bang•bang shrimp

I do wish I had a picture of this absolutely delicious dish! At Bonefish Grill, it’s served as an appetizer, and that’s where my family and I fell in love with it. My husband and I happened upon a Bonefish Grill on our honeymoon, and that was where he fell in love with it. I’m not gonna lie; it’s a fabulous dish, and it’s really not that difficult to make!

Here’s what you’ll need for the shrimp prep:

  • 18—20 shrimp, peeled and deveined
  • 1/2 cup bread crumbs
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon of each: onion powder, garlic powder, and dried basil
  • 1 egg, beaten
  • 1 cup milk

And here’s what you’ll need for the sauce:

  • 1/2 cup mayonnaise
  • 4 teaspoons chili garlic sauce
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon rice vinegar (I didn’t actually use this in mine)

First, mix up the fabulous sauce. If you can’t get your hands on a “chili garlic sauce,” just pick up a hot sauce and throw in one clove of pressed garlic. Cover this and set it aside.

Combine the beaten egg with milk in a shallow bowl. Set this aside, too.

In another shallow bowl (or any bowl . . . I used a big one, so there!) mix up the flour, bread crumbs, salt, black pepper, and all the spices. In all honesty, I didn’t have all those spices sitting around my house. So I used garlic powder, marjoram, and something else. Who knows what. I don’t think the spices will kill you. Just don’t use nutmeg or cinnamon or something silly like that. Gross.

Start heating some oil to 350 degrees F. (We cooked it in our 2″ deep frying pan. If you own a deep fryer, go for it!)

Coat the shrimp by tossing it with the dry breading ingredients. Dip it into the egg and milk mixture, and then once again into the breading. Once all your shrimp are breaded, set them in the refrigerator for 20 minutes to set the coating.

Once the oil has reached the right temperature, fry the shrimp for 3—4 minutes. (Ok, Jon and I used already cooked shrimp, so we didn’t worry about time. We just wanted to heat it.) Oh! On another note, make sure your oil isn’t too hot. Apparently our stove gets crazy hot, so we had 10 little black shrimp coals. We did not eat those. They looked yucky.

Ok, so after your shrimp is cooked, go a head and drain it on paper towels. Once all the little guys are fried up, spoon 1/4 cup of the sauce over the shrimp and gently stir it to coat. If you have someone who doesn’t like hot sauce, just serve it on the side. It actually makes a great dipping sauce.

If you’re all about presentation, cut up some iceberg lettuce and place the shrimp on top. Eat with chopsticks!

You can also buy pre-breaded shrimp to make this even easier. Then you only have to mix up the sauce and fry the shrimp!

Enjoi.

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