Google “Firecracker Shrimp” and you will be busy scrolling through hundreds of different incarnations of this dish. It all depends on exactly how “spicy” you want it and how fresh the seafood purchase.
The reason we love this fun, fresh, spicy and very delicious recipe is because the ingredients are so simple and who doesn’t almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood.
This can be served as an appetizer or double it up with some tasty sides and call it dinner…it’s all good to us!
Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. (see instructions above) Seal with cornstarch paste.
Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
The reason we love this dish so much is because the ingredients are so simple and who doesn't almost always have a packet of Eggroll/Springroll wrappers in the freezer? Always start your fish and seafood meals with the fresh items you can find everyday at Motts Channel Seafood. Want more great recipes like this? Visit Alison's Recipe Box by
The world celebrated Mardi Gras on Tuesday and with the Winter oyster season nearing its end we thought we’d share a New Orleans inspired recipe we think you’ll love that involves charbroiled oysters…yum!
Drago’s Seafood Restaurant officially opened in February 1969 in Metairie, Louisiana. Owners Drago and Klara Cvitanovich are part of a close-knit Croatian community that has thrived in New Orleans since the 1800s.
Drago Cvitanovich has been the oyster king of New Orleans for four decades. Like most other people in the oyster business, he was a Croatian immigrant. When he opened his restaurant in the 1970s, he kept his ties with his countrymen down the river, and as a result always had the best oysters available.
Drago’s son Tommy, who now runs the restaurant, created this dish in the early 1990s. It became wildly popular, and restaurants all over town now copy the dish. It’s simple enough. Don’t attempt this without freshly-shucked oysters and an outdoor grill.
Yields 6 oysters (consider doubling or tripling as needed).
For the sauce: Mix together all of the ingredients.
For the oysters: Mix together all of the ingredients.
Heat a charcoal or gas grill until very, very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
Garnish with minced Parsley.
Serve while still sizzling with Lemon wedges and fresh bread.
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes.
Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the shrimp stock.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
Place the shrimp shells and heads in a large colander and rinse under cold running water for several minutes.
Combine the shrimp shells and remaining ingredients in a heavy 6-quart stockpot, add 4 quarts water, and bring to a boil over high heat. Skim to remove any foam that rises to the surface. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes, skimming occasionally.
Remove the stock from the heat and strain through a fine-mesh sieve into a clean container; let cool completely.
Refrigerate the stock for up to 3 days or freeze in airtight containers for up to 2 months.