Even in the thick of winter, sometimes you crave something light and crisp. Especially after a long week of late nights at work & fun brunches with your girlfriends. My honeymoon with my new slow cooker continues and most of those dishes tend to be heavy, tomato based stew-type dishes. So, you need a change up.
Originally, I was just going to make a strong chimichurri and drench some frozen, thawed shrimp in that wonderful green sauce. But as I got to cooking, I thought about Bang Bang shrimp, made famous by Bonefish Grill.
My mom absolutely loves Bang Bang shrimp – I think this is the only way she’s ever eaten shrimp! Next time I’m home, I’m making these chimichurri babies for her, and I’m sure she’ll change her mind!
Anyway, I tossed some of the thawed shrimp in just a touch of the chimichurri sauce. Then tossed these in a touch of cornstarch, just until coated. I added enough olive oil to thickly coat the bottom of a large skillet, and heated the oil until glossy, then threw those shrimp in that oil (carefully of course!), flipped after about a minute & then devoured.
I ate these with some fried green plantains, all topped with more of the chimichurri sauce.
Maybe frying in oil doesn’t necessarily scream fresh & crisp – but I promise you, the cilantro-laden chimichurri sauce is incredibly fresh and flavorful!
This upcoming week promises to be a little less heavy on the late nights. But after the past few weeks, I’m glad I spent some time today to fill my fridge with more than enough ready-t0-eat lunches and dinners.