Bang Bang Shrimp

One of the cooking magazines that I subscribe to is "Food Network Magazine". Each month, this magazine does a feature page called "Copy That!" This allows readers from around the country write the food editors and request that they replicate recipes from popular restaurants.

This past April, I was flipping through my newest issue of FNM. I was more than excited (giddy! jubilant!) to see Bonefish Grill's Bang Bang Shrimp featured and replicated. For those of you who have been to Bonefish Grill and experienced what is known as Bang Bang Shrimp, you will understand what I mean when I say that this creamy, spicy, crunchy, sauce-y shrimp is one of the best things around. I know more than one person who orders Bang Bang Shrimp (listed as an appetizer on the menu) for their main entree.

I decided to use this home recipe as my main entree tonight, by piling it on top of fresh spinach leaves and slices of ripe avocado (my favorite salad base for just about anything.) I made a quick dressing on the side by whisking 1/3 C of the sweet thai sauce with 1 TBS of soy.

I think the pictures speak for themselves. Alone (out of the bowl...with a fork) or atop lettuce, or alongside rice - this Bang Bang shrimp will totally be the star of your show. We already can't wait to have it again!

Bonefish Grill's Bang Bang Shrimp

1/2 C mayonnaise

1/4 C Asian sweet chili sauce

2 tsp honey

sprinkle of salt + pepper

2 large eggs

3/4 C flour

1/2 C cornstarch

1.5 lbs shrimp, thawed w/ tails removed

canola oil

1. Make the sauce and set aside in a large bowl: mix mayonnaise, chili sauce, honey, and a pinch of salt and pepper.

2. Whisk the eggs in a shallow dish. In a separate dish, combine flour, cornstarch, and another pinch of salt and pepper.

3. Heat oil in a large, deep pot: you'll want enough oil so that you have about 2 inches in the pan. Let your oil get very hot. I let mine heat on high for about 4 minutes before getting started.

4. Working in batches, dredge shrimp in flour mixture, then dredge in egg mixture, then dredge once again in flour. Get your hands dirty - it will be messy! This is part of the fun. Carefully drop each batch into the hot oil. Give each batch about 2-5 minutes to cook, depending on how hot your oil is. When they are light golden brown, remove with a slotted spoon and place on paper towels.

5. When all the shrimp is done, place into the bowl with sauce and toss carefully.