Cilantro Shrimp Cups Food

CILANTRO SHRIMP

Steps:

• Melt butter in a large skillet over medium heat.
• Stir in flour and cook 3 minutes, stirring constantly, to make a golden brown roux.
• Add onions, celery, jalapeno and garlic.
• Cook 3 minutes.
• Gradually stir in clam juice (or shrimp broth).
• Add cilantro, salt and pepper.
• Cook 1 more minute.
• Add shrimp and toss to coat.
• Cover skillet and cook 3 minutes, or until shrimp is pink and no longer translucent.
• Remove from heat, add lime juice and season to taste. (Tabasco is our preferred seasoning)
• Serve immediately with cooked rice or angel hair pasta.

CAJUN GUACAMOLE SHRIMP CUPS

Steps:

• For the cups:.
• Preheat the oven to 350 degrees F.
• If using cooking spray, spray a 24-cup non-stick mini muffin pan with cooking spray. If using vegetable oil, brush both sides of each wonton wrapper with a thin layer of vegetable oil using a pastry brush.
• Push each wonton wrapper into a well of the mini muffin pan.
• Bake for 10-12 minutes until golden. Remove from the oven and increase the heat to 400 degrees F for the shrimp later on.
• Remove the baked wonton cups to a wire rack to cool completely.
• For the guacamole:.
• Halve the avocados and remove their pits. Scoop out the flesh and discard the skins. Roughly chop the avocado into cubes (you should have about 1 1/4 cups of cubed avocado).
• Add the avocado to a wide, shallow bowl. Use a fork to mash as smooth as you like it.
• Stir the lime and hot sauce into the mashed avocado.
• Finely chop the cherry tomatoes and add the avocado along with the cilantro and scallion. Gently fold together until combined. Season with salt to taste (usually just a pinch).
• For the shrimp:.
• Combine the shrimp, olive oil, garlic and Cajun seasoning in a medium bowl along with a pinch each of salt and black pepper. Stir to coat the shrimp.
• Tip the contents of the bowl out onto a rimmed baking sheet. Bake for 6-7 minutes (the oven should be at 400 degrees F from earlier) until pink and cooked throughout.
• Assemble:.
• Fill each baked wonton cup with a slightly heaped teaspoonful of guacamole. Top each one with a shrimp. Sprinkle with the chopped cilantro.
• Serve immediately - the wontons will start to become soft very quickly once filled.
• NOTE:.
• If you need to make these ahead - prep the wonton wrappers and shrimp in advance. You can keep the baked wontons in an airtight container at room temperature for up to 2 days. You can keep the cooked shrimp in an airtight container in the fridge for up to 1 day. Make the guacamole just before filling and serving otherwise it will start to oxidize, turning brown.

SHRIMP COCKTAIL CUPS

Steps:

• Mix ketchup, lime juice and hot sauce until blended.
• Combine shrimp, onions, cilantro and peppers in medium bowl. Add ketchup mixture; mix lightly.
• Refrigerate 15 min.
• Chop avocado, then toss with shrimp mixture just before serving.

LIME AND CILANTRO SHRIMP

Steps:

• Whisk together lime juice, marmalade, garlic, cilantro, 3 tablespoons of oil, soy sauce, red pepper flakes and salt and pepper (to taste).
• Reserve 1/3 cup of marinade in a small bowl for dipping.
• Put shrimp in a large ziplock bag and cover with the remaining marinade.
• Refridgerate for about 45 minutes.
• Drain shrimp and lightly pat dry with paper towels.
• In a large non-stick skillet, over moderately high heat, heat 1 and 1/2 teaspoons oil.
• Saute 1/2 the shrimp.
• Repeat with remaining 1 and 1/2 teaspoons oil and shrimp.
• Serve with reserved dipping sauce.

LEMON AND CILANTRO SHRIMP

Steps:

• In a bowl, toss shrimp with lemon zest and cilantro to coat.
• Heat the oil in a skillet over medium heat. Sprinkle oil with salt, then stir in the shrimp, lemon zest, and cilantro. Cook, stirring, 5 minutes, or until shrimp are opaque. Transfer to a serving bowl, drizzle with remaining oil, lemon zest, and olive oil from the skillet. Squeeze lemon juice over shrimp, season with pepper, and serve immediately.

CILANTRO SHRIMP & RICE

Steps:

• Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.