Jun 05 2012

Flavor Blast Offered for July 4th Holiday

In honor of Independence Day, I would like to offer the following red-hot treat that explodes with flavor. It was created by my younger brother Frank, who knows his way around things that explode, things that burn and things you can cook. The recipe was first published in my 2006 award-winning book "Revenge of Old Boots & Bacon Grease." Enjoy!

Finding an "expert" who is willing -- even anxious -- to provide advice on hunting, shooting, cooking and any other outdoor activity is not a difficult task in my circle of friends and relatives.

There are times when this advice can be put to good use, such as the case with one of my younger brothers who has always had a "black" thumb.

If you are looking for expertise in the field of fire and explosions, Frank is your man.

He has mellowed just a little since the time that he torched our family garden by igniting a car tire filled with fuel oil, then rolled it down a hill. Dad had told Frank to burn off the garden debris, but I don't think a flaming tire was what he had in mind.

The garden had produced a bounty of vegetables and was ready to be cleared, so the conflagration was actually beneficial. Unfortunately, another 400 acres of grassland and brushy countryside behind our rural home also got pretty scorched.

When Dad got home from work that night, glowing pockets stretched as far as you could see from the kitchen window.

Dad, who was a master of understatement, sat down at the kitchen table and said: "Well, looks like Frank got that garden burned off."

Mom, who had barely finished dealing with four volunteer fire departments called in to put out the blaze, just laid her head on her arms and gave out a little sob.

Frank also knows how to put fire in his recipes, such as the following dish.

The combination of Chef Ralph's seasoning and Chinese Sweet Chili Sauce really packs a punch in this easy creation that can be served either warm or chilled.

Frank's Firecracker Shrimp
  • 2 pounds medium to large shrimp
  • 1 package (16 ounces) Won Ton Wraps
  • Chef Ralph's Super Seasoning
  • Peanut oil (for cooking)
  • Sweet Chili Sauce (for dipping)


Peel shrimp and rinse in cold water. Set aside to drain on a paper towel. Cut each Won Ton Wrap in half. Take each shrimp, sprinkle with Chef Ralph's seasoning and place on the edge of one cut wrap. Moisten the other end of the wrap with water and roll, covering about half the shrimp. Repeat with all the shrimp. Heat peanut oil to 350 degrees. Deep-fry wrapped shrimp for three to four minutes or until golden brown. Drain on paper towels, immediately adding more seasoning to taste. Serve with the Sweet Chili Sauce as a dip or place a dollop of sauce on each cooked shrimp.

Now, let's get cooking!