SPICY SHRIMP APPETIZERS RECIPES RECIPES

Steps:

• In a medium sized bowl, combine rum, lime juice, and Spice Isle Tropical Heat Sauce. Add peeled/deveined shrimp, tails still on to the marinade. Place in the refrigerator for 15 minutes.
• Prepare dip: Puree pineapple and coconut together, combine with sour cream and pineapple juice. (add more juice if you'd like it sweeter, but take care not to add too much so it doesn't get runny.) Stir in most of the lime zest, reserve just a bit to garnish if desired. Place in the refrigerator.
• Drain marinade from the shrimp. Heat oil in a cast iron skillet until hot.
• Place shrimp in the hot skillet, and sprinkle tops with Spice Isle Tropical Heat Seasoning. Cook for one minute, flip them over and brush on Tropical Heat Sauce, cook 2 minutes. Flip over and brush the sauce on the other side. Cook for about a minute more. Shrimp are done when they are pink. Don't overcook them or they will be rubbery.
• Serve with Pineapple Coconut Dip. Also delicious on toasted baguette slices, just remember to remove the tails!

Steps:

• In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium heat. Add the shrimp and stir-fry for 2 minutes. Transfer fried shrimp to a platter.
• Add the remaining vegetable oil to the skillet. Add green onions and ginger. Stir-fry for further 30 seconds. Pour in chicken broth, ketchup, vinegar, dry white wine, and stir in sugar and cayenne pepper. Simmer over low heat for 3 minutes or until sauce has thickened.
• Return shrimp to the skillet and cook, stirring, for further 3 minutes. Pour all into a bowl, cover and refrigerate for 4 hours. Use spiced shrimp as a main dish, or serve them on toothpicks as an appetizer.