Tuesday, October 9, 2012

Firecracker Shrimp

This is a recipe for crispy, sweet and spicy shrimp and the dipping sauce I make to go with them. They are VERY simple to do, just takes a bit of prepping ahead of time.

For Shrimp:
1LB of small cooked shrimp, deveined and cleaned
1 Package of Panko Breading
1 Package of shredded coconut
2 Cups buttermilk
1/2 Cup Franks Red Hot Sauce
1/2 Cup dried red chili flakes
1 TBSP Ancho Chili Powder
1 TSP Garlic Powder
1 TSP Salt

1: In a mixing bowl, stir together buttermilk, hot sauce, and chili powder. Add in the shrimp and allow to soak, covered in the fridge for 8-10 hours. This can be done in the morning, and left at home in the fridge while you go to work or school.

2: Mix together Panko, shredded Coconut, pepper flakes, garlic powder, and salt. Mix thoroughly.

3: Remove the shrimp from the milk mixture and coat each shrimp completely in the Panko-coconut breading.

4: Carefully lower the shrimp into a 360 degree deep fryer (you can also pan-fry, if you wish) and cook for 7-10 minutes until breading is golden brown, but not overcooked.

For Dipping Sauce:
2 Cups fresh raspberries
1 Cup Corn Syrup
1 TBSP Ancho Chili Powder
1 TSP Franks Red Hot Sauce
1/2 Cup Clover Honey
1/2 Cup Mango Juice

This is REALLY simple. Combine all the ingredients in a blender and mix into a slightly coarse texture. That is all. Nothing complicated to it. Nothing fancy. Just throw it in a blender and press the button.

Plate the shrimp and put the dipping sauce in a small dish such as a sauce bowl, sometimes referred to as a bullet. Serve, and enjoy!

This makes a great meal if paired with a salad or lightly seasoned couscous, or even a mid-day snack while watching the game on TV. A cold beer, some fresh hot Firecracker Shrimp, and your favorite sports team winning their game, what could better than that?

~Bon App├ętit~

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