Honduran Hotty Shrimp Recipes

HONDURAN HOTTY SHRIMP

Steps:

• Put the water, tomatoes, 1/2 of an onion, and garlic into a large pot over high heat and bring to a boil.
• Reduce heat and simmer until the tomatoes are soft.
• Remove from heat and let sit to cool for 2 minutes.
• Pour into a blender and add the chipotle, tomato paste and salt and blend.
• Slice the remaining red onions.
• Heat the oil in a large sauté pan over medium-high heat.
• Saute the remaining onions and until golden brown.
• Stir in the shrimp and garlic salt and cook for 2-3 minutes, the shrimp should just turn pink.
• Pour sauce over shrimp and let simmer for 4 to 5 minutes.
• Serve over rice, if desired.

HUNAN HOT-AND-SPICY SHRIMP RECIPE - (4.8/5)

Steps:

• Peel the shrimp, leaving the tail segments intact, then devein and clean them. In a bowl, mix together all of the ingredients to make the shrimp coating. Add the shrimp and turn to coat. Refrigerate for 30 minutes. To make the sauce mix together all of the ingredients in a small bowl and reserve. Heat a wok over high heat for 30 seconds. Add the peanut oil, and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir briefly. Add the garlic and stir briefly. Add the shallots, stir to mix, and lower the heat to medium. Cook for 2 to 3 minutes, or until the shallots soften. Raise the heat to high, add the shrimp and their coating, and stir to mix. Spread the shrimp in a single layer and cook for 1 minute, or until the shrimp begin to turn pink. Turn the shrimp over and mix. Drizzle in the wine, adding it along the edge of the wok, and mix well. Stir the sauce, pour it over the shrimp, and mix well. Stir-fry for about 1 1/2 minutes, or until the shrimp are well-coated and the sauce begins to bubble. Turn off the heat, transfer to a heated dish, and serve. Hot Pepper Oil: For this infused oil to be a success, the pepper flakes must be very hot, which is why I prefer dried Thai chilies for making the flakes. Heat a wok over high heat for 20 seconds. Add the sesame oil, peanut oil, and pepper flakes and stir. Reduce the heat to medium and cook for 2 to 3 minutes, or until the oil is very hot, but not boiling. Turn off the heat and let cool to room temperature. Pour the oil, including the pepper flakes, into a sterilized glass jar and close tightly. Allow the oil to rest for 10 minutes and then it can be used. The oil will keep at room temperature for up to 1 week or refrigerated for up to 3 months. The longer the oil is stored, the hotter it will become.