Fire Shrimp Erc Kolb Recipes

FIRECRACKER SHRIMP AND RICE

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

FIRECRACKER SHRIMP RECIPE

Steps:

• Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
• Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
• Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
• Brush on the remaining firecracker shrimp glaze. Reserve any leftover marinade/glaze for serving.
• Garnish and serve!

FIRE ROASTED SHRIMP VERACRUZ

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add shrimp, onions, chile, orange peel and thyme; cook 1 minute, stirring frequently.
• Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until shrimp are pink and sauce is slightly thickened.

SPITFIRE SHRIMP

Steps:

• Preheat large nonstick skillet over medium high heat.
• Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
• Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

FIRECRACKER SHRIMP

Steps:

• Place the ingredients for the mash in a food processor or blender and blend until a smooth paste forms (probably about 1 minute).
• Place in a covered dish with the shrimp and marinate at least 1 hour, preferably overnight.
• Heat the tablespoon of olive oil and saute the shrimp until pink.
• Use the lemon juice to deglaze the pan, and season the shrimp with salt as needed.
• If desired, you can garnish with thinly sliced avocado, sprigs of cilantro, or cherry tomatoes.

PACIFIC FIRE SHRIMP

Steps:

• Preheat oven to 400. Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon juice.
• Arrange shrimp in a baking dish and brush on the seasoned butter. Bake for 5 to 6 minutes. Serve hot. French bread goes well with this on the side.
• This can be made in advance, spread on the butter seasoning, refrigerate up to 8 hours. Heat and serve.

FIRECRACKER SHRIMP

Steps:

• In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

FIRE SHRIMP -ERC KOLB

Steps:

• Set oven to broil. Wash and drain shrimp. Season with Cajun mix. In baking pan large enough to hold 3lb of shrimp melt butter. Lay shrimp in melted butter, cover with rest of ingredients. Stir until well mixed. Place ~8" under broiler and broil 25-30 min Stir pan every 5 min or so, to ensure both sides get cooked. When done, pour into large bowl to serve