Fireworks Shrimp Food

FIRECRACKER SHRIMP

Firecracker Shrimp image

These delightful grilled shrimp from Mary Tallman of Arbor Vitae, Wisconsin are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 30 servings.

Number Of Ingredients 5

Ingredients

1/2 cup apricot preserves
1 teaspoon canola oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, peeled and deveined

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.

Nutrition Facts : Calories 27 calories, Fat 0 fat (0 saturated fat), Cholesterol 18mg cholesterol, Sodium 30mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

FIRECRACKER SHRIMP

Firecracker Shrimp image

Provided by Food Network

Categories main-dish

Time 9m

Yield 1 serving

Number Of Ingredients 27

Ingredients

5 large shrimp
1/2 cup barbecue sauce, recipe follows
Drizzle horseradish sauce, recipe follows
1 large onion, chopped
2 cups orange juice
1 1/2 sticks unsalted butter
1 quart ketchup
1/2 cup lime juice
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoons hot paprika
1 tablespoon crushed red pepper
1 heaping teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon hot sauce
2 tablespoons tamarind paste
2 tablespoons honey
1/4 cup pure horseradish
1/4 cup Creole mustard
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

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.

FIREWORKS SHRIMP

Fireworks Shrimp image

Number Of Ingredients 16

Ingredients

2 tablespoon dried red pepper flakes
2 tablespoon red wine vinegar
1 cup tomato puree
10 tablespoon dry sherry (such as Dry Sack)
6 tablespoon oyster sauce
1/4 cup soy sauce
2 tablespoon red wine vinegar
2 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon grated ginger
1/4 cup butter
1/4 cup vegetable oil
3 pounds large shrimp, peeled and deveined
1 head cabbage (preferably red)
1 pound snow peas
8 cloves garlic cloves

Steps:

Soak dried red pepper flakes in 2T red wine vinegar in a small bowl for 30 minutes
Blend next 8 ingredients (puree through ginger) and set sauce aside
Heat butter and oil in heavy large skillet over medium-high heat. Add undrained red pepper flakes, shrimp, cabbage, snow peas and garlic. Stir fry until shrimp turns pink. Add sauce and cook until well heated. Serve hot over rice.

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