by Bonefish Grill
Serves: 4. Preparation time: 45 minutes.
For the Sauce:
For the Shrimp:
(or Plain Yogurt)
(Peeled, Deveined and Patted Dry)
• For the Sauce: Combine the Mayonnaise, Chili Sauce, Honey and Vinegar in a small bowl. Mix well. Cover and refrigerate until needed.
• For the Shrimp: Whisk the Buttermilk and Egg in a medium bowl until well blended. In a second bowl, combine the Flour, Panko, Salt, Sage, Pepper, Onion Powder, Garlic Powder and Basil until well mixed. Dip each cleaned Shrimp into the Buttermilk Mixture completely and then roll the Shrimp in the Flour Mixture until completely covered. Place each on a plate and refrigerate for 10 minutes.
• In a large saucepan, heat 2 inches of Vegetable Oil over medium heat to about 350°F. Adjust the burner to maintain the temperature. Cook the Shrimp, 4 at a time, for 2-3 minutes or until golden brown. Turn them after each minute of cooking. When fully cooked, place them on a towel-lined tray or plate to drain. Repeat with the other 12 Shrimp.
• Pat the cooked Shrimp dry, place them in a deep bowl and add the Sauce. Toss the Shrimp so they are fully covered in the Sauce. Serve 4 per guest in a dish or plate garnished with Sliced Green Onion.
"Bonefish" - A silver, light-tackle, sport fish found in the Gulf of Mexico along the flats of south Florida. Although edible, it is not sold in stores or restaurants. Bonefish Grill is a restaurant chain of over 150 locations, founded by Tim Curci and Chris Parker in January, 2000, in St. Petersburg, FL. Bloomin' Brands acquired the tiny chain of just 3 locations after just 20 months of the founding. Tim and Chris named the restaurant after their favorite sport, not for a seafood dish on their menu. Bang Bang Shrimp was featured in the original 3 locations, in 2000-2001, as a limited-time appetizer. It is now their signature dish, some patrons, doubling-up, making it their entire meal.
