Bonefish Grill Recipes (2024)

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

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

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

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.

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.

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