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Chili Dusted Shrimp
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Ingredients
| 6 |
Ounces |
Sauce Ready Tail-Off Shrimp 44/62 ct. (Item# 057364) |
| 1/2 |
Teaspoon |
Chili Flakes, Bird's Beak, Ancho, Arbol |
| 1 |
Ounce |
Butter, Melted |
| 2 |
Ounces |
Corn Syrup |
| 1 |
Ounce |
Siracha |
| 1/4 |
Cup |
Cilantro |
| 3 |
Each |
Rice Wrappers, Cut Into Slices |
| 1 |
Tablespoon |
Fried Garlic Chips |
Directions
- Combine the melted butter, siracha and corn syrup and puree into a smooth sauce. Place in a squirt bottle.
- In a preheated deep fryer 350°F, fry the shrimp for 2 ½ minutes or until they reach a internal temperature of 165°F. Fry the rice wrappers for 30 seconds or until they fully puff.
- Drain the shrimp and rice puffs on paper towel. Place the rice puffs in a bowl and drizzle with sauce.
- Toss the shrimp in a medium mixing bowl with the sauce and chili flakes. Top the rice puffs with shrimp and drizzle the remaining sauce. Garnish with garlic chips and cilantro.
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