ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
FRIED SHRIMP WITH PEANUT SAUCE
Steps:
- In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275°F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce.
SWEET 'N' TANGY SHRIMP
With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! "My husband and I adapted the recipe from one in a magazine, and we just love it," writes Kathleen Davis of North Bend, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.
Nutrition Facts : Calories 241 calories, Fat 7g fat (1g saturated fat), Cholesterol 252mg cholesterol, Sodium 954mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.
STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE
Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light.
Provided by Chef PotPie
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
- Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
- Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
- Serve immediately.
Nutrition Facts : Calories 240.9, Fat 8.8, SaturatedFat 0.7, Cholesterol 214.9, Sodium 1234.5, Carbohydrate 15.9, Fiber 0.4, Sugar 10.3, Protein 24.1
FRIED SHRIMP WITH TANGY SAUCE
Make and share this Fried Shrimp With Tangy Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories < 60 Mins
Time 33m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel, devein, and butterfly shrimp, leaving tails intact.
- Sprinkle butterflied shrimp lightly with garlic powder.
- Cover and chill thoroughly.
- Process orange marmalade, lemon juice, orange juice, horseradish, and mustard in a blender or food processor until smooth, stopping to scrape down sides.
- Set sauce aside.
- Combine flour, baking powder, salt and paprika in a large bowl; stir well.
- Gradually add 1/2 cup oil, stirring until mixture leaves sides of bowl and forms a ball.
- Gradually add water, stirring until blended (batter will be very thick).
- Dip several shrimp into batter.
- Fry shrimp, a few at a time, in deep hot oil (360º) for 2 or 3 minutes or until golden.
- Remove shrimp with a slotted spoon and drain on paper towels.
- Place shrimp on a large baking sheet and keep warm in a 200º oven.
- Repeat procedure with remaining shrimp and batter.
- Serve shrimp with reserved sauce.
Nutrition Facts : Calories 876.9, Fat 31.8, SaturatedFat 4.4, Cholesterol 345.1, Sodium 1284.4, Carbohydrate 98.4, Fiber 2.5, Sugar 52.9, Protein 51.6
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