Shrimp Log Recipes

SHRIMP LOG

Shrimp Log image

Appetizer - simple and pretty. My 17 year old wanted to do the decorating with the sliced olives. She presented me with a caterpillar covered in olive slices, with antennae made of pretzel sticks topped with half an olive.

Provided by mammamia 2

Categories Spreads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (8 ounce) package cream cheese, softened
1 cup shrimp, cooked, peeled, and minced. (I used a little more)
3 tablespoons chili sauce, in jars (I used Nance's)
2 tablespoons pimento stuffed olives, chopped
2 tablespoons green onions, chopped
1 teaspoon lemon juice
1/2 cup sliced pimento stuffed olive (to garnish, my daughter used more)
Nabisco Triscuits, for serving

Steps:

Stir cream cheese until smooth.
Add next 5 ingredients. Mix thoroughly.
Form into log and decorate with olive slices.
Cover and refrigerate for a day to blend flavors.
Serve with Triscuits.

Nutrition Facts : Calories 179.1, Fat 13.6, SaturatedFat 8.4, Cholesterol 115.2, Sodium 311, Carbohydrate 2.9, Fiber 0.6, Sugar 1, Protein 11

ONE-POT CHERMOULA SHRIMP AND ORZO

One-Pot Chermoula Shrimp and Orzo image

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this one-pot recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.

Provided by Nargisse Benkabbou

Categories dinner, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 lemons
1 cup finely chopped cilantro
1 cup finely chopped flat leaf parsley
1/4 cup olive oil
3 garlic cloves, peeled and finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon granulated sugar
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup orzo
1 1/2 cups vegetable stock
3/4 pound peeled and deveined medium to large shrimp, tails removed

Steps:

Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)
Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes.
Add in the chermoula and stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.
Stir in the shrimp and cover the pot again until the shrimp and the orzo are both cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Taste and adjust the seasoning with salt if necessary.
Serve immediately, topped with the grated lemon zest.

SHRIMP SALAD

Shrimp Salad image

Using plenty of lemon - both the zest and juice - is the secret to this tangy, creamy shrimp salad. If you're using this to make sandwiches, chop the shrimp into pieces before adding them to the dressing. You can also leave the shrimp whole for an elegant salad, served with lettuce, avocado, and other vegetables if you like. If you're starting with precooked shrimp, you can skip the first step entirely.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

Salt and freshly ground black pepper
2 lemons
1 pound shelled large shrimp
1/4 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/2 cup diced celery
1/4 cup diced red onion
1/4 cup chopped fresh dill, parsley or cilantro (or a combination)
Lettuce, avocado or other vegetables, for serving (optional)

Steps:

Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.

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