Mustard Ginger Shrimp Canapes Food

MUSTARD-GINGER SHRIMP CANAPES

Steps:

• In a saucepan whisk together the vinegar, the oil, the sugar, the Worcestershire sauce, the Tabasco, the mustard, the gingerroot, and salt and pepper to taste, bring the mixture to a boil, and simmer it, stirring occasionally, for 5 minutes. Add the shrimp and simmer them, stirring occasionally, for 3 to 5 minutes, or until they are cooked through. Transfer the mixture to a heatproof bowl, add the bell peppers, tossing the mixture well, and chill the mixture, covered, for 2 hours. Drain the mixture, discarding the liquid, and stir in the chopped coriander, the red pepper flakes, and salt and pepper to taste. Arrange a shrimp and several pepper strips on each pita wedge and garnish the canapés with the coriander sprigs.

SHRIMP CANAPES

Steps:

• Marinate shrimp in french dressing for one hour. Spread toast rounds with lemon mayonnaise. Place shrimp, flat side down, on toast. Fill curve of shrimp with caviar. Garnish with sprig of parsley at the head of the shrimp.

SHRIMP CANAPES

Steps:

• Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.
• In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.
• The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.

CITRUS-MARINATED SHRIMP CANAPéS

Steps:

• In medium bowl, mix oil, lemon juice, honey, lime peel and salt. Add shrimp; toss to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours, stirring once after half the time.
• Meanwhile, set oven control to broil. In small bowl, stir butter and marmalade until well mixed. Spread butter over baguette slices.
• Remove shrimp from marinade; discard marinade. On rack in broiler pan, place shrimp in single layer. Broil with tops 4 to 6 inches from heat 4 to 6 minutes or until shrimp are lightly browned.
• Place 1 shrimp on each baguette slice. Garnish with cilantro.

MARINATED SHRIMP CANAPES

Steps:

• Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
• Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
• Arrange on serving dish and refrigerate until ready to serve.

SHRIMP & GRITS CANAPES

Steps:

• 1. In a small sauce pan with a tight fitting lid over medium-high heat, bring 2 cups of water or chicken stock and grits to a boil, stirring often.
• 2. Turn the heat down to medium, add parsley and scallions, place lid on pan and continue to simmer the grits until they are tender, about 20 minutes, stirring occasionally. Remove from heat and set aside to cool.
• 3. Meanwhile, preheat the oven to broil and while the oven is preheating, place a baking sheet inside to heat with the oven. In a small bowl, coat the shrimp in Cajun seasoning. Carefully remove the baking sheet from the oven and, in a single layer, add the shrimp. Place the pan back in the oven and broil the shrimp for 3-5 minutes or until their color changes and they start to curl. Remove from the pan and set aside.
• 4. Now turn the oven down to 400° F. With non-stick cooking spray, coat the mini muffin tin(s). Fill each tin about half way full with the grits mixture. Bake in the oven for about 15-20 minutes or until the edges are slightly brown. Remove from the oven and cool. After cooled, remove from tins.
• 5. In a food processor, grind tasso ham until finely chopped. Next add the cream cheese and blend into the ham creating a mousse.
• 6. To assemble, place a dollop of tasso ham mousse on top of each grit cake and top with one roasted shrimp. Garnish with a chive, optional.
• 7. Note: Tasso ham is just a smoked ham piece slathered in cajun seasonings. If Tasso ham is unavailable in your area, you can purchase a small piece of smoked ham and grind it with Cajun seasoning to create the spicy mousse.

SHRIMP WITH MUSTARD SAUCE

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the wine or apple juice, mustard and pepper. Bring to a boil. Reduce heat to medium-low. Add shrimp; cook and stir until shrimp turn pink, about 5 minutes. Stir in tomato; heat through.

GRILLED SHRIMP WITH CHILE AND GARLIC

Steps:

• Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
• Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

ANGIE'S SHRIMP CANAPES

Steps:

• Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles.
• Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
• Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
• Broil 2 min or until golden brown.
• Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts.
• Broil an additional 8 to 10 min or until hot and bubbly.