Firecracker Shrimp Lasagna Recipes

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:

• 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:

• Bring a large pot of lightly salted water to a boil.Cook lasagna noodles in boiling water for 8 to 10 minutes.Drain the noodles and rinse with cold water.
• Heat olive oil and margarine in a large skillet over medium heat.Add diced red bell pepper and sliced vidalia onion,saute for 8 minutes until are tender.Stir in ranch seasoning and 2 tablespoons parmesan cheese.Remove from heat and set aside.
• In a medium bowl,combine ricotta cheese,egg whites,cream cheese and remaining parmesan cheese,whisk together until blended.Set aside.
• Preheat oven to 375 degrees F.Coat a 9x13 inch baking dish with cooking spray.
• In a medium saucepan,heat canola oil over medium-low heat,add shrimps,season with old bay seasoning,saute for 5 minutes,or until golden brown.Remove from heat.
• In a large bowl,combine honey mustard,italian salad dressing,sriracha,ground ginger,brown sugar and red pepper flakes,whisk together until blended.
• Transfer the cooked shrimps onto the sauce mixture,mix together and set aside.
• To assemble,top with 3 cooked lasagna noodles in the bottom of the prepared baking dish.Spoon half of firecracker shrimps over the lasagna noodles.Add half of sauteed bell pepper mixture onto the shrimp.Spread half of ricotta mixture
• Repeat layers.Top with shredded colby jack cheese.Cover with aluminum foil.
• Bake in preheated oven for 25 minutes.Remove the foil and bake an additional 25 minutes.Cool for 15 minutes before serving.

Steps:

• Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
• In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
• Stir ricotta with dill in a small bowl.
• Grate cheeses then stir together.
• Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
• Spread 1/2 of the ricitta mixture.
• Cover with 1/2 of the tomatae sauce.
• Scatter 1/2 of the shrimp on top .
• Then comes 1/2 of the cheese over the shrimp.
• Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
• Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
• When you have finished your meal -- run around the block.
• This can be made a head just bake it for 30 minutes. Let cool ,.
• cover and refridgate overnight.
• Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.