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
EASY SHRIMP CEVICHE
This is a very simple recipe and will create enough shrimp ceviche for 2 or as an appetizer for 4. The recipe is conservative on salt, you can add more to taste. Serve with chips or alone.
Provided by keonar
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
- Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
- Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
- Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.
Nutrition Facts : Calories 162.8 calories, Carbohydrate 19 g, Cholesterol 86.3 mg, Fat 7.1 g, Fiber 6.8 g, Protein 11.7 g, SaturatedFat 1.1 g, Sodium 981 mg, Sugar 4.3 g
EASY SHRIMP CEVICHE RECIPE BY TASTY
Here's what you need: limes, shrimp, kosher salt, jalapeñoes, small red onion, cherry tomato, fresh cilantro leaf, tortilla chip
Provided by Rie McClenny
Categories Appetizers
Yield 2 cups
Number Of Ingredients 8
Steps:
- Halve the limes, then juice using a citrus press or a pair of kitchen tongs. You should have about 1 cup (240 ML) total.
- In a medium bowl, combine the shrimp, lime juice, salt, jalapeños, onion, and tomatoes. Mix well.
- Cover and refrigerate for about 4 hours, until the shrimp is opaque and firm.
- Serve the ceviche chilled. Garnish with cilantro, if desired, and serve with tortilla chips.
- Enjoy!
Nutrition Facts : Calories 451 calories, Carbohydrate 68 grams, Fat 5 grams, Fiber 16 grams, Protein 52 grams, Sugar 17 grams
SRIRACHA SHRIMP TOAST
Oh, man, hello to my new everything. I grew up eating shrimp toast, an Aussie favorite, and rediscovered it as it had a bit of a renaissance in the restaurant scene. I love it because it takes like zero time to whip up and you can keep it warm in the oven until you serve it to friends, or if you're trying to consume it all by yourself in shifts. You might need a shrimp toast spotter, because you will eat them all. Amanda, my sister, is a terrible shrimp toast spotter. She totally enables me. So, yeah...luckily shrimp toast is easy to make, so I can just make more. Problem solved.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 25m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
- Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
- Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!
MARINATED RAW SHRIMP (SHRIMP CEVICHE)
This is a ceviche-style dish that calls for letting the fish stay in the marinade before serving. One of my favorite things to do is to suck out the heads of the shrimp. In Italy this is a major compliment to the chef. It's also very flavorful.
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Shell and clean your shrimp, leaving the heads on. Lay the shrimp out on a plate and squeeze the lemon juice on top, followed by some salt, black pepper, chili flakes, if using, and a good splash of olive oil (this will partially cook the shrimp). Let the shrimp marinate 10 minutes, if desired, or serve immediately. Garnish with fresh parsley.
More about "boozy shrimp ceviche toast food"
CEVICHE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (84)Total Time 2 hrs 15 minsCategory AppetizerCalories 277 per serving
EASY SHRIMP CEVICHE
From thestayathomechef.com
HOW TO MAKE SHRIMP CEVICHE WITH FROZEN SHRIMP
From bonappetit.com
SHRIMP CEVICHE - CHEW OUT LOUD
From chewoutloud.com
SHRIMP CEVICHE TOSTADA RECIPE | FOOD NETWORK
From foodnetwork.com
Author Lorena GarciaSteps 6Difficulty Intermediate
OUR 9 BEST SHRIMP CEVICHE RECIPES
From allrecipes.com
EASY SHRIMP CEVICHE
From bowlofdelicious.com
RECIPE DETAIL PAGE
From lcbo.com
CHEESY GARLIC SHRIMP APPETIZER - NATASHASKITCHEN.COM
From natashaskitchen.com
BOOZY SHRIMP CEVICHE TOAST | LARRY DEAN JACKSON
From copymethat.com
NORDIC SHRIMP TOAST RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
SHRIMP CEVICHE RECIPE (30 MINUTES!)
From themediterraneandish.com
BOOZY SHRIMP CEVICHE TOAST RECIPE
From foodnetwork.cel29.sni.foodnetwork.com
CEVICHE-STYLE SHRIMP TOSTADAS RECIPE - HOME CHEF
From homechef.com
THE BEST MEXICAN SHRIMP TOSTADAS CEVICHE RECIPE BY GORDON …
From hellskitchenrecipes.com
SHRIMP CEVICHE RECIPE | HOW TO MAKE SHRIMP CEVICHE
From themom100.com
BOOZY SHRIMP CEVICHE TOAST RECIPE
From foodnetwork.cel30.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love