Pacific Fire Shrimp Recipes

Steps:

• Preheat large nonstick skillet over medium-high heat.
• Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend.
• Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.

Steps:

• Preheat oven to 400. Mash the butter with the Creole seasoning,lemon pepper,rosemary,Tabasco sauce and lemon juice.
• Arrange shrimp in a baking dish and brush on the seasoned butter. Bake for 5 to 6 minutes. Serve hot. French bread goes well with this on the side.
• This can be made in advance, spread on the butter seasoning, refrigerate up to 8 hours. Heat and serve.

Steps:

• Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
• Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
• Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
• Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
• Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
• Return the shrimp and any accumulated juices to the pan; heat through.
• Serve immediately.