Aunt Barbras Firecracker Shrimp Recipes

FIRECRACKER SHRIMP

Steps:

• Gather the ingredients.
• Add enough peanut oil to a countertop deep fryer or a large, heavy-bottomed pot so that there is 3-inches worth of oil. Preheat to 360 F.
• Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a large, wide mixing bowl .
• Put the shrimp and potato starch into a gallon zip-close freezer bag and seal. Gently shake and turn the bag to thoroughly coat the shrimp in the potato starch.
• In two batches (most likely, depending on the size of your setup), fry the shrimp until they turn pink, and the starch coating becomes crisp and golden, about 3 to 4 minutes per batch. Remove the shrimp and shake off the excess oil.
• Toss the hot, fried shrimp in the sauce. Garnish with the sesame seeds, sliced scallions, chile pepper, cilantro, and a sprinkle of the Szechuan pepper, if using.
• Serve with rice and perhaps a steamed vegetable . Enjoy!

AUNT BARBRA'S FIRECRACKER SHRIMP

Steps:

• Melt butter in dutch oven over medium heat.
• Saute onion, celery, green onion and garlic in skillet until transparent.
• Add shrimp, saute 4 or 5 minutes.
• Add remaining ingredients and simmer about 15 minutes.
• Serve over hot angel hair pasta.
• The prep/cook time is a rough estimate and will vary on your shrimp and how much cleaning/thawing is required. Also not included is the angel hair pasta.

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI

Steps:

• Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
• Remove tails from shrimp and keep chilled until ready to use.
• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
• Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
• Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
• Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
• Soak shrimp in the buttermilk mixture for about 5 minutes.
• Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
• Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

ANTHONY'S FIRECRACKER SHRIMP

Steps:

• Heat oil in large saute pan.
• Add shrimp, cook for 3 minutes.
• Add cream and lemon juice.
• Add as much Tabasco as you can handle.
• Reduce on high for 5 minutes (watch carefully to prevent overflow).
• Add butter and parsley; season with salt and pepper.