I am looking for a an unusual appetizer that has shrimp in it. Do you have a recipe to share with me?

Question

I am looking for a an unusual appetizer that has shrimp in it. Do you have a recipe to share with me?

Answer 1

My favorite recipe for a appetizer is very simple...saute shrimp in a table spoon of chop garlic and butter..add a little parsley for color til they turn pink..fill a bowl with a sour cream dip (any flavor)  and add the shrimp around the sides..my guess always love it and its too simple and takes 10 minutes to make..

Answer 2

I just found this one and have not yet tried it but it sure sounds good:

I haven't tried this yet but it sounds soooo very very good,

Bloody Mary Shrimp Salsa:

2 lg tomatoes finely chopped

12 oz salad shrimp

1/3 cup red onion finely chopped

1/4 cup finely chopped cilantro

2 tbsp sliced green onions

1/2 cup bloody mary mix

1 tbsp fresh lemon juice

1 1/2 tsp fresh lime juice

Sea salt and fresh ground pepper to taste

Tortilla chips for dipping

Mix all ingredients into a med sized bowl. Cover and refidgerate for at least 30-45 min. Serve with chips.

And I did this for a party last year and it was very yummy and a big hit.

Chili Lime Shrimp with Creamy Chipotle Dip:

2 limes

24 uncooked extra large shrimp, peeled and deviened-with shells on about 1 1/2 lbs

2 tbsp olive oil

1 clove garlic finely chopped

1/2 tsp crushed red pepper flakes

1/3 cup mayo

2 tbsp honey mustard

1 large chipotle chile in adobo sauce-finely chopped

1 tsp adobo sauce

1 tbsp chopped fresh cilantro

Reserve 1 lime for garnish. Grate 1 tsp peel form other lime. Cut lime in 1/2 and squeeze, enough juice to measure 2 tbsp. Set peel and juice aside

Butterfly each shrimp. (cut lengthwise along outside of shrimp without cutting all the way thru-the shrimp should lay flat open)

In 1 gallon resalable plastic bag mix oil, garlic, shrimp, pepper flakes, lime juice, and grated lime peel. Refrigerate 30-60 min to marinate.

Meanwhile in small bowl mix mayo, honey mustard, chipotle pepper, and adobo sauce. Cover and refrigerate until serving.

Heat oven to 400 degrees, Remove shrimp from marinade, place in a 15x10x1 baking dish. Open each shrimp arranging in pan so that the cut portionis on pan with tail tucked in. Toss marinade.

Bake 5-7 min rearranging shrimp 1/2 way thru bake time, until shrimp are pink. Place on serving dish sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges, garnish dip with wedges

Answer 3

I like bacon wrapped shrimp.  Get a nice flavored bacon, like pepper corn bacon, or apple, maple smoked bacon.  Cut the bacon strip in half or 4th, depending on the size of shrimp, wrapped the shrimp in bacon.  You can grill or bake it.

Another good shrimp recipe is curry shrimp on belgian endive.  You can probably use small size shrimp, remove shell.  Boil it in hot water until pink and done.  Cool off shrimp in ice water.  Remove shrimp, pat dry.  In a bowl, combined 1/4 c diced shallots, 1/4 c of diced celery, 1 tbs chopped parsley, 1 tbs country dijon mustard, 1/4 c mayo, 1 1/2 tsp of curry powder.  Mixed the sauce and add shrimp, salt & pepper to taste.  Then place a dollop of shrimp on a belgian endive leaf serve chilled.

Answer 4

Shrimpcargot



Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ready In: 30 Minutes

Yields: 3 servings

INGREDIENTS:

1/4 cup butter

2 cloves garlic, minced

6 peeled and deveined large

shrimp (21 to 25 per lb)

6 mushrooms, stems removed

2 tablespoons shredded

mozzarella cheese

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).

2. Heat the butter and garlic in a skillet over medium heat until the butter begins to bubble. Stir in the shrimp, and cook until they just turn pink, about 3 minutes. Place one shrimp into each mushroom cap, and place into a small baking dish. Spoon the garlic butter into the mushroom caps, and sprinkle each with a pinch of mozzarella cheese.

3. Bake in the preheated oven until the mushrooms are tender and the cheese is golden and bubbly, 10 to 15 minutes.

Answer 5

Chipotle Shrimp Wraps.

1 pack of eggroll wrappers

2 cups of imitation crab

1 LB of Shrimp

1 can of chipotle peppers

1 bunch of green onions

white pepper or pepper to taste

A deep fryer or deep pan with oil.

In a food processer or blender, combine the crab, 1/2 of the shrimp, a few of the green onions (chopped), 2 Tsp of pepper and a couple of the peppers. Mix together until it is a paste like substance. Add more peppers to make it spicy as you like. For the remaining shrimp, slice down the middle. Put a spoonful of mixture in each shrimp. Cut the eggroll wrappers into triangles (2 per square). Wrap a shrimp in one triangle, using water to seal the ends. Deep fry the shrimp, they will be done when they are golden brown. I like to dip these in ranch dip. They are very popular. ! Good Luck  

Answer 6

Bacon-Wrapped Shrimp

8 large shrimp, shelled and deveined, tail on

4 slices bacon, cut in halves

Spicy Orange Sauce:

3 Tbsp. orange marmalade

1 hot chile pepper, seeded and chopped

2 green onions, chopped (both white & green parts)

2 Tbsp. chopped fresh cilantro

2 Tbsp. EVOO

Slat & Pepper to taste

1. Preheat the broiler.

2. Combine all sauce ingredients in a small bowl, whisking well.

3. Wrap each shrimp in a slice of bacon and secure w/ toothpick.

4. Place shrimp on broiler pan, and broil 2-3 minutes on each side, turning once, until bacon is crisp and shrimp is opaque.

5. Arrange shrimp on a platter and serve immediately with sauce.

--Costco cookbook

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Shrimp Puffs

10 slices white bread

2 T.Butter

1/2 tsp ground thyme

4 oz devained shrimp chopped coarsely

1/2 c. shreadded cheese

1/3 c. mayonnaise

1/4 tsp salt

fresh dill

Heat oven 400ºF.  

Trim bread crusts, cut corner to corner

Melt butter & thyme together & brush on bread.

Bake for 10 min till brown.  

Mix shrimp with cheese, mayo, and salt.  Shape into ball, press onto bread.  Broil 5-7 inches from heat source till bubbly

garnish with dill sprig just before serving.

Yield:  20 puffs

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Creamy Shrimp & Dill Puffs

1/3 cup whipped cream cheese

1/2 tsp Dill Weed, divided

1/4 tsp Ground Ginger

1 Tbsp. chopped green onions

1 can  (8 oz)  refrigerated crescent rolls

3/4 cup chopped precooked shrimp

1. Preheat oven to 375°F. Mix cream cheese, 1/4 teaspoon dill, and ginger in a small bowl. Stir in green onions. Set aside.

2. Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into standard-size muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.

3. Divide shrimp evenly into cups (about 1 heaping teaspoon per cup).  Top each cup with 1/2 teaspoon of the cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill.  Bake, uncovered, 15-17 minutes or until crisp and golden-brown.

Make-Ahead Tip:  We recommend baking the day of serving, but if you prefer to make ahead, cover well and freeze unbaked puffs up to 1 week.  Bake as directed above (do not thaw before baking).

--McCormick Spices

Answer 7

This is certainly not typical and it's delicious

cilantro lime shrimp

1/2 cup fresh lime juice

1/4 cup orange marmalade

3 large garlic cloves, minced and mashed to a paste with 1 teaspoon salt

1/2 cup fresh cilantro sprigs, washed well, spun dry, and chopped fine

4 tablespoons olive oil

1 tablespoon soy sauce

1/2 teaspoon dried hot red pepper flakes

1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and deveined

Garnish: fresh cilantro sprigs

In a measuring cup whisk together lime juice, marmalade, garlic paste, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to taste and reserve 1/3 cup mixture in a small bowl or ramekin for dipping. In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in same manner.

Garnish shrimp with cilantro sprigs and serve with reserved dipping sauce.  

Answer 8

Chili Lime Shrimp

2 tablespoons tomato paste

2 tablespoons Asian chili garlic paste

No ~ stick cooking spray

1 pound medium shrimp, { 16 to 20 count }, peeled, deveined

1 lime, cut into wedges

Combine tomato paste and chili paste in small bowl.  Spray wok or large skillet with cooking spray; heat over high heat 1 minute. Add shrimp; cook 5 minutes, or until shrimp turn pink, stirring frequently.  Add tomato paste mixture; toss to evenly coat shrimp. Divide shrimp evenly among 4 serving plates. Squeeze 1 lime wedge over shrimp on each plate before serving. Serve with additional lime wedges.

nfd♥

Answer 9

BLACKENED SHRIMP APPETIZER

1 lb. jumbo shrimp (or 1/4 lb. per person)

Butter

Blackening powder

Lemon wedges

Peel shrimp, leaving tail and last joint on. De-vein and butterfly the shrimp. Toss in a bowl with enough melted butter to coat the shrimp. Add blackening powder to taste (the more you add the hotter the shrimp) ! Place a cast iron skillet on your gas grill 10-15 minutes. Toss shrimp in skillet, stirring frequently, 3-5 minutes.

Be careful not to over cook. Shrimp are ready when they turn pink-red.

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PINEAPPLE SHRIMP APPETIZERS

Low Cholesterol. Makes 30 appetizers.

1 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

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.

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MELON AND SHRIMP APPETIZER

3 c. cubed melon (cantaloupe, honeydew, or crenshaw)

1 lb. fresh or frozen peeled, cooked shrimp

1/4 c. sliced celery

2 green onions, sliced

1/2 of a 3 oz. pkg. cream cheese

1 tbsp. lemon juice

1 to 2 tsp. curry powder

1/4 tsp. salt

Shredded lettuce (optional)

Lemon wedges (optional)

1/2 c. sour cream

1/2 c. yogurt

In a large mixing bowl combine melon, shrimp, celery, and green onions. For dressing, in a blender container or food processor bowl combine sour cream, yogurt, cream cheese, lemon juice, curry powder, and salt; cover and blend or process until smooth. Add dressing to melon-shrimp mixture; toss. Cover and chill for 3 to 4 hours.

To serve, arrange the chilled melon-shrimp mixture on individual lettuce-lined plates. Sprinkle each with coconut and serve with a lemon wedge. Makes 8 appetizer servings.

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BILOXI-STYLE APPETIZER SHRIMP

1 bag shrimp and crab boil

2 (12 oz.) cans beer or water

1 tbsp. Tabasco sauce

1 tbsp. Worcestershire sauce

1 tsp. salt

1/2 tsp. garlic powder

Pepper to taste

3 tbsp. fresh lemon or lime juice

5 lb. fresh med. shrimp, shelled and deveined

1 c. unsalted butter, melted

Bring spice bag to boil in beer or water in large saucepan. Add the Tabasco and Worcestershire sauces, salt, garlic powder, pepper and lemon-lime juice. Simmer for 10 minutes to blend flavors.

Arrange shrimp in an oven-proof casserole. Pour liquid over them. Pour melted butter over all. Bake at 350 degrees for 15 minutes, stirring twice. Yield: 20 appetizer servings.

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SHRIMP AND ARTICHOKE APPETIZER

2 pkgs. frozen artichoke hearts

48 med. shrimp

2 egg yolks

1 c. olive oil

1/2 c. peanut oil

1/2 c. wine vinegar

4 tbsp. Dijon mustard

4 tbsp. minced parsley

4 tbsp. chopped chives or scallions

2 tbsp. minced shallots

Cook artichokes; drain and chill. Cook and chill shrimp. Place egg yolks, oils, vinegar and mustard in a mixing bowl. Beat well. Add remaining ingredients, then shrimp and artichokes.

Marinate in the refrigerator at least 2 hours, turning artichokes and shrimp occasionally. This recipe may be cut in half. Serves 12-16.

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APPETIZER SHRIMP KABOBS

2 lb. shrimp

1/2 c. lemon juice

1/2 c. vegetable oil

1/4 c. soy sauce

3 tbsp. fresh parsley

2 tbsp. chopped onion

1/2 tsp. salt

1/2 tsp. pepper

1 clove garlic, minced

Mix all ingredients together. Marinate 2 to 3 hours. Thread shrimp on wooden skewers. Broil 3-4 minutes, 6 inches from heat, on each side. Baste occasionally with reserved marinade.

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PIZZA PIE SHRIMP APPETIZER

8 oz. cream cheese

1/4 c. chopped green pepper

Sm. to med. chopped onion (or 5-6 scallions)

1 bottle chili sauce

2 cans tiny shrimp, drained well

1 pkg. Mozzarella cheese

Spread cream cheese on round tray. Sprinkle with green pepper and onions. Spread chili sauce on top. Sprinkle shrimp over all. Top with cheese. Refrigerate and serve with tostito chips.

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