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.
SPICY SHRIMP PAD THAI
I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Provided by n0xzemagrl
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
- Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
- Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g
THAI SPICED BARBECUE SHRIMP
Steps:
- In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
- Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
Nutrition Facts : Calories 73 calories, Carbohydrate 3.6 g, Cholesterol 86.3 mg, Fat 1 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 268.3 mg, Sugar 1.9 g
BAHIAN SHRIMP STEW
Make and share this Bahian Shrimp Stew recipe from Food.com.
Provided by Marlitt
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in skillet, add onion, pepper, tomatoes, cilantro, garlic and tomato paste.
- Cook for 10 minutes.
- Bring sauce to a boil, then add shrimp and lemon juice.
- Reduce heat to medium and cook for 2 minutes.
- Add coconut milk and bring the mixture to a boil.
- Serve over rice.
HAITIAN SHRIMP
Provided by Food Network
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium low. Simmer the mixture for about 5 minutes, until the vegetables are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice.
BAHIAN SPICY SHRIMP
Make and share this Bahian Spicy Shrimp recipe from Food.com.
Provided by _Pixie_
Categories Brazilian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a skillet over medium heat and cook onions and paprika until onions are transparent.
- Mix in garlic, coriander, thyme, parsley, cilantro, chilies, pepper and walnuts.
- Cook for 3-5 minutes, then add lemon juice and tomatoes.
- Mix and cook for 5 minutes.
- Add broccoli, coconut milk, and shrimp.
- Cook for about 5 minutes (until shrimp and broccoli are done).
- Serve over rice.
Nutrition Facts : Calories 581.3, Fat 40.5, SaturatedFat 23.4, Cholesterol 286.5, Sodium 1322.9, Carbohydrate 21.9, Fiber 5.3, Sugar 7.6, Protein 38.5
ASIAN BOILED SHRIMP & SPICY ASIAN MAYONNAISE
A great new interpretation of a New Orleans classic that combines Asian flavors to make a VERY tasty appetizer. The mayonnaise is great on sandwiches and amazing on a tuna fish salad or sandwich! Maria Elena is having an Asian meal & this is what she is serving for an appetizer with other odds & ends. Didn't allow for cooling time.(Use recipe #14372 or recipe #11783 for the Essence seasoning) Emerils.com This may not be hot enough for a few of you - so why not add some of your magic potion and make it hotter; some hot chile pepper?
Provided by Manami
Categories Lunch/Snacks
Time 24m
Yield 6-8 appetizer servings
Number Of Ingredients 22
Steps:
- SHRIMP:.
- Combine 6 cups water with the ginger, lemon shells, lemon juice, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and crushed red pepper in a large heavy saucepan and bring to a boil over high heat.
- Season the shrimp with the Essence and add to the boiling mixture.
- Cook for 2 minutes, remove from the heat, and steep for 2 minutes.
- Remove the shrimp with tongs or a slotted spoon and transfer to a large platter to cool.
- When cool enough to handle, serve, either warm, at room temperature, or chilled, with the Asian Mayonnaise.
- ASIAN MAYONNAISE: (Make ahead).
- Combine the egg yolk, lemon juice, ginger, garlic and green onions in a food processor and process 15 seconds.
- With the motor running, slowly add the vegetable oil through the feed tube.
- The mixture will thicken.
- Add the soy sauce, cilantro, pepper, sesame oil and salt.
- Pulse once or twice to blend.
- Serve immediately or store in an airtight container for no more than 24 hours before using.
Nutrition Facts : Calories 565.3, Fat 39.2, SaturatedFat 5.2, Cholesterol 221.7, Sodium 1738.1, Carbohydrate 32.5, Fiber 1.4, Sugar 26.3, Protein 23.1
BAHIAN CHICKEN AND SHRIMP STEW
Steps:
- Whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, half of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add chicken and toss to coat, then marinate, chilled, 30 minutes.
- Whisk together 1 tablespoon olive oil, 1 tablespoon lime juice, remaining garlic, and remaining 1/4 teaspoon pepper in another bowl. Add peeled shrimp and toss to coat, then marinate, covered and chilled, until ready to use (not more than 1 hour).
- Meanwhile, grind dried shrimp in grinder until very fluffy, about 1 minute. Pulse peanuts and cashews separately, in small batches, in a food processor, until finely ground (do not grind to a paste).
- Remove chicken from marinade and pat dry. Heat remaining tablespoon olive oil in a 5- to 6-quart wide heavy pot over moderately high heat until hot but not smoking, then, starting skin sides down, brown chicken, in batches if necessary, turning over once, about 6 minutes total per batch, transferring to a large plate. Add onions and bell pepper to pot and sauté, stirring occasionally and scraping up brown bits (from chicken), until onions are golden, 6 to 8 minutes. Add tomatoes and malagueta peppers or Thai chiles and cook, stirring occasionally, until tomatoes begin to break down, about 3 minutes. Stir in stock and bring to a simmer. Add chicken, along with juices accumulated on plate, and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
- Stir in ground shrimp and ground nuts and return to a simmer. Toss marinated shrimp with remaining 1/2 teaspoon salt and add to stew along with marinade. Simmer until shrimp are just cooked through, 3 to 4 minutes.
- Stir in coconut milk, cilantro, remaining tablespoon lime juice, and dendê oil (if using).
- *Available at Asian markets.
- **Available at some Latino markets.
- ***Available at some Lantino markets and sendexnet.com.
HAWAIIN BAKED SPICY SHRIMP
Make and share this Hawaiin Baked Spicy Shrimp recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Polynesian
Time 1h10m
Yield 21-25 Shrimp, 3 serving(s)
Number Of Ingredients 9
Steps:
- In a 13x9-ince baking dish combine oil, garlic, Cajun seasoning, lemon juice, honey and soy sauce. Add shrimp and toss to coat.
- Refrigerate at least 1 hour. Preheat oven to 450°F Bake until shrimp are cooked through, about 8 to 10 minutes. Garnish with lemon wedges and serve with French bread. Makes 4 servings.
Nutrition Facts : Calories 137.7, Fat 1.6, SaturatedFat 0.2, Cholesterol 191, Sodium 1193.8, Carbohydrate 8.8, Fiber 0.1, Sugar 6.1, Protein 21.4
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- In a large skillet, heat the Annatto Oil until shimmering. Add the onion, scallions and red and green bell peppers and cook over moderately high heat, stirring, until softened, about 4 minutes. Add the minced tomatoes and cook until softened, about 5 minutes. Reduce the heat to moderately low and add the tomato sauce, coconut milk, chile and 1 teaspoon of salt. Simmer until the sauce is reduced by one-fourth, about 10 minutes. Increase the heat to moderately high. Add the shrimp and cook, stirring, until they're pink and opaque, about 5 minutes. Transfer to a serving dish and discard the chile. Sprinkle with the cilantro and serve with lime wedges.
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