Difference between revisions of "Bang-Bang Shrimp - Bonefish Grill"
Jump to navigation
Jump to search
m |
m |
||
| Line 39: | Line 39: | ||
#Toss shrimp in sauce | #Toss shrimp in sauce | ||
#Serve over chopped lettuce, topped with chopped scallions. | #Serve over chopped lettuce, topped with chopped scallions. | ||
| + | |||
| + | ===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. those are the only ingredients in the recipe. i've adjusted the measurements a bit since i'm used to making it by the gallon.” | ||
Revision as of 20:30, 16 February 2014
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
- Serve over chopped lettuce, topped with chopped scallions.
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. those are the only ingredients in the recipe. i've adjusted the measurements a bit since i'm used to making it by the gallon.”
