Boom Booms Recipes

BOOM BOOM SHRIMP

Steps:

• To make the sauce:
• In a bowl, combine all ingredients and whisk until blended; refrigerate until ready to serve.
• To make the shrimp:
• Using three shallow bowls: Put flour into one and whisked egg in another. In the third, whisk together breadcrumbs and cornstarch.
• Dip a few shrimp at a time into flour to coat, then into the egg, then into the breadcrumb mixture. Coat shrimp well and shake off any excess.
• In a large, deep pot, heat the oil until it reaches 375°F.
• Fry shrimp in batches (about 6 at a time) until shrimp are golden brown, 2-3 minutes.
• Using a slotted spoon, scoop out shrimp and place on a paper towel-lined baking sheet to cool.
• After all shrimp are fried, transfer to a serving bowl and toss with the sauce.

BOOM BOOM SHRIMP

Steps:

• Pour canola oil in a large heavy bottomed skillet or saucepan to a depth of 3 inches. Heat over medium high to 375°F.
• Whisk together flour, cornstarch, baking powder, and salt in a medium bowl. Skewer 3 shrimp on each 6-inch skewer; then dredge shrimp in flour mixture. Set skewers aside. Whisk club soda into flour mixture, then dip skewers into wet batter. Working in batches, fry battered skewers 2-3 minutes or until golden. Serve with boom boom sauce.

BOOM BOOM SAUCE RECIPE

Steps:

• Add mayonnaise, sweet chili sauce, Sriracha, yellow mustard, ketchup, garlic powder, onion powder, salt, and pepper to a medium-size mixing bowl.
• Stir well using a spoon or a small wire whisk until combined.
• Check for salt and pepper and add more if needed.
• Transfer the sauce into a container with a tight-fitting lid and refrigerate for at least an hour before serving.
• You can store it in the refrigerator for up to a month.

COPYCAT BANG BANG SHRIMP®

Steps:

• Whisk mayonnaise, sweet chile sauce, and Sriracha hot sauce together in a bowl.
• Place cornstarch in a shallow bowl. Gently press shrimps into cornstarch to coat; shake off any excess.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook the shrimp until they are lightly browned on the outside and the meat is no longer transparent in the center, about 3 to 5 minutes. Transfer to paper towels to drain. Put cooked shrimp in a bowl and pour chile sauce mixture over the shrimp. Toss gently to coat.
• Line a serving bowl with lettuce leaves. Pour shrimp into bowl and top with green onion.

BOOM BOOMS

Steps:

• Preheat oven to 300 degrees F.
• Lightly coat an 8" square pan with cooking spray.
• Melt the unsweetened chocolate and butter in the top of a double boiler over hot but not boiling water.
• Cool chocolate mixture for 5 minutes.
• Mix the 1 1/4 c+ 1 tbsp sugar and the melted chocolate in a bowl until blended.
• Mix in the 1/2 tsp vanilla, and then beat in the 3 eggs one at a time until smooth.
• Add the 3/4 c flour and beat until well combined.
• Set chocolate mixture aside.
• Mix the cream cheese, 1 1/2 tsp flour, 5 tbsp sugar, egg and 1/4 tsp vanilla in a food processor (or with an electric mixer) until well blended.
• Spread 2/3 of the brownie batter in the pan.
• Cover with the cream cheese mixture.
• Scoop the rest of the brownie mixture over the top in nine evenly spaced equal sized mounds (with a bit of space between them).
• With the handle of a wooden spoon make parallel lines in the batter about 1 1/2" apart in one direction.
• Turn the pan and do the same thing in the other direction.
• Don't overmix, the effect should be marbled.
• Gently shake the pan to level the batter.
• Bake for 50 minutes or until a toothpick comes out clean or with moist crumbs.
• Sprinkle the finely chopped semisweet chocolate evenly over the hot brownies.
• Wait 5 minutes or so until chocolate has melted.
• Spread the melted chocolate evenly over the top of the brownies.
• OR spread nutella over warm brownies.
• Cool for at least one hour before cutting.