Education never stops…but I am easily distracted

So, I am finally powering through ACSC.  For the non-military / Air Force types, it’s Professional Military Education for my particular rank.  I don’t hate learning, I just dislike online education, but it is something I need to do.

Any who… after 500 words in, I was quickly distracted by social media and as I took this break, I saw that I have yet another friend visiting Honolulu… and as quickly as I saw he was here, we had met up and did some standup paddling boarding.

The cool thing was we actually ran into a huge turtle… by ran into, I mean as my buddy was moving forward, the turtle popped his head up.  It was crazy!!  The bummer is that I hadn’t brought my gopro this time, dangit!

Well on to dinner…

I started to have a craving for the firecracker shrimp I would always get from the Beach House at Lover’s Point.  Since I am a few thousand miles away from being able to pick it up, I did a quick search on the interwebs.  Thanks to the Domestic Man I was able to make something similar!

Bam Bam Shrimp:


3 tbsp high quality mayonnaise
[I actually made the Whole 30 version (… so good!] 
1 tbsp honey
1 tbsp lemon juice
1 tsp Frank’s RedHot Sauce, or more to taste
1 tsp chipotle chili powder
1/4 tsp sea salt
1/4 tsp white pepper

1/4 cup lardghee, or coconut oil
1 large egg white
1/4 cup potato starch (tapioca starch okay)
1 tsp sea salt
2 lbs raw shrimp, peeled
2 green onions, sliced
sesame seeds, to garnish 

1. Combine the sauce ingredients in a small bowl and set aside.

2. In a wok or skillet, heat the lard over medium-high heat until shimmering, about 5 minutes. As it warms, whip the egg white until frothy, then add the starch and salt and stir to combine into a batter. Toss the shrimp in the batter to coat.

3. Add the coated shrimp to the wok in batches and fry until golden brown, about 5 minutes per batch, then place on paper towels to drain.

4. Toss the shrimp with the sauce and green onions, then garnish with sesame seeds and serve.


The shrimp get a little poppy in the skillet so be careful.



Now back to ACSC.


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