Lemon Shrimp Hors Doeuvre Food

COLD HORS D'OEUVRES

Steps:

• For stuffed eggplant halves: Preheat oven to 400 degrees F. In food processor or meat grinder, combine liver, garlic, onion, and bread. Heat saute pan with clarified butter. Add meat mixture and eggplant pulp. Saute for 5 minutes. Season with salt and pepper. Spoon this mixture into the eggplant halves and place in a casserole dish. Bake for 20 minutes. Remove from oven and brush with salad oil. Cool before cutting into sections and serving.
• For rice pilaf: Preheat oven to 400 degrees F. Heat butter in saute pan. Cook onions. Add rice and peppers and continue to saute. Add chicken stock. Season with salt, pepper, and herbs. Pour into a casserole dish and bake for 20 minutes. Once cool, adjust seasoning.
• For shrimp: Heat clarified butter in saute pan. Add shrimp and garlic. Cook, turning shrimp once, till done. Remove to bowl and sprinkle with white wine. Let cool. Season with salt and pepper.
• For Belgian endive: Blanch the endive in boiling water for one minute and add cucumber. Cook another 30 seconds. Drain and cool. Season with salt and pepper. Toss with oil and vinegar.
• For Spanish onions: Heat clarified butter in saute pan over low heat. Add onion slices. Cook for a few minutes on one side. Turn and cook on other side, adding shallots and scallions to pan. Season generously with salt and pepper. Remove all, including pan juices, to a bowl and cool.
• For cucumber: Combine vinegar, thyme, rosemary, bay leaf, and cream in a pan. Gradually bring to a boil. Turn down heat and simmer for 10 minutes. Chill. Blanch cucumber in boiling water for one minute. Slice. Place hot cucumber in bowl and cover with dressing. Chill.
• For mushrooms: Heat butter and lemon juice in a saute pan over medium heat. Add mushrooms. Then add the oil. Cook gently. Season with salt and pepper. Pour into bowl and cool.

LEMON SHRIMP HORS D'OEUVRE

Steps:

• Place shrimp in large saucepan, cover with cold water and bring to a simmer over medium-high heat:simmer until just pink, 5 to 8 minutes. Meanwhile, in a mixing bowl combine the lemon juuice and zest, mustard garlic and onion. Gradually add the olive oil, whisking until thoroughly blended. Season to taste with ground pepper and blend. Drain the shrimp and toss the dressing while still warm. Let cool and cover and refrigerate at least 8 hours. Before serving, pat shrimp dry and thread long wooden toothpicks through the tail end to the top of each, amking neat rounds. Season with salt to taste and sprinkle with the red pepper and dill.

HOT SHRIMP HORS D'OEUVRES

Steps:

• Melt butter over medium heat in a large fry pan.
• Add chopped onion and saute' till tender.
• Add minced garlic and simmer till tender.
• Stir in white wine.
• Add shrimp and remove from heat.
• In a sauce pan over medium heat, warm the milk.
• Add cream cheese and whisk till melted.
• Add Swiss cheese and whisk till melted.
• Add Parmesan cheese and whisk till melted.
• Add oregano, red pepper flakes and freshly grated pepper to taste.
• Pour mixture into shrimp and mix well over medium heat.
• Heat till bubbling.
• Add lime juice and mix well.
• Pour into serving dish and garnish with chopped chives.
• Serve with toasted bread slices.

SEAFOOD HORS D'OEUVRES

Steps:

• Cream butter and cheese together.
• Add the rest of the ingredients.
• Drain shrimp or crabmeat.
• Add to mixture.
• Spread on muffins and broil until brown.
• Watch out, they can burn!