Shrimp Boats Recipes

SHRIMP BOATS

Steps:

• Slice the baguette into wedges. About 4 inches. Using a knife, cut a hole about halfway into the baguette, making a boat of sorts. Put the bread into a 350 degree oven and get started on the shrimp. By the time the shrimp are done, your bread will be nice and toasty.
• Have everything ready to go before you start to cook, it goes very quickly once you start. Like 8 minutes from start to finish.
• Heat a medium saute pan over medium high heat. Add the olive oil, shallots, and sun dried tomatoes. Cook for about 3 to 4 minutes or until the shallots begin to soften.
• Add the wine. And the garlic. Cook for about 30 seconds. Add the shrimp.
• When the shrimp are almost cooked, add the butter in pats, stirring. It will thicken the sauce. Season with salt and pepper.
• Take the bread out of the oven and put it on a plate. Pour some of the sauce directly into the bread.
• Top with the shrimp and more sauce.
• Garnish with chopped basil and Parmesan cheese.

BOAT SHRIMP

Steps:

• Grab a cast iron pan; set it on the stove. Melt butter on medium-high heat. Add shrimp and onion; stir while cooking until shrimp are coated. Sprinkle on spices to taste. Sprinkle on flour; turn and coat shrimp. Add enough water to make gravy. Add vinegar. Serve over rice.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

SPAGHETTI SQUASH SCAMPI BOATS

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
• Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
• Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
• Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.

SHRIMP JALAPENO BOATS

Steps:

• Cut jalapenos in half and remove seeds. Place in two ungreased 15x10x1-in. baking pans. In a small bowl, combine the cream cheese, cheddar cheese and onions; spoon into jalapeno halves. Top with shrimp. , Bake at 400° for 18-22 minutes or until jalapenos are tender.

SHRIMP BOATS

Steps:

• Preheat oven to 400 degrees. Drain and rinse shrimp; sprinkle with lemon juice In a medium bowl, mix margarine, cheese, mayonnaise, garlic salt, and seasoned sslt until smooth. Add shrimp and mix well. Spoon about a teaspoon (I fill to the top) of mixture into phyllo shells. (Hors d'oeuvres can be frozen at this point) Place on baking sheet and bake for 10 minutes. Serve hot.

ZUCCHINI BOATS STUFFED WITH SHRIMP

Steps:

• Soak the zucchini in cold water for 20 minutes.
• Drain and rinse well under cold running water.
• Drop the zucchini into boiling salted water.
• The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
• Set aside to cool completely.
• Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
• Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
• Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
• Chop them into pieces not bigger than a large pea.
• Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
• Separate the eggs, set aside the white, and add the yolk to the bowl.
• Mix all the ingredients thoroughly.
• Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
• Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
• Sprinkle them lightly with salt.
• Beat the egg white lightly and brush the insides of the zucchini with it.
• Stuff the zucchini with the shrimp mixture.
• heaping them full enough, if possible, to form a slight mound.
• Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
• Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
• Serve when lukewarm.