Mike's Spitfire Shrimp & Crispy Vegetables

MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

This delicious spicy dish is brought to by the hungry tummies and brilliant minds of six of my seven year old culinary students! I've gotta admit, this recipe freakin rocked! Excellent work kiddos!

Mike's Spitfire Shrimp & Crispy Vegetables

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MMOBRIEN
MMOBRIEN @cook_2891564
ALBUQUERQUE, NEW MEXICO

This delicious spicy dish is brought to by the hungry tummies and brilliant minds of six of my seven year old culinary students! I've gotta admit, this recipe freakin rocked! Excellent work kiddos!

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Ingredients

4 servings
  1. 2 PoundsPre-steamed Jumbo Shrimp [tails removed]
  2. 3LG Habeneros [halved with seeds]
  3. 2Ex LG Jalapeños [thick sliced with seeds]
  4. 1/2LG Green Bell Pepper [cut thick lengthwise]
  5. 1/2LG Red Bell Pepper [cut thick lengthwise ]
  6. 1/2LG Yellow Bell Pepper [cut thick lengthwise]
  7. 1/2 CupFresh Chives [chopoed]
  8. 4 tbspFine Minced Garlic
  9. 1Fresh Lime [quartered + reserves for serving ]
  10. 1 CupFresh Cilantro Leaves
  11. 1/3 CupFresh Parsley [garnish]
  12. as neededGarlic Olive Oil
  13. 1/2 CubeSalted Butter
  14. 1 CupWhite Wine
  15. 1 tspMexican Oregano [crushed]
  16. 1 tspRed Pepper Flakes
  17. to tasteFresh Ground Black Pepper
  18. to tasteSea Salt

Cooking Instructions

  1. 1

    Here's what you'll need.

    A picture of step 1 of Mike's Spitfire Shrimp & Crispy Vegetables.
  2. 2

    Chop all vegetables and add everything to your large heated pan except for the shrimp and reserves. Fry for 5 minutes. Don't over fry. You'll want them slightly crispy. It's important to thick cut or half your extra hot peppers as so your guests can easily avoid them in their bowls if needed.

    A picture of step 2 of Mike's Spitfire Shrimp & Crispy Vegetables.
  3. 3

    Rinse shrimp, de-thaw and pull tails or shells if needed.

    A picture of step 3 of Mike's Spitfire Shrimp & Crispy Vegetables.
  4. 4

    As not to be confused, I had two different types of shrimp that needed to be used this evening. One bag pre-steamed medium sized shrimp and one extra large packet of raw shrimp. I cooked my raw shrimp first for 2 minutes in pan then added the pre-steamed to the pan just until heated. 😚

    A picture of step 4 of Mike's Spitfire Shrimp & Crispy Vegetables.
  5. 5

    Steam covered with white wine until shrimp are fully cooked.

    A picture of step 5 of Mike's Spitfire Shrimp & Crispy Vegetables.
  6. 6

    Serve alone, over rice or over Asian noodles. Garnish dish with Cilantro or fresh Parsley. Enjoy!

    A picture of step 6 of Mike's Spitfire Shrimp & Crispy Vegetables.
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MMOBRIEN
MMOBRIEN @cook_2891564
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ALBUQUERQUE, NEW MEXICO
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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