Best 4 Aunt Barbras Firecracker Shrimp Recipes

Calling all seafood enthusiasts! Are you on the hunt for a culinary adventure that packs a punch? Look no further than Aunt Barbara's Firecracker Shrimp, a tantalizing dish that combines the irresistible flavors of shrimp, tantalizing spices, and a hint of heat. Get ready to embark on a taste-bud journey as we explore the secrets behind this delectable recipe.

Check out the recipes below so you can choose the best recipe for yourself!

FIRECRACKER SHRIMP

Firecracker Shrimp image

Crispy, Asian-inspired shrimp with a zippy sauce makes a delicious appetizer or main dish. Bonus: it only takes a few minutes to throw together.

Provided by Pete Scherer

Categories Dinner Entree Appetizer

Time 28m

Yield 4

Number Of Ingredients 14

Ingredients

Peanut oil ( for frying )
3 tablespoons honey
1 tablespoon sriracha sauce
1 teaspoon ginger root (grated)
1 dash fish sauce
1/2 lemon (juiced)
1 1/2 pounds (26 to 30 count) white shrimp (peeled, deveined, and tail removed)
1/2 cup potato starch
Garnish: sesame seeds
Garnish: scallions (sliced on a bias)
Garnish: 1 red Thai chile pepper (sliced)
Garnish: fresh cilantro (torn)
Optional: 1/2 teaspoon Szechuan peppercorns (ground)
Serving suggestion: rice and steamed vegetable

Steps:

Gather the ingredients.
Add enough peanut oil to a countertop deep fryer or a large, heavy-bottomed pot so that there is 3-inches worth of oil. Preheat to 360 F.
Combine the honey, sriracha, ginger, fish sauce, and lemon juice in a large, wide mixing bowl .
Put the shrimp and potato starch into a gallon zip-close freezer bag and seal. Gently shake and turn the bag to thoroughly coat the shrimp in the potato starch.
In two batches (most likely, depending on the size of your setup), fry the shrimp until they turn pink, and the starch coating becomes crisp and golden, about 3 to 4 minutes per batch. Remove the shrimp and shake off the excess oil.
Toss the hot, fried shrimp in the sauce. Garnish with the sesame seeds, sliced scallions, chile pepper, cilantro, and a sprinkle of the Szechuan pepper, if using.
Serve with rice and perhaps a steamed vegetable . Enjoy!

Nutrition Facts : Calories 519 kcal, Carbohydrate 40 g, Cholesterol 359 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, Sodium 1744 mg, Sugar 15 g, Fat 22 g, UnsaturatedFat 0 g

AUNT BARBRA'S FIRECRACKER SHRIMP

Aunt Barbra's Firecracker Shrimp image

This recipe comes from my Aunt Barbra in Texas. I have made some minor adjustments to the recipe. The original recipe called for 1 cup of butter, I use 1/4 cup or feel free to use olive oil instead. A combination of the 2 will also work. You can control the heat of this dish by using either mild or spicy diced tomatoes.

Provided by mimis food

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

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 ROLL WITH CRAB AIOLI

Firecracker Shrimp Roll with Crab Aioli image

Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.

Provided by Chef John

Categories Seafood Shellfish Crab

Time 45m

Yield 6

Number Of Ingredients 23

Ingredients

1 cup mayonnaise
1 cup lump crabmeat
2 cloves garlic, finely crushed
salt to taste
1 pinch cayenne pepper
¼ teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
2 pounds shrimp, peeled and deveined
1 cup buttermilk
2 teaspoons hot sauce
1 teaspoon ground chipotle pepper
2 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 cup all-purpose flour
⅓ cup cornmeal
2 teaspoons paprika
2 teaspoons kosher salt
6 soft sandwich rolls
2 cups thinly sliced romaine lettuce
canola oil for frying
1 pinch cayenne pepper

Steps:

Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
Remove tails from shrimp and keep chilled until ready to use.
Preheat the oven to 400 degrees F (200 degrees C).
Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
Soak shrimp in the buttermilk mixture for about 5 minutes.
Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.

Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g

ANTHONY'S FIRECRACKER SHRIMP

Anthony's Firecracker Shrimp image

Make and share this Anthony's Firecracker Shrimp recipe from Food.com.

Provided by Gadget_Queen

Categories Very Low Carbs

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon oil
1 lb large shrimp, shell on, split down back and deveined
1 cup heavy cream
2 lemons, juice of
1 tablespoon Tabasco sauce (or as much as you can handle)
2 tablespoons butter
2 tablespoons chopped parsley
salt and pepper

Steps:

Heat oil in large saute pan.
Add shrimp, cook for 3 minutes.
Add cream and lemon juice.
Add as much Tabasco as you can handle.
Reduce on high for 5 minutes (watch carefully to prevent overflow).
Add butter and parsley; season with salt and pepper.

Nutrition Facts : Calories 393.6, Fat 30.9, SaturatedFat 17.9, Cholesterol 269.6, Sodium 255.4, Carbohydrate 4.9, Fiber 0.2, Sugar 0.7, Protein 24.6

Tips:

Choose the right shrimp. Medium or large shrimp are best for this recipe. Avoid using extra-large shrimp, as they can be tough.
Clean and devein the shrimp. This will help to remove any sand or grit from the shrimp. You can also leave the tails on or off, depending on your preference.
Make sure the shrimp is dry before cooking. This will help to prevent the shrimp from sticking to the pan.
Use a large skillet or wok. This will give the shrimp plenty of room to cook evenly.
Don't overcrowd the pan. Cook the shrimp in batches if necessary.
Cook the shrimp until they are pink and opaque. Overcooked shrimp will be tough.
Serve the shrimp immediately. They are best when they are hot and crispy.

Conclusion:

Aunt Barbara's Firecracker Shrimp is a delicious and easy-to-make appetizer or main course. The shrimp are coated in a flavorful breading and then fried until they are golden brown and crispy. The sweet and spicy sauce adds a nice kick of heat. This dish is sure to be a hit at your next party or gathering.