CINDY'S SHRIMP AND CRAB CROQUETTES
Steps:
- Bring 2 cups salted water to a boil in a medium pot. Add the rice, reduce heat to medium-low and cook until done, about 20 to 25 minutes. Remove pot from the heat and add the butter to the warm rice and stir to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon juice, salt, pepper and Essence and stir to combine. Stir in flour and eggs. Be careful not to break up the crabmeat when mixing the ingredients. Transfer the mixture to a storage container and refrigerate for 2 hours.
- In a large heavy-bottomed sauce pan, pour enough oil to fill the pan about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.)
- Remove the croquette mixture from refrigerator and shape into 1/2-inch to 3/4-inch thick patties and coat with white cracker crumbs. Use an ice cream scoop to keep portion sizes the same.
- Fry the croquettes until golden brown on both sides. Drain on paper towels and season with salt. Serve with Garlic Aioli.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993.
- Combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper and cayenne, and then the remaining oil. Process until thick and smooth.
ROASTED SHRIMP COCKTAIL WITH AIOLI
Many renditions of shrimp cocktail are dull and bland, with over-boiled shrimp and cloying cocktail sauce. Not this one. The shrimp are roasted, which brings out their sweetness and allows them to absorb the seasonings and a little olive oil. Though traditionally made with garlic, this aioli replaces it with horseradish. And instead of cocktail sauce, they are paired with a horseradish-laced aioli seasoned with ketchup and hot sauce. If you like an even edgier sauce, feel free to increase the hot sauce and horseradish to taste. The sauce, which can be made up to 3 days ahead, is also terrific on roasted fish.
Provided by Melissa Clark
Categories quick, appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg yolk, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Whisking constantly, slowly drizzle in 2/3 cup oil until completely incorporated. Whisk in horseradish, hot sauce and ketchup. Cover and refrigerate until ready to use, up to 3 days.
- Heat oven to 425 degrees. In a large bowl, toss shrimp with 2 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread shrimp in a single layer on a baking sheet. Roast until shrimp are just opaque, about 10 minutes. Serve shrimp either hot or at room temperature, in shrimp cocktail glasses if you like, with the aioli for dipping.
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 23 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 672 milligrams, Sugar 0 grams, TransFat 0 grams
SHRIMP CAKES WITH SPICY AIOLI SAUCE
I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington
Provided by Taste of Home
Categories Appetizers
Time 1h30m
Yield about 2 dozen.
Number Of Ingredients 17
Steps:
- To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
GRILLED SHRIMP WITH LEMON AIOLI
You'll notice a glaring lack of ingredients in this recipe. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
- Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
- Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
Nutrition Facts : Calories 311.1 calories, Carbohydrate 2.2 g, Cholesterol 183 mg, Fat 25.3 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 3.9 g, Sodium 1290.9 mg, Sugar 0.6 g
SHRIMP AND RICE CROQUETTES
An old Southern recipe posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.
Provided by Molly53
Categories Lunch/Snacks
Time 28m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice in rapidly boiling salted water until tender, about 20 minutes.
- Drain thoroughly and add butter while rice is still hot.
- Cool slightly; add shrimp and two eggs.
- Season to taste and roll into balls or cylinders.
- Dip in cracker crumbs, then into beaten egg, and again into crumbs.
- Heat oil or fat to 375F and fry until brown.
Nutrition Facts : Calories 128, Fat 3.4, SaturatedFat 1.5, Cholesterol 83.1, Sodium 36.7, Carbohydrate 19.5, Fiber 0.3, Sugar 0.1, Protein 4
ULTIMATE SHRIMP-CRAWFISH-CRAB CROQUETTE BURGER WITH GARLIC AIOLI
Steps:
- For the aioli, combine the egg yolks, mustard and garlic cloves in a food processor. While processing, add 1 cup of the olive oil in a fine stream to make an emulsion. Add lemon juice, salt, black pepper, and cayenne, then add the remaining oil and process until thick and smooth. Refrigerate until needed.
- For the croquettes, cook the rice in 2 cups of boiling salted water for 20 to 25 minutes or until done. Add the butter while the rice is still hot. In a mixing bowl, stir flour and eggs to make a light batter. Add rice, green onions and jalapenos; mix well. Add shrimp, crawfish, crabmeat, lemon juice and seasonings. Combine until incorporated but DO NOT OVERMIX to not break up crabmeat. Refrigerate this mixture for 30 minutes to 2 hours.
- Shape the mixture into patties the size of buns and about 1/2 to 3/4-inch thick and coat with cracker crumbs. (An ice cream scoop helps keep portion sizes the same.) Heat oil in a 10-inch iron skillet until bubbles come up from the bottom of a wooden spoon when inserted. Oil should be hot but not smoking. Fry the croquettes over medium to medium-high heat until golden brown on both sides. Drain on paper towel. Season with a sprinkle of salt.
- Grill halved rolls over medium heat until toasted. Spread garlic aioli on each half. Place 1 croquette on bottom half of roll; top with slice of cheese, lettuce, tomato, onion and pickles/jalapenos. Top with other half roll. Serve with your favorite spicy potato chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- In a large non metal mixing bowl, dissolve yeast with warm water, add honey and stir. Allow yeast to activate and begin to bloom. Add 4 cups flour, salt, oil, beer and beaten eggs.
- Stir with wooden spoon until thoroughly mixed. Turn out and onto heavily floured surface. Work this flour into the dough, by kneading 10 to 15 minutes as the dough will be sticky. Knead until smooth and it "comes back" when pushed with your finger. Place dough in a lightly oiled bowl, roll dough to coat, cover with plastic wrap and put in a warm place until doubled in size.
- When dough has doubled, punch down in the middle and let rest for 5 minutes. Divide dough into 8 to 12 (3-inch) rolls. Smooth, place on baking sheets and brush with melted butter. Cover with plastic wrap and allow to rise a second time until doubled in size.
- Preheat oven to 350 degrees F. Bake for 30 to 35 minutes. Remove from oven, brush with melted butter and cover with waxed paper until cooled.
SHRIMP & WILD RICE WITH ROASTED PEPPER-DILL AIOLI
Delight your taste buds with a truly original appetizer recipe featuring the combination of shrimp, wild rice, dill and thyme in pancake form. It is finished with a roasted red pepper aioli. Recipe comes from; The McCormick Gourmet collection. We really enjoyed these! ;)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 12 (1 appetizer) servings
Number Of Ingredients 17
Steps:
- AIOLI:.
- For the Aioli, mix all ingredients in medium bowl; cover; refrigerate until ready to serve.
- SHRIMP CAKES:.
- Mix flour, baking powder and Old Bay in large bowl.
- Stir in shrimp, cooked rice, green onions, dill seed and thyme.
- Add butter, milk and eggs; gently stir until well blended.
- Spray large nonstick skillet with no stick cooking spray.
- Heat on medium heat.
- Drop heaping tablespoonfuls of shrimp mixture into skillet.
- Flatten slightly so cakes are about 2 inches in diameter.
- Cook cakes in small batches, 5 minutes per side, or until lightly browned.
- Serve shrimp cakes with 1/2 of the Aioli. (Remaining Aioli may be used as a sandwich spread or as a dip for vegetables.)
- *To toast dill seeds: Heat small skillet on medium heat 2 minutes. Add dill seeds; cook 1 minute or until seeds are fragrant, shaking pan frequently. Immediately remove seeds from skillet to avoid over-toasting.
- **Shrimp cakes can be made up to 24 hours ahead. Cool, wrap and store in the refrigerator. Reheat on baking sheet in preheated 350°F oven for 10 minutes. The aioli can be made up to 24 hours ahead. Refrigerate in covered container until ready to serve.
Nutrition Facts : Calories 146.8, Fat 11.6, SaturatedFat 3.8, Cholesterol 53.1, Sodium 460.5, Carbohydrate 8.5, Fiber 0.6, Sugar 1, Protein 2.4
SHRIMP AND WILD RICE CAKES WITH ROASTED PEPPER-DILL AIOLI
Delight your taste buds with a truly original recipe featuring the combination of shrimp, wild rice and OLD BAY Seasoning in cake form and topped with roasted red pepper aioli.
Provided by Allrecipes Member
Time 40m
Yield 12
Number Of Ingredients 17
Steps:
- Mix flour, baking powder and OLD BAY in a large bowl. Stir in shrimp, cooked rice, green onions, dill seed and thyme. Add butter, milk and eggs; gently stir until well blended.
- Heat a large nonstick pan, coated with cooking spray, over medium heat. With a tablespoon, drop shrimp batter into skillet. Cook cakes in small batches, 5 minutes per side, or until done and lightly brown. Set aside and keep warm.
- Combine all aioli ingredients in a medium bowl; mix well. Serve with warm shrimp cakes.
Nutrition Facts : Calories 223.3 calories, Carbohydrate 7.6 g, Cholesterol 69.3 mg, Fat 19.6 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 5 g, Sodium 304.6 mg, Sugar 1.1 g
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