Firecracker Shrimp Bowties Recipes

FIRECRACKER SHRIMP

Firecracker Shrimp image

Crispy, Asian-inspired shrimp with a zippy sauce makes a delicious appetizer or main dish. Bonus: it only takes a few minutes to throw together.

Provided by Pete Scherer

Categories Dinner Entree Appetizer

Time 28m

Yield 4

Number Of Ingredients 14

Ingredients

Peanut oil ( for frying )
3 tablespoons honey
1 tablespoon sriracha sauce
1 teaspoon ginger root (grated)
1 dash fish sauce
1/2 lemon (juiced)
1 1/2 pounds (26 to 30 count) white shrimp (peeled, deveined, and tail removed)
1/2 cup potato starch
Garnish: sesame seeds
Garnish: scallions (sliced on a bias)
Garnish: 1 red Thai chile pepper (sliced)
Garnish: fresh cilantro (torn)
Optional: 1/2 teaspoon Szechuan peppercorns (ground)
Serving suggestion: rice and steamed vegetable

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!

Nutrition Facts : Calories 519 kcal, Carbohydrate 40 g, Cholesterol 359 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, Sodium 1744 mg, Sugar 15 g, Fat 22 g, UnsaturatedFat 0 g

FIRECRACKER SHRIMP

Firecracker Shrimp image

These delightful grilled shrimp from Mary Tallman of Arbor Vitae, Wisconsin are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 30 servings.

Number Of Ingredients 5

Ingredients

1/2 cup apricot preserves
1 teaspoon canola oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, peeled and deveined

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.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

FIRECRACKER SHRIMP

Firecracker Shrimp image

Provided by Food Network

Categories main-dish

Time 9m

Yield 1 serving

Number Of Ingredients 27

Ingredients

5 large shrimp
1/2 cup barbecue sauce, recipe follows
Drizzle horseradish sauce, recipe follows
1 large onion, chopped
2 cups orange juice
1 1/2 sticks unsalted butter
1 quart ketchup
1/2 cup lime juice
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoons hot paprika
1 tablespoon crushed red pepper
1 heaping teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon hot sauce
2 tablespoons tamarind paste
2 tablespoons honey
1/4 cup pure horseradish
1/4 cup Creole mustard
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

Steps:

Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve.
Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes.
Mix all ingredients together in a bowl. Refrigerate until ready to use.

FIRECRACKER SHRIMP BOWTIES

FIRECRACKER SHRIMP BOWTIES image

Categories Pasta Dinner

Number Of Ingredients 9

Ingredients

1 lb frozen raw shrimp
1 pkg snap peas (or snow peas)
1-2 tomatoes, deseeded and chopped.
4 tbsp jarred pesto
A good drizzle of olive oil
1 lb bowtie pasta (also called farfalle)
1/4 tsp garlic powder
1/4-1/2 tsp dried red chili flakes
Salt and pepper

Steps:

Get your shrimp running under cold water in a colander for 5 minutes to defrost them. Also put on a big pot of water and salt it for your pasta. While you are waiting for your shrimp to defrost and water to boil, you can start de-stringing your pea pods. This is the only tedious part. Grab the tip of one end and pull the string until it comes out the other end. Do this to all your pea pods and then cut them in half. To deseed your tomato, you cut it in half (with the tomato sitting face up on your cutting board), and then stick your fingers inside and pull out all the juicy seedy parts. Leave all the tomato flesh inside. This will make your sauce taste much better. Put your pasta in the boiling water. De-shell the shrimp once they are defrosted as well as remove the tail. Put a frying pan on medium-high heat with a tablespoon or so of olive oil. Once the pan is nice and hot, throw in your shrimp and season with salt, pepper, chili flakes and garlic powder. They should really only take 1 to 2 minutes to cook. You just want them to have barely turned pink. Remove them from the pan onto a plate and add your pea pods to the frying pan. Sauté for 2 to 3 minutes and then add the tomatoes and sauté for another 1 or 2 minutes. You can then turn off the heat, add the pesto and a good healthy dose of olive oil. It's an olive oil based sauce so be pretty liberal with it. You can also add your shrimp back to the sauce. Once the pasta has cooked to al dente, drain and add the veggie/shrimp/olive oil sauce. Dish up and serve with French bread slices and sprinkle with a bit of parmesan.

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