SHRIMP AND HOT SAUCE CHEESE GRITS
Steps:
- Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
- Cook grits according to package instructions. As grits are finishing, whisk in butter, cheddar, Parmesan, cayenne, paprika, and hot sauce. After ingredients are incorporated, season with salt and pepper, to taste.
- Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.
- Cook bacon until it begins to brown. Remove from heat and strain. Reserve bacon grease and bacon bits. Heat large skillet until very hot, add olive oil and 2 tablespoons bacon fat. As oils begin to smoke, toss in shrimp to cover the bottom of pan. Before stirring, season with salt and pepper. Stir until shrimp being to turn pink all over. Stir in minced garlic and bacon bits, being careful not to burn the garlic. Add mushrooms and toss to coat with oil. Add wine and lemon juice and stir until well coated and incorporated (about 80 seconds). Toss in sliced scallions and stir for about 20 seconds (do not overcook). Serve with cheese grits.
AMAZING SPICY GRILLED SHRIMP
Steps:
- Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
- Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
- Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 320 calories, Carbohydrate 4.1 g, Cholesterol 230.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 25.1 g, SaturatedFat 3.5 g, Sodium 827.3 mg, Sugar 1.4 g
SHRIMP WITH HOT SAUCE, SZECHUAN STYLE
I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.
Provided by PalatablePastime
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
- Stir together the cornstarch and water in a small dish and keep near the cooking area.
- Heat small amount of oil in wok or large skillet.
- Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
- Add a little oil to pan (if needed) and heat.
- Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
- Add the carrots and cook for 1- 1 1/2 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Re-stir contents of seasoning bowl and add to pan.
- Quickly stir all ingredients.
- Re-stir the cornstarch and water slurry and add to the pan.
- Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
- Remove from heat and serve with steamed rice (if desired).
GRILLED MARINATED SHRIMP
This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
Provided by Robbie Rice
Categories Appetizers and Snacks Tapas
Time 2h40m
Yield 6
Number Of Ingredients 11
Steps:
- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Nutrition Facts : Calories 447.1 calories, Carbohydrate 3.7 g, Cholesterol 230.4 mg, Fat 37.5 g, Fiber 1.4 g, Protein 25.3 g, SaturatedFat 5.3 g, Sodium 800 mg, Sugar 0.4 g
SPICY SHRIMP BOIL WITH LEMON BUTTER
In this very spicy, very messy shrimp feast, diners peel their own shrimp, then dunk them in hot sauce-spiked shrimp broth, a bowl of melted lemon butter or both. Many shrimp boils call for adding corn, sausage and potatoes to the pot. This one focuses solely on the shrimp, though feel free to add the other ingredients if you'd like to bulk it up. Crusty bread for serving is a must, both to sop with the last bits of broth and butter, and as a palate-soother, for when the building heat of the cayenne and hot sauce starts to burn.
Provided by Melissa Clark
Categories seafood, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring 6 cups water with the onion, garlic, Old Bay, peppercorns, salt and cayenne to a boil in a large pot. Cover and simmer for 10 minutes to allow the flavors to develop.
- Meanwhile in a small pot, melt the butter. Squeeze the juice from half a lemon into the pot. Stir in shallot, if using, and season butter to taste with hot sauce and salt. Set aside for serving.
- Squeeze juice from the other half the lemon into the large pot, then toss in squeezed lemon half. Stir in 1 tablespoon hot sauce and shrimp. Bring just to a simmer (not a boil), then lower the heat so the mixture continues to simmer for 1 to 2 minutes, until shrimp are bright pink and cooked through.
- Use tongs or a slotted spoon to transfer shrimp to a large serving bowl or platter. Taste shrimp broth and add more salt and hot sauce if necessary.
- Strain shrimp broth into serving bowls. Divide melted butter into small bowls, one per guest.
- To serve, give each guest a bowl of spicy shrimp broth and a small bowl filled with seasoned butter for dipping. Guests should peel shrimp and dunk in broth, butter or both. Serve with bread on the side and plenty of napkins, and a bowl for the shrimp shells.
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- In a medium bowl add stock, soy sauce, cornstarch, vinegar, brown sugar, ginger and chili garlic sauce. Whisk until combined.
- Heat a large cast iron skillet or heavy bottom pan to medium high, add 1 tablespoon oil and add shrimp and cook for 2 minutes then flip and cook another 2 minutes. Remove and set aside.
- Add 2 tablespoon oil and add carrots, onions, red peppers, snap peas cook 3-4 minutes until softened. Add water chestnuts and garlic, cook another minute.
- Give sauce another whisk in the bowl to make sure the cornstarch hasn't settled to the bottom. Then add it to the veggie mixture, reduce heat to low, add shrimp back in, stir and cook about another minute until thickened.
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- Cook shrimp in a large pot of boiling salted water just until opaque, about 30 seconds. Transfer to a paper towel–lined baking sheet and let drain.
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