A Shrimp Recipe

We played cards last night, and the hostess served shrimp creole and an appetizer called 'Bang Bang Shrimp'. Her husband is a fabulous cook, and he did the cooking. The recipe for the Shrimp came from a place in Memphis Tn called BoneFish Grill. I'm putting the recipe in my blog because 1. I can, and 2. It is wonderful. If you enjoy shrimp, you will thank me at least a hundred times for putting it out here.

The recipe is not hot, hot, it just has a bit of heat left on the palette after you swallow. Not enough to burn or make you grab a glass of something to drink, but just the taste. I don't know that I'm going to buy the bottle of Hot Chili sauce just for 3 drops, so I'm going to leave that out the first time I make it, then I'll decide if I think it's important enough to add it in the next time. Then if I see I'm going to make it often, I'll splurge on the Sriracha hot Chili Sauce.

1/2 cup mayonnaise
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1 pound shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions

Directions:

Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lighty brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.

This recipe for Bonefish Grill's Bang Bang Shrimp serves four.

I hope you've had a wonderful post 4th of July week. It hasn't been quite as hot as a few weeks ago, but still pretty warm. Pray for those less fortunate than yourself. Love one another.