I’ve got a bad case of fuzz-brain this morning (don’t you wish YOU were menopausal? ‘Cause I just have all the fun), so please bear with me. I’ll make every attempt to be coherent.
Some time ago, I got a request from a fellow blogger to find a way to make Bonefish Grill’s Bang-Bang Shrimp more or less paleo. Well, I’m always up for a challenge, and a challenge it was – for one thing, I’ve only ever eaten at Bonefish Grill once and I did not have the Bang-Bang Shrimp. For another, we don’t eat a lot of shrimp; the vast majority of the shrimp for sale in this country comes from either Asia or Latin America, where it is farmed in the aquatic equivalent of Confined Animal Feeding Operations (CAFO).
I finally broke down a couple of weeks ago and bought a bag of frozen shrimp from my favorite natural foods store, hoping that it wouldn’t be too terribly bad. A quick search of the interwebz told me that Bang-Bang Shrimp is nothing more than fried shrimp tossed in a sauce of mayonnaise, sweet chili sauce and a little sriracha. The mayo and sriracha I had no problem with – it’s one of my favorite combinations, in fact – but we just weren’t going anywhere with that sweet chili sauce, which is basically sugar, water and xantham gum with a little chili thrown in. Tasty stuff, but not something I keep in my kitchen these days.
It didn’t take much thought to decide to replace the sweet chili sauce with honey, red pepper flakes and gluten-free tamari, and I have to say it was just delicious. It may not taste like the dish you get at Bonefish Grill, but it was good enough to have Beloved tell me repeatedly how delicious it was, and the man is pretty lukewarm about shrimp (he’d rather have crawfish). The Young One didn’t say much about it at all, but I think that was just because he was too busy eating.
This is an appetizer on the restaurant’s menu, although I served it as a main dish. The servings weren’t large; like most things that are fried and doused in sweet sauces, this is neither low in calories or carbohydrates. But if you’re craving such a dish, it is certainly tons better than eating something that’s been coated in GMO cornstarch, fried in industrial seed oils and coated in refined sugar.
We’ve all got to make compromises in life. Some are tastier than others.
Note: For those of you who voted for the venison curry recipe for today, not to worry; you’ll get it tomorrow or Wednesday.
- 1/2 cup mayonnaise, preferably homemade
- 1/4 cup honey
- 1 teaspoon Sriracha hot sauce
- 1 tablespoon tamari or gluten-free soy sauce
- pinch red pepper flakes
- 1/2 cup tapioca flour
- 1/4 cup potato flour
- 1 pound shrimp, peeled and deveined
- salt and freshly-ground black pepper
- 2 cups lard or other fat suitable for frying
- Whisk together the mayonnaise, honey, Sriracha, tamari, and red pepper flakes in a large bowl and set aside.
- Heat the lard in a large, heavy skillet over high heat until it reaches 350 F.
- Combine the tapioca and potato flours in a gallon ziplock bag. Liberally sprinkle the shrimp with salt and pepper; drop half the shrimp into the bag, close tightly and shake until coated. Remove to a plate, shaking off the excess flour, and repeat with the remaining shrimp.
- Fry the shrimp in the lard until pink and cooked through, about 1 minute per side. Drain briefly on paper towels, then toss in the sauce. Garnish with sliced scallions, if desired, and serve immediately.
- Nutrition (per serving): 463 calories, 34.2g total fat, 134mg cholesterol, 593mg sodium, 170.3mg potassium, 28.4g carbohydrates, <1g fiber, 12.6g sugar, 11.3g protein