If you just came here for the recipe today, please scroll down past the horizontal line because I’m about to gush about the love of my life. Sorry, but it’s our anniversary and I feel like a public declaration is in order.
Four years into our marriage, my respect and admiration for Adam is only growing. Not just because he’s a brilliant software engineer, or the ideal father, but he’s the most genuine person I’ve ever met. There is no pretense with him. When I first met him he was so honest and comfortable with himself that I was convinced that he was the most conceited person I’d ever known–there’s no way a person can be simultaneously so goofy, good-looking and smart without being ridiculously self-involved. But his humor was often self-deprecating, so I was hopelessly confused. I knew I would just have to get to know him better. I know him better now, and I still marvel at him. I guess it’ll take a few more years to understand how he can be so wonderful.
The relationship I have of Adam is the closest understanding I’ll have of God’s love this side of the grave. His love feels unconditional. After I complain and cry and despair, his response is always a variation of, “We’ll fix it. It’s going to be okay.” I can feel and hear God in those words.
So there’s a lot to celebrate. And this recipe, as Adam’s favorite meal, is one way we will be celebrating tonight.
I’m told that this is a copycat recipe of something served at The Cheesecake Factory, but I’ve never actually sampled it there. All I know is that this shrimp is delicious.
Bang Bang Shrimp
For the shrimp
1 Pound of Shrimp, Peeled and De-veined
1/2 Cup of Buttermilk, or 1/2 Cup Whole Milk + 1 Teaspoon Vinegar
1/4 Cup + 2 Tablespoons Flour
1/4 Cup Cornstarch
1 Large Egg
1/2 Tablespoon Hot Sauce (I used Sriracha)
Salt & Pepper, to taste
2 Cups Panko or Breadcrumbs
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
For the Sauce
1/4 Cup Mayo
2 Tablespoons Sweet Chili Sauce
1 Tablespoon Honey
1 Teaspoon Rice Vinegar
Prepare the sauce by mixing all the sauce ingredients (mayo, sweet chili sauce, honey and rice vinegar) in a small bowl; set aside.
In a large bowl, whisk together buttermilk (or milk + vinegar), flour, cornstarch, egg, hot sauce and salt and pepper. In a wide dish or bowl, mix together the panko, onion powder, garlic powder, basil, oregano, salt and pepper.
Dump the (peeled and de-veined) shrimp into the buttermilk mixture. Then, working one at a time, dredge each shrimp in the Panko mixture, pressing to coat.
Heat vegetable oil in a large skillet over medium high heat, perhaps once half the shrimp are breaded.
Once the oil is hot, add the shrimp in batches and cook until evenly golden and crispy, about 2-3 minutes on each side.
Transfer to a paper-towel lined plate.
Drizzle with the sauce and serve.
This recipe is altered from a recipe I’ve made multiple times from the blog Damn Delicious.