Firecracker Shrimp Cups 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:

• Make the zucchini cups:.
• Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
• Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl.
• Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
• Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well.
• Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
• Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
• Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely.
• Make the shrimp:.
• Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat.
• Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
• Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown.
• Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
• Repeat with all the shrimp.
• In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
• Assemble:.
• Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
• Notes:.
• To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
• Tools:
• For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.