Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Copycat Bonefish Grill's Bang Bang Shrimp
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- #79241
Deep fried shrimp are coated in mayonnaise, sweet Thai chili sauce, and sriracha to make a close copycat version of Bonefish Grill's popular recipe. Want to cut the calories? Use fat-free mayonnaise and instead of deep frying the shrimp, cook them in a non-stick skillet that's coated with cooking spray.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
83 reviews
16 comments
ingredients
1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 drops sriracha hot chili sauce (or to taste)
dry cornstarch
1 pound shelled and deveined shrimp
oil for frying
lettuce leaves
chopped scallions
directions
In a medium bowl, combine the mayonnaise with the sweet chili sauce. Add sriracha hot sauce to taste (a little goes a long way!).
Place the cornstarch in a shallow dish. Pat the shrimp dry then dredge in the cornstarch to lightly coat.
Heat the oil in a wok or skillet to 360-370 degrees F.
Fry the coated shrimp in the oil until lightly browned. Remove with a slotted spoon and place on paper toweling to drain.
Line individual bowls with lettuce leaves.
Toss the cooked shrimp in the spicy mayonnaise and divide between the lettuce-lined bowls. Sprinkle with chopped scallions.
Serve immediately.
recipe tips
Want it spicier? Add more sriracha.
Make sure the oil is at the right temp before you start frying. When frying in batches, make sure to have the oil come back up to temperature between batches.
Store any leftover sauce separately from the fried shrimp so they don't get soggy.
common recipe questions
Can I substitute something else for the chili sauce?
You can make a reasonable substitute if you don't have sweet chili sauce on hand. Try mixing ketchup, honey, and crushed red pepper flakes or sweet and sour sauce with crushed red pepper flakes.
Can I use a different type of seafood instead of shrimp?
You can use other types of seafood like scallops or even chicken if you prefer.
How can I make this dish healthier?
To make this dish healthier, you can use a non-stick skillet with cooking spray instead of deep frying the shrimp, and use light or fat-free mayonnaise.
Can I make the sauce ahead of time?
You can prepare the sauce ahead of time and store it in the refrigerator. Just toss it with the fried shrimp right before serving.
How do I reheat leftovers?
To reheat leftovers, gently warm the shrimp in a skillet over low heat or in the microwave, being careful not to overcook them.
Is it possible to make this dish without any spicy sauce?
The sweet chili sauce isn't very spicy. It has a very mild heat. You can omit the sriracha for a milder version. If you want a completely heat-free sauce you can use sweet and sour sauce in place of the sweet chili sauce.
Can I use pre-cooked shrimp?
You can use pre-cooked shrimp but note that they are likely to become overcooked if you try frying them as directed. You won't have the same texture but it's best to use them heated as directed on the package and then toss with the sauce.
tools needed
Wok or Deep Skillet: For frying the shrimp at a high temperature until they are lightly browned. If a wok is not available, a deep skillet can serve as an alternative.
Measuring Cups: For measuring the mayonnaise and Thai sweet chili sauce.
Medium Bowl: To combine the mayonnaise with the sweet chili sauce and sriracha hot sauce. You want it large enough to be able to toss the shrimp in the spicy mayo before serving.
Shallow Dish: For placing the cornstarch to dredge the shrimp. A wide, shallow dish will make it easier to coat the shrimp evenly.
Slotted Spoon: For removing the fried shrimp from the oil, allowing any excess oil to drain off before placing them on paper towels.
Paper Towels: For draining the excess oil from the fried shrimp after cooking.
Cooking Thermometer: For monitoring the oil temperature while frying, making sure it reaches and maintains 360-370 degrees F.
Tongs or Fork: Helpful for handling the shrimp when dredging in the cornstarch and adding them to the hot oil.
what goes with it?
Lettuce Wraps: Use the shrimp as a filling for fresh lettuce wraps for a crunchy, refreshing meal.
Coconut Rice: Serve the shrimp over a bed of coconut rice to balance the heat. The slightly sweet and creamy coconut complements the spicy flavors beautifully.
Teriyaki Glazed Grilled Vegetables: Pair with grilled teriyaki vegetables on the side. The savory umami from the teriyaki will harmonize with the sweet and spicy shrimp.
Rice Noodles: Serve the shrimp with rice noodles tossed in sesame oil and vegetables. The mellow flavors of the noodles act as a great counterpoint to the shrimp's zest.
Crispy Wontons: Serve with crispy vegetarian wontons on the side for a crunchy texture. These will provide a nice contrast to the tender shrimp and creamy sauce.
Pickled Ginger: Include pickled ginger for a zesty palate cleanser. It can refresh the taste and is a fantastic contrast to the shrimp's sweetness.
beverage pairings
Wine Pairings
Sauvignon Blanc: This zesty white wine has bright acidity and citrus notes that cut through the richness of the mayonnaise and sweet chili sauce, making it a refreshing partner for the shrimp. Look for one with grassy or fruity flavors to complement the dish.
Chardonnay: A lightly oaked Chardonnay brings buttery smoothness and hints of tropical fruit that play nicely with both the fried shrimp and the creamy sauce. Go for one that's well-balanced, maybe with a touch of vanilla.
Riesling: An off-dry Riesling is a hero here, providing a sweet-tart profile that harmonizes with the spicy, sweet kick of the sriracha and chili sauce without clashing. Look for a bottle with peach and apricot notes to enhance the shrimp's flavor.
Other Alcohol Pairings
Moscow Mule: The ginger beer in a Moscow Mule adds a lovely spice that complements the sriracha while the vodka is all about keeping things light and refreshing. Serve in a copper mug for bonus points.
Pale Ale: A crisp, citrusy pale ale can pair well with the shrimp, cutting through the richness and matching with any spiced flavors in the dish. Look for one that offers hints of pine or grapefruit.
Sparkling Wine: The bubbles can easily handle the richness of the fried shrimp while perfectly balancing the sauce's sweetness. Look for something dry, like a prosecco or brut champagne.
Non-Alcoholic Pairings
Pineapple Juice: Sweet and tropical, pineapple juice can mirror the flavors of the sweet Thai chili sauce while adding some delicious fruitiness that complements the shrimp's flavor.
Ginger Ale: The light spice from ginger ale can play well with the sriracha, all while providing a fizzy, refreshing quality to cleanse your palate.
Coconut Water: While often overlooked, coconut water's mild sweetness and subtle tropical notes can create a lovely balance alongside the shrimp.
nutrition data
288 calories, 24 grams fat, 1 grams carbohydrates, 19 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
March 14, 2020
shrimp come out great every time... we've tried this over rice, over riced cauliflower, with scallions or chives on top... great every way !!
December 1, 2018
Our nearest BFG closed a few years ago, which prompted my search for the recipe. I added the 3 ingredients ( splash of white vinegar, garlic purée, and fresh lemon juice*2) I use a entire jar of mayo to make a large batch of sauce. It refrigâs well and actually taste better later. The kids eat it on chicken, fries, hotdogs, sandwiches, noodles👀..they never cease to amaze me. My family and friends LOVE it!!
May 20, 2018
As shown, it has too much of a mayo flavor. Had to add a lot more chili sauce. Also added a TBSP Huy Fong Foods Chili Garlic Sauce.
August 30, 2017
3 drops sriracha? No way, lots more! Love me some sriracha. Good recipe. I thought it was quite similar to BFG.
August 8, 2017
I love this and have made it many times. The first time I made it, my husband said it wasn't as good as the restaurant and he declined to enjoy it with me! WhooHoo! Music to my ears! I got to eat them all! Don't even bother offering it to him anymore. Just enjoy them by myself. Yum!
February 1, 2017
Love Bonefish Bang Bang Shrimp, so was curious to see if this was even close. Followed Bonefishserver's suggestions, except reduced mayo to 1/2 cup, and used 2lbs shrimp. I had plenty of sauce, and my whole family agreed that it was indistinguishable from Bonefish! Thank you for posting this; it will be my go to recipe from now on!
November 30, 2016
This recipe is great. I added red pepper flakes, fresh minced garlic, cilantro, onion powder, lime juice...Yummy!!!!
November 22, 2016
This is pretty close to Bonefish grill's recipe I think. I liked the spicy mayo mixture. I think that would be good with deepfried/breaded shrimp too.
October 20, 2016
Easy recipe. I did add more sriracha though because three drops is nowhere near enough! Go spicy or go home :P
August 25, 2016
Remember that scene with Meg Ryan in When Harry Met Sally (you know the one I'm talking about!)? That was me after eating this recipe.
July 16, 2016
I tried what bonefishserver said in his recipe with the Huy Fong chili-garlic sauceand no Sriracha. We also put them into soft taco or tortillas with some shredded lettuce. It was just like the resturants bang bang shrimp Tacos! In fact I like them better at home!
April 17, 2016
SO easy and so delicious. This will be my new go-to recipe to impress guests!
I ate this dish at a Cajun festival on march 28 2015 I know I ate more then anyone else it is great already purchased the different products to make it .
March 20, 2015
We love the Bang Bang shrimp at Bonefish Grill. We no longer live near one, but wanted to make it at home. This recipe is spot on. We like that we can adjust the "hotness" to our liking. Only bad part is, we can make more and more.
March 8, 2015
Adjusted it to the way bonefishserver suggested in the comments & it was amazing. Just like the restaurant.
February 26, 2015
I had the Bonefish version several years ago and it was very good. Found this recipe and have made it a number of times. I cook quite a bit, and this is on the wife's top 5 list. We have adjusted things along the way, and add more sriracha because we prefer spicy, and even toss in a little red pepper flake and fresh ground black pepper. We do use the Mae Ploy brand sweet chili sauce. Nothing short of 5-stars every time we make it.
February 10, 2015
I thought this recipe was not very close to Bonefish Grill's Bang Bang I was just at Bonefish and the two would not compare. I am trying this again an adjusting the recipe
February 9, 2015
This was outstanding! And so close to what we get at Bonefish. How did I not see this recipe before now? Saved it to my recipe box.
November 2, 2014
My husband & I love the Bonefish version and this was VERY close. Delicious. I added extra hot sauce and an extra spoon of the sweet chili sauce.
October 24, 2014
I've used this recipe twice and love it. I don't understand the people that say too much mayo - ok add less mayo and more chili sauce . Duh...
October 12, 2014
Awesome and easy, makes a really nice main course!
September 18, 2014
Recipe is outstanding! I cut the fat a bit by using fat free mayo and gave it a little extra squirt of sriracha.
September 15, 2014
When I cook this recipe (which I love) I added just a couple of tablespoons of flour to the cornstarch and then coated the shrimp in a plastic bag and let them rest in the fridge for about an hour. Will make all the difference in the world to the browning in the oil. Make sure to cook for about a minute or two and no more and have your oil at 350 to 375 for the best results. I also say use Mayo rather than miracle whip. This is a great copycat of the Bang Bang Shrimp recipe.
August 23, 2014
Wonderful, my boyfriend and I love bang bang shrimp from bonefish... This was delicious.... It almost taste exactly the same.
August 7, 2014
Have made this a number of times and the wife absolutely loves it. It's hard to stop eating it !! We use Mae Ploy brand sauce for the base. Also, we do about 2 pounds of shrimp and the sauce recipe as written is plenty.
what kind of oil should i use?
May 23, 2014
this is not the original recipe it is missing at least three ingredients...a dash of white vinegar and lemon juice and a red pepper and garlic puree
March 22, 2014
Loved it!!!!
March 22, 2014
My best friend this recipe and it was wonderful. Loved it.
March 20, 2014
This was so good and worth keeping
March 16, 2014
We love it... we are lucky to live where we can get fresh North Carolina wild-caught shrimp and we're always excited to try new recipes. This one is a keeper! Wonder why Bubba didn't mention this one in "Forest Gump?"
March 5, 2014
excellent starter
March 1, 2014
Love this recipe, i've been making it for about a year and a half now and it never gets old, i like to give the shrimp an egg wash also
February 20, 2014
What did I do wrong? My shrimp are not browning. The oil is definitely hot. I've fried stuff before but never coated in cornstarch. Please help!
January 31, 2014
Very easy and taste just like Bonefish!
January 10, 2014
I told my husband that we were having Bonefish Grill for dinner and he was excited that we were going out for dinner. Then I presented this and he couldn't believe I made it because it's so close to the restaurant. In fact, he even doubted for a minute that I made it and wondered if I'd gotten it as a to go order! I still like going to the restaurant but this recipe will hold me over in between visits.
December 22, 2013
LOVE LOVE LOVE this recipe!!! IT's just like Bonefish Grill! I've tried some of the other internet versions and this is the closest. BTW, there is a blog that almost completely copied this recipe but they messed up the sauce in trying to make it "theirs" and it didn't taste anything like this one.
December 12, 2013
I had no problems finding the ingredients and this was really easy to make!
November 13, 2013
I use this sauce ALL the time! LITERALLY, ALL THE TIME!!! Great dip for chicken nuggets or covering sauce for chicken breast. Mix in a pound of hamburger and serve over noodles or rice. I've even found a way to incorporate it into hamburgers I throw on the grill! Top notch recipe!!!
November 7, 2013
Made this last night, served with white rice and Caesar salad......incredible, this recipe is sooooo delicious and a very big hit at our dinner table.
November 6, 2013
I've never eaten at Bonefish Grill but this recipe is really delicious. I love the mayo sauce! I think that would be good with other fried foods too.
October 24, 2013
Great recipe, I was blown away at how exact the finished product tasted. Like all recipes, you may need to adjust it to your liking because all of our taste buds are different, but in my opinion, a spot on replication. Thanks!!!
October 8, 2013
I could eat this every day it is so good!
October 7, 2013
I just made this and cut 1\2, about fourteen large raw The mayo 1\4 cup and added the rest to taste. I used fresh spinach instead of lettuce.. yum yum yum for dinner two :P
September 11, 2013
A fantastic recipe, I never get tired of it!!! Everyone who has tried it loves it as well. The only thing I modify is the Sriracha, I use 2.5 teaspoons, I like a little kick :)
July 21, 2013
This recipe is the exceptional! I followed it exactly and was very pleased with the outcome. My husband said it tasted just like the restaurant's version and asked that I please make it again!!
June 17, 2013
this recipe is just like the orginal "Bonefish Grill's Bang Bang Shrimp" you gotta try it, no need to look any furhter for the famous bang bang shrimp recipe... enjoy
i work at bonefish and make the bang sauce myself. when i make it at home i use a cup of mayo, a little more than 1/4 cup of huy fong brand chili garlic sauce, a little less than 1/4 cup of thai sweet chili sauce, a tbsp of lemon juice and a tbsp of white vinegar. those are the only ingredients in the recipe. i've adjusted the measurements a bit since i'm used to making it by the gallon, but def don't mistake the chili garlic sauce with siracha. you won't get the same flavor profile.
May 27, 2013
this recipe is to die for..awesome..
This is nothing like I remember Bang Bang Shrimp at Bonefish. Way too much mayo in this recipe. The recipe in the restaurant is more of a honey glaze.
April 17, 2013
It tasted like there was too much mayo Still declious But could be twerked or A fault on my end Any suggestions
March 30, 2013
If you don't love this you did something wrong. When frying something with just cornstarch you must let it sit for a couple of minutes. toss the shrimp and cornstarch before you do anything else. Make sure the oil is at 350 and I cooked mine for less than a minute - overcooked shrimp is yuck. Also, here in the south we have Dukes and Blue Plate mayo. I wouldn't use Helmens or Miracle Whip, find a nice QUALITY mayonnaise or the flavor will be off.
March 29, 2013
Excellent recipe. The only thing I did was do add significantly more Sriracha sauce. Big raves by the whole family. Wife says, "We need to have Bang Bang Shrimp more often." Thank you.
You can mix in spring mix/mesclun greens with hearts of romaine, even though the salad is treated as a garnish it actually tastes really good with the shrimp and also brings down the heat in the dish. When I want to make it a meal, I warm some flour tortillas to make bang bang tacos, serve the greens as shredded lettuce, and make an avocado crema by mixing in fresh pureed avocado with sour cream, cumin, cayenne/hot sauce and salt. Delicious and it also allows you to extend the recipe.
Awesome! I added a smidge of peanut butter, lemon and vinegar, and it was totally impressed with the result. I also pan fried in a mix of canola and coconut oils. Loved it! Thanks for all the suggestions!
March 11, 2013
I prepared this recipe with popcorn chicken as I don't like shrimp. It was fantastic!! In fact, I found it to be even better than Bonefish Grill's version. I would highly recommend the recipe!
December 31, 2012
This is great! To make it faster and easier I made the sauce and just used frozen breaded popcorn shrimp. I also use it with frozen popcorn chicken. Kids love it and it is a fast easy party snack.
October 21, 2012
this was really good, i've never tried the actual bigbang shrimp from bonefish but i've always wanted to try out this recipe. it is really good! do not bother making panko/tempura batter, cornstarch works just as good. it makes it very crunchy! i eyeballed everything, but i halved the recipe (since i was making a small batch) and put extra thai chili sauce. if you hate mayonnaise like i do and worried that this will taste just like it (like i was).. it doesn't!
This recipe in close to the restaurant version but it taste Much better with Mae ploes sweet chili sauce. When I made it and then we returned to bonefish grill We realized that thiers was not as tasty. The augratin potatoes are my next Challenge . They are so amazing four cheeses And potato chips . That's a start !!!'
September 8, 2012
Made this tonight and it was FANTASTIC! Only deviation was marinated the shrimp overnight in garlic infused olive oil. The corn starch put a nice crisp on the shrimp and it was great. Wife loved it and she is a picky eater. Great recipe!!
August 30, 2012
Wow! This is so close to what's served at the restaurant. Because my hubby is prone to gout he has to avoid eating shrimp so when I made this a second time I substituted small pieces of skinless, boneless chicken breast. It was also yummy.
If you want to get really close, and I mean right on, try this: For 4 servings: 1 cup mayonaise 3 tablespoons "rooster brand" chili garlic sauce 1 tablespoon sweet thai chili sauce 1&1/2 teaspoons concentrated lemon juice 3/4 teaspoons white vinegar
June 29, 2012
One word delicious! Being a hardcore Bang Bang Shrimp fan this got pretty darn close. It was not perfect, but with some doctoring from the original recipe equalled in a pretty tasty result! I did not try the peanut butter, I DID try adding several drops of LEMON JUICE and about 1/2 tbs to 1 tbs of WHITE VINEGAR... This seemed to make the taste more true to Bonefishes recipe. It also helped neutralize the sweet taste between the mayonnaise and sweet chili sauce.
I know someone who works at bonefish grill and they said that the recipie posted here is missing vinegar and lemon juice. (they would not say in what amounts)
Sriracha is also called 'rooster sauce' because it has a rooster on the bottle.
If you make this, start with the chili sauces and SLOWLY add the mayo, a bit at a time. I started with the mayo and had to keep adding chili sauce bc the mayo was too strong.ended up with a ton of sauce left over.
May 10, 2012
This was so easy to make. I will make this again!
April 25, 2012
Made this shrimp recipe for a girls bunko gathering and it was a big hit. Several ladies asked for the recipe and for me the best part was how easy it was to make as I am culinarily challenged;)
March 9, 2012
I have made a variation of this recipe for years, i use equal parts thai chili and mayo though. Another cool thing to do is make a sort of pasta with it. mix equal parts mayo and thai chili sauce (heat in microwave or stove to "thin" the sauce a bit) boil up a batch of noodles (spaghetti, linguini etc) and cook up some shrimp. mix em all together for what we call at my house "bang bang pasta" it is GLORIOUS, and a great way to turn the appetizer into a whole meal! youre welcome in advance!
July 23, 2011
I used less mayo like some of the reviews indicated and it tasted pretty close to Bonefish's shrimp
July 9, 2011
The sauce is right on. However, I added much more than a few drops of Sriracha. I wouldn't say this recipe is exact as the shrimp lacked a fluffy/crispy exterior. I also added Peanut Satay. Can't wait to make it again.
June 29, 2011
I turn this into a complete 1 bowl meal. I also lightened it up a little by using canola mayonnaise and instead of frying I bake in the oven. I dredge in the cornstarch, followed by egg beaters, then panko breadcrumbs. I mix in lightly steamed veggies. Tonight it will be broccoli, cauliflower, and carrots and will serve over soba noodles. Also, the last time I made this for company I was afraid it would be too spicy so I tamed the sauce down with lite coconut milk and it was a hit!
April 27, 2011
Probably the best Appetizer in the world!
April 9, 2011
great! the only thing is that the salad is not only lettuce. there is also purple cabbage (not sure what its called) and spinach
April 8, 2011
This recipe was wonderful!!! I wouldn't change a thing! The entire family loved it!!!
April 3, 2011
Tried it & loved it. The guy must work at Bonefish for it to be so close.
March 22, 2011
Perfect duplicate as humanly possible.
March 3, 2011
That dog will hunt!
February 24, 2011
my friend is a chef at bonefish and she says that this is the basic recipe that they use i made it for her and she said it tasted right on
January 22, 2011
Don't use flour. The panko is good and the satay is an upgrade. Great job!
December 19, 2010
I tried this recipe but I need to know if anyone tried serving this cold. I have to make this and bring it to a party. Is there any way to keep it warm to serve hours later?
November 21, 2010
Fast, easy and delicious...it doesn't get any better than that. We ate at the Bonefish Grill just this past Friday and I couldn't wait to "imitate" this recipe. Adding a little bit of peanut butter (go easy, it doesn't take much) was an excellent suggestion by another reviewer. And my recommendation is to make the sauce in advance and let the flavors meld. Once you've prepared the shrimp then add the sauce and let that also sit a bit before serving. Enjoy!
November 21, 2010
Wow, I couldn't stoping eating these shrimp. I loved the simplicity of just coating in cornstarch, and was so amazed at how cruncy the shrimp were. I can't wait to do this for company.
November 9, 2010
Will keep making this again and again...it was delicious!!
September 20, 2010
Had this recipe recently for my birthday and it was THE best shrimp dish I've ever eaten. I loved the texture of the shrimp coating with the hot spicy sauce. I would'nt change anything.
September 13, 2010
If u add with 3/4 teaspoon Corn starch: 2 eggs 3/4 cup milk 3/4 cup flour 3/4 teaspoon baking powder This makes a better batter and adds more flavor. One other thing I noticed, it doesn't say anything about what you do after you coat the deep fried shrimp. So I tried cooking them in a frying pan until sauce was a brighter orange color. Then after that it was more like Bonefish's Bang Bang Shrimp. But other than that it's was awesome!!!!
September 13, 2010
this recipe is awesome! added yet another weapon in my battle for best family chef! i used the patay sauce. thanks so much!
I can't wait to make this. Which oil is best to fry the shrimp in?
August 30, 2010
A big hit also is using chicken in small pieces.
August 17, 2010
I love this stuff! Instead of topping with scallion, I top it with a little chopped pineapple.
April 19, 2010
It's a keeper. I tried 2 differant ways of prepairing the shrimp. One using a tempura batter great taste but very messy. Then I did as anoter reviewer said and did a panko coating. I think I liked that better. I also added alittle peanut butter, nice touch.
April 10, 2010
OMG!!! This receipe is right on, my boyfriend was skeptical, however, very shocked at the results. I have tried other receipes before that claim to be like the real thinga and aren't but this is one you just have to try for yourself. I used peanut oil to fry in. EXCELLENT and EASY!!!
I am pretty sure you got it right on, except for one small ingredient....If you ever notice the very slight peanut flavor in the restaurant shrimp, it's not peanut butter (although a teaspoon will suffice), but "Peanut Satay Sauce"(includes peanuts, coconut milk, cane sugar, lemongrass,ect.) I believe it is what gives the bang bang shrimp it's distinct and exotic taste! Give it a try :)
I really thought 1/2 cup of mayo was way too much. I used more of the Thai Sweet Chili Sauce, and a ton more than a few drops of the Sriracha Hot Chili Sauce. And I also used panko crumbs instead of corn starch. Makes it more crunchy.
when it says to "deep fat fry" - can that be done in a skillet with oil? Please advise
July 3, 2009
this is an amazing recipe.
November 14, 2008
This is right on the money. Very easy to make and it is very tasty.
Can you find the thai sweet chili sauce and sriracha hot chili sauce at publix? Or is it at a speciality store?
We can find these products in the Asian section of our local grocery stores here. The larger stores should carry them.
April 10, 2008
this is right on!!! absolutely simple to make and absolutely delicious, tastes like the real thing!! have made it over and over in 3 weeks and also used scallops - just perfect!!!