Sesame Shrimp Poppers Recipes
CRISPY SHRIMP POPPERS
Hometown cook Jacquelynne Stine entered this terrific appetizer in our Las Vegas, Nevada competition. A crisp, golden coating surrounds her butterflied shrimp stuffed with bacon and cream cheese. You'll want to make a meal of these!
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 20 appetizers.
Number Of Ingredients 7
Steps:
- Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks. , In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving.
Nutrition Facts :
CRISPY SHRIMP POPPERS
I was going through my TOH mags from years past...picking out recipes I've tried...and this one was excellent...its from my Aug/ Sept 2007 issue... Make a double batch, especially if for a party, because everyone will love them...this recipe has been tested and approved by my family...Enjoy!! Photo is not mine. Courtesy of...
Provided by Cassie *
Categories Seafood Appetizers
Time 45m
Number Of Ingredients 7
Steps:
- 1. Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks. In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving. These babies are delicious!
SESAME CHEDDAR OLIVE POPPERS
This recipe was published by Kathy Casey, who, I just discovered, got this recipe from the late caterer, Gretchen Mathers. Although I don't usually like green olives, I LOVED these. The surrounding cheesy-dough goes well with the tart olives. The recipe calls for them to be served hot, but they're good warm (and if you're lucky enough to have any refrigerated leftovers, they make a great late-night snack). I've assembled then frozen them, just baking them for a few extra minutes. They're a bit labor intensive at first, but once you get the hang of them, you can assemble more than 50 in less than an hour. Smaller olives work best. I've doubled the recipe, but even that many will disappear quickly at a party, so I'll triple it next time I take them to a potluck. If you don't like sharp cheddar, medium works well - I've even substituted mild cheddar when I knew I had guests who disliked harsh cheese.
Provided by TigerJo
Categories Vegetable
Time 55m
Yield 24 poppers, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
- Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
- Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
- Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
CRISPY SHRIMP POPPERS
This is a recipe from the August/September 2008 issue of taste of home. Great for entertaining and parties! A little time consuming to prepare, but worth it!
Provided by Shelby Jo
Categories < 60 Mins
Time 45m
Yield 20 appetizers
Number Of Ingredients 6
Steps:
- Butterfly the shrimp along the outside curves.
- Spread about 1 teaspoon cream cheese inside each shrimp.
- Cut bacon strips in half lengthwise, wrap a piece around each shrimp and secure with toothpicks.
- In three separate shallow bowls, place the flour, eggs, and bread crumbs.
- Coat the shrimp with flour, dip into eggs, then coat with bread crumbs.
- In an electric skillet or deep fat fryer, heat oil to 375°F.
- Fry shrimp, a few at a time, for 3-4 minutes or until golden brown.
- Drain on paper towels.
- Discard toothpicks before serving.
Nutrition Facts : Calories 114.6, Fat 4.9, SaturatedFat 2, Cholesterol 35.1, Sodium 171.8, Carbohydrate 12.9, Fiber 0.7, Sugar 0.9, Protein 4.3
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EASY GRILLED SESAME SHRIMP WITH SHISHITO PEPPERS
From bonappeteach.com
Reviews 1Category AppetizersCuisine AmericanTotal Time 20 mins
- 1. In a bowl combine, 1 tbsp of sesame oil, the chili paste, soy sauce or coconut aminos, lime juice and a 1/2 tsp of salt and pepper. Coat the shrimp completely and allow it to marinade for up to an hour if desired.
- 2. Toss the shishito peppers in the remaining sesame oil, salt, and pepper and set them aside as well until you are ready to prep the shrimp.
- 3. To skewer your shrimp and peppers (do not put on the same skewer) use the two skewer method. Place the skewers no more than an inch apart and thread each shrimp onto both skewers evenly. This makes it easy to turn and easier to grill. Repeat the same process with your peppers as well.
- 4. Preheat the grill to medium high heat and grill your shrimp and peppers about a minute or two per side. Shrimp should be cooked to 145 F and the peppers should have a slightly blistered skin all the way around.
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