On a recent work trip to Brunswick, Georgia, I was delighted to get to enjoy a dinner out with a fine collection of administrators from that school district. We met at Fiddlers on St. Simons Island, lucky to be able to snag a table for six at a wildly popular restaurant where reservations are not taken. At the recommendation of my meal mates, I tried their excellent Fiddlers shrimp bowl, and that was the inspiration for my dinner on Thursday of last week.
This was an extensive indulged prep, and I loved the process and was in heaven with the result. Those blackened shrimp were awesome once I scooped them out of the cast iron skillet, before drizzling on some sweet and tangy soy glaze and garnishing with streaks of fresh-made yum yum sauce. I also made a kewpie mayonnaise from scratch as the base for the dressing of a Japanese coleslaw that also proved glorious. And it was terribly rewarding to return to coconut rice as an accompaniment, upping my game with a revised approach that brought forth a perfect finish. I loved this meal.
I'm also wondering if this was the first time Scarlett had smelled raw shrimp...she was certainly on instant curiosity alert.
Adapted from "Blackened Shrimp Bowls," by Bailey Rhaitgan of SailorBailey.com. [Updated 13 October 2025]
"Sweet and Tangy Soy Glaze," from Jamie of DriveMeHungry.com. [Published 14 March 2019 / Updated 28 September 2020]
"Yum Yum Sauce," from Kimberly Killebrew of The Daring Gourmet. [Published 02 April 2025]
"Japanese Coleslaw," by Dan Coombs of The Curry Guy. [Published 24 August 2023]
"Japanese Mayonnaise (Kewpie Mayo)," by Namiko Hirasawa Chen of Just One Cookbook. [Published 01 April 2025]
Coconut Rice Based on:
- "Easy Coconut Rice (YouTube)" by Sarah Leung of Woks of Life. Printed Recipe available from WoksofLife.com. [Updated 16 April 2025]
- "Coconut Rice," from Andy Ricker of Pok Pok. Published in Bon Appétit, January 2012.
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