About a year ago, I was contacted by a company that offered to send me an air fryer to try in exchange for sharing my food preparation experiences on social media. Of course, I said yes, and the Power XL Air Fryer quickly became one of my favorite kitchen appliances. It’s fun to experiment and learn how to adapt favorite recipes to the air fryer.
With summer in full swing, everyone needs a few recipes that can be assembled and cooked quickly for family and drop-in guests. There are dozens of bacon-wrapped shrimp recipes online, and most of them use jumbo shrimp. But, as we know, jumbo shrimp can be pricy.
After thinking about it, I realized we love fried popcorn shrimp, so why not make bacon-wrapped popcorn shrimp? The smaller shrimp are more economical, and plus, they’re just fun to eat!
AIR FRYER BACON-WRAPPED POPCORN SHRIMP
You can use either fresh or frozen shrimp for this recipe. However, thin-sliced bacon will work much better with the smaller shrimp. Because shrimp will be different sizes even if they’re labeled small, I suggest purchasing a pound of thin-sliced bacon, using what you need for the shrimp, and enjoying the remainder for breakfast the following day.
1 pound small shrimp, shelled and deveined, fresh or frozen
1 pound bacon, slices cut into thirds
Sea salt
1/2 teaspoon granulated garlic
1 tablespoon finely chopped fresh parsley
Preheat the air fryer to 390 degrees.
Peel and devein shrimp. Lightly season the shrimp with sea salt and sprinkle with granulated garlic.
Wrap a bacon piece around each shrimp and place it on the air fryer tray or fryer basket seam, side down. Be especially careful not to overlap the bacon or allow the shrimp to touch each other. The hot air needs to be able to circulate around the shrimp. Depending on how many shrimp you have, you may need to cook in batches.
Cook for 8 to 10 minutes or until bacon is fully cooked. Repeat with remaining shrimp if necessary. Serve immediately and garnish with chopped parsley.
If you’re like me and always want/need a dipping sauce, here’s my version of cocktail sauce. Combine all ingredients in a bowl and refrigerate until ready to serve.
1/2 cup chili sauce
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
If you’re not a fan of cocktail sauce, another idea would be to brush with your favorite barbecue sauce when there is a minute remaining to cook.
AIR FRYER CRAB CAKES WITH REMOULADE SAUCE
Even though we naturally think of crab cakes as a main dish item, they appear on many restaurant menus as an appetizer selection. I love to make these for a light lunch or dinner. With the air fryer, there’s no mess from pan-frying on the stovetop, plus no added calories from the oil.
1 egg, lightly beaten
2 tablespoons mayonnaise
1 to 1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon Worcestershire Sauce
Few grinds of black pepper
1 tablespoon fresh chopped parsley
3 tablespoons panko breadcrumbs
8 oz. lump crab claw meat
In a small bowl, combine the first seven ingredients. Gently fold in crab meat. Divide mixture into four parts and shape into crab cakes. Place on a plate and refrigerate for 45 minutes or so.
Preheat the air fryer at 400 degrees. Whichever your air fryer has, a basket or racks, lightly spray with olive oil cooking spray. Carefully place the crab cakes into the air fryer basket or onto the trays. Air fry for 12 to 14 minutes, or until the cakes are golden brown and crispy.
I shared this recipe for Remolaude Sauce a few weeks ago, but here it is again. It’s the perfect accompaniment for crab cakes!
1/2 cup dill pickle relish, drained
1/2 cup mayonnaise
1/4 cup diced yellow onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons ketchup
3 tablespoons yellow mustard
2 tablespoons minced garlic
2 tablespoons Creole mustard
1 to 2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
3 dashes of hot sauce (more or less)
Salt and freshly ground black pepper to taste
Process all ingredients in a food processor for 30 to 40 seconds or until finely chopped. Serve immediately or chilled. Refrigerate in an airtight container for up to 3 days.
Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, fleurdelolly.blogspot.com for more than eight years. She won the Duke Mayonnaise 100th Anniversary nationwide recipe contest for her Alabama White BBQ Sauce. She also is a Kansas City BBQ Society Certified Barbeque Judge. You can contact her at facebook.com/fleurde.lolly.5, on Instagram and fleurdelolly@yahoo.com.
The Link LonkJune 16, 2021 at 09:00AM
https://ift.tt/3iIBTWH
FLEUR DE LOLLY ON FOOD: No mess, no fuss with these air fryer seafood recipes - Gadsden Times
https://ift.tt/3eNRKhS
shrimp
No comments:
Post a Comment