SHRIMP AND DILL DEVILED EGGS
Shrimp and dill add a welcome twist to this picnic favorite. One teaspoon of dried dill weed may be substituted for one tablespoon of fresh dill weed.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks 100+ Deviled Egg Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- Slice eggs in half lengthwise. Remove yolks. Set aside whites.
- In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
- Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 0.9 g, Cholesterol 113.2 mg, Fat 6.3 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 102.9 mg, Sugar 0.3 g
GIANT BISCUITS WITH SHRIMP GRAVY
Steps:
- Preheat the oven to 450 degrees. In a food processor combine the flour, baking powder, salt, sugar and process until well combined. Add the butter and process for 15 seconds or until it is broken down into oatmeal sized pieces. Add the milk and process just until the dough is combined.
- Transfer the dough to a board and pat it to 1 inch thick. Stamp out 4 or 6 large rounds, more or less of equal size, and set them on a baking sheet. Bake for 15 minutes. Lower the heat to 375 degrees and bake for another 15 minutes or until cooked through.
- Remove from oven and split open. Set bottom half on a dinner plate, spoon shrimp sauce over the bottom biscuit half and top with top biscuit half.
EASTER BISCUITS
Bake our easy Easter biscuits then choose from two options to decorate them - or you can halve the amounts of jam and icing sugar and make both
Provided by Cassie Best
Categories Treat
Time 1h45m
Yield makes 18
Number Of Ingredients 9
Steps:
- Weigh the flour and sugar in a bowl. Add the butter and rub together with your fingertips until the mixture resembles wet sand, with no buttery lumps. Beat the egg with the vanilla, then add to the bowl. Mix briefly with a cutlery knife to combine, then use your hands to knead the dough together - try not to overwork the dough, or the biscuits will be tough. Shape into a disc, then wrap in cling film and chill for at least 15 mins. Heat oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment.
- Dust a work surface with flour. Halve the dough, then roll one half out to the thickness of a £1 coin. Use an egg-shaped cookie cutter (ours was 10cm long; you could also make a cardboard template to cut around) to stamp out as many cookies as you can, then transfer them to one of the baking sheets, leaving a little space between the biscuits. Repeat with the other half of the dough. If you want to make jammy biscuits, use a small circular cutter to stamp holes in half of the biscuits (where the yolk would be). If you intend to make both iced and jammy biscuits, only stamp holes in a quarter of the biscuits.
- Bake for 12-15 mins, until the biscuits are pale gold. Cool on the sheets for 10 mins, then transfer to a wire rack to cool fully. Once cool, decorate to your liking (see next steps). Will keep in an airtight container for up to five days.
- To decorate the biscuits with icing, add enough water to the icing sugar to make a thick icing - it should hold its shape without spreading when piped. Transfer about a third of the icing to a piping bag fitted with a very small round nozzle (or just snip a tiny opening at the tip). Pipe an outline around the biscuits, then draw patterns in the middle - lines, spots and zigzags work well. Leave to dry for 10 mins. Divide the remaining icing between as many colours as you'd like to use, then use the gels to dye them. Loosen each icing with a few drops of water, then transfer them to piping bags. Use the coloured icing to fill the empty spaces on the biscuits. You may need to use a cocktail stick to tease it into the corners. Once covered, leave to dry for a few hours.
- To make the jammy middle biscuits, dust the biscuits with holes in the middle with a heavy coating of icing sugar. Spread the jam or curd generously over the whole biscuits, then sandwich the dusted biscuits on top of them.
Nutrition Facts : Calories 163 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BEER-BATTERED SHRIMP
Looking for a seafood recipe made using Original Bisquick® mix? Then check out this beer-battered scrimp recipe for dinner that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In deep 10-inch skillet, heat 1 1/2 inches oil over medium heat to 375°F.
- In medium bowl, stir 1 cup Bisquick mix, the garlic powder, beer and egg with wire whisk or fork until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.)
- Lightly coat 6 shrimp with 1/4 cup Bisquick mix. Dip shrimp into batter, letting excess drip into bowl. Fry in oil about 2 minutes on each side or until golden brown; drain on paper towels. Repeat with remaining shrimp. Serve hot with sweet-and-sour sauce.
Nutrition Facts : Calories 610, Carbohydrate 32 g, Cholesterol 215 mg, Fat 8 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 7 g, TransFat 1 1/2 g
SHRIMP DEVILED EGGS
The shrimp I can buy here, in the Netherlands, are very tiny and have a good flavor for this recipe.
Provided by PetsRus
Categories Dutch
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Chop the shrimp, except for 12, which will be used for garnish.
- Half the eggs remove the yolks; mix them with the shrimp and the other ingredients.
- Check the seasoning.
- Fill the eggs with the mix and garnish each one with a shrimp.
- Serve on a lettuce lined platter/plate.
Nutrition Facts : Calories 55.8, Fat 3.2, SaturatedFat 0.9, Cholesterol 120.8, Sodium 58.5, Carbohydrate 0.8, Sugar 0.5, Protein 5.1
GREEN BEANS WITH CREAMY MUSHROOM SAUCE
Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.
Provided by Laura Walsh
Categories Green Bean Side Dishes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
- Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
- For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
- Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg
SHRIMP DEVILED EGGS
Make and share this Shrimp Deviled Eggs recipe from Food.com.
Provided by The Barefoot Infanta
Categories < 60 Mins
Time 37m
Yield 24 Eggs, 24 serving(s)
Number Of Ingredients 7
Steps:
- Remove shell from boiled eggs.
- slice eggs in half then remove and reserve yellow egg yolk in bowl.
- With a fork break down and mash the egg yolks, then add mayonnaise and mix
- Fold in chopped Bread & Butter Pickles, and onion.
- Chop the thawed shrimp and add to egg yolk mixture.
- Mix filling ingredients well. Egg filling mixture should be a little chunky.
- Add filling to eggs using a spoon or pipe into the sliced shells using a wide tip to allow for chunky consistancy.
- Top the eggs with Paprika.
EASTER SPICY DEVILED EGGS
A delicious mix with a hint of garlic.
Provided by peacebubbles12
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Spicy Deviled Egg Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Halve eggs lengthwise and scoop yolks into a bowl. Mash yolks with a fork; stir cream cheese spread, mayonnaise, sweet relish, brown mustard, garlic, hot pepper sauce, salt, and black pepper into yolks.
- Fill egg whites with yolk mixture; sprinkle deviled eggs with chives. Store covered in refrigerator.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 3.1 g, Cholesterol 233.7 mg, Fat 15.7 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 6.9 g, Sodium 208.3 mg, Sugar 2.7 g
AIR FRYER CHICKEN AND WAFFLE KABOBS
Air frying perfectly crisps frozen chicken and mini waffles. Cook in batches if necessary-keep finished popcorn chicken and waffles warm in a 200 degrees F (93 degrees C) oven while you work. Drizzle or serve with maple syrup for dipping.
Provided by Jasmine
Categories Air Fryer Main Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees F (93 degrees C). Preheat an air fryer to 400 degrees F (200 degrees C).
- Arrange popcorn chicken in a single layer in the air fryer basket. Cook chicken for 7 minutes, then flip and cook until lightly browned and crispy, 2 to 3 minutes more. Transfer chicken pieces to a baking sheet; keep warm in the preheated oven.
- Meanwhile, arrange half the waffles in a single layer in the air fryer basket. Cook for 90 seconds; flip and continue to cook until light brown in spots and crispy, about 20 seconds more. Transfer to baking sheet. Repeat with remaining waffles.
- Thread 2 waffles and 2 pieces of chicken onto each of 8 skewers. Thread berries onto remaining 12 skewers.
Nutrition Facts : Calories 516.6 calories, Carbohydrate 70.6 g, Cholesterol 33.8 mg, Fat 21.3 g, Fiber 10.9 g, Protein 25.9 g, SaturatedFat 3 g, Sodium 1375.3 mg
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