Game Day Firecracker Shrimp 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.

GAME DAY FIRE CRACKER SHRIMP

Steps:

• 1. Note: Coconut oil has been described by nutritionist as, " The Healthiest oil on earth". I use "Pure, Unrefined, Cold Pressed" coconut oil. You may buy on-line or in your local health food store. It adds a lighter taste for fried foods and I love cooking with it.
• 2. Step 1 Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in bag and toss until shrimp is completely covered in season flour, then remove shrimp and shake off excess season flour and place on a plate to give coating a chance to adhere to shrimp.
• 3. Step 2 Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt.
• 4. Step 3 To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.

GAME DAY FIRECRACKER SHRIMP

Steps:

• Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in bag and toss until shrimp is completely covered in season flour, then remove shrimp and shake off excess season flour and place on a plate to give coating a chance to adhere to shrimp.
• Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain. Season with salt if desired (I'm pretty much "salt free" while cooking).
• To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.

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.