Appetizer, Recipes, Seafood
Ingredients6 med. shrimp (about 1/4 lb.) shelled and deveined
2 tbsp. minced parsley
2 tbsp. minced fresh chives
1 tbsp. lemon juice
1 tbsp. olive oil
Pinch black pepper
Salt to taste
1 pt. cherry tomatoes
Preparation:
In a medium sized heavy saucepan bring 2 cups unsalted water to a boil over moderate high heat. Add shrimp and cook uncovered for 3 minutes or until they turn pink. Whirl the shrimp in a food processor for 1 minute. Transfer to a small bowl and mix in the parsley, chives, lemon juice, olive oil, pepper and salt; cover and chill in the refrigerator. Slice about 1/3 off the top of each tomato. Scoop and discard seeds. Fill tomatoes with shrimp mixture. Makes 16-20.
Appetizer, Recipes, Seafood
Ingredients1 c. Hellmann’s mayonnaise
1/2 c. sour cream
2 tsp. fresh onion, chopped
Juice of half lemon
2 tsp. Worcestershire sauce
1 (6 1/2 oz.) can oily tuna
1 can tiny cocktail shrimp
Preparation:
Mix well and chill. Serve with crackers.
Appetizer, Recipes, Seafood
Ingredients1 c. water
1 c. flour
1/2 c. butter
4 eggs3 cans broken shrimp
2 stalks, chopped celery
Grated onion, to taste
3 hard boiled eggs
Pepper, to taste
Lemon juice (sprinkle shrimp)
Preparation:
Heat oven to 400 degrees. Heat water and butter to rolling boil in a large sauce pan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Drop dough by slightly rounded small teaspoonfuls onto ungreased cookie sheets. Bake about 25 minutes or until puffed golden brown and dry. Remove puffs to wire rack, cool slowly away from draft. Cut and fill with shrimp filling. Mix all ingredients with Miracle Whip.
Appetizer, Recipes, Seafood
Ingredients1 can (8 oz.) Dole Crushed Pineapple, drained
1 can (4 1/4 oz.) Pacific shrimp, drained
1/4 c. reduced calorie mayonnaise
1 tbsp. minced green onion
2 tsp. Dijon-style mustard
1/2 tsp. dill weed
2 cucumbers
Preparation:
Low Cholesterol. Makes 30 appetizers. Combine all ingredients except cucumbers. Cut cucumbers in 1/8 to 1/4 inch thick slices. Spoon heaping teaspoon of pineapple mixture on top of each slice. Garnish with dill or minced green onion if desired. Variation: Omit mustard and dill weed. Add 2 teaspoons minced cilantro and dash of cayenne pepper.
Appetizer, Recipes, Seafood
Ingredients1 lb. lg. shrimp, shelled with tails intact
1 extra lg. egg
6 tbsp. milk
1 tbsp. brown sugar
1/2 c. all purpose flour
1/2 tsp. salt
4 oz. (1 1/3 c.) unsweetened shredded coconut
Vegetable oil for frying
Preparation:
Butterfly shrimp by cutting along curved back almost through other side. Open each shrimp like a book and remove intestinal vein. Rinse gently under cold running water. Whisk the egg, milk and sugar in mixing bowl until smooth. Gradually whisk in flour and salt, then continue whisking constantly until batter is perfectly smooth. Let stand 30 minutes. Spread cocnut in a thin layer on baking sheet. Hold one shrimp by tail and dip in batter, making sure batter coats all surfaces. Wipe shrimp against rim of bowl to remove excess batter and place on coconut. Repeat with remaining shrimp. Turn each shrimp in coconut to lightly coat and place on wire rack to allow coating to set. Pour enough oil into large deep skillet to measure 1 inch. Heat over medium high heat until end of shrimp dipped in oil sizzles at once. Add half the shrimp to skillet and fry, turning once, until shrimp are cooked through and coating is deep golden brown, about 2 minutes. Using slotted spoon, transfer shrimp to paper towels to drain briefly. Fry remaining shrimp in same manner. Serve hot as an appetizer.
Appetizer, Recipes, Seafood
Ingredients1 lg. green cabbage, hollowed
2 tbsp. peanut oil
1 lb. raw shrimp
1 c. sherry vinigrette
1/2 lb. snow peas
VINIGERETTE:
1 tbsp. Dijon mustard
1/4 c. sherry wine vinegar
1 c. olive oil
1 tsp. dill weed
Freshly ground black pepper
Preparation:
Place oil in skillet and saute shrimp until they turn pink, approximately 5 minutes. Remove shrimp from skillet to bowl or ziplock bag. Add vinegrette and marinate one hour or longer. Meanwhile, trim snow peas and boil in salted water for 2 minutes. Drain and immediately plunge into bowl of ice water for brilliant green color. After shrimp have marinated, remove from vinegrette. Wrap a snow pea around each shrimp, securing with cocktail pick. Fill inside of hollowed cabbage and arrange over outside of cabbage as well.
