It's almost the Fourth of July, and in the US, that usually means firecrackers! While I'm not going to recommend eating firecrackers, I can definitely recommend these Firecracker Shrimp! (They are quite tasty, even though they don't look that good. James said to write "They look like poo shrimp, but they taste like delicious!" He's got a way with words.) I think the reason they don't look that good is because the soy sauce darkens everything. If you're just making these Firecracker Shrimp for yourself, that's not too much of an issue. However, if you're making them for guests, you could probably switch out the soy sauce for some salt. If you're serving these Firecracker Shrimp as part of a Fourth of July cookout, you could easily grill them, but broiling or even just cooking in a pan also work well. Don't you like dishes that can be cooked any way that's convenient? I know I do! We served these Firecracker Shrimp over rice, but you could easily serve them like kabobs or over a salad. It's probably much healthier than your typical chicken fingers served on salad, especially since shrimp are high in calcium, iodine, and protein, but low in calories. In addition, shrimp are low in saturated fat, and thus, can improve your LDL to HDL cholesterol levels while lowering triglycerides.
Firecracker Shrimp (printable version)
Succulent shrimp, cooked to a sweetly fruity perfection, with a bit of kick thrown in.
Yield: 4 skewers of 4 shrimp each
- 16 large shrimp, peeled and deveined
- 1/4 cup apricot preserves
- 1/2 teaspoon soy sauce
- 1 teaspoon red chili flakes
- Mix all materials except shrimp.
- Skewer shrimp, and marinate in sauce.
- Grill, broil, or cook shrimp in a pan until they turn pink, basting often with apricot sauce.
Leave a comment telling us your favorite way to eat shrimp!