and the whole pan was destroyed in less than 30 minutes (the alcohol involved could've played a part too) but none the less.....IT WAS EVERYTHING!!

So, if you're interested in how I made this quick and super easy recipe, see below for details :)

Ingredients Used:
-Approx. 2 handfuls of fresh spinach
(If using frozen, use about 1 cup cooked and drained)
-1/3 cup of Mayo or Sour Cream (not pictured) I used mayo
-1 8 oz Cream Cheese (room temp/softened)
-Old bay seasoning to your liking
-Juice of 1/2 a lemon or fresh lemon juice
-4 oz of Sharp White Cheddar
-6 oz of Mozzarella or Provolone Cheese
-1 lb of Lump Crab Meat
-2 garlic cloves chopped or about 1 tablespoon of minced garlic
-Seasonings of choice

-1st: Add some butter to your pan and saute your chopped or minced garlic
just until fragrant.

-Add your fresh spinach and saute until soft.
(if using frozen, cook according to instructions, drain excess water and add
to sauteed garlic).

-Prepare your cheeses.
Of course you can buy the already shredded bags to
make your life easier, I just used what I had.
Left is Mozzarella
Right is Sharp White Cheddar

Just a closer look at the cheese lol

-Add your room temp/softened cream cheese to a big bowl and
add your sauteed spinach like shown above.
(if you're in a rush and can't wait for the cream cheese to get soft,
pop it in the microwave for about 10-15 sec. until soft)

-Now, add your chopped/shredded cheeses to the softened cream
cheese and spinach as shown above.
-You can also add in the spices of your choice (I used garlic powder and Old bay)
and taste as you go.

-Combine all your cheeses, spinach and spices by mixing together very well.

-NOW it's time to add the star of the show baby.... your LUMP CRAB MEAT:)!!
(when dealing w/lump crab meat- NEVER MIX, ALWAYS FOLD to
avoid breaking up lump crab meat)
-Carefully fold your crab meat into cheese and spinach mixture so that you
have a heaping amount of lump crab throughout.

-Grease a 13 x 9 inch pan to bake your cheesy goodness in.
(now would be a good time to preheat your oven to 400 degrees)
We wanna be able to get ALL of it out...no crab left behind! Okkkkkk lol

-Here's a pic of it all mixed up and in the pan ready to bake.
(this pic looks like potato salad i know) lol
I sprinkled a little more Old bay and added a few more
chunks of White Sharp Cheddar on top of mine (optional)
-Place in a 400 degree oven for approx. 20 minutes
 (depends on how crispy you like your top to be)

-Look at that!!!! ALL DONE!
Cheese, Lump Crab and Spinach HEAVEN!!

-We paired our dip with these delicious Organic Blue Corn tortillas.

-Had to hurry and scoop some up so you can see all the
cheesy goodness along with the lumps of crab!!

And that's it! That is all you need to make this delicious dip!!! 

Of course, you don't have to stick to my version of the recipe. Feel free to try other things and experiment. Example: you can literally use ANY cheese of your choice when making this. I mean it's cheese, cant throw it off much right? 

You also don't have to use chips as we did. You can opt for toasted baguettes etc. AND guess what? You can top this along some fish or shrimp and bake it like a crab imperial (minus the spinach). 

However you like, I hope you guys try it out and if you do, please come back and let me know if you stuck to my version or if you did anything different.

Quick, easy and minimal ingredients are the only types of recipes you'll find here at TwithTally!!

See you next time and thanks for stopping by :)
-Tally

Steak 'n' Cheese Egg Rolls! A Perfect Treat for Super Bowl Sunday

Hey Guys!!

Over the weekend I made some delicious steak 'n' cheese egg rolls and wanted to share the recipe with you all. These egg rolls were A-MAZ-ING!! I made them Saturday and they were such a hit, hubby wanted more on Sunday for super bowl. Speaking of super bowl, did you guys watch it? It was a snoozer! Very low scoring, all defense game. I wanted to see some offense! But, congrats to the New England Patriots for another Super Bowl win!! 

Okay, back to this recipe! As you all know, my recipes are ALWAYS gonna be easy, quick and affordable because who has time for the gourmet type? I'm no chef but I cooks....okkkuuurrrr :)

Now let's get right into it...

Ingredients Used:
-Package of Egg Roll Wraps
-1 Yellow Onion
-1 Green Bell Pepper
-Seasonings of your choice
-Meat Used: Extra thin sliced Rib Eye Steak
(use meat of your choice)
-6 slices of White American Cheese (use cheese of choice)

-Just showing you how thinly sliced the rib eye is.
-You can use frozen "steak-ums" but I prefer to use fresh steak
because it's healthier. You know what's in it vs a ton of preservatives.

-Chop your meat up as pictured above.

-Go ahead and chop up your onion and bell pepper as well. 

-Toss your diced onion and bell pepper in the pan to stir-fry until soft.

-Once your onion and peppers are soft, throw
in your chopped up steak.
-Season to taste and saute until no longer pick.

-No longer pink and ready for the cheese.

-Lay your cheese on top doing a couple slices at a time
just to ensure cheese melts evenly throughout. 

-Stir up steak, onion, peppers and cheese as cheese melts
and gives it a cheese sauce consistency.
-Turn off heat and let sit to cool
(using steak filling while hot can tear your egg roll wrapper).

-Now that your steak 'n' cheese filling is done,
lay out your egg roll wrappers for easy access.

-However, pictured above is NOT the correct way to
lay out and fill with filling.

-Pictured above IS the correct way to lay out and start filling.
-The egg roll wrapper should be in a diamond like
shape to fill and wrap.

*IMPORTANT*
-You're gonna need some water to rub along the four
edges of your egg roll wrapper. This will help to seal the egg roll.

-Once you've rubbed your water along the four sides of
the wrapper, go ahead and spoon in your steak filling in the
very center of your wrapper as seen above.

-To fold, start with the bottom portion of the wrapper as seen above.

-Next fold in your sides. When folding try your best to be gentle
and make sure no filling is visible.

-Not the prettiest but here's one egg roll all wrapped up. You should
not have any holes but if you do it's okay. Simply double up
your wrapper because you don't want your filling to bust
out into the oil and you don't want the inside of
your egg roll soaked in oil....yuck!

-A couple more all wrapped up and ready to fry!
-Now's the time to heat your oil.

-I used Coconut Oil to fry mine but use whatever
oil you're comfortable frying with. 

-In preheated oil, these egg rolls will not take more than
approx. 3 minutes total to cook. 

-Yummy! Here's one all done. 

-Golden Brown perfection!! 

-And....BOOM! All done!!!!! 

And there you have it. My delicious, easy and affordable Steak 'n' Cheese egg rolls!!! They were so good I didn't even need to make the dipping sauce for them which is just a quick mix of ketchup, mayo and sriracha! 

I hope you guys enjoyed this recipe!! If you decide to make them or another version... let me know how they came out!

As always.... Thanks for checking out my blog: TwithTally!