FIRECRACKER SHRIMP AND RICE
You're a mere twenty minutes and one skillet away from this all-in-one spicy-sweet shrimp dinner.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 14
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
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
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 PRAWNS
In honor of the Year of the Ox, here is a special shrimp entree from chef Martin Yan, author of Martin Yan's Quick & Easy (Chronicle Books) I got the recipe from our local newspaper, and I haven't tried it yet, but being a number one shellfish fan, I'm sure I will be trying it soon!! It is on the to-do list and moved close to the top, I can guarantee you that!!
Provided by Chef mariajane
Categories < 15 Mins
Time 8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl, combine marinade ingredients and mix well,. Add shrimp, and stir to coat evenly. Let stand 10 minutes.
- In a small bowl, combine sauce ingredients and mix well.
- Place a wok over hight heat until hot. add oil, swirling to coat sides of pan, Add fresh and dried chiles; cook, stirring, until dried chiles begin to brown, about 15 seconds. Add shrimp, bell pepper and onion; stir-fry until shrimp begin to curl and turn pink, 1 1/2 minutes. Add sauce and bring to a boil. Stir to coat shrimp evenly.
- Transfer to a serving plate and serve.
Nutrition Facts : Calories 231.3, Fat 6, SaturatedFat 0.9, Cholesterol 172.5, Sodium 601.5, Carbohydrate 19.2, Fiber 2.2, Sugar 11.5, Protein 26.1
FIRECRACKER PRAWNS
Hot peppers make these sauteed prawns worthy of their explosive name.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 16
Steps:
- Thinly slice two shallots; set aside. Finely chop remaining two shallots. Using kitchen shears, cut through shrimp shells along back. Leaving shells on, use a small sharp knife to devein shrimp.
- Carefully lift one side of shrimp shells; tuck about 1/2 teaspoon chopped shallot onto shrimp. Gently press shells back in place.
- Combine cornstarch, paprika, salt, and cracked pepper. Add shrimp; toss to coat.
- In a large nonstick skillet, heat oil over medium-high heat. Add shrimp; cook just until opaque, about 2 minutes on each side. Scatter garlic and reserved sliced shallots over shrimp and cook, shaking pan often, 1 minute. Add sugar, fish sauce, 3 tablespoons water, bell pepper, scallions, serrano pepper, and peppercorns; toss to combine. Cook, shaking pan often, 1 minute. Serve immediately, garnished with cilantro.
FRIED PRAWN CRACKERS
These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Yield Serves 12 to 16
Number Of Ingredients 2
Steps:
- Heat 1/2 inch oil in a small skillet over medium. When oil shimmers, add a few prawn crackers and cook just until puffed, about 15 seconds. Transfer to paper towels; let drain and cool. Serve immediately, or store in an airtight container at room temperature up to 3 days.
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- Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
- Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
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- Lightly toss the shrimp in the cornstarch until coated. Dip them individually into the beaten eggs right before frying.
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