Fireworks Shrimp Recipes

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FIRECRACKER SHRIMP



Firecracker Shrimp image

Crispy, Asian-inspired shrimp with a zippy sauce makes a delicious appetizer or main dish. Bonus: it only takes a few minutes to throw together.

Provided by Pete Scherer

Categories     Dinner     Entree     Appetizer

Time 28m

Yield 4

Number Of Ingredients 14

Peanut oil ( for frying )
3 tablespoons honey
1 tablespoon sriracha sauce
1 teaspoon ginger root (grated)
1 dash fish sauce
1/2 lemon (juiced)
1 1/2 pounds (26 to 30 count) white shrimp (peeled, deveined, and tail removed)
1/2 cup potato starch
Garnish: sesame seeds
Garnish: scallions (sliced on a bias)
Garnish: 1 red Thai chile pepper (sliced)
Garnish: fresh cilantro (torn)
Optional: 1/2 teaspoon Szechuan peppercorns (ground)
Serving suggestion: rice and steamed vegetable

Steps:

  • Gather the ingredients.
  • Add enough peanut oil to a countertop deep fryer or a large, heavy-bottomed pot so that there is 3-inches worth of oil. Preheat to 360 F.
  • Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a large, wide mixing bowl .
  • Put the shrimp and potato starch into a gallon zip-close freezer bag and seal. Gently shake and turn the bag to thoroughly coat the shrimp in the potato starch.
  • In two batches (most likely, depending on the size of your setup), fry the shrimp until they turn pink, and the starch coating becomes crisp and golden, about 3 to 4 minutes per batch. Remove the shrimp and shake off the excess oil.
  • Toss the hot, fried shrimp in the sauce. Garnish with the sesame seeds, sliced scallions, chile pepper, cilantro, and a sprinkle of the Szechuan pepper, if using.
  • Serve with rice and perhaps a steamed vegetable . Enjoy!

Nutrition Facts : Calories 519 kcal, Carbohydrate 40 g, Cholesterol 359 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, Sodium 1744 mg, Sugar 15 g, Fat 22 g, UnsaturatedFat 0 g

FIREWORKS SHRIMP AND NOODLES



Fireworks Shrimp and Noodles image

Spicy shrimp stir fried with edamame and carrots over Asian noodles. Posted on my food blog at: http://www.comfortcookadventures.com/2013/01/noodling-through-asian-cuisines.html

Provided by Mary Cokenour

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) package Asian noodles (lo mein, soba, udon)
1 (8 ounce) package shelled frozen edamame (soy beans)
1 (8 ounce) package julienned frozen carrots
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon hot sauce (Sriracha or Thai chili sauce are best)
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon sesame oil
1 lb large shrimp, peeled and deveined

Steps:

  • Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles. Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.
  • In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.
  • Note: additional hot sauce can be added if desired.

Nutrition Facts : Calories 284.1, Fat 15.7, SaturatedFat 1.6, Cholesterol 143.2, Sodium 1224.7, Carbohydrate 12.7, Fiber 4.4, Sugar 2.9, Protein 24.3

FIREWORKS SHRIMP



Fireworks Shrimp image

Number Of Ingredients 16

2 tablespoon dried red pepper flakes
2 tablespoon red wine vinegar
1 cup tomato puree
10 tablespoon dry sherry (such as Dry Sack)
6 tablespoon oyster sauce
1/4 cup soy sauce
2 tablespoon red wine vinegar
2 tablespoon sesame oil
1 tablespoon sugar
1 tablespoon grated ginger
1/4 cup butter
1/4 cup vegetable oil
3 pounds large shrimp, peeled and deveined
1 head cabbage (preferably red)
1 pound snow peas
8 cloves garlic cloves

Steps:

  • Soak dried red pepper flakes in 2T red wine vinegar in a small bowl for 30 minutes
  • Blend next 8 ingredients (puree through ginger) and set sauce aside
  • Heat butter and oil in heavy large skillet over medium-high heat. Add undrained red pepper flakes, shrimp, cabbage, snow peas and garlic. Stir fry until shrimp turns pink. Add sauce and cook until well heated. Serve hot over rice.

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