MINI SHRIMP CALZONES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
- Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
- Yield: 1 (16-ounce) ball of pizza dough
- Prep Time: 10 minutes
- Inactive Prep Time: 1 hour
MINI SHRIMP ROLLS
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 12 sliders
Number Of Ingredients 13
Steps:
- Heat the broiler. Bring a large pot of water to a simmer. Add a large pinch of salt, bay leaf and the shrimp and simmer for 2 minutes. Drain and rinse under cold water to stop the cooking. Dry very well with paper towels and then chop the shrimp.
- Combine the celery, shallot, tarragon, mayonnaise, Dijon mustard, lemon juice, salt and pepper in a medium bowl, and then stir in the shrimp.
- Combine the butter and garlic together in a medium-size microwave-safe bowl and melt in the microwave until melted, about 20 seconds. Brush the top and bottoms of the rolls with the garlic butter. Place under the broiler and cook until toasted and golden brown, about 2 minutes.
- Add about 2 tablespoons of the shrimp mixture to the bottom bun and top with the remaining bun halve. Secure with a bamboo skewer. Serve immediately.
MINI FRIED SHRIMP SPRING ROLLS
Bite-sized shrimp spring rolls that are addicting and sure to be the hit of the party. They also pair nicely with your favorite stir-fry. Serve with sweet chili sauce for dipping.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 25
Number Of Ingredients 10
Steps:
- Heat sesame oil in a large skillet over medium-high heat. Add shredded cabbage and carrot mixture and cook for 2 minutes. Add mushrooms, shrimp, green onions, and soy sauce; cook for 4 minutes. Remove from heat and stir in hoisin sauce. Let cool for 5 minutes. Fold in bean sprouts.
- Put 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Put about 1 teaspoon of the shrimp mixture in the center of the wrapper. Fold the bottom of the wrapper over the filling. Roll up tightly to keep the spring roll firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with water. Roll up tightly to the edge; seal. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling.
- Fill a large heavy-bottomed pot with 2 inches of peanut oil and heat to 350 degrees F (175 degrees C).
- Fry 1/2 of the spring rolls until lightly golden, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Repeat with remaining spring rolls.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 6 g, Cholesterol 15.2 mg, Fat 3.3 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 103.5 mg, Sugar 0.1 g
MINI SHRIMP CORNETS
Categories Shellfish Bake Cocktail Party Shrimp Sherry Tarragon Phyllo/Puff Pastry Dough Gourmet
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
- Heat butter in an 8-inch skillet over moderately low heat until foam subsides, then cook onion, stirring occasionally, until softened but not browned, about 2 minutes. Transfer to a bowl to cool.
- When onion is cool, add shrimp, Sherry, tarragon, salt, and pepper and stir until combined well.
- Roll out 1 sheet of pastry on a lightly floured surface into a 12-inch square. Cut into thirds in one direction, then into fourths in the other direction to make 12 (3- by 4-inch) rectangles. Cut each rectangle in half diagonally to form 2 triangles. Place 1 triangle on a work surface with longest edge nearest you, then put 1 teaspoon shrimp filling in center of triangle. Bring bottom corner of shortest side up to top point, then wrap remaining corner around resulting cone. Pinch to seal, then transfer to a lined baking sheet. Form more cornets in same manner, then repeat with remaining sheet of pastry. Chill first sheet of cornets, loosely covered, while making second.
- Whisk together egg and milk and lightly brush some of egg wash over top of pastries.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 18 to 20 minutes total.
- Cool cornets on sheets on racks 5 minutes, then gently loosen from parchment with a spatula. Serve warm.
MINI SHRIMP COCKTAIL APPETIZERS
From Kraftfoods(dot)com website. I made these for a party and I've had so many people request the recipe. Kraft calls for using finely chopped onions but I skipped that just to make it an even faster appetizer to get on the table.
Provided by HokiesMom
Categories < 15 Mins
Time 10m
Yield 16 appetizers, 8 serving(s)
Number Of Ingredients 5
Steps:
- Spread each cracker with 1 tsp of the cream cheese spread.
- Top evenly with the cocktail sauce and one shrimp.
- Sprinkle some of the finely chopped onions on top (if you desire).
MINI SHRIMP ROLLS
"These tasty tidbits make a great appetizer or even a mini meal," writes Jennifer Jones of Pine City, New York. "Plus, they're healthier than deep-fried egg rolls. I experimented with various ingredients to come up with the creamy filling...then baked the egg rolls to keep the fat lower."
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Chop shrimp; set aside. In a large bowl, beat cream cheese until smooth. Add mozzarella cheese. Stir in the cabbage, onions, carrot, soy sauce, garlic and shrimp., For each shrimp roll, place 1 tablespoon of shrimp mixture across the bottom third of wonton wrapper to within 1/4 in. of bottom and side edges. (Keep remaining wrappers covered with a damp paper towel until ready to use.), Combine flour and water until smooth; brush a 1/4-in. wide strip on side edges and fold side edges over 1/4 in. Brush side edges and top edge with water mixture. Fold bottom third of wonton wrapper over filling, then bring top over and pinch edges to seal completely., Lightly spray rolls with cooking spray. Place on a baking sheet coated with cooking spray. Bake at 400° for 15-18 minutes or until golden brown, turning once. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 4g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
MINI SHRIMP ROLLS
Provided by Bon Appétit Test Kitchen
Categories Appetizer Cocktail Party Thanksgiving High Fiber New Year's Eve Mayonnaise Shrimp Shower Party Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring a large saucepan of water to a boil. Reduce heat to medium-low; season lightly with salt. When water is at a gentle simmer, add shrimp. Poach until just opaque in the center, 2-4 minutes. Drain; transfer shrimp to a medium bowl of ice water to cool. Drain; wipe out bowl.
- Whisk mayonnaise, celery, chives, oil, lemon juice, and horseradish in a medium bowl to blend; season to taste with salt and pepper. Chop shrimp into small pieces (about 1/3"); add to bowl with mayonnaise mixture. Stir to coat. DO AHEAD: Shrimp salad can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Using a small serrated knife, make a 1/2"-deep cut across the top of each dinner roll and gently pry open roll with your fingers to create a mini New England-style hot dog bun. Lightly brush inside of rolls with butter; place on a rimmed baking sheet. Toast until light golden, about 8 minutes. Let cool slightly.
- Divide shrimp mixture among rolls, pressing into cut across top; garnish with celery leaves or crushed potato chips.
MINI SHRIMP ROLLS
Dive into these Mini Shrimp Rolls tonight! Cook these shrimp rolls up for a party for a tasty shrimp appetizer.
Provided by My Food and Family
Categories Meal Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Reserve 2 Tbsp. onions. Combine remaining onions with shrimp, celery, mayo and chili sauce. Use serrated knife to make vertical cut in top of each roll, being careful to not cut all the way through to bottom of roll.
- Spray rolls and large skillet with cooking spray. Place rolls in prepared skillet; cook on medium heat 1 min. on each side or until rolls are lightly toasted on all sides.
- Fill rolls with shrimp mixture; sprinkle with remaining onions.
Nutrition Facts : Calories 340, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 180 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
MINI SHRIMP CALZONES
Again a recipe for Thanksgiving 2007. The degree of difficulty on this recipe is intermediate. It is a recipe by Giada De Laurentiis. If done correctly, and with patience. This is easily a 5-star recipe. Please try it!
Provided by tornadoes three
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a heavy large skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2 minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked through, about 2 minutes. Set aside to cool in a small bowl.
- Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
- Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the edge of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together and crimp to seal.
- Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and serve.
- Pizza Dough:.
- 1/2 cup warm water (105 to 110 degrees F).
- 2 teaspoons active dry yeast.
- 2 cups all-purpose flour, plus more for kneading.
- 1 teaspoon salt.
- 3 tablespoons olive oil, plus more for bowl.
- Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Nutrition Facts : Calories 544.7, Fat 26.5, SaturatedFat 9.5, Cholesterol 194.7, Sodium 960.9, Carbohydrate 37.9, Fiber 2.1, Sugar 2.6, Protein 34.1
More about "mini shrimp cornets food"
MINI SHRIMP CORNUCOPIAS - CHARLOTTE'S TEXAS HILL COUNTRY
From charlottestexashillcountry.com
Reviews 1Estimated Reading Time 6 mins
10 BEST MINI SHRIMP RECIPES | YUMMLY
SHRIMP AND GRITS IN MINI CAST IRON SKILLETS - TASTE WITH …
From tastewiththeeyes.com
7 BEST SHRIMP FOODS TO FEED YOUR FRESHWATER AQUARIUM …
From aquariumcoop.com
10 BEST SMALL SHRIMP RECIPES | YUMMLY
From yummly.com
MINI SHRIMP ROLLS RECIPE | BON APPéTIT
From bonappetit.com
MINI SHRIMP ROLLS RECIPE | SOUTHERN LIVING
From southernliving.com
MINI SHRIMP ROLLS - GREENLITEBITES
From greenlitebites.com
Reviews 37Estimated Reading Time 4 mins
MINI SHRIMP TACOS (PRAWNS) | RECIPETIN EATS
From recipetineats.com
MINI SHRIMP TACOS - TASTE OF THE OKANAGAN
From tasteoftheokanagan.com
MINI SHRIMP CORNETS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MINI SHRIMP ROLL APPETIZER | BON APPéTIT
From bonappetit.com
30 EASY SHRIMP APPETIZERS | TASTE OF HOME
From tasteofhome.com
MINI SHRIMP TOSTADAS | CTV NEWS
From regina.ctvnews.ca
MINI SHRIMP ROLLS - BONAPPéDEE
From bonappedee.com
MINI SHRIMP CALZONES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
20 BEST SHRIMP APPETIZERS - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EASY MINIATURE CRISPY FRIED SHRIMP RECIPE | ASMR COOKING | MINI ...
From youtube.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CORNET FOOD RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
MINI SHRIMP TOSTADAS WITH PICO DE GALLO + VIDEO | CRATE & BARREL …
From crateandbarrel.ca
CRUNCHY MINI SHRIMP EGG ROLLS RECIPE - MASHED.COM
From mashed.com
BEST MINI SHRIMP ROLLS RECIPE - HOW TO MAKE MINI SHRIMP ROLLS
From goodhousekeeping.com
20 EASY SHRIMP APPETIZERS- BEST RECIPES FOR APPETIZERS WITH …
From delish.com
73 SHRIMP APPETIZER IDEAS FOR YOUR NEXT PARTY - ALEKA'S GET …
From alekasgettogether.com
SOUTHERN APPETIZERS: MINI SHRIMP + GRITS - PIZZAZZERIE
From pizzazzerie.com
THAI MINI SHRIMP LETTUCE WRAPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MINI CORN CAKES WITH SHRIMP - THRIFTYFOODS.COM
From thriftyfoods.com
THE EASIEST SALMON CORNET RECIPE | PRETTY PRUDENT
From prettyprudent.com
KOREAN STYLE SHRIMP AND RICE CORN DOG (MINI) - COOK COOK GO
From cookcookgo.com
HOW TO MAKE QUICK AND EASY NEW ENGLAND MINI SHRIMP ROLLS …
From seasonedtotasteblog.com
MINI SHRIMP CALZONES RECIPE | GIADA DE LAURENTIIS | COOKING …
From cookingchanneltv.com
MINI SHRIMP CROQUETTES - COOK WITH PRINCESS
From cookwithprincess.com
MINI SHRIMP CORNETS RECIPE | EAT YOUR BOOKS
From eatyourbooks.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