SPICY HONEY LIME SHRIMP RECIPE
Mouthwatering, easy 15 minute meal!
Provided by The Chunky Chef
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
- Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
- Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
- Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
- Serve with lime wedges and minced cilantro if desired.
Nutrition Facts : Calories 511 kcal, Carbohydrate 31 g, Protein 60 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 722 mg, Sodium 2877 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
SPICY GLAZED CHICKEN BREASTS
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.
Provided by Ali Slagle
Categories poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
- In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
- Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
- With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
- Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.
SPICY GLAZED SHRIMP
Provided by Food Network
Categories appetizer
Time 12h50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
- For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
- To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.
SPICY GLAZE FOR CHICKEN OR PRAWNS
Got this from a friend who is amazing chef. There is heat to this recipe so beware! It makes a wonderful paste to keep in the fridge or freezer and add at the last minute to sauteed chicken or prawns.
Provided by Marysdottir
Categories Poultry
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Warm butter in saucepan or microwave until just barely melted. Add remaining ingredients and mix well. Cool, stirring occasionally. Refrigerate up to a week or freeze in tbsp size quantities.
- To prepare chicken or prawns: Place about a pound or pound and a half of sauteed chicken pieces or peeled, boiled, drained prawns into a pot. Add about 2 tbsp glaze to the pot and cook over very low heat stirring often to coat completely. Allow it to caramelize slightly. Serve warm or at room temperature. Adjust the amount of paste according to how spicy you like your food. We sometimes add up to 4 tbsp for this much chicken or seafood.
SPICY GLAZED PRAWNS
Lovely as part of a buffet (then the recipe serves 8) or as the main part of your meal (serves 4) good with rice. Quite spicy but you can control the heat
Provided by Bergy
Categories Vegetable
Time 45m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together chili sauce, honey, mustard, horseradish, oil, thyme and chili powder.
- Toss prawns in the marinade, stand at room temperature for 30 minutes.
- Heat the broiler.
- Place prawns in a single layer on a foil covered cookie sheet.
- Broil 2" from the heat for 3-4 minutes.
- Turn after 2 minutes.
- Do not overcook the prawns should be firm, opaque and slightly charred on the edges.
SPICY GLAZED SHRIMP
Sooo easy and sooo good! We couldn't stop eating these! I served it at an all girls' luncheon yesterday and it was the first dish to disappear. One good friend of mine asked for the left over glaze to go! Glaze needs to be refrigerated overnight for flavors to meld.
Provided by Grace Lynn
Categories Spicy
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted.
- In a blender or food processor, blend on high speed until the mixture becomes a smooth paste.
- Refrigerate overnight before use.
- Heat the olive oil in a 12-inch saute pan over high heat.
- Add shrimp to the pan and move them around constantly so they will cook completely and evenly.
- Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp.
- Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.
- Add more sauce if needed, taste to your liking.
- Do not overcook the shrimp.
- Serve the shrimp warm or at room temperature.
SPICY-SWEET GLAZED SHRIMP
Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
- Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.
Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g
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