Bonefish Grill Recipes

Use 1 lb of shelled and deveined shrimp; smaller shrimp work best.
Mix in 1/2 cup of mayonnaise.
Add 1/4 cup of Thai sweet chili sauce.
Add just a few drops of hot chili sauce; use three to five drops.
Coat the shrimp with 1/2 to 3/4 cup of cornstarch.

Take one russet potato and cube it after peeling.
Dice five slices of bacon.
Chop half an onion.
Drain one six-ounce can of crab meat.
Stir in 1/2 teaspoon of parsley flakes.
Use 2 tablespoons of butter.
Mix in 1/3 cup of all-purpose flour.
Add 1/4 cup of dry white wine, if using.
Use one cube of chicken bouillon.
Pour in 1 1/2 cups of milk.
Use one fifteen-ounce can of creamed corn.
Season with salt and pepper to taste.

Use one pound of crabmeat.
Trim the crusts off two slices of white bread.
Beat one egg.
Add 1 tablespoon of mayonnaise.
Stir in 1 teaspoon of Dijon-style prepared mustard.
Add 1 teaspoon of Worcestershire sauce.
Add 1 tablespoon of Old Bay Seasoning TM.
Use 2 tablespoons of butter.

Use 1 lb of medium shrimp, peeled and deveined if you like (31 to 35 per pound).
Add 1 teaspoon of crushed red pepper flakes; add more if you want more heat.
Add 6 tablespoons of extra virgin olive oil.
Add 1 1/2 tablespoons of salt.
Add 1/4 cup of cognac or 1/4 cup of brandy.
Mince one quarter cup of garlic; this equals about 20 small, 12 medium, 10 large, or five extra-large cloves from one or two heads.
Add 1/2 teaspoon of sugar.
Drain one twenty-eight-ounce can of diced tomatoes.
Add 1 cup of dry white wine.
Use 1 lb of dried fettuccine pasta or 1 lb of spaghetti.
Stir in 1/4 cup of minced fresh parsley leaves.

Bring 4 quarts of water to a boil in a large Dutch oven or stockpot.
Heat a 12-inch heavy-bottomed skillet over high heat for 4 minutes.
Toss shrimp with half of the red pepper flakes, 2 tablespoons of olive oil, and 3/4 teaspoon of salt.
Add the shrimp to the hot skillet and quickly arrange them in a single layer.
Sear until the bottom of the shrimp forms a small crust, about 30 seconds.
Remove the skillet from the heat and turn the shrimp over.
Add the cognac; wait until the cognac warms up a bit, about 5 seconds.
Return the skillet to high heat.
Wave a lit match over the pan until the cognac catches fire, shaking the pan.
Take the shrimp out to a medium bowl and set them aside.
Let the empty skillet cool down off the heat for 2 minutes.
Return the pan to the burner over low heat.
Add 3 tablespoons of olive oil and 3 tablespoons of garlic. Cook, stirring constantly, until the garlic foams and turns sticky and straw colored, 7 to 10 minutes.
Add the rest of the red pepper flakes, 3/4 teaspoon of salt, sugar, tomatoes, and wine.
Increase the heat to medium-high and simmer until it thickens and smells good, about 8 minutes more.
Stir in the shrimp with the juices, the remaining 1 tablespoon of garlic, and parsley. Simmer until the shrimp are hot, about 1 minute longer.
Take the heat off and stir in the remaining 1 tablespoon of olive oil.
Add the pasta and 1 tablespoon of salt to the boiling water.
Stir to separate the pasta, then cook until al dente.
Set aside 1/3 cup of the pasta cooking water and drain the pasta.
Put the drained pasta back into the now empty Dutch oven or stockpot.
Add about 1/2 cup of the sauce (just the sauce, no shrimp) and 2 to 3 tablespoons of the reserved pasta cooking water.
Toss everything to coat.
Divide the pasta among warm serving plates.
Top each plate with a portion of the sauce and shrimp.
Serve right away.

Use one rainbow trout fillet (whole piece) with the tail removed.
Use a 2-ounce pecan and parmesan crust topping.
Use 1/2 ounce of salt and pepper mix.
Use Vegaline spray.
Use 1oz chopped artichoke hearts.
Use 4oz roughly chopped basil.
Add 1/4oz fresh lemon juice.
Add 1/8oz minced shallots.
Add 1/4oz white wine, Regina.
Use 2oz unsalted butter, cut into 1/2"x1/2" cubes.
Use 4oz couscous.
Use 1 tomato gratin.
Add 1/8oz fresh basil, chiffonade.

Lemon butter sauce.
Use 8oz fresh squeezed lemon juice.
Use 4oz white wine, Regina.
Use 3oz minced fresh garlic.
Use 1oz minced fresh shallots.
Use 6 cups (48oz) Borden heavy cream.
Use 2oz cold water.
Use 1oz corn starch.

Heat lemon juice, white wine, garlic, and shallots on high.
Cook until lemon juice and wine reduce by half (about 2 minutes).
Add heavy cream, lower heat to medium, and cook until the cream boils.
Stir with a whisk constantly.
Cook the cream for 2 minutes.
Mix cold water and corn starch to make a slurry.
Add the slurry to the lemon cream sauce and whisk for 1 minute.
Pour into a metal 6th pan and keep hot on the cook line for service.

Pecan and Parmesan crust.

Use 2 cups grated Parmigiano-Reggiano (14oz).
Use 2 plus 1 cups chopped pecans (pre-chopped) totaling 18oz.
Use 2 cups Panko bread crumbs (10oz).
Use 1/2oz kosher salt.
Use 1/2oz black pepper.

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

Make the sauce.
- In a medium bowl, combine mango, fish sauce, lime juice, brown sugar, jalapeño, onion, garlic, and cilantro.
- Stir until the sugar dissolves.
- Set aside.

Use 2 or 2.5 cups firm, fresh mangos.
Use 2 tablespoons diced fresh red pepper.
Use 1 tablespoon chopped fresh garlic.
Use 1/4 cup diced red onion.
Use 1 tablespoon olive oil.
¼ teaspoon crushed red pepper flakes.
Use 3 tablespoons light corn syrup.
Use 1 tablespoon granulated sugar.
Use 2 or 2 tablespoons chopped scallions.
Use 1/4 cup chopped cilantro.

Use 2 chicken breasts.
Use 1 Tbs jerk chicken seasoning.
Use 1 head Bibb lettuce, rinsed and chopped.
Use 1 head Romaine lettuce, rinsed and chopped.
Use 1 mango, peeled and diced.
Use 1 avocado, diced.
Use 1 cup cherry tomatoes.
Use 1 can hearts of palm, cut into 1" pieces.
Use 1/2 cup pine nuts, pan roasted.
Use 3/4 cup blue cheese crumbles.
Use Bonefish Grill Citrus Herb Vinaigrette.

Use 4 each 6 ounce fresh Gulf Grouper, skin off.
Use 2 tablespoons olive oil.
Season to taste with salt and pepper.