BOOZY SHRIMP CEVICHE TOAST
Steps:
- Mix the shrimp, tomatoes, cucumbers, lime juice, onions, cilantro and serranos in a large bowl. Let sit until the shrimp is opaque and "cooked" through, at least 30 minutes and up to 2 hours.
- Stir in the vodka and let sit for another 10 minutes. Serve on the toast.
ROCK SHRIMP WITH SPICY CREAMY SAUCE
Steps:
- Add enough oil in skillet to come 2 inches up the side of the pan. Heat oil to 375 degrees F.
- In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning.
- Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. Working in batches, dip rock shrimp in batter (shaking off any excess) and add to oil. Fry for 2 to 4 minutes or until golden brown. Remove shrimp from oil and drain with a slotted spoon. Make sure oil temperature does not fall below 350 degrees F. Skim oil between batches.
- In a large bowl toss cooked shrimp in sauce until lightly coated. Serve warm on endive leaves. Top with french-fried onions.
NORDIC SHRIMP TOAST
These decorative toasts have all the flavors of Nordic cuisine and no foraging is required! Delicate shrimp get double-hacked: first, they are quickly cooked in a covered pot off the stovetop and then sliced en masse using a trick involving two plastic lids. A protein-packed snack or part of lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use.
- Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture.
- Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board.
- Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds.
Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 630 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
SHRIMP TOAST
Provided by Emeril Lagasse
Categories main-dish
Time 45m
Yield 32 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
- Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
- Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
- To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.
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