Mustard Ginger Shrimp Canapes Food

GREEK SHRIMP CANAPES

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.

SHRIMP CANAPéS

Steps:

• Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted 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.

SANTA BARBARA SHRIMP WITH MUSTARD

Steps:

• Season the shrimp with salt and pepper. Using 2 large saute pans, heat the oil until it begins to smoke. Over very high heat, saute the shrimp for 6 to 7 minutes. Transfer to a warm plate, set aside, and keep warm.
• To each saute pan, add 1 minced shallot and 1 tablespoon minced tarragon. Saute for 2 to 3 minutes. Deglaze each pan with the sherry and then combine the sauce in one pan. Add the cream and reduce the sauce until it coats the back of a spoon. Whisk in the butter, 1 small piece at a time. Whisk in the mustard, just at the last minute. Do not let the sauce boil, or the mustard will become grainy. Correct seasoning to taste.
• Arrange the shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives.

SHRIMP SALAD CANAPES WITH ENDIVE

Steps:

• Bring water, wine, 1 teaspoon salt, and the bay leaf to a boil in a medium saucepan. Reduce heat, and simmer for 5 minutes. Add half the shrimp, and cook until opaque, about 1 minute. Using a slotted spoon, transfer shrimp to a plate, and let cool. Repeat with remaining shrimp. Cut into 1/2-inch pieces.
• Whisk together lemon juice, vinegar, and remaining 1 teaspoon salt in a medium bowl. Pour in oil in a slow, steady stream, whisking until emulsified. Whisk in creme fraiche. Fold in shallot, chives, and shrimp. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 4 hours). Just before serving, separate endive leaves, and thinly slice crosswise. Fold endive into shrimp mixture. Serve on crackers.

GLASS NOODLES WITH SHRIMP AND SPICY MUSTARD SAUCE

Steps:

• In a large pot of boiling water, cook noodles according to package directions until tender, about 8 to 10 minutes. Using tongs, transfer noodles to a colander and rinse under cold water until cool; drain well.
• In the same pot of boiling water, add shrimp. Poach over high until pink and just opaque throughout, 2 minutes. Drain shrimp and rinse under cold water.
• While the noodles cook, in a large bowl, combine mustard powder and 2 tablespoons very hot water; mix well. Let stand for 5 minutes to bloom. Add vinegar, ginger and sugar. Whisking constantly, drizzle in oil until well combined; season with salt and pepper. Reserve 1/3 cup of this dressing in a small bowl.
• Add cooled noodles to the large bowl of mustard sauce, season with salt and pepper, and toss until noodles are evenly coated. (Using clean hands works best, but otherwise use tongs.) Add shrimp, cucumbers, bell pepper and the reserved 1/3 cup dressing; season with salt and pepper, and toss until well combined. Season to taste.
• Divide noodle mixture among shallow bowls. Garnish with scallions and eggs, if using.

TIGER SHRIMP WITH LIME, GINGER, AND MUSTARD SEEDS

Steps:

• Gently heat the oil in a large skillet and add the cinnamon stick, mustard seeds, turmeric, peppercorns and curry leaves (if using). Once they start to sizzle, stir through the scallions, chile and ginger and allow to soften for around a minute.
• Stir in the shrimp and watch how they turn to a golden pink color. Flip them over and sprinkle over a good pinch of salt. Once they are cooked through-and it won't take long, only a few minutes on each side-drizzle over the honey and sprinkle in half the cilantro and the lime juice. Mix well and serve sprinkled with the remaining cilantro.

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.

MUSTARD MARINATED SHRIMP

Steps:

• Peel shrimp and set aside.
• Whisk together vinegars, peppers, mustard, and salt; whisk in oils. Stir in parsley, green onions, and garlic. Set aside.
• Bring 3 quarts of water, lemon, garlic, and shrimp boil to boil in large pot. Add shrimp to boiling water and cook uncovered til just pink, 2 to 3 minutes.
• Drain shrimp, and discard water remnants.
• Combine shrimp with marinade, cover, and refrigerate overnight or up to 2 days.
• Drain shrimp from marinade and serve.

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.