Marvels Shark Bites Recipes

SHARK BITE ICE CREAM SUNDAES

Steps:

• Line a baking sheet with parchment.
• For the shark body: Microwave the marshmallow creme in a medium microwave-safe bowl, stopping to stir halfway through, until soft and spreadable, about 30 seconds.
• Starting at the open end of a cone, use a pastry brush to paint the marshmallow creme in an arch-shape about halfway up the cone and a third of the way around (this will be the white part of the shark's body). Let the marshmallow creme dry until slightly less sticky, about 5 minutes. Generously dust the arch with confectioners' sugar to coat, tapping off any excess. Repeat with the remaining cones. Set the cones open-ends down on the prepared baking sheet and let dry until that marshmallow creme has set, about 5 minutes.
• For the shark mouth and teeth: Unroll the fruit leather and use kitchen shears to cut out four 1-by-1 1/4-inch arch-shaped pieces; cut jagged teeth around the top and bottom of each piece.
• Stick a fruit leather mouth, arch-up, onto the marshmallow creme part of the shark's body; the flat side of the mouth should hit just above the rim of the cone. Use a toothpick to push the leather into the creme, creating the effect of puffy white teeth around the red mouth. (Make sure any excess sugar has been wiped from the fluff to help the mouth adhere.)
• For the shark eyes: Dip the flat ends of the chocolate chips in the remaining fluff. Stick 1 chip on either side of the marshmallow creme part of the shark's body for the eyes. Repeat with the remaining chips and cones.
• For the shark fins: Make side fins by cutting 8 thin 1 1/2-inch-long triangles from the cookie. Cut four 1-inch-wide-by-1 1/4-inch-tall triangular back fins from the remaining cookie; make one side of each triangle rounded with a pointed tip, like a shark fin.
• Place a heaping scoop of ice cream in a bowl. Top with an upside-down ice cream cone. Spoon 2 tablespoons of the sprinkles around the ice cream for water. Stick the back fin into the ice cream so it touches the back of the shark cone. Stick a side fin on either side of the cone below the shark's eyes. Repeat with the remaining cones, fins, sprinkles and ice cream.

MARVEL'S SHARK BITES

Steps:

• Pour boiling water over lime-flavored gelatin and unflavored gelatin in a bowl.
• Stir lime juice and lemon juice into gelatin mixture until gelatin has dissolved, 1 to 2 minutes.
• Pour ice water into gelatin mixture and stir until ice is melted, 2 to 3 minutes.
• Pour gelatin mixture into a clear glass bowl. Stretch a piece of plastic wrap over the bowl, and refrigerate gelatin until still soft but beginning to set, 10 to 15 minutes.
• While gelatin is setting up, carve pear into a shark shape with a small, sharp knife. Cut wide end of pear into the head, carve back and side fins, and carve the narrow end into the tail.
• Remove plastic wrap from bowl, and gently insert pieces of dill "seaweed" into the gelatin. Immerse the pear shark into the gelatin. Cover the bowl back up with the plastic wrap.
• Use a long skewer or cake tester to puncture the plastic wrap and skewer the shark vertically through the middle to help it stay in position as gelatin sets up. Refrigerate until firm, 2 to 4 hours.
• Carefully remove skewer from shark and remove plastic wrap before serving.

FRIED SHARK

Steps:

• Sprinkle the shark pieces with salt, pepper, garlic powder, and paprika, then coat with flour. In a skillet, heat the oil (test the oil temperature by dropping in a dab of flour and adjust the heat so the flour browns, not burn) and fry, turning occasionally, until golden brown.

BATTER FRIED SHARK (FROM STRICTLY BUSINESS FISHING CHARTERS)

Steps:

• Cut shark filets into 1-inch chunks.
• Combine flour, salt and baking powder.
• Slowly add 1 cup water and vinegar.
• Mix well.
• Dip fish cubes into batter and drop into hot oil, 365 degrees.
• Cook until golden brown.
• Drain on absorbent paper towels.