Best Aunt Barbras Firecracker Shrimp Recipes

Aunt Barbra's Firecracker Shrimp image

Provided by mimis food

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/4 cup butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green onion
6 garlic cloves, minced
2 lbs medium-sized shrimp, uncooked and shelled
2 (10 ounce) cans diced tomatoes with green chilies, do not drain
2 (10 1/2 ounce) cans cream of shrimp soup
2 (4 ounce) cans sliced mushrooms, drained
1/2 teaspoon cayenne pepper
serve over hot cooked angel hair pasta

Steps:

Melt butter in dutch oven over medium heat.
Saute onion, celery, green onion and garlic in skillet until transparent.
Add shrimp, saute 4 or 5 minutes.
Add remaining ingredients and simmer about 15 minutes.
Serve over hot angel hair pasta.
The prep/cook time is a rough estimate and will vary on your shrimp and how much cleaning/thawing is required. Also not included is the angel hair pasta.

Firecracker Shrimp and Rice image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

1/3 cup light brown sugar
3 tablespoons fresh orange juice
2 tablespoons hot sauce, such as Frank's
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
1 1/4 pounds peeled and deveined small shrimp, tails removed
3 tablespoons cornstarch
1/4 cup vegetable oil
1 1/2 teaspoons grated fresh ginger
3 cloves garlic, grated
3 cups cooked basmati rice
1 bunch scallions, cut into 1/2-inch pieces
Sriracha and fresh cilantro leaves, for garnish

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.

Firecracker Shrimp image

Provided by Food Network

Categories main-dish

Time 9m

Yield 1 serving

Number Of Ingredients 27

5 large shrimp
1/2 cup barbecue sauce, recipe follows
Drizzle horseradish sauce, recipe follows
1 large onion, chopped
2 cups orange juice
1 1/2 sticks unsalted butter
1 quart ketchup
1/2 cup lime juice
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dry mustard
2 tablespoons hot paprika
1 tablespoon crushed red pepper
1 heaping teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon chili powder
2 tablespoon hot sauce
2 tablespoons tamarind paste
2 tablespoons honey
1/4 cup pure horseradish
1/4 cup Creole mustard
1 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

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.