Bonefish Grill Recipes (2024)

  • 1

    1,450

    VOTES

    Bangbang Shrimp

    Bonefish Grill Recipes (1)

    Photo: Metaweb / CC-BY

    1 lb shrimp , shelled and deveined smaller shrimp works best
    1/2 cup mayonnaise
    1/4 cup Thai sweet chili sauce
    3 -5 drops hot chili sauce , just a few drops
    1/2-3/4 cup cornstarch , to coat the shrimp in

    - Mix mayo and sauces for coating.
    - Bread shrimp in cornstarch.
    - Deep fat fry the shrimp until lightly brown.
    - Drain on paper towel, put shrimp in a bowl and coat with the sauce.
    - Serve in a lettuce lined bowl, top with chopped scallions.

    1,450 votes

  • 2

    297

    VOTES

    Maryland Crab Cake

    1 pound crabmeat
    2 slices white bread, crusts trimmed
    1 egg, beaten
    1 tablespoon mayonnaise
    1 teaspoon Dijon-style prepared mustard
    1 teaspoon Worcestershire sauce
    1 tablespoon Old Bay Seasoning TM
    2 tablespoons butter

    - Pick the crab meat to remove any remaining pieces of shell.
    - Pick bread into small pieces and place in medium-size bowl with crabmeat.
    - Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™.
    - Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. - -- Form into patties. make 6 good-size cakes.
    - Heat 2 tablespoons of butter in a skillet.
    - Fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

    297 votes

  • 3

    467

    VOTES

    Corn Chowder with Lump Crab

    Bonefish Grill Recipes (3)

    Photo: Renée Suen 孫詩敏 / Flickr

    1 russet potato, peeled and cubed
    5 slices bacon, diced
    1/2 onion, chopped
    1 (6 ounce) can crab meat, drained
    1/2 teaspoon parsley flakes
    2 tablespoons butter
    1/3 cup all-purpose flour
    1/4 cup dry white wine (optional)
    1 cube chicken bouillon
    1 1/2 cups milk
    1 (15 ounce) can creamed corn
    salt and pepper to taste

    - Wrap potato cubes in plastic wrap, and microwave for 30 seconds.
    - Set aside.
    - Cook bacon over medium heat until heated through, and add chopped onions.
    - Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
    - Melt butter in a large stock pot over low heat.
    - Whisk in flour until mixture becomes creamy and takes on a eggshell color.
    - Continue to cook for a few more minutes, stirring occasionally.
    - Stir in wine.
    - Dissolve chicken bouillon in milk.
    - When the flour mixture is crumbly, slowly whisk in the milk.
    - Mix well in order to eliminate all lumps.
    - When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn.
    - Season with salt and pepper to taste.
    - Simmer for 10 minutes.
    - For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

    467 votes

  • Bonefish Grill Recipes (4)

    Photo: Wikimedia Commons / CC-BY

    1 lb medium shrimp , peeled and deveined if desired (31 to 35 per pound)
    1 teaspoon crushed red pepper flakes (or more, to taste)
    6 tablespoons extra virgin olive oil
    1 1/2 tablespoons salt
    1/4 cup cognac or 1/4 cup brandy
    1/4 cup minced garlic (about 20 small, 12 medium, 10 large, or 5 extra-large cloves from 1 or 2 heads)
    1/2 teaspoon sugar
    1 (28 ounce) can diced tomatoes , drained
    1 cup dry white wine
    1 lb dried fettuccine pasta or 1 lb spaghetti
    1/4 cup minced fresh parsley leaves

    - Bring 4 quarts water to a boil in large Dutch oven or stockpot.
    - Heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
    - Toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
    - Add shrimp to hot skillet and quickly arrange in single layer.
    - Sear until bottom of shrimp forms small spot of crust, about 30 seconds.
    - Remove skillet from heat, turn shrimp over.
    - Add cognac; pause until cognac has warmed slightly, about 5 seconds.
    - Return to high heat.
    - Wave lit match over pan until cognac ignites, shaking pan.
    - Remove shrimp to medium bowl and set aside.
    - Allow empty skillet to cool, off heat, for 2 minutes.
    - Return to burner over low heat.
    - Add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
    - Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine.
    - Increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
    - Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
    - Off heat, stir in remaining 1 tablespoon olive oil.
    - Add pasta and 1 tablespoon salt to boiling water.
    - Stir to separate pasta, and cook until al dente.
    - Reserve 1/3 cup pasta cooking water and drain pasta.
    - Transfer drained pasta back to now empty Dutch oven or stockpot.
    - Add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water.
    - Toss to coat.
    - Divide pasta among warm serving plates.
    - Top with a portion of sauce and shrimp.
    - Serve immediately.


    Read more: http://italian.food.com/recipe/shrimp-diablo-w-fettuccine-24151#ixzz1iHg6OjRa

    261 votes

  • 5

    182

    VOTES

    Coconut-Crusted Shrimp

    Bonefish Grill Recipes (5)

    Photo: Metaweb / CC-BY

    1 cup finely chopped mango
    2 tablespoons Asian fish sauce (nam pla)
    1 tablespoon fresh lime juice
    2 tablespoons brown sugar
    1 teaspoon chopped jalapeno
    1 tablespoon finely chopped red onion
    1 teaspoon minced garlic
    1/4 cup chopped fresh cilantro , plus additional for garnish
    1 pound large shrimp , peeled and deveined
    1 teaspoon kosher salt , plus additional
    2 cups unsweetened coconut flakes
    2 tablespoons all-purpose flour
    2 large egg whites , lightly whisked
    Vegetable oil , for frying

    To make sauce:
    - In a medium bowl, combine mango, fish sauce, lime juice, brown sugar, jalapeño, onion, garlic and cilantro.
    - Stir until sugar is dissolved.
    - Set aside.

    To prepare shrimp:
    - Rinse and pat dry; sprinkle with salt.
    - In a small bowl, mix together coconut and flour.
    - Spread onto a large plate.
    - Dip each shrimp into egg whites.
    - Roll in the flour mixture to coat thoroughly.
    - In a 9-inch frying pan over high heat, add about 1 inch oil.
    - When oil is sizzling, add 2 or 3 shrimp at a time.
    - Cook until coconut is golden brown.
    - Remove shrimp with a slotted spoon and transfer to a plate lined with a paper towel.
    - Sprinkle shrimp with additional salt while still hot.
    - Serve warm with mango sauce; garnish with cilantro.

    182 votes

  • 6

    137

    VOTES

    Warm Mango Salsa

    Bonefish Grill Recipes (6)

    Photo: Wikimedia Commons / CC-BY

    2 each or 2½ cups Firm, fresh mangos
    2 tbsp Fresh red pepper, diced
    1 tbsp Fresh garlic, chopped
    ¼ cup Red onion, diced
    1 tbsp Olive oil
    ¼ tsp Crushed red pepper flakes
    3 tbsp Light corn syrup
    1 tbsp Granulated sugar
    2 each or 2 tbsp Scallions, chopped
    ¼ cup Cilantro, chopped

    - Peel, seed and dice mango.
    - Place 2 cups of mango into a large bowl with garlic and red pepper– reserve ½ cup of mango.
    - Place reserved mango in blender and puree until smooth. Combine with diced mango, garlic, and red pepper.
    - Heat olive oil in small sauté pan – add red onions and cook until tender (about 2 to 3 minutes).
    - Place on paper towel to absorb any excess oil.
    - Combine with all remaining ingredients and add to bowl with mango.
    - Mix well.
    - Pour into a small sauté pan and heat for 1 to 2 minutes – until warmed.
    - Remove from heat and stir in scallions and cilantro.
    - Serve immediately over fish.

    137 votes

  • Bonefish Grill Recipes (2024)

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