SHRIMP CEVICHE
Provided by Marcela Valladolid
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the shrimp in a large mixing bowl. Add 1/2 cup lime juice and let stand for 15 minutes so the shrimp can "cook" in the lime juice (any less and it won't cook, any more and it toughens).
- Meanwhile, in a separate large mixing bowl, mix the remaining 1/2 cup lime juice, cucumbers, tomatoes, cilantro, red onions and serrano chile to incorporate evenly. Transfer the mixed vegetables into the shrimp bowl and mix well to incorporate. Season the ceviche with some salt. Serve with saltine crackers, bottled hot sauce and lime wedges if desired.
EASY SHRIMP CEVICHE
This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.
Provided by keonar
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
- Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
- Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
- Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 19 g, Cholesterol 86.3 mg, Fat 7.1 g, Fiber 6.8 g, Protein 11.7 g, SaturatedFat 1.1 g, Sodium 981 mg, Sugar 4.3 g
SHRIMP CEVICHE ON ENDIVE
I had my hands in this recipe. This is the one my mom and I made! Very good and very simple to make. Again, squeezing the lemons and limes is the most difficult part. We served these on endive leaves, which was a very pretty presentation, but it would also look lovely served in a martini glass. A jalapeno pepper may be substituted for the serrano pepper if desired. And remember, the lemon and lime juice are what "cook" the shrimp in this recipe, so the smaller the pieces of shrimp the quicker it will "cook". The servings are an estimate, we doubled the recipe in class. It does make quite a bit though.
Provided by SkinnyMinnie
Categories Mexican
Time 1h35m
Yield 30-40 appetizers
Number Of Ingredients 10
Steps:
- Put the minced shrimp in a large glass bowl.
- Pour the lemon and lime juice over the shrimp and refrigerate while prepping the rest of the ingredients. The juice will "cook" the shrimp.
- Toss the remaining ingredients in with the shrimp, cover and refrigerate for 1 hour or longer - depending on the size of the shrimp.
- Spoon a Tbs or so onto the end of an endive leaf and arrange on a platter as an appetizer, or fill a martini glass as a first course.
Nutrition Facts : Calories 58, Fat 0.8, SaturatedFat 0.2, Cholesterol 69.1, Sodium 77, Carbohydrate 2.9, Fiber 0.5, Sugar 1.1, Protein 9.6
ENDIVE WITH SHRIMP FILLING
A pretty presentation and delicious too. A great finger food, not too fussy, and easy to do ahead.
Provided by Food Network
Yield Makes 24 appetizers
Number Of Ingredients 7
Steps:
- Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
- Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
- Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.
ECUADOREAN SHRIMP CEVICHE
Provided by Florence Fabricant
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
- Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.
SHRIMP SALAD ON ENDIVE
Crisp endive adds a touch of elegance to this special, easy shrimp recipe. Despite its fancy looks, it's a breeze to prepare! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 appetizers.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf. Refrigerate until serving.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 30mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
SAUTEED SHRIMP AND ENDIVE
If you like, you can substitute large (sea) scallops for the medium shrimp in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a large skillet over high heat. Season shrimp generously with salt and pepper. Add to skillet; cook, tossing frequently, until just opaque throughout, 4 to 5 minutes. Remove shrimp.
- Add remaining tablespoon oil to skillet; add endive, and season with salt and pepper. Cook over high heat just until endive begins to soften, 2 to 3 minutes. Add wine (if using); cook until syrupy, 3 to 4 minutes.
- Return shrimp to skillet. Add parsley, and toss until shrimp is heated through, about 1 minute. Serve with lemon wedges, if desired.
ENDIVE WITH SHRIMP SALAD
Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 20
Number Of Ingredients 6
Steps:
- In a small bowl, combine shrimp, cheese, chives, and juice; season with salt and pepper. Cover with plastic wrap, and refrigerate up to 1 day. To serve, place 1 tablespoon mixture on each endive leaf, and top with additional chives.
Nutrition Facts : Calories 37 g, Fat 1 g, Fiber 2 g, Protein 4 g
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