Best Firecracker Shrimp Lasagna Recipes

FIRECRACKER SHRIMP RECIPE

Steps:

• Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
• Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
• Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
• Brush on the remaining firecracker shrimp glaze. Reserve any leftover marinade/glaze for serving.
• Garnish and serve!

FIRECRACKER SHRIMP

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!

FIRECRACKER SHRIMP

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.

FIRECRACKER SHRIMP

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

FIRECRACKER SHRIMP LASAGNA?

Steps:

• Bring a large pot of lightly salted water to a boil.Cook lasagna noodles in boiling water for 8 to 10 minutes.Drain the noodles and rinse with cold water.
• Heat olive oil and margarine in a large skillet over medium heat.Add diced red bell pepper and sliced vidalia onion,saute for 8 minutes until are tender.Stir in ranch seasoning and 2 tablespoons parmesan cheese.Remove from heat and set aside.
• In a medium bowl,combine ricotta cheese,egg whites,cream cheese and remaining parmesan cheese,whisk together until blended.Set aside.
• Preheat oven to 375 degrees F.Coat a 9x13 inch baking dish with cooking spray.
• In a medium saucepan,heat canola oil over medium-low heat,add shrimps,season with old bay seasoning,saute for 5 minutes,or until golden brown.Remove from heat.
• In a large bowl,combine honey mustard,italian salad dressing,sriracha,ground ginger,brown sugar and red pepper flakes,whisk together until blended.
• Transfer the cooked shrimps onto the sauce mixture,mix together and set aside.
• To assemble,top with 3 cooked lasagna noodles in the bottom of the prepared baking dish.Spoon half of firecracker shrimps over the lasagna noodles.Add half of sauteed bell pepper mixture onto the shrimp.Spread half of ricotta mixture
• Repeat layers.Top with shredded colby jack cheese.Cover with aluminum foil.
• Bake in preheated oven for 25 minutes.Remove the foil and bake an additional 25 minutes.Cool for 15 minutes before serving.

CREAMY SHRIMP LASAGNA

Steps:

• Heat oven to 350. Place shrimp in a strainer and rince under cold water if you are using frozen shrimp. Pat dry and remove the tails.
• In a bowl stir the pasta sauce with the cream, basil and oregano. Taste and add more seasonings if needed.
• Stir ricotta with dill in a small bowl.
• Grate cheeses then stir together.
• Spread about 1/2 cup of sauce in the bottom of a 9 x 13 pan, top with 3-5 lasagna noodles,try not to overlap them.
• Spread 1/2 of the ricitta mixture.
• Cover with 1/2 of the tomatae sauce.
• Scatter 1/2 of the shrimp on top .
• Then comes 1/2 of the cheese over the shrimp.
• Put more noodles , then layer again .Ending whith a layer of noodles , the rest of the sauce and then topped with cheese.
• Baked uncovered in the centre of the onen until sauce is bubbly. Takes about 1 hour and let stand for 10 minute before serving.
• When you have finished your meal -- run around the block.
• This can be made a head just bake it for 30 minutes. Let cool ,.
• cover and refridgate overnight.
• Remove from fridge, uncover and let it come to room temperature 30 minute Reheat at 350 for 30-40 minute Cover loosely if it gets too brown around the edges.