Boom Boom Shrimp
By Chef Ashlin Ploss, Brava Wine Bar & Restaurant
Yields 4 servings
½ can (7 ounces) coconut milk, include liquid and solids
1 (12-ounce) bottle sweet chili sauce
2 ounces hot sauce, chef uses Frank’s
½ cup flour
1 ounce lemon pepper
½ ounce onion powder
½ ounce smoked paprika
1 ounce ground rosemary
½ ounce cayenne pepper
1 ounce dried oregano
1½ ounces granulated garlic
1½ ounces fine ground kosher salt
½ ounce ground black pepper
1 pound 16/20 shrimp or larger, peeled, deveined and butterflied, instructions below.
High-heat oil for frying such as safflower, sunflower, grapeseed, sesame or peanut oil. Preheat 3 inches of oil to 350°F. in saucepan, fry pan, wok or home basket fryer.
Place the first three ingredients in a 2-quart saucepan. Heat on medium, stirring occasionally until combined. Hold sauce on simmer until ready to serve. Sauce is enough for 2 pounds shrimp; store … Read the rest