Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Bang-Bang Shrimp

I have actually never ordered Bang-Bang Shrimp from Bonefish Grille, so I cannot comment on how much it is the same/different than Bonefish.  However, I can say that we enjoyed eating it if that counts for anything.  

While looking through the different recipes, I decided that I had no intention of frying shrimp - I avoid frying anything, really. Now I could pretend it's mostly for health reasons. But who am I kidding - I just loathe the mess. I opted for store-bought breaded shrimp that I could just bake. If you have the time and desire to bread and fry your own shrimp, I wish you the best of luck.  I'm sure it would be even more delicious!

Sauce:
1/2 Cup Mayonaise (NOT Miracle Whip)
1/3 Cup Sweet Chili Sauce
1 Teaspoon Rice Vinegar

Shrimp:
However much shrimp you plan on eating: store-bought breaded. The kind you can just throw in the oven for 10-15 minutes. (Read: Lazy Me)


Mix the sauce ingredients and refrigerate them before putting the shrimp in the oven.

A lot of the recipes recommended that you toss the shrimp in the sauce.  I just served it on the side, that way you can decide how much (or how little) sauce you want.

Crab Rangoon

I'm not going to lie, this will take a little time. Especially if you have a puppy at your toes the whole time.  But they're pretty tasty - so try them if you have the time.  I also made a batch of the sweet and sour sauce from my previous post to go along with this.

1/8 Teaspoon Garlic, minced
1 8-oz Package Cream Cheese
6 oz of Crab Meat (I didn't use "lump" and regretted it)
2 Green Onions, thinly sliced
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Soy Sauce
30 Wonton Wrappers (give or take a few)
2 Eggs, beaten

Mix all of the ingredients except the eggs (and wonton wrappers, of course) in a medium-sized mixing bowl.

Spoon a teaspoon or so into the middle of each wrapper.

Brush the egg around the edges of each wrapper, then fold to make your "crown" shape.  It shouldn't really matter what you fold it to. So, if  your favorite take-out place folds it a certain way, go ahead and copy that!

Once all of your crab rangoon are lined up on your baking sheet: with a pastry brush, brush the tops of the rangoon with the leftover egg (it will give it a nice shine and color).  The pictures don't reflect the egg-wash.  I tried it when I made wontons for the second time (but forgot to take pictures).

Bake at 425 degrees for 12-15 minutes.

Enjoy!

Derek's Rating: 7/10

Original recipes:Bang-Bang Shrimp ; Crab Rangoon

Sweet and Sour Chicken with Homemade Sauce

As I've said before, I LOVE all types of Chinese food.  This recipe really hits the spot, and is a lot better for you than having the breaded and fried chicken you'd normally get in Sweet and Sour from a take-out place.
Sweet and Sour Sauce

1/4 Cup Ketchup
1/4 Cup Apple Cider Vinegar
1/4 Cup White Sugar
1 Tablespoon Soy Sauce

1 Cup Pineapple Juice*
2 Tablespoons Cornstarch

2 Tablespoons Olive Oil

In a small mixing bowl, combine the Ketchup, ACV, Sugar, and Soy Sauce.

In another mixing bowl, combine the Pineapple Juice and Cornstarch.

In a small saucepan, heat the Olive Oil over medium heat.  Then, add all the other ingredients.  Keep on stirring until the sauce gets nice and thick.  

*If making this with the Sweet and Sour Chicken recipe below, just use the drained juice from the canned pineapple.

Sweet and Sour Chicken

2 Large Chicken Breasts, in bite-sized pieces
2 Green Peppers, chopped
3 Large Carrots, chopped
1 Can Pineapple Chunks (Large can!)
2 Tablespoons Olive Oil

1 Batch Sweet and Sour Sauce from above recipe

In a wok, heat the Olive Oil, then add the Chicken pieces.  Cook until Chicken is done.  Now you can add your veggies and pineapple.  Once the Carrots and Peppers have had a chance to soften just a little bit, add the sauce.  Let cook just a few more minutes.  

Serve over brown rice.

Derek's rating: 7/10

Tangy Mandarin Pork

Tangy Mandarin Pork

Ok, it really doesn't get easier than this! Which, today, was absolutely perfect.  We had a week off of school and I'm dead tired after my first day back of getting up, working out, and then teaching for 8 hours.  I don't think I could have handled anything more complicated.  It also helps to have an amazing husband who will dump it in the crockpot for you at the perfect time.


2 lbs Boneless Pork Chops
1 Green Pepper 
1 Red Pepper 
1 Bottle BBQ Sauce (I used Sweet Baby Ray's)
1 Can Mandarin Oranges


Chop up the peppers. Drain the can of mandarin oranges. Then, dump everything into a crockpot.  Stir so that everything is coated.  

Cook on low for 6-8 hours.

That's it. 

P.S. I know the pictures aren't as pretty, but I promise, it tastes yummy!

Changes for next time: More veggies! The sauce is really delicious on the peppers, I just wanted more! Also, maybe making the sauce just a tiny bit thicker (cornstarch, perhaps?).

Derek's rating: 7/10