Spitfire Shrimp Food

SPITFIRE SHRIMP

Steps:

• Preheat a large skillet over medium heat.
• Combine the lime juice, zest, hot sauce, cumin, red pepper flakes and Old Bay.
• Saute the garlic in shallots in the olive oil and butter for about a minute. Add the shrimp and cook, 3 minutes or until pink and firm. Dump hot shrimp into seasoning blend and toss to coat. Serve hot or cold.

SPITFIRE SHRIMP

Steps:

• Preheat large nonstick skillet over medium-high heat.
• Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
• Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

SPICY FENNEL SHRIMP

Steps:

• Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons. Add garlic and oil and use your hands to coat shrimp evenly. Heat a skillet to medium-high and cook shrimp until pink and firm, douse pan with the juice of 2 lemons and serve immediately.

TONY CONIGLIARO'S SPITFIRE

Steps:

• Combine the cognac, lemon juice, egg white, sugar syrup and crème de peche in a cocktail shaker. Dry shake (no ice), then shake with ice cubes. Strain into a large, chilled coupette, and pour in the dry white wine last. (This avoids aerating and diluting the flavor of the wine.)