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Bang Bang Shrimp Mattman Style.
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Mattman3969
Posts: 10,457
Shrimp coated in cornstarch gettin happy in the wok on the small around 600°
Just hit the shrimp with a sauce of mayo, sweet chili sauce and sriracha mixture
And plated on lettuce and purple cabbage with some edamame
I hope this is ok for a Friday night post.
Just hit the shrimp with a sauce of mayo, sweet chili sauce and sriracha mixture
And plated on lettuce and purple cabbage with some edamame
I hope this is ok for a Friday night post.
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analyze adapt overcome
Comments
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Those shrimp look very happy Matt. Delicious plate of grub.Sandy Springs & Dawsonville Ga
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Diamond plate greatness again-but somehow you need to have a "green" limit on the plate loading . Nailed it.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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@lousubcap - thank you. As for the “green” limit , after spending 6 days in Az and eating really good salt and fat enriched foods I needz some greens. Lol.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I must try!
Be careful when following the masses. Sometimes the M is silent.
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So what was the 2nd course??
kidding. Looks good for Fri night.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:So what was the 2nd course??
kidding. Looks good for Fri night.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
That rocks brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Nice.... Shrimp was my choice tonight as well.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Thanks guys!!
@JohnnyTarheel - thank you bro!!!
@sciaggie - I’m sure yours was great. Post up some pics.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Freakin' heck yeah, I make an idiot out of my self with that."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Did you get peeled/deveined shrimp or do it yourself? I read somewhere that peeling after cooking helps retain more shrimp flavor. Just bought 3lbs myself tonight and not looking forward to all that cleaning.Mountain View, CA
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If I can’t get fresh I buy skin off tail on. They taste good enough that I wouldn’t trade for shelling and veining.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks. Prior to the last few months, I'd only bought them skin off tail on. Don't have good access to fresh here.Mountain View, CA
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I generally don’t either unless I’m bringing them back from the gulf.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks awesome, Matt.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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That looks great!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Lookin good, Matt!
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