Tag Archives: shrimp

Honey Orange Firecracker Shrimp

Ingredients

24 jumbo shrimp, peeled and deveined
1 cup cornstarch
1 tablespoon garlic powder
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 cup canola oil
1 cup tupelo honey
1 tablespoon grated orange zest
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper, or to taste

Directions

Wash shrimp well and submerge in cold water in a bowl; set shrimp aside.

Place cornstarch, garlic powder, salt, and black pepper in a large plastic bowl with a tight-fitting lid, close the lid, and shake several times to mix. Place half the wet shrimp into the container, cover, and shake to coat shrimp with cornstarch mixture. Remove shrimp to a platter and repeat with remaining shrimp.

Heat canola oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan-fry in batches until shrimp are opaque inside and brown and crisp outside, 2 to 3 minutes per side. Drain cooked shrimp on paper towels while you fry the remaining shrimp.

Clean skillet and pour in honey; bring to a boil over medium heat and stir in orange zest, lemon juice, and cayenne pepper. Serve hot shrimp on a serving platter drizzled with honey sauce to taste.
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Avocado Shrimp Salsa


Serving: 6 to 8 as an appetizer

Ingredients

1 lb raw shrimp, peeled and deveined*
Salt and black pepper to taste
1 Tbsp olive oil
Juice of 3 medium limes
2 medium/large avocados
1/2 english cucumber
3 medium (or 4 roma) tomatoes
1 small onion, finely diced
1/2 bunch Cilantro, chopped
Tortilla chips and Tabasco sauce to serve

Instructions

Season shrimp lightly with salt and pepper. Place a large skillet over medium high heat. Once the pan is hot, add 1 Tbsp olive oil. Add shrimp in a single layer and cook 3 minutes total, turning once halfway. Saute just until cooked through then remove from the pan. Transfer to cutting board, coarsely chop and place into a large mixing bowl.

Squeeze the juice of 3 medium limes over the shrimp, stir and set aside to marinate while you prepare remaining salsa ingredients.

Dice cucumber, tomato and avocado and add them to the mixing bowl with shrimp.

Finely dice onion and chop 1/2 bunch of fresh cilantro. Add to the mixing bowl then stir together all of the ingredients until well combined and serve. We love this served with hot sauce (such as Tabasco) and tortilla chips.

Notes *If using any sized pre-cooked shrimp – rinse under cold water, pat dry with paper towels then chop.
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Shrimp Fried Rice


Serves 4-6

Ingredients

3 1/2 cups cooked rice (even better if leftover)
1 1/2 pounds shrimp, peeled and de-veined
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
2 green onions, chopped
2 carrots, chopped
2 scallions (white and green parts), chopped
2 cloves garlic, minced
1 white onion, chopped
3 tablespoons low-sodium soy sauce
3 tablespoons olive oil, divided
1 tablespoons rice wine vinegar or dry sherry
1/2 teaspoon ginger powder
1/2 teaspoon white pepper
kosher salt and freshly ground pepper, to taste

Directions

In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth. Set aside.

Heat 2 tablespoons olive oil in a large wok or skillet over medium-high heat and cool shrimp for 2-3 minutes, or until pink and opaque.

Season with salt and pepper and remove from heat.

Add carrots and onions to the same pan and sauté until tender. 5-7 minutes.

During the last 1 minute of cooking, add garlic and cook until fragrant, but not burned.

Transfer onions to same plate as shrimp and set aside.

Pour beaten eggs and egg whites into the skillet and scramble, breaking them up with your spatula as you go. Then transfer to same plate as veggies and shrimp

Heat remaining olive oil in skillet and, once hot, stir in leftover rice.

Use your spatula to form an even layer and let the rice cook, untouched, until semi-browned and crispy.

Flip rice over to brown the other side, then return shrimp, onions and scrambled eggs to the wok.

Pour in soy sauce mixture and scallions and toss to coat.

Transfer to bowls and serve immediately
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Shrimp Boil Foil Packets

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
2 ears corn, each cut crosswise into 4 pieces
1 pound baby red potatoes, halved
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2 tablespoons olive oil
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4 teaspoons cajun seasoning
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
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Instructions

Preheat a gas or charcoal grill over high heat.

Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.

Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.

Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*

Served immediately, garnished with parsley, if desired.

Notes: *This can also be baked for 15-17 minutes at 425 degrees F.
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Garlic Lemon Butter Parmesan Shrimp

Ingredients

1 lb extra large or jumbo shrimp
1 stick butter
1 tbsp italian seasoning
2/3 cup grated parmesan cheese
1 lemon
1 tbsp minced garlic

Directions

Clean and devain the shrimp.

In a medium sauce pan, melt butter and sauté garlic for a minute.

Add shrimp and sprinkle on Italian seasoning. Cook covered for 2 minutes.

Squeeze halved lemon over shrimp and then sprinkle on Parmesan cheese.

Cook for another two minutes or until shrimp turn white.

Add your favorite side and enjoy.
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BBQ Shrimp

Makes 4 servings

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/4 cup fresh lemon juice (from 1 lemon), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 tablespoon cream (updated version, but optional)
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled
1/2 teaspoon coarse salt
Freshly ground pepper

Directions

Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Season shrimp with salt and pepper. Add 1 tablespoon butter and when it is melted and foamy add the shrimp and fry until the edges are crispy and golden brown. Remove shrimp to a bowl.

To the same pan, add garlic, rosemary, lemon juice and rinds to pan. Stir in Worcestershire and bring to a simmer. Cook for 10 minutes. Remove the pan from the heat and strain out the solids. Return the strained sauce to the pan and add the remaining 7 tablespoons butter one at a time under low heat, stirring to incorporate until they are all melted.

Add shrimp back to pan and to heat through. Serve with baguette or rice.
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Mango Shrimp Salsa

Ingredients

2-3 lg ripe mangos diced
1 lb precooked shrimp (31-40 per lb) diced
1 small bunch cilantro chopped about 1 cup
1 small jalapeño finely diced
1/2 med red onion finely diced
2-3 med ripe avocados diced
Juice of 2 limes
salt & pepper to taste

Instructions

Prepare first 5 ingredients. Place in a large bowl and mix well.

Add avocados, lime juice, salt and pepper.

Gently mix until combined. Chill until ready to serve.
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