Bonefish Grill’s most famous appetizer – I think I’ve deconstructed it — or at least produced a reasonable facsimile.
Please enable Javascript and Flash to view this Blip.tv video.Recipe: Bang Bang Shrimp
Ingredients
1 lb. large shrimp, peeled and deveined
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 tsp. Sriracha (Thai hot chili) sauce
1/2 cup cornstarch
2 Tsp. rice vinegar
1 cup milk
1 cup Panko breadcrumbs
4 large lettuce leaves (or shredded Napa cabbage)
3 green onions, thinly slicedMethod
Combine mayonnaise, sweet Thai chili sauce, sriracha and rice vinegar. Whisk together until combined and set aside.Soak the shrimp in the milk, then dredge in cornstarch, re-dip in the milk and then dredge in Panko breadcrumbs. Set aside for a moment.
Heat a large skillet with peanut (or canola) oil to 325. Drop dredged shrimp in hot oil and fry until golden brown on both sides. Remove shrimp with slotted spoon and drain on paper towels.
Shrimp can be served in lettuce cups or on top of shredded cabbage with the sauce on the side, or you can coat the shrimp with the sauce and serve in the lettuce cups. Garnish with the sliced green onions.
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ChefsLine loves our mom clients. There is nothing more satisfying to us than helping you become a more confident home cook and begin to enjoy family dinner time. Whether you need a way out of preparing multiple meals (one for you, one for your children), a personalized menu plan and shopping list to save you time and dollars at the grocer, or on-going solutions and coaching on how to prepare healthier meals – ChefsLine delivers.
To celebrate Mother’s Day, we want to offer you a BONUS service. Purchase a three month gift subscription and our chefs will develop a completely customized one month menu plan for you. Imagine an entire month of carefree, fun meal preparation with our help! Your month menu plan includes a weekly shopping list set to your personal budget, weekly menus including exclusive recipes scaled to your family size AND a prep schedule.
Your Mother’s Day Gift Includes
- Up to five live cooking sessions by phone on the culinary hotline every month. Just call the hotline at 1-800-977-1224 to be connected to a chef consultant. Hours are every day from 9 am – 11 pm EST.
- An introductory ‘Cook More’ private cooking class with Chef Erika.
- Access to our chefs online using our LiveChef Chat every day.
- As a Cook More member, customized services and cooking classes are $12 per 30 minute, private consultation.
- BONUS. A one-month menu plan with weekly recipes and shopping list.
Our chefs have published some of our best menus for Easter and a common thread among these menus is a love of strawberries. They are in season in many parts of the U.S. and the color reminds me of the hot days of summer that are yet to come.
- Chef Robyn’s Chocolate Easter Cake with Strawberry Compote is a delicious and beautiful cake that’s an especially nice ending to a lamb dinner or even with a ham menu as featured in Jennifer’s Easter 2008 Menu.
- Probably one of the best ways to compliment a nice Family Style Easter Menu featuring ham is a Strawberry Rhubarb pie.
- Chef Erika’s Easter Brunch menu features Strawberry Graham Cracker Icebox Cakes.
- An Easter menu featuring beef tenderloin ends very nicely with Chef Adam’s Strawberry Upside Down Cake.
Enjoy your Holiday and of course save room for dessert!
Good news – Spring has returned, bringing a renewal of natural life energies. We celebrate collectively at this time of year, and that means, among other things, good food. Many of our chefs have put together special menus for Easter or Passover, or for the general purpose of enjoying the flavors of the season. Let’s take a look at this menu and discuss it’s finer points and style.
Chef Kevin Weeks Easter Supper Menu
Asparagus and Goat Cheese with Toasted Pine Nuts and Tarragon
Angel Biscuits
Ham with Bourbon and Currant Glaze
Dauphinoise Potatoes
Rhubarb Mousse
Chef Kevin’s menu is traditional Easter fare with a few twists to surprise and entertain the palate.
Ham is the classic meat choice for an Easter Supper. The bourbon and currant glaze presented here will take your ham and taste buds to that ’special place’ not normally discovered via the ”honey-glazed” archetype. More good news, the glazing takes no longer to prepare than a typical ham. What’s more, none of the ingredients for the glaze are too unique as to go to waste.
The asparagus dish is exquisite. The menu as a whole is very meat-and-potatoes, but this side is the particular element that makes it so very elegant. The pine nuts and goat cheese are indulgent items and their flavors are strong- use sparingly. We recommend preparing plenty of this veggie side dish as people will be requesting more. And use fresh tarragon if possible.
Biscuits are a requisite for Easter dinner, and the Angel Biscuits fit the bill and round out the southern flair of the menu. They’re also easy to make. The trick is, don’t over-mix them. If the batter seems messy, then they’ll be perfect. Just leave them to proof, them butter and bake them. The less you handle the batter, the softer they’ll be in the end.
And what meat-and-potatoes menu is complete without, well, potatoes? Rather than go through the fuss of making mashed potatoes, follow this recipe and let them bake unattended for 30 minutes while you put the finishing touches on your other dishes. Easy, and doubtless to impress.
Dessert for a spring-oriented meal ought to be light and fruity, reflecting the fruit that has just come into season – certainly citrus, berries, etc. This menu’s mousse ought to thrill everyone, and is creamy enough to please even those who prefer not-so-light desserts. The recipe probably requires more attention that the others, but the methods are simple and it can (and ought to be) made ahead of time, so won’t be a part of the dinner preparation push.
Chef Kevin’s Easter Menu Preparation Schedule
Preparation Time: 8 hours with two handsNote: This is an easy menu suited to even the novice cook. Our estimates of time and recommended cooking schedule are realistic and assume a single at-home chef flying ’solo’ in the kitchen. The recipe requiring some experience or more advanced cooking techniques are the biscuits – but you can always call the culinary hotline for live instruction!
Night before:
Clean greens and herbs.
Cook asparagus, drain well, dry and store in refrigerator.
Toast pine nuts.
Grate and store cheese for potatoes.
Prepare Rhubarb Mousse.
Mix glaze ingredients, cover and store.
Morning of:
Make Angel Biscuits.
Make salad dressing.
Arrange and prep cookware.
Set table, finish up housekeeping.
Three Hours to Supper:
Bake Ham (upper rack).
Prepare Dauphinoise Potatoes, cover and store in refrigerator.
Bring glaze to room temperature.
Plate any appetizers, uncork wine.
Two – One Hour Before Supper:
Cook Glaze.
Assemble salad – can be served ‘family style’ or plated.
Remove dressing and asparagus from refrigerator and bring to room temperature.
Bake Potatoes.
Glaze Ham.
Warm biscuits at 350 degrees for 10 minutes.
The most important thing to remember is to have fun cooking, because if you do, it will definitely be reflected in the eating experience. Happy Easter! We look forward to talking with you on the culinary hotline about last minute touches to a wonderful meal.
