Coconut Shrimp with Mango Ginger Habanero Sauce

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Mango Ginger Habanero Sauce and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

  • 28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
  • 1/3 cup cornstarch
  • 3/4 teaspoon salt
  • 1/2 to 3/4 teaspoon ground red pepper
  • 3 large egg whites
  • 1 1/2 cups flaked sweetened coconut
  • cooking spray
  • 1/2 to 3/4 cup Mango Ginger Habanero Sauce

*Preheat oven to 400°. To prepare shrimp, rinse in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10 minutes. Serve with Mango Ginger Habanero Sauce spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

Popularity: 5%

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admin on October 31st 2011 in Appetizers, Seafood, entree, shrimp

Coconut Shrimp with Hatch Chile & Pineapple Salsa

This recipe helps you create the most delicious coconut shrimp you’ve ever tasted! Combine it with our Hatch Chile & Pineapple Salsa, and you’ve got a perfect appetizer for your dinner party or tail-gating party—or a fantastic entrée when served with jasmine rice and a green salad! Enjoy!

Prep Time:  30 minutes
Bake Time:  20 minutes

28 large raw shrimp (about 1 1/2 pounds), deveined and peeled
1/3 cup cornstarch
3/4 teaspoon salt
1/2 to 3/4 teaspoon ground red pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
cooking spray
1/2 to 3/4 cup Hatch Chile & Pineapple Salsa

*Preheat oven to 400°. To prepare shrimp, rinse  in cold water; drain on paper towels until dry. Combine cornstarch, salt, and red pepper in a shallow dish; stir with a whisk. Place the egg whites in a medium bowl, and beat with a mixer at medium-high speed until frothy (about 2 minutes). Place coconut in a shallow dish. Working with one shrimp at a time, dredge in cornstarch mixture. Dip in egg white; dredge in coconut, pressing gently with fingers. Place shrimp on a baking sheet coated with cooking spray. Repeat the procedure with remaining shrimp, cornstarch mixture, egg white, and coconut. Lightly coat shrimp with cooking spray. Bake at 400° for 20 minutes or until shrimp are done, turning after 10  minutes. Serve with Hatch Chile & Pineapple Salsa spooned over each shrimp. Serves 4-6.

*If you prefer to grill these shrimp, place on pre-heated grill (medium-high) and grill 10 minutes per side, or until shrimp turns pink and coconut is lightly toasted.

This recipe is also fantastic with our Apricot & Orange Marmalade and Red Hot Jalapeno Jelly!

Popularity: 2%

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admin on August 17th 2011 in Appetizers, Salsa Uses, Seafood, entree, shrimp

Bacon Wrapped Shrimp with Hibiscus & Ancho Chile Grilling Sauce

Nothing could be easier, whether you need an appetizer or entrée! Either grill or place under a broiler—you can have these treats any time of the year! Great for outdoor barbecues, tail-gate parties, holiday entertaining!

Prep Time:  10-15 minutes
Bake/Grill Time:  5 minutes/side

20 large shrimp, raw, deveined & peeled
3/4 to 1 cup Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce
10 slices bacon, cut in half
1/2 teaspoon salt
1/4 teaspoon pepper
toothpicks soaked in water at least 15 minutes

Preheat oven to broil, or a grill to medium-high. Wash and pat shrimp dry. Place in shallow bowl; cover with Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce and stir to coat. Sprinkle with salt and pepper. Wrap each with a bacon strip and secure with soaked toothpicks. If broiling, place on cookie sheet, place under broiler 5 minutes; turn, broil another 5 minutes until bacon is crispy and done. If grilling, place on grill and turn after 5 minutes; grill until bacon is crispy and done.  Serve with additional Fischer & Wieser Hibiscus & Ancho Chile Grilling Sauce. Serves 10-12 as appetizers, or 4 as entrée.

Popularity: 2%

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anne on August 16th 2011 in Appetizers, Grilling, Pork, Seafood, entree

Fiery Smokehouse Shrimp Skewers with Sweet Heat Marmalade Sauce

From Mary Shivers, Ada, Ok, Honorable Mention on our 2010 Summer Grilling Recipe Contest.

Prep Time: 35-45 minutes
Marinade Time: 2-3 hours
Grill Time: 10 minutes

Sauce:

Place shrimp in a large resealable plastic bag. Puree next five ingredients in a food processor or blender. Reserve 1/4 cup for basting. Pour remaining marinade over shrimp. Seal, shake and refrigerate for 2-3 hours. Remove shrimp from marinade and discard liquid. Thread 6 shrimp on each skewer, piercing once near the head and once near the tail. Prepare a grill to medium heat, oiling grates. Grill for 3-4 minutes per side or until shrimp are opaque and grill marks appear, turning and basting with reserved marinade twice. While shrimp are grilling, stir all sauce ingredients together in a small bowl. Serve shrimp with sauce for dipping. Serves 8. Enjoy!

Popularity: 6%

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admin on July 25th 2011 in Contest Winners, Grilling, Seafood

Mom’s Limited Edition Tomato Basil Soup Shrimp & Rice Gumbo

Using this rich, creamy Mom’s Limited Edition Tomato Basil Soup in a gumbo recipe may be the best idea anybody’s ever had! Not only is it quick, it satisfies the “gimme a little comfort food” request made by your friends and family.

Prep Time:  15 minutes
Cook Time:  15 minutes

  • 1/2 medium onion, chopped
  • 2 cups frozen shrimp, cooked and chopped (may substitute sausage or chicken for the shrimp)
  • 2 tablespoons melted butter or extra virgin olive oil
  • 1 cup Mom’s Limited Edition Tomato Basil Soup
  • 1 teaspoon Cajun Seasoning, if desired
  • 2 cups cooked rice

Saute′ onion and shrimp (or sausage, chicken) in melted butter or olive oil. Add Mom’s Limited Edition Tomato Basil Soup and Cajun Seasoning. Bring to a boil; lower heat to simmer. Allow mixture to simmer 10 to 15 minutes. Cook rice according to package directions while meat and sauce are simmering. Serve Mom’s Limited Edition Tomato Basil Soup and seafood or meat sauce over rice. Serves 4

Popularity: 7%

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admin on January 22nd 2009 in Pasta Sauces, Seafood

Won Tons with Roasted Blackberry Chipotle Sauce

Try these great won tons as an appetizer or an entreé!  Great way to use up leftover meats and seafood–we call them “planned overs!”

Prep Time: 25-30 minutes
Cook Time:  10-15 minutes

  • 2-3 ounces fresh spinach, trimmed and washed
  • 1 tablespoon butter
  • 4 tablespoons onion, chopped finely
  • 3 ounce block cream cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons dry bread crumbs
  • 1 cup cooked chopped chicken, shrimp, ham, pork, etc.
  • Dash salt, pepper, Tabasco sauce (optional)
  • 3 dozen won ton wrappers
  • Vegetable oil to cover bottom of wok or skillet to 1/4″
  • 1/2 to 3/4 cup Fischer and Wieser Roasted Blackberry Chipotle Sauce

Wash spinach. With water still clinging to leaves, place in large pan over medium high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty ontocutting board and chop finely. Set aside. Melt butter in sauté pan. Add onion and sauté until transparent. Reduce heat to low; add cream cheese. When cheese begins to soften, add lemon juice to blend. Remove from heat and stir in meat or seafood of your choice, breadcrumbs, and spinach.

For won tons: Place 1-2 teaspoons filling in each wrapper and seal according to package directions. Place single layer of won tons in hot oil and fry 2-3 minutes until golden brown. Drain on paper towels; serve immediately with Fischer and Wieser Roasted Blackberry Chipotle Sauce. Makes 36 won tons

Popularity: 5%

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admin on July 21st 2008 in Appetizers, Sides

Grilled Shrimp-Sausage Ka-Bobs

DELICIOUS!! A great recipe for those football, Final Four or other sporting event parties! Or just for any time you’re having fun grilling and enjoying friends and family!

Prep Time:  25-30 minutes
Marinate Time:  15 minutes
Grill Time:  10-15 minutes

2-3 medium yellow squash, rinsed and sliced
1 medium onion, divided into petals
1 green bell pepper, cut into approximately 1/2″ x 1″ pieces
1 red bell pepper, cut into approximately 1/2″ x 1″ pieces
6-8 mushrooms, rinsed and sliced
1 link beef or pork sausage, sliced
1-1/2 lbs. medium shrimp, deveined
1-3/4 cups Fischer & Wieser Papaya Lime Serrano Sauce
1-3/4 cups Fischer & Wieser Mango Ginger Habanero Sauce
Skewers (if wooden, soak 15 minutes before threading).

Prepare squash, onion, bell pepper, red bell pepper, mushrooms, sausage, and shrimp as indicated; marinate shrimp in Papaya Lime Serrano Sauce (15 minutes). Thread all ingredients, alternating as desired, onto skewers. (Soak skewers in water, if bamboo, before using, while shrimp is marinating.) Heat grill until coals are grey; place threaded skewers over fire; brush with Mango Ginger Habanero Sauce. Cook until shrimp loses its pink color, and sausage sizzles, approximately 10 minutes. Serve hot over rice, if desired. Serves 9-12

Popularity: 5%

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admin on February 12th 2008 in Grilling, Seafood

Berry Good Shrimp Tacos

This was the grand prize winner in our recipe contest, submitted by Bill Slingerland!

Prep Time:  15 minutes
Cook Time:  10-15 minutes

1/2 cup butter
1 cup chopped poblano peppers
1/2 cup chopped onion
2 cups chopped shrimp (peeled and deveined)
8 ounces cream cheese
3/4 cup Fischer & Wieser The Original Roasted Raspberry Chipotle Sauce®
1 cup grated Monterey Jack cheese
8 – 10 red corn tortillas, softened or steamed
8 – 10 leaves of red leaf lettuce

Melt butter in a 12-inch skillet. Over medium heat, sauté peppers and onions in butter until soft. Add shrimp and stir until shrimp turns pink. Add cream cheese and continue stirring until cheese is melted. Add The Original Roasted Raspberry Chipotle Sauce®. Cook over low heat for 10 to 15 minutes. Remove from heat and stir in the grated cheese. One by one, place steamed tortillas flat on a plate and place a lettuce leaf on top of each. Spoon about 1/4 cup of the shrimp mixture in the center of each lettuce leaf. Fold each tortilla in half like a taco. Serve with Caribbean rice and black beans.  Makes 8 to 10 tacos.

Popularity: 1%

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admin on January 2nd 2008 in Seafood

Mango Ginger Habanero Thai Fried Rice with Shrimp

Try this Asian delight!

Prep Time: 30 minutes
Cook Time:  35-45 minutes

4 cups cooked basmati rice
1/2 pound cooked large shrimp
1/4 cup sliced carrots
1/4 cup sliced zucchini
1/2 red bell pepper
1 can (16 oz.) chunk pineapple
1/4 cup Fischer & Wieser Mango Ginger Habanero Sauce
2 cloves garlic
1/2 cup pine nuts
2 tablespoons olive oil
Salt to taste

Roast pine nuts in chopped garlic and olive oil until browned. Remove pine nuts from pan. Reduce heat and add vegetables and Fischer & Wieser Mango Ginger Habanero Sauce; simmer until vegetables are tender, approximately 25-30 minutes. Increase heat to medium and add shrimp; cook until shrimp are heated through. Add pine nuts and rice. Remove from heat and add drained pineapple chunks and salt. Serves 6

Popularity: -0%

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admin on April 19th 2007 in Seafood, Sides

Bacon Wrapped Shrimp with Mango Ginger Habanero Sauce

Talk about “finger-licking good”!

These fabulous skewers make the perfect appetizer for parties, and family barbecues. The flavor combination is so good you’ll have guests asking for more sauce for dipping!

Prep Time:  20 minutes
Grill Time:  6-8 minutes

24 large raw shrimp
24 strips of thinly sliced bacon
1 large fresh lime
1-3/4 cups Fischer & Wieser Mango Ginger Habanero Sauce
Fresh cilantro, finely chopped

Shell and devein shrimp leaving tails on. Wrap each shrimp tightly with one strip of bacon. Thread 6 shrimp on each skewer so that they lay flat on their sides on the grill. Grill on medium-high heat for 3 to 4 minutes per side until bacon is cooked and shrimp are pink. Spritz with half the lime while on the grill. Remove shrimp to serving platter and spritz with remaining lime. Brush with Fischer & Wieser Mango Ginger Habanero Sauce. Sprinkle with chopped cilantro to garnish. Serves 4

Popularity: 16%

1 Comment »

admin on April 11th 2007 in Appetizers, Grilling, Seafood