I interchangeably use “Bang Bang Shrimp” and “Bam Bam Shrimp” to describe the same creamy, spicy shrimp dish.
I’ve been corrected; people say it’s “Bang Bang,” not “Bam Bam.” (Bamm-Bamm Rubble is the kid who lived next door to the Flintstones.)
I checked Google, and both “Bang Bang” and “Bam Bam” are names used for what looks basically like the same dish. Both recipes I found had Thai chili sauce and mayonnaise.
Bonefish Grill refers to theirs as Bang Bang Shrimp. I visited the restaurant on a Wednesday when they sell the shrimp dish for $5 all day. It normally sells for $7.90.
It's delicious. And if you think you’re not getting enough shrimp when you first see that ramekin in front of you, think again. This isn’t a shrimp cocktail. These shrimp are very rich. One serving, which contains 7 ounces of shrimp, was enough for me.
The restaurant was jam-packed on the Wednesday I showed up. I’m sure I wasn’t the only one who ordered Bang Bang Shrimp and nothing else.
Shrimp and cream sauce is one of my favorite combinations. Maya McKenzie, who was in my group, came up with the best description for the shrimp: citrusy. The dish isn’t sweet, and it isn’t tart.
Since Bonefish Grill is a chain, I contacted Lisa Humphrey, the company’s field marketing coordinator, to find out a bit about their Bang Bang Shrimp.
According to Humphrey, Tim Curci, Bonefish Grill co-founder and senior vice president, came up with their Bang Bang Shrimp recipe in 2001. It’s the restaurant’s “signature appetizer,” she said.
The Wednesday night special originated in Chattanooga in 2006.
Why is Bang Bang Shrimp so popular? It’s the “creamy texture along with the spicy flavor.”
And, to me, it’s also because you can get it so cheap on Wednesdays.
Bonefish Grill is at 1250 N. Germantown Pkwy. in Cordova, 753-2220; and at 4680 Merchants Park Circle in Collierville, (901) 854-5822.
— Michael Donahue: 529-2797; email@example.com