Firecracker Shrimp Cups 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

Steps:

• Shell the shrimp, leaving tail shells on.
• Skewer six shrimp on each of eight metal skewers.
• Brush with olive oil.
• To make the dry spice mixture: Combine ingredients and sprinkle over the shrimp on both sides.
• Cook on a hot barbecue grill for 4 minutes each side or until shrimp are pink and tender.

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 CUPS

Steps:

• Make the zucchini cups:.
• Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
• Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl.
• Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
• Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well.
• Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
• Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
• Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely.
• Make the shrimp:.
• Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat.
• Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
• Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown.
• Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
• Repeat with all the shrimp.
• In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
• Assemble:.
• Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
• Notes:.
• To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
• Tools:
• For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.

ANTHONY'S FIRECRACKER SHRIMP

Steps:

• Heat oil in large saute pan.
• Add shrimp, cook for 3 minutes.
• Add cream and lemon juice.
• Add as much Tabasco as you can handle.
• Reduce on high for 5 minutes (watch carefully to prevent overflow).
• Add butter and parsley; season with salt and pepper.

FIRECRACKER SHRIMP

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.

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:

• Heat 1 tsp. oil in large skillet on medium heat. Add bread crumbs; cook 1 to 2 min. or until golden brown, stirring frequently. Remove bread crumbs from skillet; set aside.
• Heat remaining oil in same skillet on medium-high heat. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring frequently. Add garlic; cook and stir 1 min. Remove from heat.
• Combine chili sauce, mayo and Sriracha sauce. Add to shrimp; mix lightly. Top with bread crumbs and onions.

FIRECRACKER SHRIMP

Steps:

• Combine all marinade ingredients in a shallow bowl or zip lock bag.
• Add the shrimp tossing to coat.
• place in fridge for 15-30 minutes.
• Lay out your wrappers.
• Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
• Repeat with remaining shrimp wraps.
• Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
• Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
• Serve hot with sweet & sour sauce.
• Can be made with smaller shrimp & wonton wrappers.