Firecracker Shrimp And Cilantro Mayo Food

FIRECRACKER SHRIMP AND RICE

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

FIRECRACKER SHRIMP RECIPE

Steps:

• Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
• Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
• Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
• Brush on the remaining firecracker shrimp glaze. Reserve any leftover marinade/glaze for serving.
• Garnish and serve!

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.

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!

FIRECRACKER SHRIMP TACOS

Steps:

• Shrimp:.
• In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.
• In a heavy bottomed pot heat oil to 350 degrees.
• Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.
• Toss the shrimp in half of the sauce.
• Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.
• Firecracker sauce:.
• Whisk all ingredients together. Season with salt and pepper to taste.

P.F.CHANG'S FIRECRACKER SHRIMP (COPYCAT)

Steps:

• Cook noodles until al dente.
• Shock in generous amounts of ice water, turning with your hands to speed chilling.
• Drain very well.
• Coat lightly with sesame oil.
• Heat wok, add 1 teaspoon of oil.
• Place shrimp into medium hot oil;slightly undercook.
• Drain wok, wipe out excess oil.
• Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
• Mound noodles into a large shallow bowl;clean wok.
• Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
• Finish with sesame oil.
• Place shrimp and sauce over noodles.
• Garnish with cilantro sprigs.

CILANTRO MAYONNAISE - SOUTH BEACH DIET

Steps:

• Put all ingredients in a blender.
• Blend until smooth.
• Store in the refrigerator.

FIRECRACKER SHRIMP AND CILANTRO MAYO

Steps:

• 1. In blender container or food processor bowl process cilantro, mayonaise and lime juice until smooth. Season to taste with salt and pepper, if desired. Cover and refrigerate until serving time. 2. Thaw shrimp, if frozen. Finely crush crackers.3. In small shallow dish place flour. In another shallow dish whisk together egg and milk. In third shallow dish combine cracker crumbs, cayenne pepper, crushed pepper and onion salt.4. Roll shrimp in flour, shaking off excess. Dip in egg. Coat with cracker mixture.5. In heavy saucepan or Dutch oven heat 2-inches of oil to 360°F. Fry shrimp, a few at a time, in hot oil about 3 minutes or until golden brown and shrimp are opaque. Drain on paper towels. Keep warm in 300°F oven while frying remaining shrimp.6. Serve shrimp with mayonnaise mixture. Garnish as desired.

FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI

Steps:

• Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
• Remove tails from shrimp and keep chilled until ready to use.
• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
• Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
• Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
• Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
• Soak shrimp in the buttermilk mixture for about 5 minutes.
• Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
• Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

FIRECRACKER SHRIMP

Steps:

• Place the ingredients for the mash in a food processor or blender and blend until a smooth paste forms (probably about 1 minute).
• Place in a covered dish with the shrimp and marinate at least 1 hour, preferably overnight.
• Heat the tablespoon of olive oil and saute the shrimp until pink.
• Use the lemon juice to deglaze the pan, and season the shrimp with salt as needed.
• If desired, you can garnish with thinly sliced avocado, sprigs of cilantro, or cherry tomatoes.

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.