FIRECRACKER SHRIMP
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
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 CUPS
Make and share this Firecracker Shrimp Cups recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 55m
Yield 24 shrimp cups
Number Of Ingredients 17
Steps:
- Make the zucchini cups:.
- Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
- Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl.
- Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
- Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well.
- Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
- Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
- Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely.
- Make the shrimp:.
- Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat.
- Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
- Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown.
- Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
- Repeat with all the shrimp.
- In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
- Assemble:.
- Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
- Notes:.
- To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
- Tools:
- For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.
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!
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
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.
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