Boom Boom Shrimp
Boom Boom Shrimp does not have to be intimidating to make- you only need a few simple ingredients to make this delicious appetizer or entree!
The Black Whale. No, this is not the name of a poem or some epic novel; this is a gem of a restaurant along the coast of New Bedford. While the restaurant is not yet even a year old, Kiley and I decided to check it out after someone from the farm had suggested going there. We are so glad that we did!
Their Boom Boom Shrimp was to die for. From the initial sweet flavor right when it reaches your tongue to the hot kick a few seconds later, this dish had it all. Breaded shrimp was a first for me and it will definitely not be a last. There was a nice crunch with each bite; it was almost like having a shrimp version of popcorn chicken.
Served as an appetizer at the restaurant this dish could without a doubt be served as an entrée, just add some rice and if you are extra hungry some greens. I think what impressed me most was the fact that while I am a part time fan of shrimp the rich flavor and texture of the shrimp proved to me that good food is all in how you prepare it. Best of all, this dish did not seem too difficult to make.
They have an excellent special on Mondays and Tuesdays called a 2 for $40. It comes with one bottle of wine (or pitcher of sangria which we got and was absolutely delicious!), one appetizer, two entrees (while not usually a fan of sweet potatoes the ones I had at the restaurant were quite scrumptious), and a dessert. For only $40 I thought this was a steal.
I (Kiley) competely agree with Efrain- we are looking forward to going back to The Black Whale next semester, and are hoping to bring others with us! I have to admit, I was unsure if we would be able to successfully recreate a Boom Boom Shrimp recipe that was anywhere near as yummy as the one at the restaurant. We were able to pull it off though, and this shrimp, while not exactly the same, is a great way to get us through until we are able to return to eat more delicious food.
What do you think of Boom Boom Shrimp as an appetizer or as an entree? I have mostly thought of it as an entree, and it was only at the restaurant that I realized it was a delicious appetizer as well. This was my first time actually having Boom Boom Shrimp, as before I had only seen it and heard of it online. Finally having it in real life was a great experience that I am happy we can make in person whenever we want now. And with only a few ingredients most of which we already have on hand (eggs, flour, and bread crumbs)- what could be easier?
After you make this, let us know what you think of them!
Question: How do you like your shrimp served?
Boom Boom Shrimp
Ingredients:
16-20 large shrimp, peeled and de-veined
1/3 cup flour
1 large egg
1/2 cup breadcrumbs (not Panko style)
2-3 tablespoons butter
1/4 cup sweet chili sauce
2 1/2 tablespoons mayonnaise
Lettuce, for serving/plating
Posted on 12/04/14 by Kiley & Efrain
Try some of our other yummy treats!
Directions:
1. Make sure that the shrimp is thawed, either taking it out before-hand or running it under cold water for 5 minutes in a strainer.
2. In a small shallow bowl, add the flour. In another small shallow bowl, beat the egg. In a third bowl, add in the breadcrumbs.
3. Set aside a large plate or bowl to put the coated shrimp in, and begin dipping the shrimp first into the flour, then the egg, and finally the breadcrumbs. Each shrimp should be coated in breadcrumbs, and then you can place it onto the plate.
4. Once all of the shrimp are coated, heat a large pan over medium heat and melt 1 1/2 tablespoons of butter in the pan.
5. Add 8-10 shrimp to the pan without overcrowding them. Cook the shrimp up to 2 minutes per side, until each side is golden brown and the shrimp appears to be pink and no longer gray in color underneath the coating.
6. Repeat this with the remaining shrimp, keeping the cooked shrimp aside in a bowl or on a plate.
7. When all of the shrimp is cooked, prepare the sauce by mixing together the mayonnaise and the sweet chili sauce in a small bowl until no lumps of mayonnaise are visible.
8. Plate the shrimp over a bed of lettuce, if desired, and drizzle the sauce over the shrimp.
9. Serve and enjoy!
*This recipe is a Rooks to Cooks original. The photographs are copyright Rooks to Cooks and may not be used without permission.