Sunday, July 19, 2015

Bonefish Grill Bang Bang Shrimp

Bonefish Grill Bang Bang Shrimp

Top Secret Restaurant Recipes Volume 3

For some reason when I started this project I completely forgot about this series of cookbooks developed by Todd Wilbur. It is his passion  to uncover famous foods or as he says, "reverse engineer" using every day ingredients to replicate signature restaurant dishes at home and for the most part he has been spot on with every recipe I have tried. If you have several favorite chain restaurants, his cookbooks are a must have in your collection.

Bonefish Grill is one of our favorite restaurants and every time we go, we have to get the Bang Bang Shrimp. Of course, ordering this adds more money to my bill which never makes us happy.  Discovering the recipe in my of cookbooks was like striking gold!
This recipe serves 2-4 appetizer sized dishes. However, I doubled the recipe and served it for our main course with snow pea pods. Mr. Cookbook Queen was shocked how they tasted exactly like our favorite restaurant's appetizer.

Spicy Sauce
1/2 cup mayonnaise
 4 teaspoons chili garlic sauce
 1 teaspoon granulated sugar
 1/2 teaspoon rice vinegar

1 egg, beaten
1 cup milk
3/4 cup all-purpose flour
1/2 cup Panko bread crumbs 1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon rubbed ground sage
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
 6 to 10 cups vegetable shortening or oil
16 to 18 medium shrimp, peeled and deveined

1 handful of mixed greens
1 green onion, chopped green part only

Combine all ingredients for the spicy sauce in a small bowl. Cover the sauce and set it aside for now.

Combine the beaten egg with milk in a shallow bowl. Mix flour, Panko, salt, black pepper, sage, onion powder, garlic powder, and basil and another shallow bowl.
Bread the shrimp by first coating each with the breading dip breaded shrimp into egg and milk mixture and then back into the batter. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading stick to the shrimp when they are frying.

Heat shortening or oil to 350°F. Use the amount of oil required by your fryer or enough to fill a large sauce pan about halfway. When you oils her out, fry the shop for 3 to 4 minutes, until golden brown. Drain on a rack or paper towels. When all of the shrimp have been fried,  drop the shrimp into a large bowl. Spoon about 1/4 cup of the sauce over the shrimp and stir gently to coat. Stack the shrimp over a bed of mixed greens, then sprinkle chopped green onion over-the-top.

You can also make this dish several days ahead by following the directions up to the frying stage. But instead of frying for 3 to 4 minutes, flash fry the shrimp for just 45 seconds and then let them cool. Pop the shrimp into a zip top bag and into the freezer. When you want to make this dish, simply fry the shrimp for three minutes or until browned, and then coat the sauce and garnish as instructed in step number 5

No comments:

Post a Comment