Game Day Firecracker Shrimp Recipes

Steps:

• 1. Note: Coconut oil has been described by nutritionist as, " The Healthiest oil on earth". I use "Pure, Unrefined, Cold Pressed" coconut oil. You may buy on-line or in your local health food store. It adds a lighter taste for fried foods and I love cooking with it.
• 2. Step 1 Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in bag and toss until shrimp is completely covered in season flour, then remove shrimp and shake off excess season flour and place on a plate to give coating a chance to adhere to shrimp.
• 3. Step 2 Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt.
• 4. Step 3 To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.

Steps:

• Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
• Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
• Add the garlic and green onions and cook until fragrant.
• Stir in the whipping cream and cook until dish is warmed, stirring frequently.
• Mix in parsley and lemon juice just before serving.
• Serve over pasta or hot cooked rice, if desired.

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:

• Combine all marinade ingredients in a shallow bowl or zip lock bag.
• Add the shrimp tossing to coat.
• place in fridge for 15-30 minutes.
• Lay out your wrappers.
• Place one shrimp on each wrapper, fold 1 corner over the shrimp & roll,wrapping tightly, moisten remaining point with flour/water mixture & seal it over the roll.
• Repeat with remaining shrimp wraps.
• Heat about 1 inch of oil in a cast iron frying pan over medium high heat.
• Fry a few rolls at a time turning once till golden brown, this only takes a couple of minutes as shrimp cook quickly.
• Serve hot with sweet & sour sauce.
• Can be made with smaller shrimp & wonton wrappers.

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.