Seafood

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Shrimp Sandwich with Terragon Butter

[expand title=’Ingredients’]4 tbsp. unsalted butter
1 tbsp. fresh or 1 tsp. dried tarragon
24 marble (rye & pumpernickel) cocktail rounds of bread
48 thin red radish slices
24 cooked lg. shrimps, halved lengthwise
24 tiny sprigs of fresh dill[/expand]

Preparation:
Bring the butter to room temperature and mix well with the tarragon. Spread 1/2 teaspoons of butter mixture on one side of each cocktail round. Lay 2 radish slices on top of buttered bread. Cover with 2 shrimp halves, cut side down; garnish each with a dill sprig. Yield: 24 sandwiches.

Shrimp and Pasta Salad

[expand title=’Ingredients’]1 (7 oz.) pkg. or 2 c. macaroni shells
1 (4 1/4 oz.) can med. shrimp, drained & soaked as label directs
1/2 c. oil
1/2 c. lemon juice
1 (0.7 oz.) pkg. Italian salad
dressing mix
1 tsp. prepared horseradish
1 1/2 c. sm. broccoli flowerettes
1 c. coarsely shredded carrots
1 1/2 c. sliced zucchini
1/4 c. chopped green onions[/expand]

Preparation:
Cook and drain macaroni according to package directions. In small jar with tight fitting lid or cruet, combine oil, lemon juice, salad dressing mix and horseradish; shake well. In large bowl combine all ingredients; toss with dressing. Cover; chill several hours or overnight, stirring occasionally. Chill leftovers

Mini Shrimp Quiche

[expand title=’Ingredients’]SHELLS:
3 oz. cream cheese, softened
1/4 lb. butter, softened
1 1/2 c. flour
QUICHE MIXTURE:
30 sm. fresh shrimp, steamed and peeled
1 extra lg. egg, beaten
1/2 c. heavy cream
1 1/2 tbsp. brandy
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dried dill, or 1 1/2 tsp. fresh dill
1 2/3 oz. Gruyere or Swiss cheese[/expand]

Preparation:
Preheat oven to 400 degrees. Combine the cream cheese and the butter, beating until smooth. Add flour and mix well. Shape dough into 30 1-inch balls. Place in lightly greased 1 3/4-inch muffin pans; shape into shells. Prick bottom and sides of pastry shells with fork. Bake at 400 degrees for 5 minutes. Let cool in pan on wire rack. Preheat oven to 350 degrees. Place 1 shrimp in each shell. Combine egg, cream, brandy, salt, pepper and dill, dividing evenly among shells, about 2 teaspoons each. Slice cheese into 30 small triangles and place one on each appetizer. Bake at 350 degrees for 20 minutes, or until set. Cool, remove from tins; freeze in foil. To reheat, place frozen appetizers on baking sheet. Bake at 375 degrees for 7-10 minutes

Shrimp Dip

[expand title=’Ingredients’]1 can tomato soup
1 (8 oz.) pkg. cream cheese
1 c. mayonnaise
4 tsp. minced or dried onions
1 envelope Knox gelatin (soften in 2 tbsp. water)
2 small cans shrimp (chopped up)[/expand]

Preparation:
Heat soup and cheese over medium heat. Slowly stir until smooth. Put gelatin in 2 tablespoons water and stir in. Cool. Add remaining ingredients.

Shrimp Toast

[expand title=’Ingredients’]1/2 lb. shrimp, cleaned, deveined
5 water chestnuts
1 egg
1 tsp. sherry
Dash pepper
Oil for deep frying
4 scallions
1 1/2 tsp. cornstarch
1/2 tsp. salt (optional)
4 slices white bread[/expand]

Preparation:
Mince shrimp, water chestnuts and scallions. Beat egg lightly. Mix minced ingredients and egg with cornstarch, sherry, salt and pepper. Blend well. Spread shrimp mixture evenly on bread. Cut into 4 triangles. Heat oil to smoking. Place bread, shrimp side down, on a slotted spoon, then gently lower into oil. Reduce heat slightly and deep fry a few pieces at a time until bread is golden brown. Turn each piece over and fry a few seconds more. Drain on towels. Serve with Duck Sauce and hot mustard. May be frozen and reheated in toaster oven. Excellent appetizer.

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