Day 61: As the headlines of meat production being slowed down have hit the news we have been working on eating out of our freezer as much as possible. Time to clean it out for summer fruits and veggies that will be coming in the next few months. In our area the price of meat has doubled on some items and up to 30% on others. It is crazy. Local restaurants have begun to raise menu prices. The chicken that was $1.59 to $1.88 a week ago is now $3.59 a pound! EEK! Time to cut back a little or look for other more local sources.
But, we still have lots in our freezers to use up. When I asked the kids to bring up a few items for the next few nights of meals from the freezer this shrimp sounded so good. We haven’t had shrimp in awhile and had a bag of it on hand so why not?
Verdict: My family really liked this dish. They could make it as spicy as they liked by adding extra Siracha and Cayenne to their plates. I liked that everyone like the dish! It really was fairly simple to make. If you cannot find the Asian Chili Sauce (near the soy sauce in your grocery store) you can use Siracha sauce.
Tip: Make sure your batter is well spiced before cooking the shrimp. It adds that extra little bit of flavor to the dish. Cook one to make sure it is to your liking before frying the entire batch.
Ingredients: Sauce: Directions: