deep fried deliciousness

*For those of you who start yawning when you see a recipe, go ahead and skip this post.

For the three of you who are still with me, are you reading Food Network Magazine? 

{I know, I need to learn to take a decent picture.}

I have to confess -  I subscribe and I love it.  I know it's not exactly Gourmet (R.I.P.) but the recipes are simple and delicious - perfect for quick weeknight meals.  Some of the recipes could be a bit healthier and somtimes I like to make more sophisticated meals, but between Food Network Magazine, Cooking Light and Food & Wine, I think I've got my culinary bases covered.  I've made a number of recipes from this magazine and have found them to be reliable and tasty.  Emeril Lagasse's Bacon Braised Green Beans were a hit at Thanksgiving this year. 

I was flipping through last month's edition and I found a recipe I could not wait to try - Bonefish Grill's Bang Bang Shrimp.  Have you ever been to Bonefish Grill?  If so, I'm sure you know about their famous Bang Bang Shrimp.

Lightly fried shrimp tossed in a creamy, spicy sauce.  And they are delish!  So imagine how happy I was to find a recipe for them in the pages of Food Network Magazine.

Despite my longstanding ban on frying anything at home, I knew I had to make these.  {My husband wanted to register for a deep fryer.  For fear of having to widen our doorways, I convinced him it wasn't a good idea.}  So, last week I broke my own rule.  I fried something at home.  For the first time ever.  And boy was it delicious. 

If you're a fan of Bang Bang Shrimp, definitely give these a try.  They taste exactly like Bonefish's version.

"Almost Famous Spicy Fried Shrimp"

from Food Network Magazine

Ingredients

The ingredients - Pioneer Woman style

For the Sauce:

1/2 cup mayonnaise

1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)

2 teaspoons honey

Kosher salt

For the shrimp:

Vegetable oil, for frying

2 large eggs

3/4 cup all-purpose flour

1/2 cup cornstarch

Kosher salt and freshly ground pepper

1 1/4 pounds small shrimp, peeled and deveined

Bibb lettuce leaves, for serving

Thinly sliced scallions, for garnish

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees.

{This took the entire bottle of vegtable oil.  Ick.} Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust.

Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Don't add too many shrimp at once or the oil temperature will drop and the shrimp won't crisp.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

These were so tasty!  Totally worth the 12 pounds I probably gained by eating deep fried, mayo covered shrimp.  I think...  If you like tasty shrimp & jiggly thighs,give these a try!