Dill Havarti Shrimp Appetizers Food

DILL HAVARTI-SHRIMP APPETIZERS

Steps:

• Heat oven to 400°. Place bread slices in jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 4 to 6 minutes or until crisp.
• Mix mustard and honey; spread over bread slices. Cut cheese into 2-inch squares. Top each bread slice with cheese, shrimp and bell pepper. Sprinkle with dill weed.
• Bake 3 to 5 minutes or until cheese is melted.

SEAFOOD QUICHE WITH HAVARTI AND DILL

Steps:

• Preheat oven to 350°.
• In a bowl, whisk together eggs, milk, cream, dill, salt and pepper.
• Cover the bottom of the pie shell with 1/2 of the cheese.
• Cover the cheese with the salmon, shrimp and crab. (in any order).
• Sprinkle with the green onions and red pepper.
• Pour in all of the egg mixture.
• Top with remaining cheese.
• Bake 40-45 minutes, or until eggs are set.
• Let the quiche rest for 5-10 mins before serving.
• Note: Havarti is easier to grate if you pop it into the freezer for a few minutes.
• Black pepper is okay to use if you don't mind tiny black specks.
• I usually pre-bake the pie shell, but you don't have to. Personal preference.

SHRIMP PUFFS - OAMC

Steps:

• Preheat oven to 300°F Using small cookie cutter, cut out four rounds from each slice of bread.
• Place on cookie sheet and bake in oven for 10-15 minutes or until bread is crisp and dry, turning bread rounds over once halfway through baking time.
• Cool on wire rack.
• Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink.
• Remove from heat and set aside for 10-15 minutes to cool slightly.
• In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper.
• Finely chop shrimp and add to cheese mixture.
• Top bread rounds with shrimp mixture, mounding and smoothing the shrimp.
• Freeze in single layer on baking sheet, then store in freezer container in single layer.
• When ready to eat, bake puffs, frozen, in preheated 400F oven for 10-13 minutes until golden brown and bubbly.
• Serve immediately.
• You can also bake the puffs without freezing them, in a 400F oven for 8-9 minutes.

DILLED SHRIMP (REJER)

Steps:

• Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
• Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.