I returned home from my favorite little coastal town on Monday inspired by the smell of sand, surf, salt and seafood.

I was also super amorous from being away from my guy for 5 days, and a random funny thought combined with the aforementioned items was what sparked the inspiration for this meal.

Here is a screen shot of my FB post about it…

I’m a person who believes that if they’re going to laugh, fucking say it. Yes, sometimes it’s immature and inappropriate, but life is too short to deny people the joy of giggling at dumb shit. Sorry, never sorry.

All that being said, I really wanted to visit a particular seafood bar when I was down south, but it was closed. The food I loved from their menu was the Harbor Nachos, which consisted of all the nacho things, but it’s main components were shrimp and blue crab. I think you all know by now that I will replicate a recipe in a heartbeat, but I do the right thing and change it up.

This is easy AF, and it takes very little time to throw down.

I did not have blue crab, but everything else here was just hanging around the kitchen, and I wasn’t wanting to leave the house. John didn’t seem to enthused about shrimp on nachos, but by the end of the meal I had him lip smacking right along with me. I tend to change his mind on food and drink quite a bit and I love that he’s open to new things.

Alright. One of the commitments I made was to start giving this blog all the attention it deserves. I took a photography class, and I’m upping the food game. In order to live my other dreams, I have to shorten my time here, though.

What that means for you is, I’m going to keep it food related. I know. You guys are like, “Thank YOU!!”

And to that I say, “Whatever.”

I might wrabble on about shit, but you’ll never see a pop up on my blog, so deal with it.

Short and sweet. Let’s try it.

What You Need:

1 pound raw shrimp, peeled and deveined

2 Tbsp cornstarch

2 Tbsp peanut oil (or your fave cooking oil)

BANG BANG SAUCE:

1/2 c mayonnaise

1/4 c Thai chili sauce

1 tsp sriracha

1/2 tsp lime juice

1 bag of nacho chips of your choosing.

1 bag shredded pepper jack

This is where recipes get a little hairy. I don’t like telling folks what to put on their chips.

1 bag of Mango Sriracha chopped salad

1 orange bell pepper diced

1/2 purple onion diced

Sour cream for garnish

Guacamole for garnish

What You Do:

Heat oven to 350°

In a medium bowl, whisk together ingredients for sauce.

Refrigerate until ready to dress shrimp.

In a large bowl, mix up the chopped salad.

Refrigerate until ready to dress nachos.

In a large wok or skillet, heat oil on med high.

Toss the shrimp with the cornstarch to coat.

Gently add shrimp to the wok.

Fry the shrimp moving them gently with a wooden spatula or spider until crisp.

Remove from heat and set aside.

On a large sheet pan, layer chips with cheese, peppers and onion.

Reserve a bit of pepper, onion and cheese for he top.

Don’t just lay the chips down and throw shit all over them. Layers, people. Layers.

Place the nachos in the oven for about 8 minutes or until cheese starts to melt.

Meanwhile, toss the cooked shrimp in a bowl, add the sauce and spin until all are coated.

Remove nachos from oven.

Sprinkle remaining cheese, onion, and peppers.

Return this to the oven and bake until cheese is completely melted.

Remove and top with the chopped salad and the shrimp.

Garnish with sour cream and guacamole.

If you’ve never had “Bang Bang” Shrimp from Bonefish Grille, you have a void in your life and don’t even know it!!

This sweet and creamy, spicy sauce is a winner, and I’ve loved it since my first try. It can be served with rice, on its own as an appetizer or over a salad, but I have to say that this took nachos to the next level, and if you read my blog; you know we like nachos around here.

It’s good to be home, Cookers. See you all real soon.

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