Tuesday, January 1, 2013

Faux Bang Bang Shrimp

Olivia had this appetizer at Bonefish Grill in Mishawaka, IN years ago.  She liked it so much she went in search of a recipe.  She found two different variations of it online.  In true Olivia style she combined the two recipes, added her own touch, and ended up with a really magnificent dish!

We have really enjoyed writing out blog in the last few months and appreciate the positive feedback we've received from our readers.  We plan to continue sharing our culinary finds and favorites in the new year.  Hope you enjoy them!  We also hope you and those you care about have a healthy, happy new year.

Faux Bang Bang Shrimp
As featured at the Bonefish Grill

·      1 pound raw shrimp, peeled, deveined, and tails removed  (I used 31-40 count shrimp)

For the coatings:
·      1 cup milk
·      ½ cup corn starch
·      1 cup panko bread crumbs
·      dash of Kosher salt
·      dash of freshly cracked black pepper
·      1/8 teaspoon garlic powder

For the sauce:
·      ½ cup mayo
·      ¼ cup Thai Sweet Chili Sauce
·      8 drops Sriracha Hot Sauce (Add more to taste!)
·      1 tablespoon creamy peanut butter

For the sauce: 
1.    Mix all of the ingredients for the sauce together in a medium sized bowl.  Let the sauce sit in the refrigerator overnight.

For the coatings: 
2.    Place the corn starch into a bowl. 
3.    Mix the panko bread crumbs with the Kosher salt, black pepper, and garlic powder in another bowl.

4.    Take the sauce out of the refrigerator and allow it to come to room temperature.  If you prefer your sauce to be warm, you may warm it for a few minutes in the microwave.
5.    Soak the shrimp in the milk in a bowl.
6.    Working in small batches, take the shrimp from the milk, coat the shrimp in the corn starch.  Then take the shrimp from the corn starch, and dip back into the milk.  Finally, take the shrimp from the second dunking in milk and place in the seasoned panko bread crumbs.
7.    Place the coated shrimp on a plate until enough shrimp are coated to fry in a small batch.
8.    CAREFULLY heat oil in a fryer to 300 degrees. 
9.    Drop the shrimp in the fryer in small batches, being careful not to overcrowd the fryer. 
10.                  When the shrimp are golden brown, carefully remove from the oil with tongs.  Place shrimp on a plate lined with paper towels.
11.                  Transfer the shrimp to the bowl with the sauce.  Gently toss the shrimp in the sauce to coat evenly.
12.                  Serve the shrimp immediately and enjoy!

The shrimp took a bath in this milk before dipping in the corn starch, 
back in the milk, and then into the panko bread crumbs.

Here are the crispy little nuggets of gold.

Faux Bang Bang Shrimp are DELICIOUS!

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