Sweet Sassy Shrimp Cassies Recipes

SWEET AND SPICY SHRIMPS

Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories World Cuisine Recipes Asian Korean

Time 52m

Yield 2

Number Of Ingredients 12

Ingredients

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

DAVID'S SWEET SHRIMP KABOB'S

David's Sweet Shrimp Kabob's image

Provided by Food Network

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

Wooden skewers, soaked in water for 30 minutes
6 shrimp, deveined
1/4 cup favorite seafood seasoning mix
8 ounces Italian dressing
2 ounces Worcestershire sauce
2 ounces honey

Steps:

Preheat a grill.
On wooden skewers, place deveined, curled shrimp, and season with your favorite seafood seasoning mix.
In bowl, mix Italian dressing, Worcestershire sauce, and honey. Heat lightly in the microwave.
Cook kabobs over medium/hot flame. When shrimp start to turn pink baste with Italian dressing mix and turn. Repeat every 3 to 4 minutes until
done.
Serve hot off the grill. Sit back and watch the smiles!

GRANDMA CASSIE'S SHRIMP ÉTOUFéE

Grandma Cassie's Shrimp Étoufée image

This dish reminds me of home and discovery. Not only is it the first dish I learned how to make from start to finish, it is a dish that exemplifies the beauty of creole cooking. Toast the roux too little, it will be too thick, toast the roux too much, and you have an entirely different dish. When it all comes together it's magic, and this recipe is wizardry 101.

Provided by Kwame Onwuachi

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 stick (8 tablespoons) (1/2 cup) unsalted butter
1/2 cup all-purpose flour
1 medium onion, small diced
2 large ribs of celery, small diced
1 large green bell pepper, small diced
5 garlic cloves, coarsely chopped
1 tablespoon Cajun spice
1 bay leaf
4 sprigs fresh thyme
4 cups (1 quart) shrimp stock
2 pounds shrimp, peeled and deveined
Kosher salt
Cooked rice, for serving

Steps:

In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
Add the shrimp stock in thirds, and simmer for 30 minutes.
Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
Season to taste with salt and serve with rice.

SASSY SHRIMP STIR-FRY

Sassy Shrimp Stir-Fry image

Red pepper flakes, ginger and garlic lend a spicy touch to this seafood stir-fry. Pea pods, carrots and Chinese cabbage give the dish a fresh taste that's more than welcomed as the season changes. -The L&T Home Economists

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons cornstarch
1-1/2 cups reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons sesame oil
1 teaspoon grated orange zest
1 teaspoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 cup julienned carrot
2-1/2 cups chopped Chinese or napa cabbage
2 cups fresh peas pods
1/4 cup thinly sliced green onions
Hot cooked rice, optional

Steps:

In a bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, vinegar, honey, sesame oil and orange zest; set aside. , In a large nonstick skillet or wok, heat canola oil; stir-fry shrimp for 30 seconds. Add ginger, garlic and red pepper flakes; stir-fry 1-2 minutes longer or until shrimp turn pink. Remove and keep warm. , In the same pan, stir-fry the carrot for 1 minute. Stir broth mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the cabbage, peas, onions and shrimp mixture; heat through. Serve over rice if desired.

Nutrition Facts : Calories 219 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 896mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

SWEET & SASSY SAUCE

Sweet & Sassy Sauce image

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 1 cup.

Number Of Ingredients 6

Ingredients

1/3 cup honey barbecue sauce
1/3 cup orange marmalade
1/4 cup orange juice
2 tablespoons soy sauce
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes

Steps:

In a small saucepan, heat all ingredients to allow flavors to blend. Serve warm or at room temperature.

Nutrition Facts : Calories 56 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 331mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

SWEET AND SASSY SAUCE

Sweet and Sassy Sauce image

I've used this sauce on chicken and meatballs. Makes quite a bit, so the leftovers can be refrigerated for about a week. Kids love it.

Provided by Bunsby

Categories Sauces

Time 11m

Yield 3 cups

Number Of Ingredients 10

Ingredients

1 cup applesauce
1/2 cup ketchup
2 cups brown sugar
6 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon dill

Steps:

Combine all ingredients in 8 cup glass measure cup and microwave, uncovered on high for 5- 6 minutes.
Good on meatballs and chicken.

THAI-STYLE SWEET AND SALTY SHRIMP

Thai-Style Sweet and Salty Shrimp image

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Provided by Ali Slagle

Categories dinner, quick, weekday, seafood, main course

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
3 tablespoons roasted, salted peanuts, finely chopped
3 scallions, thinly sliced crosswise
1 tablespoon fresh lime juice
1/2 teaspoon red-pepper flakes

Steps:

Pat the shrimp very dry and lightly season with salt and pepper.
In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

SWEET AND SPICY SHRIMP AND CHOURICO KABOBS

Sweet and Spicy Shrimp and Chourico Kabobs image

This is an awesome BBQ treat in the summer that requires little prep, but delivers huge on flavor. The shrimp even stands alone if you can't find this Portuguese sausage.

Provided by Raquel Teixeira

Categories Seafood Shellfish Shrimp

Time 4h20m

Yield 4

Number Of Ingredients 8

Ingredients

½ cup Thai sweet chili sauce
¼ cup soy sauce
5 cloves garlic, finely chopped
½ tablespoon ground black pepper
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
40 uncooked medium shrimp, peeled and deveined
1 link cured Portuguese chourico sausage, cut into 1/2-inch slices
8 skewers

Steps:

Mix Thai chile sauce, soy sauce, garlic, black pepper, and chile-garlic sauce together in a bowl. Add shrimp, cover, and let marinate in the refrigerator at least 4 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 5 shrimp and 2 pieces of sausage onto each skewer.
Cook shrimp until they are bright pink on the outside and slightly charred, 2 to 3 minutes per side.

Nutrition Facts : Calories 192.5 calories, Carbohydrate 16.2 g, Cholesterol 162.6 mg, Fat 5.4 g, Fiber 1.4 g, Protein 19.8 g, SaturatedFat 1.8 g, Sodium 1602.9 mg, Sugar 10.2 g

SASSY SEASONED SHRIMP

Sassy Seasoned Shrimp image

I came up with this recipe for the Mixing Pot Challenge of the Zaar World Tour 6. I tried to represent my team "A Seasoned Sailor and his Sassy Sirens" in an Asian marinade that is great for shrimp. Its zesty and sweet, and has a bit of kick, just like our team. I used the marinade for grilled shrimp, I also tried it sauteed and liked the grilling method best. I recommend saving out about 1/4 cup of the marinade as a dipping sauce for the grilled shimp. We served it with fried rice as a side dish, but this would also make a wonderful appetizer! If you like it spicy, use 4 tablespoons of the chili garlic sauce. I used 3 and it was a little spicy but I could have gone hotter. You can also add some crushed red pepper to kick it up. Prep time includes marinating time.

Provided by Kim127

Categories Asian

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
1 teaspoon fresh ginger, minced
2 tablespoons rice wine vinegar
3 tablespoons chili-garlic sauce
1/4 cup green onion, sliced
1 tablespoon dark sesame oil
1/4 cup low sodium soy sauce
3/4 cup mango nectar
2 lbs shrimp, peeled and deveined

Steps:

Mix first eight ingredients in a bowl (or simply put all in a large ziploc and squish to mix). You can reserve 1/4 cup of the marinade as a dipping sauce.
Put the marinade in a large ziploc bag and add shrimp.
Marinate in the refrigerator at least 2 hours.
Take shrimp out of bag and thread onto skewers.
Grill over medium high heat for about 4 minutes each side, or until shrimp are done.
Serve with reserved marinade as a dipping sauce.

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