Bang Bang Shrimp and David Benoit

This week we had the pleasure of seeing one of my favorite performers.  My husband had never seen David Benoit in concert.  I saw him about twenty years ago in Los Angeles and still treasure his music.  We even played his famous "Linus and Lucy" for our wedding recessional song.  My husband's birthday was approaching and I thought I would just search out concerts for his present.  I couldn't believe it...David Benoit's Charlie Brown Christmas Concert was in town only 40 minutes from our house!  Front row, center tickets!!!  What a wonderful evening we had with our friends!

For our pre-concert festivities, we all met at our home first for cocktails and appetizers.  One of my latest addictions is Bonefish Grill's Bang Bang Shrimp.  I found many "copycat" recipes out there and did a couple alterations.  I could eat these all day...every day!!!

David Benoit's stage complete with Linus' mini piano and Charlie Brown's tree!

Timely enough, I also received my mom's beautiful, creative and colorful floral arrangement that was the perfect centerpiece for our party!  Thank you mom!!!

Copycat Bang Bang Shrimp

Adapted from dinnerthendessert.com

1 pound shrimp shelled and deveined, tails removed

1/2 cup buttermilk

3/4 cup cornstarch

canola or peanut oil for frying

Place shrimp and buttermilk in a medium bowl and coat the shrimp well.  Drain the buttermilk, and shake off the excess.

Coat the shrimp pieces in cornstarch and set aside.

Heat oil in a deep skillet to 375 degrees.  Once the oil is hot, fry the shrimp for 2 minutes on each side until they are a light golden brown.  Remove the cooked shrimp and put on a plate lined with paper towels and pat any extra oil.

**  I served them at this point with a side of remoulade sauce.

*** If you want to make the true "Bang Bang" version, here is the sauce:

1/2 cup mayonnaise

1/4 cup Sriracha hot sauce

2 Tbl Thai Sweet Chili Sauce

1 Tbl honey

Mix sauce ingredients and set aside while you are frying the shrimp.  Once the shrimp is cooked and oil drained off, toss the shrimp in the sauce and serve immediately.

Two Years Ago: Winter White Cosmopolitan

Three Years Ago: Stuffed Mushrooms

Four Years Ago: Blueberry-Banana Muffins

Five Years Ago: Rouladen