Pacific Fire Shrimp Recipes

PACIFIC FIRE SHRIMP

Pacific Fire Shrimp image

On the bay in San Diego there is a place called Peohe's on the waterfront that offers a great view of the downtown area of San Diego. This dish is still being served today. It can be a appetizer or entree!

Provided by Timothy H.

Categories < 30 Mins

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb butter, softened
1 tablespoon creole seasoning
1 1/2 teaspoons lemon pepper
1 1/2 teaspoons rosemary
1 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons lemon juice
2 lbs shrimp, peeled devined

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.

Nutrition Facts : Calories 284.4, Fat 24.2, SaturatedFat 14.7, Cholesterol 203.9, Sodium 850, Carbohydrate 1.1, Protein 15.7

SPITFIRE SHRIMP

Spitfire Shrimp image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 6 to 8 servings for snacking

Number Of Ingredients 11

Ingredients

1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined* (See Cook's Note)
12 to 15 blades fresh chives, chopped, for garnish

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.

SPITFIRE SHRIMP

Spitfire Shrimp image

Provided by Rachael Ray : Food Network

Time 15m

Yield 6 to 8 servings for snacking

Number Of Ingredients 11

Ingredients

1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning
4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish

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.

PACIFIC NORTHWEST PICKLED SHRIMP

Pacific Northwest Pickled Shrimp image

This refreshing recipe is one of my husband's favorites. I like to serve the sweet-sour pickled shrimp when we're entertaining. People say it's addictive! -Kathy Wright, Highland, California

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield about 2-1/2 dozen.

Number Of Ingredients 14

Ingredients

8 cups water
1/2 cup chopped celery leaves
1/4 cup mixed pickling spices
1 tablespoon salt
2 pounds uncooked shell-on shrimp (31-40 per pound)
PICKLING MIXTURE:
2 large onions, sliced
8 bay leaves
1-1/2 cups olive oil
3/4 cup white wine vinegar
3 tablespoons capers
2-1/2 teaspoons celery seed
1-1/4 teaspoons salt
1/4 teaspoon hot pepper sauce

Steps:

In a large saucepan, combine water, celery leaves, pickling spices and salt; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-6 minutes. Drain; peel and devein shrimp, leaving tails on., Layer shrimp, onions and bay leaves in a 13x9-in. dish. In a small bowl, whisk oil, vinegar, capers, celery seed, salt and pepper sauce; pour over shrimp. Refrigerate, covered, 24 hours., Just before serving, drain shrimp and onions, reserving 1/2 cup marinade. Discard remaining marinade and bay leaves. Transfer shrimp and onions to a serving bowl or individual glasses; drizzle with reserved marinade.

Nutrition Facts : Calories 67 calories, Fat 5g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 107mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

SOUTH PACIFIC SHRIMP

South Pacific Shrimp image

Make and share this South Pacific Shrimp recipe from Food.com.

Provided by WicklewoodWench

Categories Healthy

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup coconut milk
2 serrano chilies or 2 jalapeno peppers, preferably red, seeded and minced
1 teaspoon fresh ginger, minced
1 garlic clove, minced
2 teaspoons reduced sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 lb medium shrimp, peeled and deveined (30-40 per pound)
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomatoes
4 cups Baby Spinach

Steps:

Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
Return the shrimp and any accumulated juices to the pan; heat through.
Serve immediately.

Nutrition Facts : Calories 210.4, Fat 6.5, SaturatedFat 4.1, Cholesterol 143.2, Sodium 767.3, Carbohydrate 21.5, Fiber 1.2, Sugar 17.2, Protein 17.1

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.

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