Confetti Shrimp Recipes

SPICY CONFETTI SHRIMP

Steps:

• Toss shrimp with cayenne, smoked paprika, garlic and Old Bay seasoning in a bowl. Let sit while you mince the veggies.
• Heat butter over medium high heat and sauté the shrimp, 2 or 3 minute per side or until opaque and cooked through. Add Worcestershire sauce, stirring to coat shrimp.
• Remove the shrimp from a pan with a slotted spoon. Add veggies and sauté another 2-3 minutes. Drizzle any remaining juices over the shrimp.
• Sprinkle finely diced purple onion and bell pepper "confetti" and chiffonade of basil and cabbage over shrimp and rice.

CONFETTI SHRIMP

Steps:

• In a large sauté pan, heat the oil, garlic and ginger over medium high heat until fragrant.
• Add the shrimp and cook for 2-3 minutes, or until bright pink.
• In a bowl, whisk the remaining olive oil, lemon and lime juice, scallion or chives, chili oil and salt.
• Pour over shrimp and let sit in the refrigerator for at least an hour or even over night.
• Before serving, toss shrimp with roasted red pepper.

KUNG PAO SHRIMP

Steps:

• Mix the shrimp, Shaoxing wine, 1 teaspoon cornstarch and a pinch of salt in a bowl until the shrimp are evenly coated. Let stand while you prepare the other ingredients.
• Stir the sugar, soy sauce, vinegar, Sichuan pepper and remaining teaspoon cornstarch in a separate bowl. Dice the bell pepper and thinly slice the garlic. Have all your ingredients ready next to the stove.
• Heat the oil in a wok or large skillet over medium-high heat for 15 seconds. Add the peanuts and stir until browned in spots, 30 to 60 seconds. Add the bell pepper and garlic, and sprinkle with salt. Cook, stirring, until the pepper is bright and the garlic starts to become translucent, about 30 seconds. Add the chiles and stir well, then add the shrimp with its marinade. Cook, stirring occasionally, until the shrimp are curled and just opaque, 2 to 3 minutes.
• Add the scallions and stir until glossy, about 15 seconds, then add the sauce. Cook, stirring, until the sauce thickens and coats everything evenly, about 1 minute. If any of the starchy sauce has stuck to the bottom of the pan, add a splash of water and scrape up any browned bits. Taste and add more Sichuan pepper if you'd like. Immediately transfer to a dish and serve hot.

SALMON & SHRIMP CONFETTI CROQUETTES

Steps:

• Steam salmon filet. Chill and flake apart.
• Peel, devein shrimp. Slice them in half length wise, the cut into third to make nice little chunks.
• Finely chop bell pepper and scallion.
• Mix these and remaining ingredients together (use only 1/2 cup cracker crumbs. Setting aside the remaining crumbs to roll croquettes in).
• Form into desired sized croquettes.
• Roll and cover with cracker crumbs (I used crushed club crackers).
• Place on a lightly greased baking sheet and bake at 400°F for approx 45 min, depending on how big they are.
• Note: This being the first time I ever made Salmon Croquettes and although this turned really good, I think using corn flakes for the coating would be good too. I served Papergoddess's Cilantro Mayonnaise with.
• Also. The prep time is an estimate. It includes the cooking time for the salmon fillets and shrimp along with putting it all together. You can save time by using canned salmon and pre-cooked shrimp. Fresh is always best though.

CHRISTMAS EVE CONFETTI PASTA

Steps:

• Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the peppers, onion, garlic and seasonings in oil until vegetables are tender., Add the shrimp; cook and stir 2-3 minutes longer or until heated through. Drain linguine; toss with shrimp mixture. Sprinkle with cheese.,

CONFETTI SHRIMP COCKTAIL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water until chilled.
• Place avocado into a bowl and sprinkle with 2 teaspoons lime juice to prevent browning; cover and refrigerate.
• Toss cooked pasta, shrimp, tomatoes, green onions, red onion, green, red, yellow, and orange bell peppers, and cilantro in a large salad bowl until thoroughly combined.
• Pour vegetable juice cocktail, olive oil, ketchup, and 1/4 cup lime juice into a food processor; add horseradish, jalapeno pepper, hot pepper sauce, salt, garlic, and black pepper. Pulse a few times to mix the dressing, then process until jalapeno and garlic are chopped very small, about 30 seconds. Pour dressing over pasta salad and stir to combine. Cover salad and chill thoroughly in refrigerator, 2 to 3 hours; just before serving, gently stir in avocado.

CONFETTI CORN BREAD–CRUSTED SHRIMP IN CREOLE FILLING

Steps:

• To prepare the filling, melt the butter in a large sauté pan or skillet over high heat. Add the onion, celery, and green bell peppers. Cook until the vegetables are tender, about 3 minutes. Stir in the garlic and Creole seasoning, and cook until the garlic is fragrant, about 1 minute. Sprinkle the flour over the vegetables and stir constantly, about 2 minutes, until slightly thickened. Add the diced tomatoes, tomato sauce, chicken broth, and bay leaf. Stir and bring to a simmer. Reduce the heat to medium, cover the pan with a lid, and cook for 5 minutes. Add the shrimp and heat through, about 2 minutes. Remove the bay leaf and pour the filling into an 8-by-8-inch square or round baking dish. Set aside in a warm area, while preparing the topping.
• To prepare the topping, preheat the oven to 375°F. Put the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Whip on medium speed until light and fluffy, about 2 minutes. Incorporate the eggs one at a time and mix until smooth. Add the green chiles, creamed corn, red and green bell peppers, the flour, cornmeal, baking powder, and salt. Mix on low speed until the mixture forms a soft batter.
• Carefully dollop the corn bread batter over the filling. Using an offset metal spatula, spread the batter smoothly across the top of the casserole, forming a thin layer. Place the baking dish on a baking sheet in the center of the oven. Bake until the topping is golden brown and the filling is bubbling around the edges, about 40 minutes. Remove from the oven to a cooling rack. Cut through the corn bread with a small knife. Scoop 6 to 8 generous portions of the filling and the corn bread into large soup bowls or onto plates.

CONFETTI SHRIMP COCKTAIL PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water until chilled.
• Place avocado into a bowl and sprinkle with 2 teaspoons lime juice to prevent browning; cover and refrigerate.
• Toss cooked pasta, shrimp, tomatoes, green onions, red onion, green, red, yellow, and orange bell peppers, and cilantro in a large salad bowl until thoroughly combined.
• Pour vegetable juice cocktail, olive oil, ketchup, and 1/4 cup lime juice into a food processor; add horseradish, jalapeno pepper, hot pepper sauce, salt, garlic, and black pepper. Pulse a few times to mix the dressing, then process until jalapeno and garlic are chopped very small, about 30 seconds. Pour dressing over pasta salad and stir to combine. Cover salad and chill thoroughly in refrigerator, 2 to 3 hours; just before serving, gently stir in avocado.