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 FRIED RICE WITH BROCCOLI
Spice up this fried rice with shrimp and broccoli by adding ginger, jalapeno and chili oil.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
- Add the shrimp to the skillet, season with 1/4 teaspoon salt and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, garlic, ginger, jalapeno, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
- Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil and serve.
- Copyright 2016 Television Food Network, G.P. All rights reserved
HOT & SPICY CHICKEN (SHRIMP) FRIED RICE
From the Lee Kum Kee mailing list. This is a wonderful, quick, one dish meal. Substitute/Add shrimp for variety. I tried it with a teaspoon of (Lee Kum Kee) Chili-garlic sauce and I will add more next time. YMMV
Provided by Skypoodle
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- On a heated wok, add 1 tablespoon of oil. Cook egg and set aside.
- Add remaining 2 tablespoons of oil, stir-fry chicken, cabbage, carrots and peas for 2 minutes. Add rice, Soy Sauce and Chili Garlic Sauce. Cook until heated through.
- Toss in cooked egg. Serve with chopped green onions.
Nutrition Facts : Calories 592.9, Fat 27.1, SaturatedFat 4.6, Cholesterol 135.5, Sodium 1098.7, Carbohydrate 60.4, Fiber 2.8, Sugar 2.9, Protein 25.2
SPICY SHRIMP & CHICKEN FRIED RICE
Easily doubles as a side dish or a main dish. Add extra veggies of choice for more nutritional value.
Provided by Spree
Categories Brown Rice
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tsp oil in skillet - med heat.
- Add eggs, stir til scambled and cooked thru, move to plate.
- Add remaining oil to skillet, add onions, ginger - stir often.
- After about a minute, add rice, peas, soy sauce, vinegar, crushed red pepper, (other veggies of choice).
- Stir occasionally, cook about 4-5 minutes.
- Add chicken and shrimp, occasionally stirring until done - about 3 minutes.
Nutrition Facts : Calories 312, Fat 11.4, SaturatedFat 2.8, Cholesterol 242.1, Sodium 491.2, Carbohydrate 26.4, Fiber 2.5, Sugar 1, Protein 24.6
SPICY SHRIMP WITH RICE
No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
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