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.
CAJUN FRIED SHRIMP
Fry up a batch of crispy Cajun spiced shrimps - they are completely addictive. Put the beer on ice, too, for an informal dinner with friends and family
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Snack, Starter, Supper
Time 40m
Yield Serves 4 as an appetiser
Number Of Ingredients 15
Steps:
- Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.
- Coat the prawns in ½ tbsp Cajun spice mix. Decant the buttermilk into a bowl and give it a good stir to loosen slightly. In another bowl, mix the polenta, cornflour, mustard powder and remaining Cajun spice mix together.
- Fill a deep frying pan 2 inches full with oil. Heat to 180C on a cooking thermometer, or until a piece of bread browns in 20 seconds when it is dropped in the oil. Dip each seasoned prawn briefly in the buttermilk then coat in the flour mixture. Fry the prawns for 1-2 mins on each side until golden brown and curled. Drain on kitchen paper, then serve with the mayo and lime wedges for squeezing over.
Nutrition Facts : Calories 629 calories, Fat 37 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 1 milligram of sodium
SPICY CAJUN SHRIMP
This dish is great for a meal or as an appetizer. It's so quick and easy.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings (about 1/4 cup seasoning mix).
Number Of Ingredients 11
Steps:
- In a bowl, combine the seasonings. In another bowl, combine oil and 1-1/2 teaspoons of seasoning mixture (save remaining mixture for another use). Add shrimp; toss until well coated. Thread shrimp onto two metal or soaked wooded skewers. Broil shrimp 4-6 in. from the heat for 2 minutes. Turn shrimp; baste with remaining oil mixture. Broil 1-2 minutes longer or until shrimp turn pink.
Nutrition Facts :
CAJUN FRIED SHRIMP
Provided by Food Network
Categories appetizer
Yield 4 servings (3 shrimp per servi
Number Of Ingredients 8
Steps:
- Peel shrimp leaving tail and one section of shell on shrimp. de-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Cajun spice. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat canola oil in medium frying pan. When oil reaches 350 degrees, fry shrimp for about 3 to 5 minutes until golden brown.
HOT CAJUN SHRIMP APPETIZER
The easiest shrimp appetizer that is a perfect blend of savory, spicy, and smoky flavors. Serve it with a crusty, buttered bread to please any shrimp-loving crowd.
Provided by thefoodieexpress
Time 15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a pan over medium heat. Add shrimp and saute for 1 to 2 minutes. Add onion powder, garlic powder, oregano, thyme, paprika, red pepper flakes, cayenne, salt, and pepper. Add water to ensure spices don't burn.
- Mix well and let the shrimp continue to cook over medium heat until shrimp are firm, 3 to 4 minutes, taking care not to overcook them. Add butter, mix well, and remove from the heat once the shrimp are cooked.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 1.9 g, Cholesterol 180.2 mg, Fat 14.2 g, Fiber 0.7 g, Protein 18.9 g, SaturatedFat 3.5 g, Sodium 220 mg, Sugar 0.5 g
SPICY CAJUN SHRIMP
I kind of pieced it together with a few different shrimp recipes and my own intuition and trial and error. It was my first victory as a cook . I recently made a change to this as I tried making it with half the amount of butter. This makes it a heck of a lot healthier, and I actually thought it was the best it has been so far!
Provided by ChefInChicago
Categories Cajun
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees (for french bread and to keep shrimp warm later).
- Place 1/2 a stick of butter in a saute pan and melt it on medium heat.
- Place garlic into pan and cook for 2-3 minutes stirring often, if you sliced it thin enough it might liquify, this is what you want, but not necessary.
- Add pepper, creole seasoning, cayenne pepper, paprika, bay leaves, worcestershire sauce, water and chives to the saute pan (if the mixture doesn't cover the bottom of the pan, add a little extra water and worcestershire sauce to account for the difference) Let this simmer for about 2-3 minutes while stirring, if the mixture begins to boil turn the heat down slightly.
- Add the shrimp to the pan and cook 3-4 minutes total on each side, but flip them constantly.
- Once the shrimp are cooked completely, remove them from the pan into a bowl or onto a plate (leave the liquid/mixture in the pan), cover with aluminum foil and place in oven to keep warm, be sure you use an oven friendly bowl.
- Put your french bread in the oven right now to get it warm and crispy for the meal.
- Cut your remaining 1/2 stick of butter into 6 pieces and place one into the pan at a time stirring constantly until they melt completely, then add the next, once they are all added, stir for about 3 more minutes or until the mixture begins to thicken (This is important, be sure it grows thicker before moving on, otherwise it will tend to seperate).
- Cut the lemon into 4 pieces and squeeze the juice into the mixture while stirring slowly, stir for another minute or two while the mixture settles.
- Slowly add the heavy whipping cream to the mixture while stirring, make sure the heat is low enough so it won't boil.
- Once you are finished stirring the cream in turn the heat down to between medium and low just to keep it warm and stir constantly.
- Remove shrimp and bread from oven.
- Slice the bread into pieces, place the shrimp into bowls and pour the sauce over it, use the bread for dipping in the sauce.
Nutrition Facts : Calories 1304.5, Fat 62.2, SaturatedFat 35.7, Cholesterol 480.4, Sodium 2432, Carbohydrate 130.4, Fiber 8.8, Sugar 4.2, Protein 57.2
CRISPY SHRIMP WITH SPICY CAJUN SAUCE
Make and share this Crispy Shrimp With Spicy Cajun Sauce recipe from Food.com.
Provided by gailanng
Categories Cajun
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the sauce, in a large bowl whisk together the mayonnaise, honey, hot sauce, Cajun seasoning. If your Cajun seasoning has no salt, add salt to taste; set aside.
- In a large cast-iron skillet or other heavy skillet over medium, heat 3/4 inch of oil to 350 degrees.
- Meanwhile, in a shallow bowl, whisk the eggs. In a second shallow bowl, whisk together the flour, cornstarch, 2 teaspoons of salt and the black pepper.
- Working in batches, dip the shrimp first into the beaten eggs, then in the flour mixture to coat well.
- Fry the shrimp in the oil until golden, about 1 minute per side, adjusting the heat as necessary to maintain the oil temperature. Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels. Serve with the sauce for dipping.
Nutrition Facts : Calories 547.5, Fat 18.1, SaturatedFat 3.2, Cholesterol 324.9, Sodium 3185.6, Carbohydrate 66.3, Fiber 1.2, Sugar 14.3, Protein 28.5
CAJUN SHRIMP STIR-FRY
Squash and red onion add color to this tasty, one-dish meal with just the right amount of Cajun kick. -Ginny Kochis, Springfield, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, stir-fry the zucchini, yellow squash and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and seasonings; stir-fry 3 minutes longer or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 297 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 417mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
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