FIRECRACKER RECIPE RECIPES

Name: Firecracker Shrimp
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 30 servings.
Ingredients: 1/2 cup apricot preserves; 1 teaspoon canola oil; 1 teaspoon soy sauce; 1/2 teaspoon crushed red pepper flakes; 1 pound uncooked large shrimp, peeled and deveined

FIRECRACKER SHRIMP RECIPE: HOW TO MAKE IT

Firecracker Shrimp Recipe: How to Make It image

These delightful firecracker shrimp are coated in a sweet and spicy glaze. The marinade comes together in moments for sizzling shrimp skewers. —Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Categories Appetizers

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 30 servings.

Number Of Ingredients 5

Ingredients

1/2 cup apricot preserves
1 teaspoon canola oil
1 teaspoon soy sauce
1/2 teaspoon crushed red pepper flakes
1 pound uncooked large shrimp, peeled and deveined

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 until shrimp turn pink, 2-3 minutes on each side, basting frequently with apricot mixture.

Nutrition Facts : Calories 27 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 30mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

FIRECRACKER PRAWNS RECIPE - BBC FOOD

Firecracker prawns recipe - BBC Food image

Packed with protein, flavour, colour and punch, this low-calorie, quick dinner will become a weekly favourite. Each serving provides 334 kcal, 58g protein, 10g carbohydrates (of which 7g sugars), 6g fat (of which 1g saturates), 4.5g fibre and 5.4g salt.

Provided by Sunil Vijayakar

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2

Number Of Ingredients 16

Ingredients

1 tsp fennel seeds
2 tsp cumin seeds
4 spring onions, thinly sliced
2 red chillies, finely chopped (remove seeds for less heat)
3 tbsp finely chopped fresh coriander leaves and stalks
2 limes, juice only
2 tbsp oyster sauce
¼ tsp ground star anise
1 tbsp cider vinegar
1 tbsp dark soy sauce
600g/1lb 5oz raw tiger prawns, peeled, defrosted if frozen
1 tsp light olive oil
3 pak choi, roughly chopped
1 tsp grated fresh root ginger
1 tbsp light soy sauce
¼ tsp toasted sesame oil

Steps:

Toast the fennel and cumin seeds in a small frying pan for 1–2 minutes, or until fragrant. Crush with a pestle and mortar and tip into a mixing bowl. Add the spring onions, chillies, coriander, lime juice, oyster sauce, star anise, vinegar and soy sauce. Stir in the prawns and marinate for 10 minutes.
Preheat the grill to its highest setting.
Spread the prawns on a grill rack and grill for 3–4 minutes, or until pink and cooked through. Keep warm.
To make the stir-fried greens, heat the oil in a wide, non-stick frying pan over a high heat. Add the pak choi, ginger and soy sauce and cook for 4–5 minutes, or until just wilted. Stir in the sesame oil.
Serve the greens with the prawns immediately.

Nutrition Facts : Calories 334kcal, CarbohydrateContent 10g, FatContent 6g, FiberContent 4.5g, ProteinContent 58g, SaturatedFatContent 1g, SugarContent 7g

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