I have actually never ordered Bang-Bang Shrimp from Bonefish Grille, so I cannot comment on how much it is the same/different than Bonefish. However, I can say that we enjoyed eating it if that counts for anything.
While looking through the different recipes, I decided that I had no intention of frying shrimp - I avoid frying anything, really. Now I could pretend it's mostly for health reasons. But who am I kidding - I just loathe the mess. I opted for store-bought breaded shrimp that I could just bake. If you have the time and desire to bread and fry your own shrimp, I wish you the best of luck. I'm sure it would be even more delicious!
Sauce:
1/2 Cup Mayonaise (NOT Miracle Whip)
1/3 Cup Sweet Chili Sauce
1 Teaspoon Rice Vinegar
Shrimp:
However much shrimp you plan on eating: store-bought breaded. The kind you can just throw in the oven for 10-15 minutes. (Read: Lazy Me)
Mix the sauce ingredients and refrigerate them before putting the shrimp in the oven.
A lot of the recipes recommended that you toss the shrimp in the sauce. I just served it on the side, that way you can decide how much (or how little) sauce you want.
Crab Rangoon
I'm not going to lie, this will take a little time. Especially if you have a puppy at your toes the whole time. But they're pretty tasty - so try them if you have the time. I also made a batch of the sweet and sour sauce from my previous post to go along with this.
1/8 Teaspoon Garlic, minced
1 8-oz Package Cream Cheese
6 oz of Crab Meat (I didn't use "lump" and regretted it)
2 Green Onions, thinly sliced
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Soy Sauce
30 Wonton Wrappers (give or take a few)
2 Eggs, beaten
Mix all of the ingredients except the eggs (and wonton wrappers, of course) in a medium-sized mixing bowl.
Spoon a teaspoon or so into the middle of each wrapper.
Brush the egg around the edges of each wrapper, then fold to make your "crown" shape. It shouldn't really matter what you fold it to. So, if your favorite take-out place folds it a certain way, go ahead and copy that!
Once all of your crab rangoon are lined up on your baking sheet: with a pastry brush, brush the tops of the rangoon with the leftover egg (it will give it a nice shine and color). The pictures don't reflect the egg-wash. I tried it when I made wontons for the second time (but forgot to take pictures).
Bake at 425 degrees for 12-15 minutes.
Enjoy!
Original recipes:Bang-Bang Shrimp ; Crab Rangoon
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