The last recipe she shared was from the Food Network Magazine, Bang Bang Shrimp from Bonefish Grill. Personally I have never had this, but my husband has, and he said it tasted exactly like the restaurant. So a big shout-out to FNM for this delicious and easy recipe.
First the sauce - I was a bit skeptical about it at first, but bear with me...
1/2 c. mayo
1T + 1t chili sauce (I always add more chili sauce than the recipe calls for, but I like spicy)
2 t. honey
1/4 t. salt
1 T. water
Mix above ingredients together and put aside.
Next step is frying the shrimp. For a heart-healthy version, bake your shrimp, or stir-fry in a couple tablespoons of oil. But we're staying true to the original recipe today.
For the shrimp:
vegetable oil for frying (amount will depend on how big your pan is. You want your shrimp covered about halfway up while it is cooking)1 1/4 lbs. peeled, de-veined raw shrimp
2 eggs - beaten
3/4 c. four
1/2 c. corn starch
1 t. salt
1 t. pepper
If you know me, you know I like to take the easy way as much as I can. Add the flour, corn starch, salt, and pepper to a plastic container with a lid...
... Put the lid on and shake to combine ingredients. Remove lid. Bada-bing, bada-boom.
Dredge shrimp in flour mixture first,
then the beaten eggs.
When oil is heated, fry shrimp to a golden brown.
Combine the shrimp and the sauce and serve in mini-tortillas with lettuce and sour cream, or over rice.