Boom Boom Shrimp

 


Boom Boom Shrimp

Ingredients

3 Tablespoons peanut butter

2 Tablespoons Asian sweet chili sauce

2 Tablespoons sriracha

3 Tablespoons ketchup

¼ cup mayonnaise

½ cup all purpose flour

1 Tablespoon Slap Ya Mama Cajun seasoning

2 Tablespoons cornstarch

1 large egg

1 Tablespoon water

1 pound large raw grilling shrimp peeled and deveined

oil such as vegetable, canola, or peanut oil for frying

Things You’ll Need

Mixing bowls

Wire cooling rack

Baking sheet

Breading trays or plates

Large heavy bottomed skillet

Before You Begin

To thaw shrimp quickly, place them in a plastic bag and submerge them in a bowl of cold water.

We prefer to use grilling shrimp for many of our recipes because it’s hearty and doesn’t shrink as much as other varieties. However, jumbo shrimp can be used as well.

Instructions

Line a baking sheet with paper towels. Place a wire rack on top of the baking sheet.

In a medium bowl, combine peanut butter, Asian sweet chili sauce, sriracha, ketchup, and mayonnaise. Set aside.

Line up three breading trays next to each other. Put half of the flour in the first breading tray.

In the second breading tray, make an egg wash by whisking together egg and water.

In the third breading tray combine remaining flour, the cornstarch, and Cajun seasoning.

Pat the shrimp dry with paper towels. Dredge shrimp in the flour in the first tray.

Dip dredged shrimp in the egg wash, turning to coat all sides.

Lastly, coat the egg washed shrimp in the flour mixture of the third tray. Press gently to adhere and place all prepared shrimp on a tray or plate in a single layer.

To the skillet, add enough cooking oil to come about 1/2-inch up the sides of the pan. Heat oil over medium-high until it reaches a temperature of 350 F.

Add shrimp to the hot oil, being careful not to crowd. Cook for 2 minutes per side, turning once. Shrimp will be golden brown and crispy.

Remove shrimp from skillet and place on wire rack to rest for 1-2 minutes.

There are two ways to serve this dish. You can gently toss the breaded shrimp with the Boom Boom sauce you made in step 2, or you can drizzle the sauce on to the breaded shrimp.

 

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.  
Read more

Vegetarian Lentil and Pumpkin Stew

Image
  Vegetarian Lentil and Pumpkin Stew INGREDIENTS Onion 1 large, peeled and finely chopped Garlic 2 cloves, peeled and finely chopped Olive oil 2 tbsp Lentils 250 g, green Vegetable stock 1 l Bay 2 leaves Pumpkin 600 g, Hokkaido Carrots 300 g, peeled and sliced Oranges 2 Scallion 3, trimmed, washed and cut into thin rings Salt Cayenne pepper Preparation Heat the oil in a pan and briefly sweat the onion and garlic. Then add the lentils, vegetable stock and bay leaves, bring to the boil and cook over a low heat with a lid on the pan for about 25 minutes. Meanwhile wash and halve the pumpkin, remove the seeds and cut the flesh into 2-3 cm dice without peeling it. Peel the oranges with a sharp knife, removing all the white pith and membrane, and cut out the segments, avoiding the membrane. Work over a bowl to catch the juice. Add the diced pumpkin and carrot slices to the lentils 5-8 minutes before the end of cooking time. Continue cooking with the
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves. Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish. Sprinkle chees
Read more