Butterfly Chili Lime Prawn Spedini With Raspberry Dipping Sauce Food

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

SALT AND PEPPER PRAWNS WITH LIME AND CHILLI DIPPING SAUCE

Steps:

• For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
• Cool, then add reamaining sauce ingredients.
• Season to taste with salt and pepper.
• Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
• Grind roasted peppers, salt and rice flour until coarsely ground.
• Place prawns in bowl and sprinkle with pepper mixture to coat.
• Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
• Drain on absorbent paper.
• Serve prawns immediately with dipping sauce and lime wedges to the side.

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.

CHILI'S SPICY GARLIC & LIME SHRIMP

Steps:

• Make the seasoning blend by combining all the spices in a small bowl.
• Preheat a large skillet over medium heat.
• Add butter to the pan.
• When the butter is melted, stir in the pressed garlic.
• Immediately, add the shrimp to the pan.
• Cut the lime in half and squeeze each half into the pan over the shrimp.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 8 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.

CHILI-LIME SHRIMP BURRITOS

Steps:

• For the sauce:.
• Combine milk and flour in a small saucepan. Stir until no lumps remain.
• Heat over medium heat until sauce begins to thicken, stirring constantly, about 2 minutes.
• Turn heat to low and continue cooking 2 - 3 minutes longer, stirring frequently.
• Remove from heat.
• Stir in cumin, chili powder, and lime juice.
• Set aside.
• For the shrimp:.
• Cut shrimp into bite-size pieces.
• In a non-stick skillet, heat butter or margarine and olive oil over medium heat until butter has melted.
• Stir in lime juice, cumin, and chili powder.
• Add shrimp and sauté until just cooked, about 2 - 3 minutes.
• Mix in rice and avocado.
• Divide the shrimp mixture between the tortillas.
• Drizzle some sauce on top.
• Sprinkle on some cheese.
• Roll into burritos, and enjoy!

BUTTERFLY CHILI LIME PRAWN SPEDINI WITH RASPBERRY DIPPING SAUCE

Steps:

• Stir together the lime juice, chili oil, and sea salt in a mixing bowl until the salt dissolves. Cut the shrimp through the back vein nearly through to the other side, leaving the two sides attached. Toss the shrimp in the marinade, cover, and refrigerate 4 hours. Soak the wooden skewers in water for 30 minutes.
• Make the raspberry dipping sauce by bringing the raspberry vinegar, sugar, and raspberries to a simmer in a saucepan over medium heat. Cook and stir until the raspberries have lost their form and turned into a sauce. Scrape the raspberry mixture into a fine mesh strainer, and allow any excess liquid to drip away. Discard the liquid, and place the pulp into a small bowl. Stir in the minced jalapeno peppers to complete the dipping sauce.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Remove the shrimp from the marinade, and thread one onto each soaked skewer. Wiggle the skewer through the shrimp so that the tails are pointing upwards. These should look like lollipops. Place the skewers onto a broiler pan.
• Cook in the preheated oven until the shrimp start to look pink and a little toasty, about 2 1/2 minutes per side. Serve with the raspberry dipping sauce.