Firecracker Rice Recipes

FIRECRACKER SHRIMP AND RICE

Firecracker Shrimp and Rice image

You're a mere twenty minutes and one skillet away from this all-in-one spicy-sweet shrimp dinner.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup light brown sugar
3 tablespoons fresh orange juice
2 tablespoons hot sauce, such as Frank's
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
1 1/4 pounds peeled and deveined small shrimp, tails removed
3 tablespoons cornstarch
1/4 cup vegetable oil
1 1/2 teaspoons grated fresh ginger
3 cloves garlic, grated
3 cups cooked basmati rice
1 bunch scallions, cut into 1/2-inch pieces
Sriracha and fresh cilantro leaves, for garnish

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 RICE

FIRECRACKER RICE image

Yield 4

Number Of Ingredients 13

Ingredients

2 tbsp cup Vegetable oil
2 garlic cloves diced
1 Egg lightly beaten
8oz Prawns peeled & deveined
or
8oz Chicken breasts sliced (white meat)
1 Onion diced fine
2-4 Chili peppers (Birds Eye or Thai)
1/2 diced Cabbage
1/2 diced Bok Choy
1 Lg Leek thin sliced (use up to light green)
1/2 tsp salt
4 cups Long grained Rice pre cooked

Steps:

Pre cook rice and cool. I use Basmati rice. Coat wok with a little oil, cook egg into thin omelete. Cool and shred. Heat the remaining oil in the wok and fry all the other ingredients (except rice.) Cook until onions translucent/tender. Add rice and stir until hot through, adding the shredded egg with enough time to reheat.

FIRECRACKER SHRIMP

Firecracker Shrimp image

Makes a great spicy dish to serve over rice or pasta. Can explode with spice if you like it, but adjust the heat to your taste. So easy and quick to prepare, and tastes like you put so much more effort into it.

Provided by PalatablePastime

Categories Very Low Carbs

Time 22m

Yield 2-3 serving(s)

Number Of Ingredients 12

Ingredients

1 lb large shrimp, peeled and deveined
1/2-1 teaspoon creole seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4-1/2 teaspoon cayenne pepper
1 tablespoon olive oil
2 cloves garlic, minced
1 scallion, finely sliced
1 cup whipping cream
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice
hot cooked rice or pasta

Steps:

Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
Add the garlic and green onions and cook until fragrant.
Stir in the whipping cream and cook until dish is warmed, stirring frequently.
Mix in parsley and lemon juice just before serving.
Serve over pasta or hot cooked rice, if desired.

FIRECRACKER CRACKERS

Firecracker Crackers image

These spicy crackers are great with a salad, dips, or chili!

Provided by DOEYE

Categories Appetizers and Snacks Snacks Cracker Recipes

Time 9h10m

Yield 30

Number Of Ingredients 5

Ingredients

1 ½ cups canola oil
2 tablespoons crushed red pepper flakes
1 (1 ounce) packet ranch dressing mix
1 tablespoon chili powder
1 (16 ounce) package Whole Wheat Saltine Crackers

Steps:

Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

Nutrition Facts : Calories 168.7 calories, Carbohydrate 11.2 g, Fat 13.3 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 222.8 mg, Sugar 0.3 g

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