ALMOST-FAMOUS SPICY FRIED SHRIMP
When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
- Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
- Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
- Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.
CAJUN-STYLE BROILED SHRIMP
Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local shrimp from Maine or the Carolinas is an even rarer gem. (These are all preferable from a sustainability perspective.) A vast majority, of course, is farmed and frozen. If you buy it ''individually quick frozen'' in resealable bags, you can take out only as many as you want and thaw them by leaving the shrimp in the fridge for 24 hours or running them under cool water for an hour or less. Here, it is made Cajun with cayenne, paprika and garlic and quickly broiled.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 9
Steps:
- Turn on the broiler, and put the rack close to heat.
- Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.
- Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.
- Rub paste all over 1 1/2 pounds peeled shrimp.
- Broil, 2 to 3 minutes per side.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED SHRIMP SCAMPI
Here's a recipe that I have made several times for our family. Set your broiler and watch the shrimp closely. The shrimp is done when it turns pink. Do not overcook! Serve with baked potato and salad.
Provided by Randy
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat broiler to 500 degrees (260 degrees C).
- Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.
Nutrition Facts : Calories 431.5 calories, Carbohydrate 1.3 g, Cholesterol 419.7 mg, Fat 26.2 g, Fiber 0.3 g, Protein 44.8 g, SaturatedFat 14.6 g, Sodium 672.4 mg, Sugar 0.4 g
BROILED BUTTERY SHRIMP
These zippy and buttery broiled shrimp will disappear quickly at any party or gathering.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10-12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first eight ingredients; add shrimp and toss to coat. Arrange shrimp in a single layer in a greased 15x10x1-in. baking pan. , Broil 4-6 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.
Nutrition Facts : Calories 167 calories, Fat 15g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 447mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
THAI SPICED BARBECUE SHRIMP
Steps:
- In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
- Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.
Nutrition Facts : Calories 73 calories, Carbohydrate 3.6 g, Cholesterol 86.3 mg, Fat 1 g, Fiber 0.1 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 268.3 mg, Sugar 1.9 g
TUNISIAN SHAKSHUKA WITH SHRIMP
The Arabic word shakshuka loosely translates to "all mixed up" in English, and rightly so, as the dish usually includes a colorful array of ingredients that are traditionally served in a cast-iron skillet. Made with eggs poached in a bright, peppery tomato sauce, it is a staple of Tunisian home cooking. Shrimp shakshuka is popular on the Mediterranean Coast, where shrimp are fresh and plentiful, but you could substitute merguez or skip the protein entirely for a vegetarian option. It is easy to make and can be eaten for breakfast, lunch or dinner.
Provided by Jamel Charouel
Categories brunch, dinner, lunch, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a large cast-iron skillet or heavy pan over medium. Add 1 teaspoon garlic and sauté until tender, about 1 minute. Add shrimp to pan, season with salt and pepper and sauté until shrimp turns pink all over, 4 to 5 minutes, then set aside.
- In the same pan, add the remaining 1 tablespoon olive oil, the onion and the rest of the garlic. Season with salt and pepper. Cook the onion and garlic, stirring frequently, until onion becomes translucent, about 3 minutes. Add the tomatoes, bell pepper, tomato paste and harissa to the pan and sauté for 5 minutes.
- Add the ras el hanout, caraway, coriander and 1/2 cup warm water and stir to thoroughly combine. Reduce the heat to low, cover and cook, stirring occasionally, for 5 minutes.
- Set the shrimp on top of the sauce, spacing evenly apart, and using a spoon, make shallow craters in the tomato mixture for the eggs. Crack the eggs into the craters, cover, and let simmer 6 to 8 minutes, or until eggs are cooked to your liking. Serve with warm baguette, and olives, pickled peppers and cornichons, if desired.
BROILED SHRIMP
Make and share this Broiled Shrimp recipe from Food.com.
Provided by MizzNezz
Categories European
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Put shrimp in lg. bowl
- Add all other ingredients.
- Toss well to coat shrimp.
- Place on shallow baking sheet.
- Broil 7 in from heat for about 6-7 min, turning once.
- Serve with sauce from pan.
- Add a little butter if you like.
THAI-STYLE BROILED SHRIMP
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 10m
Number Of Ingredients 9
Steps:
- Turn on the broiler, and put the rack close to heat. Mash 1 garlic clove and a few minced Thai chiles with 1 teaspoon salt until it forms a paste. Add to it 1 teaspoon sugar, 1 tablespoon fish sauce, 2 tablespoons lime juice and a little black pepper. Rub paste all over1 1/2 pounds peeled shrimp. Broil, 2 to 3 minutes per side. Garnish: Cilantro and mint.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 0 grams, Sodium 1318 milligrams, Sugar 2 grams, TransFat 0 grams
BROILED SHRIMP WITH GARLIC BUTTER
Steps:
- Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
- Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
BROILED MARINATED SHRIMP
This was a recipe that was submitted to Bon Appetite magazine by an Air Force Colonel many years ago. I love broiled shrimp and this is great. I prefer broiling in one large pan. He recommended serving this with French, Italian or sourdough bread to mop up the sauce.
Provided by Bren in LR
Time 4h42m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Shell and devein shrimp.
- Make a marinade with the remaining ingredients.
- Place shrimp and marinade in a large zip-lock gallon bag. Marinate the shrimp for at least 4 hours, turning occasionally.
- Divide the shrimp and marinade into 6 individual earthenware dishes, or spread them on a shallow broiling pan.
- Broil the shrimp until they are lightly browned on both sides, approximately 5-6 minutes on each side.
Nutrition Facts : Calories 521.3, Fat 38.3, SaturatedFat 5.2, Cholesterol 286.5, Sodium 1290.7, Carbohydrate 5.1, Fiber 0.1, Sugar 0.4, Protein 31.4
BROILED MEXICAN-STYLE SHRIMP WITH GARLIC AND LIMES
A great appetizer or main dish. Servings below are for appetizer portions. Another adopted recipe originally submitted by Mean Chef.
Provided by iris5555
Categories Mexican
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- To prepare the shrimp, with a very sharp paring knife, split each shrimp down the back through the shell.
- Leave the legs intact.
- Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side.
- Arrange the split shrimp in a single layer on a sheet pan.
- Cover and refrigerate until ready.
- Place the garlic in a small saucepot with enough water to cover them.
- Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes).
- Drain the water and refresh the garlic cloves with cold water.
- Allow to cool.
- Mince the cooked garlic.
- Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
- Remove the shrimp from the refrigerator.
- Brush the shrimp with the melted garlic/cilantro butter.
- Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes depending on the broiler and height of the rack).
- Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
- Serve with lots of paper napkins and an empty bowl for the shells.
Nutrition Facts : Calories 184.3, Fat 10.8, SaturatedFat 6.1, Cholesterol 162.7, Sodium 201, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 18.8
BROILED SHRIMP WITH HONEY-SESAME SAUCE
These are delicious and the sauce also works great with Asian prepared tofu, vegetable stir-frys, and rice.
Provided by Mrs. Kulik
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients for sauce together in a bowl and whisk until the honey dissolves.
- Stir in the shrimp and marinate for at least 30 minutes.
- Preheat a broiler to high.
- Thread shrimp onto skewers, reserving the marinade in a saucepan.
- Stir in 1 tbsp cornstarch and boil the marinade until thick and syrupy.
- Baste the shrimp with the sauce and save any extra sauce for serving time.
- Place the shrimp under the broiler for about 3-4 minutes per side.
SPICED SHRIMP
The basic recipe for these quickly broiled shrimp is elastic, easily halved or scaled up. And the spice choices can vary. Here I have opted for ras el hanout, a complex North African blend that delivers modest peppery heat along with pungent elements of cumin, fenugreek and coriander, as well as the warm astringency of allspice and cloves. Harissa, a North African hot sauce, seasons the dip. Serve it as an appetizer or pair it with a grain like rice or farro, or a buttery tumble of fluffy couscous for a more substantial meal.
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a bowl and add the salt. Mix well and set aside 30 minutes. Meanwhile, stir the yogurt and mix in the harissa and cilantro. Transfer to a serving dish and set aside.
- Heat broiler. Rinse and dry shrimp, place in a bowl and add the ras el hanout. Toss to mix thoroughly. Select a shallow baking dish that will hold the shrimp snugly in a single layer. Brush with a little of the butter. Arrange shrimp in the dish and brush with remaining butter. Broil close to the source of heat until shrimp are lightly browned and cooked through, 6 to 8 minutes. (Alternatively, the shrimp can be placed on soaked wooden skewers, about 3 shrimp per stick, and broiled or grilled over high heat, turning once.) Squeeze the lemon over the shrimp.
- Serve as a cocktail snack directly from the dish with picks to skewer shrimp and harissa dip alongside.
BROILED SHRIMP WITH DRIED LIME
Provided by John Willoughby
Categories easy, quick, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat broiler. Peel and devein shrimp.
- Combine lime powder, coriander, cumin, cinnamon, salt and pepper in a small bowl and mix well. Add enough olive oil to form a paste about the texture of wet sand.
- Rub shrimp all over with spice paste, then place on broiler pan and broil about 4 inches from heat for 2 minutes. Turn (tongs are best for this) and continue to broil until just cooked through, about 2 minutes more. Serve with quick yogurt sauce.
BROILED SHRIMP WITH SPICY GINGER-LIME BUTTER
Steps:
- Preheat broiler. Melt butter in heavy small skillet over medium heat. Stir in ginger and cayenne. Remove from heat. Stir in lime juice and peel. Season ginger-lime butter to taste with salt and pepper.
- Place shrimp in bowl. Add ginger-lime butter; toss to coat. Transfer shrimp to small rimmed baking sheet. Broil until pink and just cooked through, about 2 minutes per side. Transfer shrimp to plate; drizzle with pan juices. Sprinkle with onions. Serve with lemon wedges.
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