How you doin’? We are not very well this morning we are sorry to report. When we originally wrote and published this piece it was before the carnage of last week and the weekend. Let me try to explain… our offices and homes are located on the Wilshire Corridor in West Los Angeles—between the Fairfax area and Santa Monica. If you watched the news over the weekend those were two of the hottest spots in Los Angeles on Saturday and Sunday. I can’t even begin to tell you how devastating this has been to all of us right-minded protestors, property and business owners and law enforcement and fire personnel.
For those of us who were born in Los Angeles it has brought tears to our eyes to see the destruction to our working relationships between our citizens and law enforcement as well as the destruction of many of the landmarks we grew up with.
Let everyone know what happened to George Floyd in Minneapolis was one of the most deplorable cases of police brutality we have ever seen—it is enough turn everyone’s stomach. The perpetrators must be quickly tried and meet the punishment they deserve—no excuses. These events have triggered emotions in all of us and those who took to the street to let their opinions known and legally protest for reforms are soundly within their rights. Unfortunately, their/our best efforts for peaceful protest were hijacked by a few criminals, gangsters, thugs, thieves who used the protest movement as a wedge to cause mayhem, bodily harm and destruction of our beautiful Southern California cities. Los Angeles, Santa Monica, West Hollywood, Long Beach, and Culver City law enforcement officers as well as the California National Guard showed great restraint with the provocations (rocks, bricks and bottles) and insults that were thrown in their faces.
It is now apparent that our city officials vastly underestimate the potential risk to our citizens. How this can happen in the face of what was so clearly seen in Minneapolis last week is a mystery to us. Protestors, bystanders, businesses, property were left unprotected. All of this is inexcusable and not only should the criminals be met with swift justice, so should those who have been elected to office to “protect and defend” the citizenry of our great state be held accountable for their actions and inactions at the ballot box.
In keeping with our Covid-19 cooking lessons I have attached our pre-scheduled recipe for Bang Bang Shrimp Pasta. Please share a prayer for all of our great cities, our state and the United States of America. God bless!
A few chain restaurants offer Bang Bang Shrimp or Chicken—I like Cheesecake Factory’s style. It is described as a Thai-inspired dish that consists of crisp shrimp (or chicken) tossed in a sweet chili-based sauce. I decided to whip up a combined version of what I thought Bang Bang Shrimp could be with a portion of pasta to boot. This sweet and not-so-spicy (just a nice kick) shrimp dish can be served over a pile of your favorite greens, in a rice bowl with some steamed broccoli or even, dare I say, in a taco. Or if you’re not so inclined, the shrimp is just as tasty all by its lonesome. A dish that makes your mouth say “bang bang” is definitely all the more reason to try it.
Prep time: 10 minutes
Cooking time: 20-25 minutes
Yield: 4 servings
For the crispy breadcrumbs:
1 tablespoon unsalted butter
1/2 cup fresh or Panko breadcrumbs
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch cayenne pepper
Pinch garlic powder
For the shrimp pasta:
1/2 cup whole-milk plain Greek yogurt
2 tablespoons Thai sweet chili sauce
1 teaspoon honey
1/4 teaspoon garlic powder
juice of 2 medium limes (about 1/4 cup), divided
1 tablespoon Thai fish sauce
12 ounces dry spaghetti
1 pound uncooked peeled and deveined medium shrimp
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2 medium scallions, thinly sliced, divided
Make the crispy breadcrumbs
ChefsSecret: The sauce can be made up to 1 day in advance and stored in a covered container in the refrigerator. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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