Firecracker Shrimp by The Irons at Mystic Hilton - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Firecracker Shrimp by The Irons at Mystic Hilton

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    NEWSLETTERS

    A recipe for firecracker shrimp from The Irons at the Mystic Hilton. (Published Monday, Jan. 18, 2016)

    Firecracker Shrimp (Recipe from The Irons at Mystic Hilton)

    Asian Slaw
    1 small head nappa cabbage, shredded
    1 small head, red cabbage, shredded
    1 bunch scallions, sliced on the bias
    1 carrot shredded
    4 oz Asian Zing Sauce

    Toss all ingredients in a bowl and set aside

    Spicy Mayo
    2 oz Siracha
    4 oz. mayonnaise

    Mix siracha and mayonnaise together until all incorporated. Place mayo in a squeeze bottle and set aside.

    Shrimp
    16 peeled and deveined 16/20 count shrimp tail on
    Corn flour
    All purpose flour
    1 pint buttermilk

    Mix corn flour and all purpose flour in a separate bowl. Set up a breading station with a bowl of the flour and a bowl of the buttermilk. Take shrimp and dredge into flour, buttermilk and flour again. Once done, carefully place into a pot of hot oil at 350 degrees and cook in oil for about 2 minutes. Remove from oil and place on a cookie sheet with paper towels to pat dry. Once dry, toss in Asian zing sauce until shrimp are evenly coated with sauce.

    To assemble:

    Toss the Asian slaw and neatly place the slaw in the middle of your vessel. Toss the shrimp and place in a line on top of the slaw. Using your squeeze bottle, decorate your plate with the siracha mayo. Garnish with bias cut green onions and serve.