Saturday, May 25, 2013

bang bang shrimp

This is the one thing we like going to Bonefish Grill for. Bang Bang Shrimp. Lots of restaurants have lots of different versions, but this is my favorite. This is a time intensive, but worth it meal. Ed was impressed. And very happy.
I always think the hardest part of shrimp meals is peeling them. Not my favorite part of cooking. You'll need about 1 pound of shrimp for this. Or double it- you may want to do that as well.
This is a combo of panko and regular flour with spices. This is a dry-wet-dry dredge. Into the panko mix, then into the egg wash, and again in the panko.
Let the coated shrimp chill in the fridge for 30 minutes or more. This ensures that the breading will stick to the shrimp when it fries.
While the shrimp is chillin', then mix together the magic. The magic is the sauce. It may not seem like much, but it packs a lot of flavor, and a lot of kick. You don't need a ton of it to make a difference.
Toss those babies up. And eat as fast as you can- they won't last long.
Bang Bang Shrimp
I found this amazing recipe at Ziplist Sous Chef!
1 lb shrimp, peeled and deveined
1/2 cup mayonnaise
4 teaspoons Sriracha sauce
1 teaspoon sugar
1 teaspoon rice vinegar
1 egg, beaten
1 cup milk
2/3 cup panko breadcrumbs
2/3 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
8 cups oil, for frying

Preheat oil over medium heat. Combine together beaten eggs and milk for an egg wash. For the breading, combine together panko, flour, salt, pepper, onion and garlic powder and dried basil. Toss shrimp into breading, then into egg wash, and again into the panko mixture. Place coated shrimp onto a cookie pan and place into the fridge to chill for 30 minutes. While the shrimp is chilling, combine together mayonnaise, Sriracha, sugar and rice vinegar. Fry shrimp in oil for 2-3 minutes, or until golden brown and crispy. Drain on a paper towel and then toss shrimp into the sauce. Serve with shredded cabbage or lettuce and enjoy!