Best 5 Bonnies Shrimp With A Kick Recipes

BONNIE'S AIR FRYER SHRIMP

Steps:

• I used 10 jumbo frozen raw shrimp, with tail on and head off. Select enough shrimp for one single layer in the Air Fryer. Start by thawing shrimp under cold running water for 3 minutes. Drain. Set Air Fryer at 350 degrees. While the shrimp is draining: In a small mixing bowl, add 1 tablespoon of olive oil, kosher salt, a teaspoon of garlic powder, and a dash or two of coarse ground pepper. Stir to combine. Blot the thawed shrimp with paper towels and put them in the oil mixture. Add the shrimp and toss gently to coat.
• Place the oiled shrimp in the Air Fryer in one layer, and Cook 7 to 8 minutes or just until they start to turn pink. Serve immediately. 7 minutes was perfect. Enjoy!
• Here is how it looks. Juicy and tender. Enjoy!
• This is a picture of my shrimp cocktail recipe that I use when I make my easy homemade cocktail sauce. It is posted this on site. Don't miss it, it is so easy and the cocktail sauce is so good with this Jumbo Air Fryer Shrimp! Here is the link: https://www.justapinch.com/recipes/drink/cocktail/bonnies-cocktail-sauce-for-shrimp.html?r=1

BONNIE'S SHRIMP AND SCALLOP STEW

Steps:

• 1. Chop the artichoke bottoms and set aside.
• 2. Chop the fennel bulb, onion and mince the garlic.
• 3. Place the shrimp in a bowl of water to thaw. You will add the shrimp in the last step, just to heat it through. It is already cooked. This will keep it from getting tough.
• 4. Thaw the scallops according to package directions.
• 5. Heat one tablespoon of olive oil in a large soup pot over medium heat. Add minced garlic and chopped onion and cook until tender and brown, stirring frequently.
• 6. Add the chopped fennel bulb and cook about five minutes more.
• 7. Add the minced anchovies to the chicken broth and stir. They are soft; you can easily mash them with a fork. The addition of anchovies , which is the secret ingredient, adds great fish flavor to the stew, and no you won't taste anchovies!
• 8. Then add the broth and anchovy mixture to the pot. Add tomatoes, lemon juice, basil and cayenne. Bring to a boil, reduce heat, cover the pot and simmer 15 minutes.
• 9. Add pasta to the pot and cook 10 minutes, stirring once.
• 10. Add the scallops and chopped artichoke bottoms.
• 11. Simmer over low heat 10 minutes more, then add the shrimp just to warm through and serve immediately with some crusty bread. Enjoy!

BUTTERY KIMCHI SHRIMP

Steps:

• In a food processor, pulse the kimchi until it resembles a paste. Season the shrimp with kosher salt.
• In a 12-inch skillet, melt the butter over medium heat. Stir in the garlic, ginger and red-pepper flakes, if using, and cook until fragrant, about 30 seconds. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
• Add the reserved shrimp back to the pan with any juices that have accumulated. Add the kimchi paste and stir together with the shrimp until everything is well coated and the shrimp is cooked through, about 2 to 3 minutes more. Remove from the heat, squeeze with lime and scatter cilantro on top. Make sure to spoon the residual pan sauce on top and season with flaky salt if desired.

BONNIE'S ASIAN SHRIMP NOODLE SKILLET

Steps:

• 1. GETTING READY! You will need two large skillets and a small saucepan for the sauce.
• 2. MAKE THE ASIAN SAUCE, FIRST If you like a lot of sauce; you can always double this recipe. Add one tablespoon of butter to the saucepan over medium low heat and melt it. Add one tablespoon sesame oil. Add one tablespoon of minced garlic and 2 tablespoons fresh grated ginger and stir. Add the 4 tablespoons soy sauce, stir and add the chopped green onions. Cook a couple of minutes over low heat. Turn off the heat. Set aside.
• 3. COOK THE NOODLES, SECOND Put salted water on to boil. When it boils add the spaghetti, cook and drain. Keep hot and Set aside.
• 4. PREPARING THE FROZEN VEGETABLES, THIRD Run cold water over the Normandy Blend frozen vegetables (a Birds Eye product) in a colander and drain. Press the vegetables between some paper towels. Set aside. NOTE: This is an especially good product to use for this dish because it contains carrots, cauliflower, broccoli, yellow squash and zuchinni. By just rinsing the vegetables and pressing the water out, they cook perfectly in a couple of minutes. Saves you a lot of prep work, too.
• 5. NOW, LET'S COOK THE MEAL!
• 6. COOK THE VEGETABLES Heat 2 tablespoons olive oil in large skillet over medium heat. Add the onions, garlic, celery, red bell pepper, cook about 5 minutes, then add the Normandy Blend veggies to the skillet mixture and cook 2 minutes more. All the vegetables should be crisp tender. Remove from heat and set aside.
• 7. COOK THE SHRIMP In this last step, we will bring the completed dish together very rapidly. Add 2 tablespoons sesame oil to a large skillet over medium heat. Add the shrimp and cook until they are golden brown and the tails are salmon pink. Remove the shrimp to a small bowl. Add the spaghetti to the hot pan and with two large wooden spoons, toss the spaghetti gently, several times to pick up the good shrimp flavor in the pan. Then add the Asian sauce, toss again, add the vegetables, toss again, pile the shrimp on top and serve right from the pan. Enjoy!

COCONUT SHRIMP WITH A KICK - BAKED OR FRIED

Steps:

• Combine cornstarch, salt and cayenne in a shallow dish.
• Beat egg whites in a mixing bowl until stiff peaks form.
• Place coconut in a zipper bag or on a plate.
• Make a slit down inner curve of shrimp and press lightly to flatten shrimp.
• Coat shrimp with cornstarch mixture.
• Holding each shrimp by the tail dip in egg mixture.
• Coat shrimp with coconut.
• To FRY: in hot oil (375°F) fry shrimp a few at a time for 1 1/2 to 2 minutes on each side- or until golden brown- don't overcook! Drain on paper towels or a clean brown paper bag.
• To BAKE: in a 450°F oven bake shrimp on a lightly oiled baking sheet for 12-14 minutes or until brown turning once.