Bang Bang Shrimp

I have had a love affair with this appetizer from Bonefish Grill for years.  I was delighted when I came across a copycat recipe.  I just had to try it.  Although it did result in a purchase which may be my undoing…

 Help me - what have I done?

Ingredients:

• 16 medium Shrimp, peeled and deveined
• ½ Cup Mayonnaise
• 6 Teaspoons Sweet Thai Chili Sauce*
• 3 Teaspoons Sarachi Sauce
• 2 Teaspoons Rice Vinegar
• 1 Cup Milk
• 1 Cup Panko Bread Crumbs
• ½ Cup Corn Starch
• Shredded Cabbage for plating
• Scallions for garnish

Source: http://thenoshery.com/

* I couldn’t find “Thai Sweet Chili Sauce” so instead substituted Frank’s Sweet Chili Sauce.

Preparation:

First, in a large bowl, combine the Mayonnaise, Sweet Chili Sauce, Sarachi Chili Sauce, and Rice Vinegar.  Whisk the ingredients until all are well combined and set aside.

Next soak the Shrimp in a bowl with the Milk.  

Now go ahead and prepare a bowl with the Panko Bread Crumbs and another bowl with the Corn Starch.  Dredge the Shrimp in the Corn Starch, then the Milk and finally in the Panko Bread Crumbs; set aside.

Now heat a large skillet of oil until it reaches 300 degrees.  Drop the shrimp in and fry until they turn a golden brown.  Remove them with a slotted spoon and transfer to a plate lined with paper towels. – I used the Fry Daddy for this step, my personal justification for the purchase  :)

Lastly, transfer the fried Shrimp into the large bowl with the Sauce and toss until they’re evenly coated.  Pile the Shrimp onto a bed of the Shredded Cabbage and garnish with Scallions.  They’re almost too good for words.  I chose to serve this with a side of fried rice to make a full dinner.

Lemon and Shrimp Scampi Pasta

So, personally I’m not big on seafood, something that has irked Aquaman for years.  He has literally made me try just about every fish, crab and lobster known to man, to no avail.  At this point the only seafood I touch is shrimp and sushi (odd I know that I’ll eat raw fish, but not cooked).  Part of my mission in maintaining this blog is to broaden my own culinary tastes, so stay tuned, I may find the bravery to attempt seafood other than shrimp.

 Look how pretty those are!

I love, love, love this dish.  It reminds me of the Scampi Damian from Carrabba’s, which incidentally is unavailable in land-locked Indiana.  This recipe is a wonderful blend of the tartness of the lemon, the heat from the red pepper flakes and the pungent flavor of garlic.  I want it, want it, want it and so will you!!

Ingredients:

• 6 Cloves of Garlic, pressed or grated
• 2 Lemons, juiced and zested
• 5 Tablespoons Olive Oil
• 1 Teaspoon Red Pepper Flakes
• ¾ Pound Medium Shrimp (21-25), peeled, deveined and butterflied (Reserve the shells)
• ¼ Onion, thickly chopped
• ¾ Pound Linguine
• 2 Tablespoons Butter
• 1 small bunch of Parsley, chopped

Source: www.foodnetwork.com

Preparation:

            In a bowl, combine the Garlic, Olive Oil, Red Pepper Flakes, zest and juice of 1 Lemon and Salt and Pepper to taste.  Mix the ingredients and add the peeled, deveined and butterflied Shrimp, stir to coat and set aside.  **I would recommend stirring these occasionally to make sure all the Shrimp have their fair share in the marinade. 

            Next make your shrimp stock.  In a pot, over medium heat, add the Shrimp Shells and Onion.  Cover them with water and bring to a boil.  Reduce to a simmer and cook for 20 minutes.  Strain the pot into a bowl and throw out the Shrimp Shells and Onion.

Meanwhile, bring a large pot of salted water to boil.  Add the Linguine and cook until just tender, about 2 minutes less than package instructions.  Drain the Linguine and reserve ½ Cup of the cooking water.

            Now, heat a large skillet over high heat.  Add the shrimp and cook until they turn pink and begin to caramelize, just about 3 minutes.  Remove the shrimp form the skillet to a plate and add the remaining marinade to the pan.  

Let the marinade cook for a few minutes and then add the reserved 1 Cup of Shrimp stock and the ½ Cup reserved Pasta water.  Continue to cook until the sauce reduces by half.  Add the zest and juice of the remaining Lemon, the Butter and the Parsley and stir to combine.  Taste and add Salt and Pepper as desired.  Add back in the Shrimp and Linguine and toss to combine.  Plate and serve immediately.

            This dish is just divine!  It combines some of my most favorite things and takes less than 30 minutes start to finish.  That makes me one very happy gal!

            By the way, I recently purchased a new kitchen tool that I highly recommend.  Did you get that?  I highly, highly recommend a garlic press.  It saves immeasurable amounts of time if you're a garlic fan and use it regularly.  

 One of the best gadgets ever!