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by on April 10th, 2014

Bang Bang Shrimp

Bang Bang memories…..

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As I was writing this blog it brought back memories of Sonny and Cher singing one of their hits “Bang Bang” and the memories of those stick horses my sister and I had and even my kids had running around shooting toy guns.

As a kid or part of a TWIN set we use to play with our stick horses and we also had a real pony, Trixie, for a few years until she got traded in for a cool go cart and later that go cart got traded in for two new transistor radios. My sister and I had toy guns, real bows and arrows, and a REAL pup tents with k-rations that our uncle got for us; we even had the canteens, army plates etc. I guess you could say we were partly Tomboys but we also had the Bride dolls and Barbies of course and a lot for other girly stuff.

Don’t you remember having little toy pistols that had rolled up caps in them and running around shooting each other shouting “bang bang” or even taking rocks and sitting on a sidewalk and busting the caps just to hear them pop; and did we ever leave a black mess on the sidewalks. I almost forgot about the Davy Crocket coon skin hats and the Davy Crocket knives (I got stabbed in the hand once when we were playing and I still have the scar).We had plenty of dirty knees from shooting marbles and knocking those little plastic soldiers over and playing with those little cowboy and Indians.

So, when I had Bang Bang Shrimp the other night at Bonefish Grill I had a Walter Mitty moment which took be back to riding stick horses and yelling out “bang, bang”.  Occasionally I got the first shot in and my sister would take a spill off her horse.

So I started with an “Almost-Famous Spicy Fried Shrimp recipe from Food Network then merged a couple of other ingredients I saw on other sites. I don’t know how this Shrimp dish got it’s name but it’s a very nice little appetizer and if you ever see it on a menu you have to try it.

(For carb friendly, substitute either coconut flour or almond flour for the coating of the shrimp. Instead of dipping twice in the flour, dip in egg first then the coconut or almond flour.)

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I’m sure you see the “do not use” written on the honey; the story about that is at the bottom of the page.

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Whisk together the mayonnaise, chili sauce, garlic paste, honey and rice vinegar.

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After whisking the sauce ingredients together set aside and wait for the fried shrimp to be added.

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Set up your breading station with the flour, beaten eggs, and the bread crumb mixture.

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Peel and devein the shrimp.  My shrimp were extra large and they could have been a little smaller. These were definitely two-bite shrimp.

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Dip the shrimp into flour just  to coat a little.

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Dip the flour dusted shrimp into the beaten eggs.

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Dip the egg coated shrimp into the crumb mixture and turn to coat well.

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Put shrimp on tray and chill until ready to fry.

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Fry the shrimp in about 1″ hot oil. I’ve decided to start frying in one of my 10 iron skillets. I’m tired of scrubbing my All-Clad pans to get off brown spots. Why haven’t I been doing this all along I do not know.

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After draining on a wire rack but on platter until ready to mix with sauce.

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Either add your shrimp to the bowl of sauce or put your shrimp in another bowl and pour sauce over shrimp. Gently toss, covering with the sauce, being careful not to knock off the crust.

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Add in most of the thinly sliced green onions reserving a few for garnish.

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I brought this cute little dish back from Venice several years ago.

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I served this up several ways — on a plate, on the little platter dish and this one is in a martini glass lined with some lettuce I picked from our lettuce boxes.

Bang Bang Shrimp

1 lb. shrimp, peeled and deveined

Sauce

1/2 c. mayonnaise
1/4 c. Thai Sweet Chili Sauce
1 tsp. chili garlic paste
1 Tbsp. honey
1 tsp. rice vinegar

Egg mixture:

3 egg, beaten
1/2 c. flour

Breading mixture

1/4 c. flour
2 Tbsp. cornstarch
1/2 c. panko breadcrumbs, crushed
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Slap Your Mama seasoning (or Old Bay)
1/4 tsp. onion powder
1/4 tsp. garlic powder
4 green onions, thinly sliced
Lettuce leaves or shredded lettuce to line dish
Oil for frying

Combine all ingredients for the sauce in a small bowl; cover and refrigerate.

Beat the eggs in a shallow pan and set this aside.

In another bowl, combine the 1/4 cup flour, cornstarch, panko, salt pepper, onion, garlic powder and Slap Your Mama.

To bread the shrimp first dredge in 1/2 cup flour. Shake off excess flour.  Next dip the shrimp 5 or 6 at a time into the beaten eggs then put in bowl with the breading mixture and toss to make sure they are coated well. Arrange the breaded shrimp on a plate and refrigerate for 20-30 minutes or cook immediately.

Heat the oil to 350. Use about 1-2″ of oil in your pan. When oil is hot fry shrimp 2-3 minutes until golden brown. Drain on rack or paper towels. When you have fried all the shrimp put them in a large bowl that contains the sauce mixture and toss the shrimp until coated. Sprinkle in the green onions and put in dish and serve.

DO NOT USE honey — Ok, the story about this honey is I was fussing at my husband one day about him using so much honey for his cereal (sometimes 3 times a day) and when I need it to make a salad dressing or some other “real” food, there’s no honey. So he goes out and buys two huge bottles of honey and writes “do not use” on the bottle”. SORRY GA, I had no honey to call my own and had to use his honey for the Bang Bang Shrimp.

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