Difference between revisions of "Bang-Bang Shrimp - Bonefish Grill"
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#Deep fry shrimp until done (lightly brown) | #Deep fry shrimp until done (lightly brown) | ||
#Drain on paper towel | #Drain on paper towel | ||
| − | #Toss shrimp in sauce | + | #Toss shrimp in sauce (or drizzle sauce over shrimp, or serve sauce on the side, depending on your tolerance level for hotness) |
#Serve over chopped lettuce, topped with chopped scallions. | #Serve over chopped lettuce, topped with chopped scallions. | ||
Mary wants her sauce on the side | Mary wants her sauce on the side | ||
Revision as of 13:06, 21 March 2015
Ingredients
Sauce
| 1 | cup Hellmann's Real Mayonaise |
| ¼+ | cup Mae Ploy Thai Sweet Chili Sauce |
| ¼— | cup Hoy Fong Foods Garlic Chili Sauce |
| 1 | tbsp lemon juice |
| 1 | tbsp white vinegar |
Shrimp
| 1 lb shrimp, shelled and deveined. smaller shrimp work best |
| Buttermilk |
| Seasoned flour |
| Chopped lettuce |
| Chopped scallions |
Directions
- Mix sauce ingredients together in a bowl and set aside
- Soak shrimp briefly in buttermilk and toss in flour
- Deep fry shrimp until done (lightly brown)
- Drain on paper towel
- Toss shrimp in sauce (or drizzle sauce over shrimp, or serve sauce on the side, depending on your tolerance level for hotness)
- Serve over chopped lettuce, topped with chopped scallions.
Mary wants her sauce on the side
Notes
“I work at bonefish and make the bang sauce myself. when i make it at home i use a cup of mayo, a little more than 1/4 cup of huy fong brand chili garlic sauce, a little less than 1/4 cup of thai sweet chili sauce, a tbsp of lemon juice and a tbsp of white vinegar.”
