Shrimp Stuffed Grape Leaves Recipes

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SWEET AND SOUR STUFFED GRAPE LEAVES



Sweet and Sour Stuffed Grape Leaves image

A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.

Provided by Joan Nathan

Categories     side dish

Time 2h

Yield About 40 stuffed grape leaves

Number Of Ingredients 12

2 cups red wine vinegar
1 cup sugar
1 1/2 cups plus 3 tablespoons basmati rice
1 teaspoon salt
1/4 cup grapeseed or vegetable oil
2 onions, finely chopped, about 1 1/2 cups
1 cup raisins, rinsed and drained
1 cup barberries, rinsed and drained (see note)
2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
One 16-ounce jar grape leaves, stems removed, rinsed and dried
1 1/2 cups dried apricots
1 1/2 cups dried Iranian golden prunes (see note) or dried plums

Steps:

  • In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
  • In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
  • In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
  • Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
  • Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Provided by WhirledPeas

Categories     Side Dish     Rice Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

Steps:

  • Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
  • Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
  • Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
  • Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
  • Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g

MY OWN FAMOUS STUFFED GRAPE LEAVES



My Own Famous Stuffed Grape Leaves image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories     Appetizers and Snacks     Fruit

Time 1h40m

Yield 12

Number Of Ingredients 9

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Steps:

  • In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
  • Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
  • Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g

EASY STUFFED SHRIMP



Easy Stuffed Shrimp image

This easy-to-make shrimp dish is topped with a cheesy, garlicky crumb mixture and baked until delicious.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 2 servings

Number Of Ingredients 6

10 large uncooked deveined peeled large shrimp (about 5 oz.)
3 Tbsp. KRAFT Zesty Italian Dressing, divided
2 Tbsp. KRAFT Grated Parmesan Cheese
1 small clove garlic, minced
1 Tbsp. chopped fresh parsley
6 round buttery crackers, crushed

Steps:

  • Heat oven to 400°F.
  • Toss shrimp with 2 Tbsp. dressing in medium bowl. Refrigerate 10 min. Meanwhile, mix remaining dressing with remaining ingredients.
  • Remove shrimp from dressing; discard dressing. Partially split each shrimp lengthwise by making long cut along underside of shrimp, being careful to not cut all the way through shrimp. Open shrimp slightly; place, cut sides up, in shallow baking dish. Top with crumb mixture.
  • Bake 7 to 8 min. or until shrimp turn pink.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

STUFFED SHRIMP



Stuffed Shrimp image

Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 6

4 ounces cream cheese, softened
4-1/2 teaspoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 pound cooked large shrimp, peeled and deveined
Minced fresh parsley
Seafood cocktail sauce, optional

Steps:

  • In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

Nutrition Facts :

SHRIMP STUFFED GRAPE LEAVES



Shrimp Stuffed Grape Leaves image

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Grenache

Provided by GoldsmithLissa

Categories     Southwest Asia (middle East)

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup dry white wine
1/4 cup green onion, minced
3 garlic cloves, crushed
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons dark sesame oil
2 tablespoons fresh ginger, minced
1 -2 teaspoon Asian chili sauce
24 medium shrimp, peeled and deveined
12 large grape leaves (fresh or brined)

Steps:

  • Marinade: combine wine, green onions, garlic, soy sauce, hoisin sauce, sesame oil, ginger, and chili sauce in a small bowl. Whisk until smooth.
  • Put shrimp into separate bowl. Pour marinade over shrimp and marinate for at least 1 hour.
  • If using fresh grape leaves, soak in cold water for 15 minutes Drain and pat dry with paper towels. Alternatively, if using brined grape leaves, drain liquid, then rinse and pat dry.
  • Place 2 shrimp on each grape leaf near the stem end, drizzle with marinade, then fold in sides and roll up. Secre with toothpicks or string.
  • Grill for 3-5 mins on each side.

Nutrition Facts : Calories 348.4, Fat 13.3, SaturatedFat 2, Cholesterol 51.7, Sodium 9253.3, Carbohydrate 41.7, Fiber 0.6, Sugar 2.8, Protein 19.9

STUFFED GRAPE LEAVES



Stuffed Grape Leaves image

Provided by George Duran

Categories     dessert

Time 8h

Yield 20 to 24 rolls

Number Of Ingredients 11

2 large onions, finely chopped
1/2 cup olive oil
1 head garlic
1 tomato, chopped
1 cup lemon juice
1 tablespoon tomato paste
Kosher salt
Freshly ground black pepper
1 cup white rice
1/4 cup chopped dill
1 (16-ounce) jar grape leaves

Steps:

  • Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.
  • While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.
  • Heat the oven to 350 degrees F.
  • Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.

STUFFED GRAPEVINE LEAVES



Stuffed Grapevine Leaves image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 dozen stuffed leaves

Number Of Ingredients 16

3/4 cup olive oil
2 medium onions, finely chopped
1 large bunch scallions, including green, finely chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 cup rice (raw)
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
1 tablespoon chopped mint
2 tablespoons chopped dill
1/4 cup parsley leaves (reserve stalks), chopped
Salt and pepper to taste
Juice of 2 lemons
1 (12-ounce) jar grapevine leaves
Additional parsley stalks
Boiling water

Steps:

  • In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
  • Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
  • Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.

SHRIMP STUFFED GRAPE LEAVES



SHRIMP STUFFED GRAPE LEAVES image

Categories     Shellfish     Appetizer     Steam     Low Fat

Yield 6-8 servings

Number Of Ingredients 14

20 jarred grape leaves
2 Tablespoons extra virgin olive oil
6 cloves garlic, peeled and chopped
1 1/2 teaspoons sambal ulek
1 pound raw shrimp, peeled and deveined, tail removed
2 Tablespoons fish sauce
1 cup sweetened, flaked coconut
6 radishes, minced
8 scallions, chopped
1/4 cup frech basil, chopped
1 Tablespoon fresh lime juice
Sauce
1 ripe mango
3/4 cup fat-free mayonnaise

Steps:

  • Remove the grape leaves from the jar, unroll and separate them, and rinse them well under cold water. Leave them to soak while doing the rest of the preparation. Heat the olive oil in a large skillet and saute the garlic for one minute. Add the sambal ulek and saute quickly until it bubbles, about 30 seconds. Add the shrimp and cook for three minutes, until they begin to turn pink. Stir in the fish sauce and coconut and continue cooking for 2 minutes longer, ntil the shrimp are tender. Remove from the heat. Puree half of the shrimp mixture in a food processor. Coarsely chop the other half of he mixture. Stir both mixtures together with the basil and the lime juice. Drain the grape leaves and pat dry. Place the first leaf on a flat surface. On the middle of the leaf place 1/2 teaspoon radish, 1 teaspoon green onion, and 1 rounded teaspoon shrimp mixture. Form this into a packet by folding each side of the leaf over the filling. Roll the blunt end of the leaf toward the pointed end until a packet is formed. Place this into a steamer basket. Repeat the process until all the leaves have been used. Put the basket on to steam over plain water for 10 minutes. While the packets are steaming, prepare the sauce. Peel the mango and cut away all the fleah. Puree the flesh in a food processor. Remove the puree to a bowl andstir in the mayonnaise until thoroughly blended. Serve warm, with sauce on the side.

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

Provided by Marian Burros

Categories     dinner, project, appetizer

Time 1h

Yield About four dozen

Number Of Ingredients 11

1 pound lean ground pork
1 pound lean ground beef
1 large onion, finely chopped
2 tablespoons parsley
1/3 cup chopped fresh coriander
1 tablespoon chopped mint
1/2 cup raw rice
Black pepper to taste
About 5 dozen large grape leaves, preserved in brine
4 cups beef broth or stock
3 cups plain yogurt

Steps:

  • In a large bowl, mix together the pork, beef, onion, parsley, coriander, mint, rice and black pepper.
  • Separate the grape leaves and rinse in warm water. Cut off the stems.
  • Arrange 10 leaves in a heavy-bottomed pot to keep the dolmas from burning.
  • Place each of the remaining leaves, shiny side down, on the counter. Place about 1 tablespoon of filling in the center of each leaf and roll up. Fold the stem end over the filling. Then fold in the sides and continue rolling up. Stack the rolls, seam side down, on the grape leaves in the pot. When all the filling has been used up, pour the beef broth over the dolmas. Place a plate on top of the dolmas and bring the liquid to a boil. Cover, reduce heat and simmer for about 45 minutes. Drain well.
  • Serve at room temperature or cold with yogurt on the side.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 60 milligrams, Sugar 1 gram, TransFat 0 grams

STUFFED GRAPE LEAVES (PERSIAN)



Stuffed Grape Leaves (persian) image

Make and share this Stuffed Grape Leaves (persian) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, finely chopped
5 cups chopped mushrooms
1 tablespoon dried parsley
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/4 teaspoon turmeric
1 cup cooked yellow split peas
2 cups cooked white rice
1 (16 ounce) jar grape leaves
1 cup water

Steps:

  • In a skillet, heat oil and saut onion and mushrooms until soft.
  • Add parsley and spices.
  • Transfer to a bowl.
  • Mix in peas and rice.
  • Preheat oven to 350.
  • Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning.
  • Place 1 heaping Tbs of rice mixture (depending on size of leaf) in the center of a grape leaf.
  • Fold in sides, then roll leaf from stem to tip.
  • Place in casserole.
  • Repeat procedure with remaining grape leaves until rice mixture is used up.
  • Pour water in bottom of dish (to provent sticking and drying out).
  • Bake for 25 minutes.

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From culturedtable.com


STUFFED GRAPE LEAVES: VEGETARIAN DOLMAS - SOFABFOOD
2019-11-12 Vegetarian Dolmas Filling: 2 tablespoons regular olive oil; 1 cup raw long grain white rice, rinsed; 1/4 cup (1 tablespoon dried) fresh dill, chopped
From sofabfood.com


SYRIAN STUFFED VINE LEAVES - WHERE IS MY SPOON
2016-09-12 Bring a large pot of water to a boil and cook the leaves for about 15 minutes, turning them around in the water 3 or 4 times in between. Drain well. While the leaves are cooking chop the onion and the herbs as finely as possible. Peel the cloves of …
From whereismyspoon.co


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