NASCAR Snacks

I am so ready for this weekend!!! Why?? Well, the Daytona 500 is this weekend!!! I’ve missed watching NASCAR Sprint Cup racing during the off season and this is the race that is kicking off the new season. So, like people who love to cheer on their favorite baseball, football, basketball, etc team I cheer on a driver in hopes that he drives furiously through the field of cars to win the race.

Since we love to watch each race we really like to make an afternoon, or occasional evening, out of it so we’ve decided to pair our snacks with each race. I was inspired by Pam of The Meltaways since she created a series of recipes called NASCAR Nibbles that paired a recipe with each track in the season. I decided to give this a try with our own spin on recipes for each race of the season based upon the regional favorites of each track. Please follow along every Friday for a new Sprint Cup Snacks recipe for the upcoming race that weekend.

To celebrate the start of the season with the Daytona 500, we decided to make a fun seafood dish called Bang Bang Shrimp. It would be a great way enjoy fresh seafood, which is a seaside and boardwalk favorite. Racing on Daytona Beach is what really kicked off racing that we know today since NASCAR formed at a hotel at Daytona Beach in 1948. I wanted to pay homage to the beach and fresh seafood with this Bonefish Grill restaurant favorite. If you go to Daytona you can even visit their Ormond Beach location and have some Bang Bang Shrimp there.

 

 

We’ve enjoyed Amanda’s Bang Bang Shrimp several times before. It does take some time to make as you have to coat the shrimp and then let is chill for 20 minutes and then it is best to fry in small batches so the oil does not cool too much with the edition of the chilled shrimp. It is worth it since these are just so fantastic.

 

 

The Bang Bang Shrimp has a spicy sauce is perfect with the crunchy fried shrimp. The original recipe calls for the sauce to coat the shrimp but I prefer it to just be drizzled over the shrimp or served beside it for dipping as I like to control the amount of sauce is on the shrimp. No matter how you like to dress the shrimp I think you will love Bang Bang Shrimp.

Bang Bang Shrimp

Ingredients

1 lb. medium shrimp*, peeled and deveined

• For the sauce:
• 1/3 cup mayonnaise
• 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar

For the egg mixture:

• 1 egg, beaten
• 1 cup milk
• pinch each of salt and pepper

For the breading mixture:

• ½ cup all-purpose flour
• ½ cup panko breadcrumbs
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon dried basil

For the sauce:

• ½ cup mayonnaise
• 4-5 teaspoons chili garlic sauce, such as Sriracha sauce
• 1 teaspoon granulated sugar
• 1 teaspoon rice vinegar

For frying:

• 8 to 12 cups vegetable oil

Process

1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
2. Combine beaten egg with milk in shallow bowl; set aside.
3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
5. Heat oil in deep fryer to 325 degrees F. Use amount of oil required by your fryer.
6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about ¼ cup of sauce over shrimp and stir gently to coat.

*For larger shrimp, reduce the oil heat just a bit more and cook longer. For example, when I used large shrimp (U-15 shrimp), as pictured, I reduced the temperature of the oil to 320 so that the shrimp could cook longer to thoroughly cook throughout in 3-4 minutes without burning the exterior breading.

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{Sprint Cup Snacks Track Facts}

The Daytona 500 race is the race that really kicks off the new season of NASCAR Sprint Cup Racing.  This is the equivalency of the Super Bowl for racing. There is a week of duels prior to the race where drivers are getting back into the grove of things since the season ended in November. This year there is a new car called the Gen 6, which looks more like a stock car compared to the cars in the past recent years.

Racing at Daytona started on the beach back in the early 1900’s and was vital in the development NASCAR. Racers would come near and far to race the road coarse, but as years went on drivers were getting frustrated in the lack of organization in the racing, promotion, and securing sponsors. William France Sr, worked hard in creating and organizing the races in the 30’s and 40’s, which ultimately resulted in the development in NASCAR on February 21, 1948. Racing on the beach came to an end in 1958 because the new raceway was opening in 1959.

Track: 2.5 miles

Shape: tri oval

Banking: 32 degree banking in the oval turns;18 degree banking at the tri-oval

Surface: Asphalt

Race: 200 laps for 500 miles

Restrictor Plate Race

2012 winner: Matt Kenseth

Driver with the most Daytona 500 Wins: Richard Petty won 7 times