Avocado Ranch Dressing

• In a blender, add all ingredients listed under “Avocado Ranch Dressing.” Blend until smooth and set aside.

Pico de Gallo

• In a bowl, add all ingredients listed under “Pico de Gallo,” and mix until combined. Season with salt and pepper to taste. Set aside.

Shrimp Marinade

• In a bowl, add all ingredients listed under “Shrimp Marinade,” and mix thoroughly. Allow to marinate for 15–20 minutes.

Crispy Breading

• In a bowl, add all ingredients listed under “Crispy Breading.” Whisk thoroughly and set aside.

Assemble

• Heat a deep pot of canola oil to 350°F.
• Dredge the marinated shrimp in the crispy breading until fully coated. Shake off any excess, then gently place in the heated oil.
• Working in batches, fry for 2–3 minutes until golden brown and cooked through.
• To a large tortilla, add a layer of crispy shrimp, cooked bacon, avocado ranch dressing, Doritos Cool Ranch chips, pico de gallo, lettuce, and more avocado ranch dressing.
• Top with a small tortilla, then fold over the edges of the large tortilla to create a seal.
• Heat a dry pan over medium heat, and toast the crunch wrap on both sides, starting with the seam side first. Once golden brown on both sides, serve immediately with a side of avocado ranch dressing.
• Enjoy!

Seafood & Vegetable Filling

• To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
• To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.

Creamy Gravy

• Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
• Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
• Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.

Herb Butter Sauce

• In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.
• Cheddar Bay Biscuit Topping
• To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Assemble

• Pre-heat your oven to 425F.
• Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.
• Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
• As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!

Shrimp Marinade

• In a bowl add all ingredients listed under “Shrimp Marinade” and mix until thoroughly combined.

Assemble

• In a large pan over medium heat, sear the marinated shrimp on both sides until golden brown and set aside.
• In the same pan, add unsalted butter, shallots, sliced garlic and red pepper flakes. Cook for a few minutes until the garlic becomes fragrant.
• Then, add in white wine, lemon juice and parsley. Cook 4-5 minutes and reduce slightly. This will allow the alcohol to cook out and deepen the flavor.
• Next, add the heavy cream and season with salt and pepper.
• Allow to cook until the sauce has thickened.
• Then, add in the cooked linguine and mix until pasta is coated.
• Return shrimp to the pan and top with parmesan cheese and fresh parsley.
• Serve immediately.
• Enjoy!

Dumpling Sauce

• In a bowl whisk together all ingredients listed for Dumpling sauce. Mix until fully combined and set aside.

Shrimp Filling

• In a bowl mix together all the ingredients listed for shrimp filling. Mix thoroughly and set aside.

Assemble

• Lay down a dumpling/wonton wrapper and place a tsp of the shrimp filling to the center.
• Wet the edges and fold over. Pinch to seal the edges and repeat until all the filling is used.
• Next, wet the tips of 4 dumplings and connect them at the ends in a straight line. Wet across the bottom and start to carefully roll the dumplings one over the other until they form a rose.
• Seal with additional water if necessary to secure.
• To a pan over medium heat add oil and arrange the dumplings. Cook until the bottoms are slightly golden. About 3-4 minutes.
• Then, add enough water to cover the bottom of the pan. Cover and allow to cook until the water evaporates. Should take 6-8 minutes to fully cook.
• Once cooked, pour some of the dumpling sauce onto the plate and place the dumplings on top.
• Pour more sauce over the dumplings and garnish with toasted sesame seeds.
• Enjoy!

Bang Bang Sauce

• In a small bowl mix together all ingredients for the bang bang sauce. Stir until full combined and set aside.
• In a large bowl or zip lock bag, add shrimp, salt, black pepper, onion powder, tarragon, paprika, red pepper flakes, garlic, soy sauce and olive oil.
• Mix thoroughly until all shrimp are coated in the marinade. Allow to marinate for 10-15 minutes or overnight in the fridge.
• Once marinaded, skewer the shrimp to the prepared skewers.
• TIP: If you’re grilling or baking and using wooden skewer please soak them in water for at least 20 minutes beforehand.
• Add skewered shrimp to the air fryer basket or tray and cook @400F for 8-9 minutes flipping half way through.
• Once cooked, brush on the bang bang sauce on all sides.
• Serve with rice or enjoy with a big delicious salad.
• Enjoy!

• In a small bowl mix together all sauce ingredients until fully combined. Set aside.
• In another bowl season the shrimp with salt, white pepper and oil. Mix thoroughly.
• Sear shrimp over medium high heat on both sides until golden and lightly browned. Being careful not to over cook. Once cooked set shrimp aside.
• Add in the veggies of your choice. Today I’m using Chinese broccoli, carrots and onion. Cooked for 1-2 mins.
• Add cooked noodles, cooked shrimp and the sauce you prepared.
• Stir only noodles are well coated.
• Serve immediately and enjoy!

• Working one at a time, run your knife down the back of the shrimp until it butterflies but is still connected at the center.
• In a large bowl combine all marinade ingredients with the butterflied shrimp and mix thoroughly. Marinate for 15-20 minutes.
• In another bowl combine breading ingredients and mix thoroughly.
• Dredge each shrimp in the breading mixture. Pressing firmly to make sure it adheres.
• Fry at 350 for 3-5 minutes until golden brown.
• mix together the sweet chili sauce and kewpie mayo until fully combined.
• Serve with the kewpie sweet chili dipping sauce and enjoy!

Shrimp Marinade

• In a large bowl add in all the ingredients for the shrimp marinade listed above and mix thoroughly.
• Set aside and marinate for 10-15 minutes.

Bang Bang Sauce

• Add all the ingredients for the bang bang sauce listed above. Mix thoroughly and set aside.

Breading

• In a bowl, add the breadcrumbs, salt, pepper and mix thoroughly.
• Working in batches, dip each piece of shrimp into the breading mix. Firmly press the breadcrumbs into the shrimp. Give each piece a good squeeze until the shrimp is well coated.
• Repeat until all the shrimp are coated.
• Fry the shrimp at 350 F until each piece is golden brown and crispy.
• Once fried, toss the shrimp in the bang bang sauce and top with sliced green onion. Serve immediately and enjoy!