Recipe Talk

Had this at Bonefish Grill, absolutely delicious. I think it is Thai. If anyone has the recipe, please help!!!! Thanks. Lady Aud

BANG BANG SHRIMP

1 pound of shrimp, peeled

cornstarch

SAUCE:

1/2 to 1 cup mayonnaise

Thai Sweet Chili Sauce to taste

a few drops of Tuong of Sriracha Hot Chili Sauce (Sriracha is very hot, if you like it hot add more)

Coat the shrimp with cornstarch; set aside.

To make the sauce combine the mayonnaise, chili sauce, hot sauce.

Deep fat fry the shrimp until crunchy and light brown. Don't overcook. Drain the shrimp on paper towels.

Put the shrimp in a bowl and then stir in the sauce. Enjoy.

You can buy the Thai Sweet Chili Sauce at Walmart in the Asian Section.

Source: Uncle Phaedrus

SAUCY SHRIMP APPETIZER FROM BONEFISH GRILL

Yield: 1 serving

1 ounce butter

5 ounces (50/60 count) shrimp, peeled and deveined

4 kalamata olives

2 ounces sun-dried tomatoes

1/4 of the Bonefish Grill lime-tomato-garlic sauce (recipe follows)

2 ounces feta cheese, crumbled

Chopped parsley for garnish

Add butter to saute pan, tilting pan to coat. Pour excess butter out. Sauté shrimp, olives and sun-dried tomatoes until shrimp turn opaque.

Add one-fourth of the lime tomato garlic sauce (see note). Toss the sauce with shrimp and vegetables and remove the pan from the heat.

Pour all ingredients onto an appetizer plate. Top with crumbled feta and a pinch of parsley.

LIME-TOMATO-GARLIC SAUCE

Makes enough for 4 servings

Place in a saucepan:

1/2 cup roughly chopped sun-dried tomatoes

1/2 cup roughly chopped fresh tomatoes

1/4 cup lemon juice

juice from 2 limes

1/4 cup chopped garlic

1/2 cup white wine

5 tablespoons granulated sugar

Stir and let cook until reduced in volume by half.

Add:

1 cup heavy cream

2 teaspoons salt

1 teaspoon white pepper

Stir and let simmer until the mixture thickens.

On medium to low heat, slowly add:

2 tablespoons butter (cut into small pieces)

Stir until melted. Remove pan from heat when all of the butter is incorporated.

This is a exact duplicate of the Bang Bang Shrimp, and is easy, here it is:

BANG BANG SAUCE SHRIMP
Kitchen Tested Recipe - you will thank me for it.
Recipe Rating : 5 star plus

2 pounds peeled and deveined Jumbo or large shrimp
1 1/2 teaspoons salt
2 well beaten eggs,
3/4 cup milk
3/4 cup Corn Starch (for better adhering) or yellow cornmeal
3/4 cup flour
3/4 teaspoon baking powder
oil for deep frying
1 bottle Dinni's Select Bang Bang Sauce (from www.dinnisselect.com)
Note:
1) If you are in hurry you can substitute the shrimp with store bought pre-battered frozen shrimp.
2) Unfortunately the sauce can not be made at home because according to the sauce company the ingredients used in the sauce are not available in grocery store.

Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room temperature for 12 minutes. Combine eggs, milk, cornmeal, flour, baking powder in mixing bowl; mix until smooth. Heat oil in deep fryer to 350F. Add batter to the bowl with shrimp, stir till the shrimp is well coated with batter.

Drop shrimp in the deep fryer and fry till golden brown (about 3 minutes)

In a separate bowl or a (large zip lock bag) empty one 12 oz. bottle of Bang Bang Sauce, drop the fried shrimp and still till all the shrimp is coated with the sauce. Garnish with fresh green or red hot peppers and serve with side of Bang Bang Sauce for dipping.

try this one

Bang Bang Shrimp

If you want to make this for children or adults who might be sensitive to
the crushed red pepper, just make it without it, and t

Richmond Times-Dispatch
Wednesday, June 2, 2004

@ @ @ @ @
Bang Bang Shrimp
Makes 4 servings.

3/4 cup fat-free half-and-half
1 1/2 tablespoons creamy peanut butter
1 1/4 teaspoons coconut extract
1 tablespoon canola oil
2 boneless, skinless chicken breasts, cut into bite-size pieces
10 ounces large shrimp OR prawns, deveined (tails on OR off)
1/2 cup thinly sliced green onions
3/4 teaspoon curry powder (add more to taste)
3/4 teaspoon ground cumin
teaspoon crushed red pepper flakes (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced OR chopped garlic
1 1/2 cups broccoli florets (bite-size), lightly steamed OR microwaved
1 1/2 cups carrot slices (cut at a diagonal), lightly steamed OR microwaved
2 tablespoons chopped roasted peanuts (optional)
3 cups cooked brown rice

Start cooking brown rice. Add 3 tablespoons half-and-half and 1 1/2
tablespoons peanut butter to 1 cup measure and stir until well-blended. Stir
in rest of half-and-half and coconut extract; set aside.

Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken
pieces and shrimp and stir-fry until golden and cooked throughout, about 6
minutes. Add green onions, curry, cumin and red pepper (if desired) ginger
and garlic, and stir-fry a minute or 2 more.

Stir in broccoli florets, carrot slices and half-and-half mixture; reduce
heat to simmer and let cook, covered, for 2 minutes. Season with pepper, if
desired.
Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving
with chopped peanuts, if desired.

ok
spike