Cayenne Shrimp Food

SLIPPERY SHRIMP

Steps:

• Heat peanut oil in a wok to 375 degrees F (190 degrees C).
• Toss the shrimp with 1/4 cup of cornstarch to coat, then drop into the hot oil, and quickly fry until golden brown, about 45 seconds. When done, drain shrimp, and set aside.
• Pour all but 1 tablespoon of oil from the wok, then stir in the garlic, ginger, and cayenne pepper. Cook and stir until the garlic is fragrant and beginning to brown, about 30 seconds. Pour in the wine, vinegar, ketchup, sugar, salt, and 1/4 cup of water, and bring to a boil over high heat. Dissolve the cornstarch in 2 teaspoons of water, stir into the boiling sauce, and boil until thickened, about 1 minute. Stir the shrimp and green onions into the sauce until coated.

CAJUN SAUTEED SHRIMP

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat.
• Heat oil in a large non-stick skillet over medium high heat until hot.
• Add shrimp; saute 4- 5 minutes or until shrimp are done.

CAJUN SHRIMP BOIL

Steps:

• Fill a very large (24-quart) pot with 8 quarts of water set over high heat. Add seasoning pouches, cayenne, salt, onions and celery. Squeeze lemon juice, and add wedges. Break garlic into cloves, and discard excess skin, then add unpeeled cloves. Cover the pot, and bring to a rolling boil.
• Lay corn on a baking sheet in a single layer, then place in freezer.
• Taste the water after it comes to a boil. It should be very heavily salted and spiced, with a bright orange foam (when standing near the boiling pot causes you to cough, it's spicy enough).
• Add potatoes and sausage to the pot, and let the water return to a boil. Turn off heat, and allow to soak for 10 minutes or until potatoes are barely tender when pierced with a knife. Bring the water to a boil, and add shrimp. Cook for 3 minutes, then turn off heat, add corn and allow to soak for 7 minutes. Drain, and serve immediately with rémoulade (preferably on a newspaper-lined table).

CAJUN SHRIMP

Steps:

• In a large nonstick skillet, saute the paprika, thyme, salt, nutmeg, garlic powder and cayenne in oil for 30 seconds, stirring constantly. Add shrimp; saute for 2-3 minutes or until shrimp turn pink, stirring occasionally.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

CAYENNE SHRIMP STIR FRY

Steps:

• Toss shrimp with salt& cayenne.
• Heat oil, on high, in non-stick pan.
• Saute shrimp, stirring often, about 2 minutes.
• Remove shrimp.
• In the same pan, saute garlic and green onions for about 1 minute.
• Add peas, vegetables and chicken broth.
• Reduce heat to medium and cook for about 3 minutes, until vegetables are crisp-tender.
• Return shrimp to pan, with lemon zest and cook for 1 more minute.
• Serve with rice.

CAYENNE SHRIMP

Steps:

• Cook garlic in oil.
• Add shrimp and cayenne pepper and set aside.
• Cook pasta, add snow peas and boil one minute.
• Mix with remaining ingredients.

CAYENNE SHRIMP FETTUCCINE

Steps:

• Cook noodles according to package.
• Melt butter with the oil in a large skillet over medium-high heat. Add garlic and shrimp, cook until shrimp turn pink, but do not allow garlic to brown.
• Add parsley, mushrooms, onions, and cayenne pepper; saute for 1 minute.
• Add flour, mix thoroughly and add wine. Simmer for 30 seconds then add cream and heat through.
• Drain noodles and add to sauce with half of the grated cheese. Fold in gently until cheese is melted. Salt lightly.
• If sauce is too thin, continue heating until sauce reduces. Garnish with chopped parsley and additional grated cheese. Serve immediately.

CREOLE SHRIMP

Steps:

• Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper.
• Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours.
• Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika.
• After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature "Lots of Gravy"). Garnish with sliced scallions (the green parts) for color and lemon wedges.

OVEN-ROASTED CAJUN SHRIMP

Steps:

• Preheat the oven to 500 degrees F (260 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium to medium-low and simmer until barely tender, 10 to 12 minutes. Stir in corn during the last 5 minutes. Drain well.
• Arrange shrimp, sausage, potatoes, and corn in a single layer in a large 4-inch-deep roasting pan. Cut butter into slices and place on top.
• Combine Worcestershire sauce, soy sauce, olive oil, garlic, oregano, salt, hot sauce, and cayenne in a small bowl. Pour sauce over the shrimp mixture. Top with lemon slices.
• Roast in the preheated oven until shrimp turns pink, basting and turning often, about 10 minutes.

CRUNCHY FRIED SHRIMP WITH CAYENNE AïOLI

Steps:

• Whisk mayonnaise, lemon juice, garlic, 1/2 teaspoon cayenne and mustard in small bowl to blend. (Can be made 1 day ahead. Cover tightly with plastic wrap; refrigerate.)
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 375°F. Mix cornmeal, salt and 1/2 teaspoon cayenne in medium bowl. Add shrimp to bowl; toss to coat. Working in batches, add shrimp to hot oil and deep-fry until shrimp are golden and opaque in center, about 1 1/2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain.
• Place aioli in center of platter; surround with shrimp and serve.