Bonefish Grill menu: Bang Bang Shrimp Yassy’s version

 As you already
know, I like re-creating meals from restaurants or eatery places that I
have visited. It is fun to brain storming what is in the dishes I like.

 It is also fun to order the same dish at different restaurants to compare, and find their own personality in the each dish served.
 
 One of the restaurants I like to go to is Bonefish Grill.

 This restaurant would have been one of the first restaurants I was taken to when I came to the states.

 If you ask me what they do best, I think they probably do great on sauce that goes with dish they serve,along with seafood dishes.

 If I had to pick the type of dish they do good on, then, probably salmon, shrimp,and scallops dishes.

 Just recently,I have visited the restaurant and, I have ordered Grilled Arctic char topped with sauteed spinach and lump crab meat served with Lime Tomato garlic sauce.

 It was on special menu, and even though I was not sure if I like the Arctic char or not,I tried them.

 The dish was great. The server explained that the fish “Arctic Char is mild fish with taste cross between trout and salmon.”.

 The color of the fish was pink/orange color like salmon and, to me, it tasted sweet,mild,very tender flaky salmon. Wikipedia site says the fish “Arctic char” is salmon family, and has close fat content to sock eye salmon.

 I loved them. If you love salmon, you would love the fish. I hope they will keep the menu in the regular menu.I loved them that much.

 Palette the Corgi had a little bit of Arctic char nibble and she went crazy for it too.

 She loves seafood, just like me.

 When you visit the restaurant, and look around, many table has their famous shrimp dish called “bang bang shrimp”.

 I like their bang bang shrimp,too.

 Only problem that I find is  that they plate the hot shrimp over lettuce and, the bed of lettuce gets wilted by the time we get close to them.

 Therefore,while I think lettuce has great color to use as garnish to make the shrimp stand out, I think it would have bee better if the lettuce was plated on side instead of being plated as bed for the star of the dish.

 That way, diners can enjoy lettuce with the same tasty dish without removing wilted warm lettuce from the plate.

 If you are not familiar with bang bang shrimp, “Bang Bang shrimp” is the shrimp dish where tender shrimps are deep fried and coated with spicy creamy sauce.

 Recently, I tried re-creating their bang bang shrimp to see if I can make it as close as theirs taste wise, and possibly can make it as main meal by adding vegetables to it.

 I wanted to use the flavor but wanted more healthier,substantial meal people can enjoy for dinner.

 Overall,I think I came to close although maybe breading is different. Maybe if you tone it down a notch of sweet chili sauce, and Sriracha, the sauce I made might be close enough to Outback steakhouse’s seared Ahi Tuna dipping sauce “Creamy soy- ginger sauce” as well.

 My husband thinks that their breading might be ground rice puff,but we will see. We will try his idea next time.

Unfried Shrimp with creamy sweet chili sauce..

Ingredients for shrimp marinade;

1 tbs     sake
1/4 tsp kosher salt
1 tbs  corn starch
10 shrimp (I usually use 10 shrimp for this)
3 tbs water

1. In the small container, add 1
tbs  sake,1/4 tsp kosher salt,1 tbs  corn starch and 3 tbs water, and mix well.Then, add
peeled,divined shrimp and massage shrimp with your hand and marinade
them in the refrigerator for 3-4 hours.

** Marinading shrimp make shrimp crisp tender

2.
Wash the shrimp very well under running water, pat them dry,and season
it as your recipe instructs you for the dish you will be making.


Ingredients for Unfried Shrimp with creamy sweet chili sauce;

12 medium shrimps, peeled and divined
1 tbs mayonnaise
2 tbs plus 6.5 tsp sweet chili sauce
1/2 tsp Sriracha* (recommend Huy Fong Foods brand)
1/4 tsp grated ginger
1/2 tsp freshly squeezed lemon juice
1/8 tsp lemon zest
1.4 tsp soy sauce

1 tsp cornstarch plus some more for dredging shrimp
Morton’s Natures Seasons
extra virgin olive oil
1/2 sweet onion sliced
1 carrot diagonally sliced
1 clove garlic chopped
1/8 tsp grated ginger
1/4 red pepper sliced
1/4 green pepper sliced
1 tsp frozen green peas
2 tbs ketchup
1/2 tsp sesame oil* (Optional)
1 tbs chopped green onion

1. Marinade shrimp* (recipe above)

2.
In the small container, mix 1 tbs mayonnaise, 6.5 tsp sweet chili sauce,1/2 tsp Sriracha, 1/4 tsp grated ginger, 1/2 tsp freshly squeezed lemon juice,1/8 tsp lemon zest, and 1.4 tsp soy sauce

What is Sriracha sauce?

 Sriracha is a Thai version of hot chili sauce. It is a little thicker
consistency than regular American hot sauce, and it has much different
flavor to it. With consistency wise,it is more like a consistency of
tomato paste if you will.

 You can get the Sriracha chili sauce at
International food aisle at the local grocery store or at Target. If you live near
Asian stores, they should carry the condiment as well.

 My
favorite brand for Sriracha chili sauce is by Huy Fong Foods. You can
look for green top squeeze bottle with white letters on. Below is a
picture of Sriracha.

Sriracha sauce..

3. Wash the marinaded shrimp under cold running water very good, and pat them dry, season them with Morton’s Nature’s seasons, and dredge them in the cornstarch

4. 
Drizzle Extra virgin olive oil in the skillet, and add shrimp that was coated with cornstarch

** Cook shrimp only single layer at a time, so you can get the crisp outside,and not steaming them

5.
When one side got brown/crisp, flip them over to cook the other side

6. When shrimp got cooked through take them all out on the plate

7. Add 1 clove of garlic chopped, 1/8 tsp grated ginger,and stir and let it get fragrant

8. Add 1/2 sweet onion thinly sliced, 1 carrot diagonally cut. When carrot started to tender, add 1/4 red pepper thinly sliced, 1/4 green pepper sliced, and stir

9. When vegetables are almost cooked, add 1 tsp frozen green peas and stir

10. Add 2 tbs ketchup, 2 tbs sweet chili sauce and stir

11. In the small measuring cup, add 1 tsp corn starch, 1 tbs water and stir. Then, pour it over the vegetables in the skillet and stir. Let the sauce thicken

12. Add mixture of mayonnaise and sweet chili sauce that you have made at step 2, and stir

13. Add cooked shrimp back in to the skillet and gently toss to coat the shrimp with the sauce

14. Add 1 tbs chopped green onion, and gently stir and plate them up

** If you like, at the very end, you can add a drip of sesame oil as well.This is optional.

Makes about 2-3 serving

Enjoy!

My husband suggested that this dish may go well with coconut rice. I agree with that.

 If you like to make coconut rice, here is how you make it.

<Coconut rice>

Ingredients for Coconut rice:

1C Jasmine rice (recommends dynasty Jasmine rice)
2/3C water
1 C unsweetened coconut milk
pinch of kosher salt

1. In a sauce pan, add 1C Jasmine rice,2/3C water,1C unsweetened coconut
milk,pinch of kosher salt and put it on medium high heat

2.Once the rice started boiling,turn the heat down to medium low heat
and cover the pan with lid and cook for 10 minutes,and lower the heat to
simmer and cook another 10 minutes

Makes; 3 servings

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May 21, 2013 | 0 | Restaurant Challenge

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