Firecracker Shrimp Salad Recipes

Steps:

• To make Firecracker Shrimp:.
• Mix sriracha and sauces for coating. Bread shrimp in cornstarch. Deep fry the shrimp until cooked and drain on paper towel. Place shrimp in a bowl and coat with the sauce.
• To Prepare Purple Potatoes:.
• After cubed, coat potatoes with olive oil and salt. Bake at 375F for 10-15 minutes.
• To Prepare Greens:.
• Dress mixed greens, avocados and cucumbers with olive oil and rice wine vinegar.
• To Assemble:.
• In a large sheet pan (16"Lx12"Wx1.5H), make a layer with the greens. Set the purple potatoes on the upper left corner, making the blue box portion of the American flag.
• Lay down a row of shrimp for the red stripe, lay down a row of blue cheese for the white stripe, and repeat until the tray is covered with stripes, making the American flag.

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:

• In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

Steps:

• Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
• Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
• Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

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.

Steps:

• Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
• Remove tails from shrimp and keep chilled until ready to use.
• Preheat the oven to 400 degrees F (200 degrees C).
• Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
• Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
• Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
• Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
• Soak shrimp in the buttermilk mixture for about 5 minutes.
• Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
• Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Steps:

• 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.

Steps:

• Toss potatoes with oil, salt and pepper; place in a grill wok or basket. Grill, covered, over medium heat 20-25 minutes or until potatoes are tender, stirring occasionally. Transfer potatoes to a large bowl; cool slightly., In a small bowl, mix dressing ingredients. Add dressing, eggs and celery to potatoes; toss to combine. Refrigerate, covered, 1-2 hours or until cold. If desired, sprinkle with chives.