SHRIMP ROLLS
Shrimp is easier to prep than lobster but still special-occasion-worthy. Dressed with mayo that's been fancied up with lemon, tarragon and scallions, it's served on grilled hot dog buns.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 2h30m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Reduce heat to medium-high, and add shrimp. Poach until opaque throughout, 3 to 4 minutes (the water should never return to a boil). Drain shrimp, and spread on baking sheet; let cool. When no longer steaming, refrigerate to cool completely, about 40 minutes. Peel and devein shrimp. Shrimp can be refrigerated up to 1 day.
- Mix together chopped scallions, tarragon, lemon zest and juice, and mayonnaise. Stir in shrimp, sliced celery, and 1 teaspoon salt. Refrigerate until cold, at least 30 minutes and up to 4 hours.
- Preheat a griddle or grill to medium-high heat. Brush butter on inside surface of each bun. Place buns on griddle or grill, buttered sides down, and toast until golden brown or lightly charred.
- Divide shrimp mixture among buns. Top with celery leaves and scallion greens.
SHRIMP WHEELS
Oldies but goodies. This is a recipe from our 1970's gourmet group. ( Please no comments about my age!!)
Provided by Lorac
Categories Lactose Free
Time 30m
Yield 40 appetizers
Number Of Ingredients 6
Steps:
- Preheat oven to 375 F degrees.
- Combine the first 5 ingredients.
- Unroll and separate crescents into 4 rectangles.
- Spread 1/4 of the shrimp mix on each rectangle.
- Roll up jelly role fashion.
- Using a sharp knife, cut each roll into 10 slices.
- Place on a greased baking sheet and bake 10-12 minutes or until golden brown.
- Serve hot.
GOLDY BEAR'S SHRIMP ON WHEELS
Make and share this Goldy Bear's Shrimp on Wheels recipe from Food.com.
Provided by kittycatnap
Categories < 4 Hours
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F
- Butter a 2 quart casserole dish with a lid. Set aside.
- Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
- In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
- Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
- Drain and peel shrimpl and set aside.
- In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
- Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
- Dissolve the chicken bouillon in the boiling water.
- Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
- Combine the mayonnaise and mustard in a small bowl.
- Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
- Stir until heated through.
- Add the cheese, stirring until melted.
- Add the pasta, shrimp and peas and stir until well combined.
- Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.
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