FIRECRACKER SHRIMP
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.
FIREWORKS SHRIMP AND NOODLES
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
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
Number Of Ingredients 16
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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