STUFFED SHRIMP
Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.
Nutrition Facts :
DEEP FRIED SHRIMP
Steps:
- In a medium size mixing bowl combine shrimp, salt and pepper; stir.
- Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Nutrition Facts : Calories 493 calories, Carbohydrate 24.8 g, Cholesterol 708.9 mg, Fat 15 g, Fiber 0.9 g, Protein 61.1 g, SaturatedFat 3.5 g, Sodium 1092.3 mg, Sugar 0.6 g
DEEP-FRIED SHRIMP
Treat your family to these deep fried shrimps that are ready in 40 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
- In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
- Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.
Nutrition Facts : Calories 300, Carbohydrate 27 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 2 g, TransFat 0 g
DEEP-FRIED SHRIMP STUFFED WITH HAM
Number Of Ingredients 12
Steps:
- 1. Shell and devein shrimp, leaving the tail segments intact. Butterfly shrimp, making 2 slits in the back of each. 2. Slice ham thin then cut in 1- by 3-inch strips. Thread 1 strip through each shrimp, working from back to front so that ham is mostly inside. Meanwhile heat oil. 3. Beat egg. Mince onion and garlic and add, along with soy sauce and sherry. Then sift in flour, cornstarch, salt and pepper beat to a smooth batter. 4. Holding shrimp by the tail, dip in batter to coat. Add to oil, 1 at a time, and deep-fry until golden. Drain on paper toweling serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEATH-DEFYING STUFFED SHRIMP WITH TASSO HAM AND CRAB
Provided by Tyler Florence
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in a skillet over medium heat. Saute the onion, tasso ham and 2 tablespoons parsley for 3 to 5 minutes until fragrant. Combine cornbread crumbs with the sauteed ham mixture in a large bowl. Add chicken stock and blend to evenly moisten. Gently fold in crab meat and remaining parsley. Season with salt and pepper. Preheat oven to 400-degrees F. Butterfly the shrimp by cutting almost all the way through the inside curl of the body. Open flat to resemble a butterfly shape and devein. Spoon 2 tablespoons into the cavity of the shrimp, fold the tail over to hold the stuffing in place. Perch the shrimps on a lightly buttered baking dish, tail side up. Drizzle with some melted butter and bake 10 to 15 minutes. Serve on bed of greens with Roasted Tomato Aioli.
- Begin with all ingredients at room temperature, they will emulsify more readily. In a food processor or blender, process the yolks, salt, mustard, cayenne, lemon juice, garlic and saffron water. Add the tomatoes and process again. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor/blender. Check and adjust seasonings.
JUMBO THAI STUFFED SHRIMP
Make and share this Jumbo Thai Stuffed Shrimp recipe from Food.com.
Provided by TERRY B.
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large bowl mix peanut butter, tamari sauce, honey, ginger, crushed red pepper, green onions, cilantro, carrots and pork.
- In large sauce pan heat sesame oil until very hot.
- Add pork mixture to pan and cook stirring constantly for about 3 minutes or until pork is done.
- In large bowl add angel hair pasta and pork mixture and mix well.
- Cut shrimp down center where it has been deveined and add about 1 tablespoon pork mixture to each shrimp.
- Take one egg roll wrapper and fold in half to form triangle.
- Place shrimp on folded edge with tail dropped past fold, it will stick out the bottom and you can use as handle.
- Fold top down over the shrimp as tight as possible.
- Next fold right side onto shrimp as tight as possible.
- Beat egg in a bowl.
- Cover remaining edge with a small amount of egg mixture to seal edge and fold edge over to the right as tight as possible.
- repeat until out of shrimp or wrappers.
- Cook in deep fryer for 3 minutes.
- Serve with a wasabi sauce if you like spicy and enjoy.
Nutrition Facts : Calories 815, Fat 36.6, SaturatedFat 10.9, Cholesterol 263.9, Sodium 842.3, Carbohydrate 61.3, Fiber 2.9, Sugar 4.4, Protein 56.8
TASTY THAI FRIED SHRIMP
These need to be marinated for a minimum of 2 hours but I've had them in the marinade for as long as 10 hours. I fix them in the morning and fry them when I get home from work. Prep time doesn't include marinating time.
Provided by Hey Jude
Categories Thai
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Process all the marinade ingredients together in a blender or food processor. Place the shrimp in a zip-loc bag, or in a bowl, and pour the marinade over and mix well. Chill for at least 2 hours.
- Drain the marinade from the shrimp, scraping off any bits, and discard the marinade. Dust the shrimp with flour, shaking off any excess.
- Heat a wok or large frying pan over high heat and add the oil. When it is very hot and slightly smoking, add a handful of shrimp and deep-fry for 3 minutes, until golden and crisp. If the oil gets too hot, reduce the heat slightly. Drain the shrimp well on paper towels and fry the remaining shrimp in batches. Serve immediately.
Nutrition Facts : Calories 1103, Fat 113.5, SaturatedFat 17.1, Cholesterol 143.2, Sodium 1003.9, Carbohydrate 7.8, Fiber 0.7, Sugar 2.1, Protein 17.2
HAM AND SHRIMP GRAVY
I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
- Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
- Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
- Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 6.9 g, Cholesterol 154.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 6.9 g, Sodium 1422.1 mg, Sugar 2 g
DEEP-FRIED SHRIMP STUFFED WITH HAM
Number Of Ingredients 12
Steps:
- 1. Shell and devein shrimp, leaving the tail segments intact. Butterfly shrimp, making 2 slits in the back of each. 2. Slice ham thin then cut in 1- by 3-inch strips. Thread 1 strip through each shrimp, working from back to front so that ham is mostly inside. Meanwhile heat oil. 3. Beat egg. Mince onion and garlic and add, along with soy sauce and sherry. Then sift in flour, cornstarch, salt and pepper beat to a smooth batter. 4. Holding shrimp by the tail, dip in batter to coat. Add to oil, 1 at a time, and deep-fry until golden. Drain on paper toweling serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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