Seafood

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Shrimp Ball

[expand title=’Ingredients’]1 (8 oz.) pkg. cream cheese, softened
2 (4.5 oz.) cans shrimp, well drained
2 tbsp. minced onions
1 tbsp. lemon juice
1 tbsp. horseradish
1/2 tsp. salt
1 tbsp. minced parsley
1/2 c. chopped nuts (opt.)[/expand]

Preparation:
Mix all ingredients and form into a ball. Refrigerate until firm. Mix ketchup and horseradish together to taste. Make a well in the center of the shrimp ball and fill with ketchup mixture, spreading the mix over the entire shrimp ball. Serve with crackers or toast. Parent

Shrimp Biscuit Wrap

[expand title=’Ingredients’]10 ready to cook canned biscuits
Cocktail sauce
Jumbo shrimp (frozen)[/expand]

Preparation:
Roll to pancake flatness each of the canned biscuits. Spread each with cocktail sauce, wrap around one frozen cooked jumbo shrimp and pin with a cocktail stick. Place in a 450 degree oven for about 8 minutes or until biscuit browns.

Dill Marinated Shrimp

[expand title=’Ingredients’]26 – 30 peeled, cooked & deveined shrimp–MARINADE:–1/4 c. salad oil
2 tbsp. dry wine
6 tbsp. fresh lemon juice
1 tsp. dill
Few grains garlic powder
1 drop Tabasco
1/4 tsp. salt
1 1/2 tsp. chopped chives[/expand]

Preparation:
Cook shrimp. Combine marinade. Add shrimp and marinate for 8 hours. Drain and serve.

Canton Shrimp Rolls

[expand title=’Ingredients’]2 tbsp. margarine, melted
1 tsp. soy sauce
2 tbsp. green onions, chopped
2 cans crescent dinner rolls
2 tbsp. sesame seed
1/4 c. catsup
1/2 c. water chestnuts, chopped
4 oz. shrimp, cooked
1 egg, beaten
Sweet & Sour Sauce[/expand]

Preparation:
Heat oven to 375 degrees. In medium bowl, combine margarine, catsup and soy sauce. Stir in water chestnuts, green onions and shrimp. Separate dough into 16 triangles. Spoon about 1 tablespoon shrimp mixture on shortest side of each triangle. Stretch corners of dough over filling and roll towards opposite point, completely covering filling; seal edges well. Place rolls seam side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with sesame seed. Bake for 15-20 minutes or until golden brown. Serve with Sweet & Sour Sauce. Makes 16 rolls.

San Juan Shrimp Boat

[expand title=’Ingredients’]2 lg. ripe avocados
Lemon juice
2 med. tomatoes
1 tsp. sugar
1/2 tsp. salt
Pepper to taste
1/8 tsp. ground turmeric
1 tsp. chopped parsley
2 green onions, minced
Sprig fresh mint, chopped fine
1/2 tsp. cider vinegar
1/2 tsp. water
Dash of cayenne pepper[/expand]

Preparation:
Halve avocado and remove seeds. Scoop out pulp and dice. Put shell with lemon juice and set aside. Peel and chop tomatoes. Mix all remaining ingredients except shrimp and watercress. Pour over tomato and avocado pieces, mix carefully. Fold in shrimp. Pile mixture in avocado shells, top with water cress, sprigs and chill. Makes 4 servings.

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