So please welcome Debra back to EMM and be sure to stop by and visit her soon!Pin It
Hello my name is Debra Freeman and I love to cook for my family and friends. I would love for you to be able to share in the genuine simplicity of that pleasure. Good food brings family and friends together. My Mom was my biggest influence in me learning how to cook. She had the reputation as being the best cook in town. My Mom passed away many years ago and I wanted to make sure that her recipes and mine were passed onto my family members and friends.
My cookbook "Let the Feasty Begin" contains a wide variety of recipes for all occasions, and I can see where this will be the most used cookbook in your kitchen. It is a comprehensive collection of favorites. Also some of the recipes have optional ingredient substitutes that make the dish healthier without cutting flavor. There are recipes that will make your fat cells sing,healthy,and lots in between. I post a recipe about once a week.
You can follow me at Facebook- Let the Feasty Begin page, Blog- LettheFeastyBegin.blogspot.com and you may purchase my cookbook online at my website www.LettheFeastyBegin.com. If you are local to the Frederick area you will see that my book is for sale in Downtown Frederick at Molly's Meanderings.
I'll tell you I just love, love, love the Bang Bang Shrimp at Bonefish Grill. So, curious me, I had to try to figure out the recipe. Only one thing, I like mine a tad bit more spicier than what they make it. So here's my version. Now if you don't want want it spicier only add 1 Tbsp of the Sriracha and chili sauce, but I highly recommend 2 Tbsp. of each. You can find the Asian sauces in any store that has an extensive ethnic aisle. Yum Yum!!!
Bogus Bang Bang Shrimp!
- 1 lb. of fresh shrimp (36/40 ct) peeled and deveined
- ½ cup Hellman's light mayonnaise
- 1 - 2 Tbsp. Tuong ot Sriracha sauce
- 1 - 2 Tbsp. Sweet Chili sauce, by Maggi Taste of Asia
- 1 tsp. rice vinegar
- ½ cup corn starch
- 1 cup Panko bread crumbs
- Romaine, chopped
- green onions, sliced thin
- canola oil
In a large bowl mix together: mayonaisse, Sriracha, chili sauce and vinegar. Whisk together well and cover and refrigerate for later.
Peel and devein shrimp. Then place corn starch and panko bread crumbs on separate plates. Dip shrimp into corn starch lightly coating and tapping off excess. Then press shrimp down into panko bread crumbs and press them onto the top as well. You just want them randomly covered with the bread crumbs, not a thick coating. Lay on large platter as you coat and when all are done chill in refrigerator for at least 45 minutes. This will set the breading to the shrimp so that it will not fall off during cook time.
Heat oil over medium in a large nonstick skillet until you can smell the oil. If you are unsure if the oil is hot enough just drop in one crumb of panko, it's ready when it looks like it is bubbling away. Then add shrimp and cook for 4 minutes turning shrimp over halfway through. Remove with slotted spoon onto a paper lined platter to absorb excess oil. Then toss shrimp into the large bowl of prepared sauce and toss well until evenly coated. Serve in a small bowl piled high and garnish with green onion.
I recommend using 2 Tbsp of the Sriracha and chili sauce, if you're a baby about spice just cut it back to 1 Tbsp.