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

  1. Mix sauce ingredients together in a bowl and set aside
  2. Soak shrimp briefly in buttermilk and toss in flour
  3. Deep fry shrimp until done (lightly brown)
  4. Drain on paper towel
  5. Toss shrimp in sauce (or drizzle sauce over shrimp, or serve sauce on the side, depending on your tolerance level for hotness)
  6. 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.”