SRIRACHA SHRIMP-ENDIVE APPETIZERS
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
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
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
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
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
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
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
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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