April 9, 2012

Bang Bang Shrimp

Until Friday, April 6th, I never met a shrimp I liked.  Sometimes I'd find shrimp that I liked the flavor of, but the texture always killed it for me.  Last friday, though, we headed into The City to do some shopping - and to use the gift cards the in-laws had given me for my birthday.  The gift cards to Bonefish Grill.

Yeah, Bonefish is a chain, but despite our relative proximity to the ocean, we live in a bit of a seafood desert and Bonefish is wayyyy better than Red Lobster!

Anyway, my husband has been wanting bang bang shrimp for a while.  Wednesdays are bang bang days, with specials and whatnot, but it was Friday.  It was also happy hour, and we noticed that bang bang tacos were on the cheap appetizer list, so we got that.  Warily, I took a bite.

I was in heaven.  The sauce was divine, the shrimp crispy and not at all bothering me (the tortilla did, though, they really need to make their own!).  I devoured my share.

I needed more.

When I got home, I started looking up how to make my own.  Fortunately, it's a simple process.  I made The Husband run out and get me some shrimpies and we celebrated Easter with the oh-so traditional Bang Bang Shrimp dinner.  Yum!  I tossed them with roasted veggies to make it a bit healthier.


1/2 c mayo
1/3 c sweet thai chili sauce
sriacha to taste
2/3 lb peeled and deveined shrimp
vegetable oil

Make the sauce ahead of time to allow flavors to blend.  Mix mayo and chili sauce (maybe a bit extra of the chili sauce), and add sriacha to taste.  Add a LOT of sriacha to taste.  Don't be a wimp, get some spice in your life!

Heat oil to 350.  Pat shrimp dry and toss in cornstarch.  Let shrimp sit for 10-15 minutes.  Fry in oil until browned, 2-5 minutes depending on the temp of your oil.  Drain on paper towels.  Toss shrimp with some veggies and sauce to taste.  We had a lot of extra sauce but no extra shrimpies!

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