Sriracha Shrimp Endive Appetizers Recipes

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SRIRACHA SHRIMP-ENDIVE APPETIZERS



Sriracha Shrimp-Endive Appetizers image

Win over the spicy Sriracha shrimp fans at your next party with elegant Sriracha Shrimp-Endive Appetizers topped with Sriracha-spiked awesomeness.

Provided by My Food and Family

Categories     Special Diets

Time 20m

Yield 10 servings

Number Of Ingredients 5

4 green onions, finely chopped, divided
1 lb. cooked cleaned medium shrimp, chopped
1/2 cup MIRACLE WHIP Dressing
4 tsp. Sriracha sauce (hot chili sauce)
20 Belgian endive leaves (about 3 heads)

Steps:

  • Reserve 1 Tbsp. green onion tops for later use. Combine remaining onions with shrimp, dressing and Sriracha sauce.
  • Spoon onto endive leaves.
  • Sprinkle with reserved onions.

Nutrition Facts : Calories 100, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0.7791 g, Sugar 0 g, Protein 12 g

SRIRACHA SHRIMP



Sriracha Shrimp image

A hot, dry skillet cooks shrimp that are lightly coated in mayonnaise to a beautiful golden brown in mere minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 5

1/4 cup mayonnaise
1 teaspoon Sriracha
1/2 pound peeled, deveined large shrimp
Chopped cilantro
Toasted sesame seeds

Steps:

  • Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

ENDIVE WITH SHRIMP FILLING



Endive with Shrimp Filling image

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

2 tablespoons fresh parsley leaves
2 shallots, peeled and quartered
1 tablespoon unsalted butter
1 teaspoon curry powder
1/4 pound cooked, peeled and deveined shrimp
4 ounces low-fat cream cheese, cut into 1-inch pieces
2 -3 Belgian Endive

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.

SHRIMP CEVICHE ON ENDIVE



Shrimp Ceviche on Endive image

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

3 lbs small raw shrimp, cleaned and minced
4 large tomatoes, seeded and minced
4 limes, juice of
3 lemons, juice of
1 cup cilantro leaf, chopped
1 serrano chili pepper, seeded and minced
1/2 cucumber, peeled and minced
1 red onion, minced
salt and pepper, to taste
3 tablespoons tomato sauce

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

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