Crispy Shrimp With Pepper Jelly And Herbs Recipes

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ALMOST-FAMOUS SPICY FRIED SHRIMP



Almost-Famous Spicy Fried Shrimp image

When Bang Bang Shrimp first hit the menu at Bonefish Grill eight years ago, it was a flop. The dish - crunchy fried shrimp in Thai chili sauce - wasn't the problem. The name was. After chain founder Tim Curci changed the name from Creamy Spicy Shrimp to Bang Bang Shrimp, the appetizer became the restaurant's best-selling dish. And as the shrimp exploded in popularity, so did Bonefish Grill. The chain now has more than 150 locations across the country. Regulars everywhere have a nickname for the signature snack: They just order a "Bang." Many of these fans, including Lori Piscopo from Valley Township, PA, wrote to us asking for the recipe, and while Curci remained tight-lipped on the details, Food Network Kitchens managed to create this perfect imitation.

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Steps:

  • Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
  • Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
  • Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
  • Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

CRISPY SHRIMP WITH PEPPER JELLY AND HERBS



Crispy Shrimp with Pepper Jelly and Herbs image

East meets Deep South in this tempting hors d'oeuvre. A tempura-inspired batter makes these shrimp incredibly crisp and light, while the sweet and spicy vinaigrette pairs Southern pepper jelly with Thai chili paste and fish sauce.

Provided by Food Network

Categories     main-dish

Yield Serves 6

Number Of Ingredients 25

Pepper Jelly Vinaigrette:
1½ cup grape seed oil
½ cup pepper jelly
¼ cup rice vinegar
½ Tbs. sriracha sauce
1 tsp. good quality fish sauce
Juice of one lime (zest it first and reserve the zest)
Salt to taste
Herb Salad:
1 cup heirloom cherry tomatoes cut in quarters
1 small red onion, julienned
½ cup small diced seedless cucumber
¼ cup roughly chopped toasted peanuts
Leaves from 1 bunch fresh mint
Leaves from 1 bunch fresh cilantro
1 bunch chives, snipped
Aerated Batter:
1½ cup all-purpose flour
½ cup rice flour
½ tsp. baking soda
1 cup Coors Light beer
½ cup vodka
br
Peanut oil, for frying
12 large Louisiana shrimp, deveined

Steps:

  • Make the vinaigrette: Combine all ingredients in a mason jar. Place lid on jar and shake with vigor. Make the salad: Combine all ingredients in a bowl and season with salt and the zest of the juiced lime. Make the batter: Combine all ingredients with a whisk until smooth. Finish the dish: Add the peanut oil to a large pot to reach a depth of 3-4 inches, and heat the oil to 375°F. Dip each shrimp into batter. Add to the oil and fry for 1-1/2 to 2-1/2 minutes until golden and cooked through. Remove the shrimp from the oil and drain on a plate lined with a paper towel. Serve the shrimp with the vinaigrette and herb salad.

SIZZLING SHERRY SHRIMP WITH GARLIC



Sizzling Sherry Shrimp with Garlic image

This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp.

Provided by MMZEHER

Categories     World Cuisine Recipes     European     Spanish

Time 15m

Yield 4

Number Of Ingredients 8

¼ cup olive oil
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon paprika
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry or lemon juice
salt and freshly ground black pepper to taste
2 tablespoons chopped Italian flat leaf parsley

Steps:

  • Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  • Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.

Nutrition Facts : Calories 223.2 calories, Carbohydrate 3 g, Cholesterol 172.6 mg, Fat 14.7 g, Fiber 0.5 g, Protein 18.9 g, SaturatedFat 2.2 g, Sodium 284.1 mg, Sugar 0.2 g

CRUNCHY SALT AND PEPPER SHRIMP RECIPE BY TASTY



Crunchy Salt And Pepper Shrimp Recipe by Tasty image

Here's what you need: frozen shrimp, cornstarch, oil, garlic, fresh ginger, red pepper flakes, salt, black pepper, scallions, white rice

Provided by Frank Tiu

Categories     Appetizers

Yield 3 servings

Number Of Ingredients 10

1 lb frozen shrimp, peeled and deveined, tails left on
1 cup cornstarch
3 cups oil
6 cloves garlic, chopped
2 tablespoons fresh ginger, sliced
2 teaspoons red pepper flakes
2 teaspoons salt
3 teaspoons black pepper
¼ cup scallions, sliced
white rice, cooked, for serving

Steps:

  • Set a wire rack over a baking sheet.
  • Add the shrimp to a medium bowl. Cover with cold water and let sit until thawed, about 10 minutes.
  • Drain the thawed shrimp on paper towels and pat dry.
  • Place the cornstarch in a large bowl. Add the shrimp and toss until well-coated.
  • Heat the oil in a wok or large pan until it reaches 400°F (200°C).
  • Add the garlic and fry for 40 seconds-1 minute, until golden brown. Remove the garlic with a strainer or slotted spoon and drain on paper towels.
  • Fry the shrimp, about 6 at a time, for 2 minutes, or until light golden brown. Transfer to the wire rack to drain.
  • In a clean wok or large pan, add the ginger and red pepper flakes and toast for 2 minutes, until the ginger is starting to brown.
  • Add the shrimp and toss to combine. Season with the salt and pepper and toss until well-coated.
  • Transfer the shrimp to a plate and garnish with the scallions and fried garlic.
  • Serve with rice.
  • Enjoy!

CRISPY SALT AND PEPPER SHRIMP RECIPE - (4.2/5)



Crispy Salt and Pepper Shrimp Recipe - (4.2/5) image

Provided by DreiFromBK

Number Of Ingredients 18

Serves 4 to 6
In this recipe the shrimp are meant to be eaten shell and all. To ensure that the shells fry up crisp, avoid using shrimp that are overly large or jumbo. We prefer 31- to 40-count shrimp, but 26- to 30-count may be substituted. Serve with steamed rice.
Ingredients
1 1/2 pounds shell-on shrimp (31 to 40 per pound)
2 tablespoons Chinese rice wine or dry sherry
Kosher salt
2 1/2 teaspoons black peppercorns
2 teaspoons Sichuan peppercorns
2 teaspoons sugar
1/4 teaspoon cayenne pepper
4 cups vegetable oil
5 tablespoons cornstarch
2 jalapeño chiles, stemmed, seeded, and sliced into 1/8-inch-thick rings
3 garlic cloves, minced
1 tablespoon grated fresh ginger
2 scallions, sliced thin on bias
1/4 head iceberg lettuce, shredded (1 1/2 cups)
Instructions

Steps:

  • 1. Adjust oven rack to upper-middle position and heat oven to 225 degrees. Toss shrimp, rice wine, and 1 teaspoon salt together in large bowl and set aside for 10 to 15 minutes. 2. Grind black peppercorns and Sichuan peppercorns in spice grinder or mortar and pestle until coarsely ground. Transfer peppercorns to small bowl and stir in sugar and cayenne. 3. Heat oil in large Dutch oven over medium heat until oil registers 385 degrees. While oil is heating, drain shrimp and pat dry with paper towels. Transfer shrimp to bowl, add 3 tablespoons cornstarch and 1 tablespoon peppercorn mixture, and toss until well combined. 4. Carefully add one-third of shrimp to oil and fry, stirring occasionally to keep shrimp from sticking together, until light brown, 2 to 3 minutes. Using wire skimmer or slotted spoon, transfer shrimp to paper towel-lined plate. Once paper towels absorb any excess oil, transfer shrimp to wire rack set in rimmed baking sheet and place in oven. Return oil to 385 degrees and repeat in 2 more batches, tossing each batch thoroughly with coating mixture before frying. 5. Toss jalapeño rings and remaining 2 tablespoons cornstarch in medium bowl. Shaking off excess cornstarch, carefully add jalapeño rings to oil and fry until crispy, 1 to 2 minutes. Using wire skimmer or slotted spoon, transfer jalapeño rings to paper towel-lined plate. After frying, reserve 2 tablespoons frying oil. 6. Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add garlic, ginger, and remaining peppercorn mixture and cook, stirring occasionally, until mixture is fragrant and just beginning to brown, about 45 seconds. Add shrimp, scallions, and 1/2 teaspoon salt and toss to coat. Line platter with lettuce. Transfer shrimp to platter, sprinkle with jalapeño rings, and serve immediately.

SHRIMP IN HERBS



Shrimp in Herbs image

Dressed up with two types of parsley and other herbs, this rich and elegant shrimp entree makes a special weeknight meal. The recipe comes from Iola Egle of Bella Vista, Arkansas.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 cups chopped fresh tomatoes
1 tablespoon minced chives
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 teaspoon dried chervil
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, cubed

Steps:

  • In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted.

Nutrition Facts : Calories 304 calories, Fat 15g fat (5g saturated fat), Cholesterol 351mg cholesterol, Sodium 894mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

CRISPY SHRIMP



Crispy Shrimp image

Crispy batter-fried shrimp with two dipping sauces (I can't decide which one I like best). You can have this either as an appetizer or main course.

Provided by silky

Categories     Asian

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 lb medium shrimp, in their shells
1/2 head iceberg lettuce
8 cups oil
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup oil
1 -1 1/4 cup cold water
1 1/2 tablespoons light soy sauce
3 tablespoons mild vinegar
2 tablespoons shredded gingerroot
1 tablespoon oriental sesame oil
2 tablespoons hoisin sauce
1 tablespoon ketchup
1 teaspoon chili sauce
1 teaspoon dry sherry
1 tablespoon minced green onion

Steps:

  • Remove the shells from the shrimp but leave the last segment and the tails on.
  • Split the shrimp down the back until almost completely open.
  • Remove the vein.
  • Place the shrimp in a bowl of ice water.
  • Combine the dry ingredients for the batter.
  • Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
  • Now add the water a little at a time, stirring contantly in one direction.
  • Eventually the batter will become smooth and silky.
  • Stop adding water when you attain this consistency of a thin pancake batter.
  • Allow the batter to rest, covered, for atleast 15 minutes.
  • Prepare either or both sauces to serve with your shrimp.
  • Shred the lettuce and place on a platter.
  • Cover with plastic wrap until ready to use.
  • Place the oil in a wok and heat to 375F.
  • While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
  • Line a work platter with paper toweling.
  • Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
  • Remove with large strainer to the work platter.
  • Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
  • Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
  • Serve with the sauce (s).

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Top Asked Questions

What do you put on shrimp crackers with pepper jelly?
This recipe for Shrimp on Seasoned Crackers with Pepper Jelly and Cream Cheese comes to us from Adam Evans, chef at award-winning Birmingham restaurant Automatic Seafood and Oysters. Pepper jelly and cream cheese on crackers was one of Evans’ favorite holiday snacks as a kid.
What is the recipe for fried shrimp?
Directions. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes,...
How to cook shrimp on the stove top?
Prepare the Shrimp: Stir together shrimp, salt, and pepper in a bowl until evenly coated. Heat oil in a large nonstick skillet over medium-high. Arrange shrimp in 1 layer inside skillet. Cook until shrimp just turn pink and firm, 2 to 3 minutes per side. Transfer to a large bowl; cool slightly, about 5 minutes.
How do you cook shrimp with crackers?
Arrange shrimp in 1 layer inside skillet. Cook until shrimp just turn pink and firm, 2 to 3 minutes per side. Transfer to a large bowl; cool slightly, about 5 minutes. Add parsley, lemon juice, chives, and dill; stir together until shrimp are evenly coated. Arrange 24 seasoned crackers on a platter. (Reserve remaining crackers for another use.)

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