So this post is a mix of two stories: “Date Night Done Right” meets “Lights, Camera Eat!” Since I’m dating a film major I feel like this could happen more often than not! Now, we were lame and didn’t actually watch the movie that inspired this dish while we ate (we’re shamelessly addicted to Big Bang Theory, it’s fine), but if you haven’t seen this movie – add it to your list!
“Forrest Gump” stars Tom Hanks and was released in 1994. Forrest joins the army for service in Vietnam, finding new friends called Dan and Bubba. He wins medals, creates a famous shrimp fishing fleet, inspires people to jog, starts a ping-pong craze, and creates the smiley face. However, this is all irrelevant to Forrest who can only think of his childhood sweetheart Jenny Curran who has messed up her life. Forrest will win your heart by the end of this film, there’s no doubt about it. The film won 6 Academy Awards, including: Best Actor, Best Director, and Best Picture. One of the film’s most famous lines has inspired millions: “My momma always said, ‘Life is like a box of chocolates, you never know what you’re gonna get’.”
Now, what does this film have to do with Shrimp Tacos with Corn Salsa? Funny you should ask. One of the friends Forrest makes while in Vietnam is Benjamin Buford (Bubba) Blue. And all Bubba wants to do is start a fishing boat. Why? Well, according to Bubba, shrimp is “the fruit of the sea” and he goes on an infamous tangent about just how useful shrimp can be…
With that in mind, this recipe requires deep fried shrimp and it’s absolutely fantastic. I combined recipes from two different dishes: One is a copycat recipe of the “Bang Bang Shrimp” dish made at Bonefish, and the other is a corn salsa recipe from Food Network’s magazine. I recommend you make the salsa first because that can stay cold. You want to serve these right after you take the shrimp out of the pan because then it’s nice and warm!
Corn Salsa: Serves 4 (unless I’m around, then it serves less than that… It’s so good I eat it with a spoon by itself, don’t judge)
- 1 cup fresh corn kernels (about 2 ears)
- 1 teaspoon of olive oil
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro
- 1 tablespoon of lime juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 diced peeled avocado
- Preheat broiler to high
- Combine corn and oil in a small bowl and toss gently to coat
- Arrange corn on a sheet pan in an even layer
- Broil 6 minutes or until lightly browned
- Combine corn, onions, cilantro, lime juice, salt, pepper, and avocado in a medium bowl and toss gently
Bang Bang Shrimp Tacos: Serves… Well, Parker and I finished all of them… not all were used in the tacos – we just ate them right out of the bowl, they’re so addicting! So if you’re watching your waist line, you can’t say I didn’t warn you!
Ingredients for Sauce:
- ½ cup Asian mayonnaise
- 4 teaspoons chili garlic sauce + 1 teaspoon granulated sugar for spicy or
- 1/3 cup sweet chili sauce for mild or some of each
- 1 teaspoon rice vinegar
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup milk
- 3/4 cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 teaspoon coarse salt or 1/2 teaspoon table salt
- ½ teaspoon ground black pepper
- ½ teaspoon rubbed (ground) sage
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- oil for deep frying – peanut, vegetable or canola
- 16 to 18 medium shrimp, peeled and deveined
- 2 green onions, chopped, to garnish
- In a small bowl whisk the sauce ingredients together. Cover and refrigerate.
- Add the flour to a shallow bowl or plate. In a separate shallow bowl whisk the eggs and milk together.
- In a separate bowl whisk together the flour, panko, salt, pepper and all the spices. Pour half into a large shallow dish or bowl and add more as needed.
- One at a time coat the shrimp with the flour then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set on a platter or large plate(s) in one layer. Refrigerate 20 minutes.
- Heat 1 – 2 inches of oil in a Dutch oven or in a big heavy-bottomed saucepan to 350 degrees F.
- Fry the shrimp in batches for 3 to 4 minutes or until golden brown. Drain on a wire rack or paper-towel lined plate.
- When all of the shrimp are fried add them to a large bowl and spoon 1/3 cup of the sauce over top and stir gently to coat them. If you like you can skip this step and just serve with the dipping sauce on the side.
- Garnish the shrimp and leave them in a bowl on the side
- Corn (for me) or Flour (for Parker) Tortillas
- Lettuce (you can add this to the taco if you want, but I promise the salsa and shrimp is sufficient!)
- Grilled Shrimp with Corn Salad (everydaybanquet.wordpress.com)
- Chipotle Shrimp In Tequila Cream Sauce (inspirationsfinecatering.wordpress.com)
- Recipe – Crispy Shrimp Cakes with Tomato and Avocado Salsa. (ladyfishing.wordpress.com)
- Coconut Shrimp (kellygetthin.wordpress.com)