Shrimp Tart Recipes

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

SHRIMP TARTS

Steps:

• With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned., In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

CRISPY SHRIMP TARTS

Steps:

• Heat oven to 350°F. Place phyllo shells on ungreased large cookie sheet.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
• Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.

SHRIMP TART

Steps:

• Make crust:
• Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
• Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
• Make filling:
• Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
• If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
• Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.

SHRIMP TOAST

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

MARINATED SHRIMP, ONION AND TOMATO TART

Steps:

• A day in advance of preparing this dish, marinate shrimp in a mixture of 4 cloves crushed garlic, black pepper, 1/2 cup olive oil and 1 pinch of saffron. Refrigerate overnight. To prepare the marmalade, peel onions and cut them in half and slice thin. In a saucepan over low heat with 2 tablespoons of oil, cook the onions until transparent. Drain the tomatoes, remove the seeds, chop roughly and add to the onions. Add chopped anchovies, chopped olives and thyme, cook for 3 hours on very low heat, stirring often. Meanwhile cut out 6 rounds of puff pastry about 3 1/2 inches in diameter. Place on a baking sheet cover with a second sheet, and bake in the oven for 6 minutes at 350 degrees. Prepare the frisee by cutting off the green of the lettuce, use only the white part only. Chop frisee and wash well, reserve. In a large saute pan over medium-high heat, heat 1/4 cup olive until hot, and cook shrimp until pink and curled. Set the tomato marmalade on top of each tart round and warm in the oven for 5 minutes. Season the frisee with a little olive oil, salt and pepper. Take the tart out of the oven and set on a plate, dress some frisee on top of the tart and cover with shrimp. Garnish with the mache lettuce leaves. Drizzle olive oil around the tart and serve.

SHRIMP AND TOMATO TARTLETS

Steps:

• Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
• Remove the dough, and chill for half an hour.
• When the dough is ready, heat the oven to 400 degrees.
• Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
• Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
• Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
• In a mixing bowl, toss the lettuce and vinaigrette.
• Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.

ALSATIAN SHRIMP AND DILL TART

Steps:

• Prepare the tart shell and set it aside.
• Preheat the oven to 375 degrees.
• Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
• Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
• Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
• Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
• Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
• Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

CURRIED SHRIMP TARTS

Steps:

• Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 teaspoons mango chutney over each tart; sprinkle with desired toppings.

SHRIMP TARTLETS

Steps:

• Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl.
• Divide mixture evenly among 30 tart shells.
• Top each shell with seafood sauce and one shrimp.
• Refrigerate until ready to serve.