Here are two entirely different shrimp recipes for you to try! One is super easy and the other will take a little bit of effort. Either way, they are both great ways to enjoy shrimp!
Easy Shrimp Dip
· 1 block (8 oz) cream cheese, whipped
· ¾ to 1 cup cocktail sauce
· 1 to 1 ½ cup small frozen shrimp, defrosted (can be chopped if desired)
Mix all ingredients together and serve chilled.
The amount of cocktail sauce and shrimp can be added according to your personal taste.
This shrimp recipe was in the Food Network magazine. The original “Bang Bang Shrimp” recipe belongs to: The Bonefish Grill is located in Raleigh NC at 4421 Six Forks Road.
Almost-Famous Spicy Fried Shrimp
For the sauce:
· 1/2 cup mayonnaise
· 1 tbsp plus 1 tsp Asian chili sauce (such as sambal oelek)
· 2 tsp honey
· Kosher salt
For the shrimp:
· Vegetable oil, for frying
· 2 large eggs
· 3/4 cup flour
· 1/2 cup cornstarch
· Kosher salt and freshly ground pepper
· 1 1/4 pounds small shrimp, peeled and deveined
· Bib lettuce leaves for serving and thinly sliced scallions for garnish
Make the sauce. Mix mayo, chili sauce, honey, 1/4 tsp salt and 1 tbsp water in a large bowl and set aside.
Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy bottomed pot or Dutch oven over medium heat until deep-fry thermometer reads 350*.
Meanwhile, whisk the eggs in a shallow bowl (I had to add a dab of water to mine to make them last).
Whisk flour, cornstarch and 1 tsp each of salt and pepper in another shallow bowl.
Working in batches dredge shrimp in flour mixture , shaking off excess, dip into beaten eggs, then return to the flour mixture, turning to form a thick crust.
Fry shrimp in hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain oil temperature. (I fried mine for 2 minutes each batch)
Transfer to a paper towel lined plate with a slotted spoon.
Toss shrimp with prepared sauce.
Arrange lettuce in a shallow serving bowl or on individual plates. Top with shrimp and garnish with scallions.
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