Fire Shrimp Erc Kolb Recipes

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.

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.

Steps:

• Set oven to broil. Wash and drain shrimp. Season with Cajun mix. In baking pan large enough to hold 3lb of shrimp melt butter. Lay shrimp in melted butter, cover with rest of ingredients. Stir until well mixed. Place ~8" under broiler and broil 25-30 min Stir pan every 5 min or so, to ensure both sides get cooked. When done, pour into large bowl to serve

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.

Steps:

• Preheat oven to 400. Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon juice.
• Arrange shrimp in a baking dish and brush on the seasoned butter. Bake for 5 to 6 minutes. Serve hot. French bread goes well with this on the side.
• This can be made in advance, spread on the butter seasoning, refrigerate up to 8 hours. Heat and serve.

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.