SHRIMP PUFFS
Provided by Carissa Seward
Time 25m
Yield 20 puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
- Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
- In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
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 ASPARAGUS SALAD WITH SHRIMP AND CHERRY TOMATOES
This salad is an Easter tradition in our family. The ingredients and flavors say spring, but it is delicious any time of year! Skip the appetizers; the abundance of shrimp make this an appetizer and salad in one. Enjoy!
Provided by Saveur
Time 8h30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine mayonnaise, vinegar, dill, water, and garlic in a bowl; whisk until well combined. Season with salt and pepper and refrigerate for several hours or overnight for flavors to meld.
- Bring a pot of lightly salted water to a boil over medium-high heat. Cook asparagus until just tender, about 3 minutes. Drain and rinse under cold water.
- Combine asparagus, cherry tomatoes, salad greens, shrimp, and avocados in a large bowl. Toss with desired amount of dressing and serve.
Nutrition Facts : Calories 613 calories, Carbohydrate 17.8 g, Cholesterol 131.6 mg, Fat 55.2 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 8.3 g, Sodium 460.8 mg, Sugar 4.2 g
SHRIMP TACODILLAS
These shrimp tacos are a cross between a taco and a quesadilla. They are crispy on the outside with a melty and cheesy interior. Top tacodillas with sliced avocado, a squeeze of fresh lime juice, and hot sauce, such as Tapatio®. Delicious and easy to prepare.
Provided by Yoly
Categories Shrimp Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C) and place an oven rack on the lowest position. Brush 2 baking sheets with 1 tablespoon vegetable oil each.
- Heat extra-virgin olive oil in a skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper; cook until the onions are translucent, 6 to 8 minutes. Add shrimp and cook until shrimp are opaque but not cooked all the way, about 2 minutes; they will continue to cook in the oven. Remove from the heat.
- Place 5 tortillas on one prepared baking sheet and 4 on the other. Brush tops of tortillas with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese evenly amongst all 9 tortillas. Evenly divide shrimp mixture on top of cheese.
- Bake one sheet at a time in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes.
- Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half like tacos.
Nutrition Facts : Calories 637 calories, Carbohydrate 38.1 g, Cholesterol 243.3 mg, Fat 37.7 g, Fiber 5.6 g, Protein 37.5 g, SaturatedFat 14.4 g, Sodium 1297.6 mg, Sugar 6.2 g
PINEAPPLE-SHRIMP STIR-FRY
If you've ever heard the expression, "Eat the rainbow," this colorful, tasty dish will help you do just that! Serve over hot, fluffy rice.
Provided by Bibi
Categories Shrimp Stir-Fry
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
- Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
- Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
- Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
- Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
- Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 29.3 g, Cholesterol 172.5 mg, Fat 16.4 g, Fiber 4.6 g, Protein 29 g, SaturatedFat 2.2 g, Sodium 2006.6 mg
SHRIMP DIP III
This is great for picnics, outings or simply to enjoy at home. Easy and fantastic! You may adjust the amount of mayonnaise and hot sauce to suit your taste.
Provided by Therese
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl combine the shrimp, mayonnaise, onion, cheese and hot pepper sauce. Mix all together and serve.
Nutrition Facts : Calories 272.3 calories, Carbohydrate 1.6 g, Cholesterol 145.6 mg, Fat 20.9 g, Fiber 0.1 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 388.7 mg, Sugar 0.7 g
EASY EASTER BISCUITS
Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa
Provided by Esther Clark
Categories Afternoon tea
Time 45m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
- Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
- Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
- Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.
Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
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- Preheat oven to 400ºF. In a large bowl, combine the biscuit mix with the fish base. Add the cream and mix well to combine. Using a rubber spatula, fold in the shrimp and scallions.
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