PHYLLO SHRIMP WITH DIPPING SAUCES
I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.
Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
SHRIMP COCKTAIL WITH DIPPING SAUCES
Provided by Trisha Yearwood
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the shrimp cocktail: Add the parsley stems, peppercorns, garlic, lemon, shallot, 2 teaspoons salt and 3 quarts water to a large stockpot and stir to combine. Bring to a boil over high heat. Prepare an ice water bath.
- Add the shrimp to the boiling water and cook just until opaque, 1 to 2 minutes. Remove the shrimp and shock in the ice water bath for 5 minutes. Drain the shrimp and refrigerate until ready to serve. Reserve the parsley leaves for the peppercorn remoulade sauce.
- For the peppercorn remoulade sauce: Combine the mayonnaise, green peppercorns, brine and sugar in a small bowl. Chop the reserved parsley leaves and stir into the remoulade. Store in an airtight container in the refrigerator until ready to serve.
- For the "bloody" cocktail sauce: Combine the ketchup, horseradish, celery seed and Worcestershire sauce in a small bowl. Store in an airtight container in the refrigerator until ready to serve. This can be prepared up to 2 weeks in advance.
- Serve the chilled shrimp over crushed ice with the dipping sauces alongside.
SHRIMP PHYLLO PURSES WITH TOMATO CHERMOULA SAUCE
Categories Shellfish Tomato Appetizer Bake Lunch Seafood Shrimp Winter Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and sauté until onions begin to soften, about 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Season filling with salt and pepper. Set aside.
- Lightly butter large baking sheet. Stack phyllo sheets on work surface. Cut sheets in half crosswise to form eighteen 13x81/2-inch rectangles. Stack all rectangles. Using 8-inch-diameter plate as guide, trace circle atop phyllo stack. Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds. Cover rounds with damp paper towel to prevent drying. Place 1 phyllo round on work surface; brush with melted butter. Top with second phyllo round; brush with melted butter. Top with third phyllo round; brush with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Place 1/16 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to form purse. Transfer phyllo purse to prepared baking sheet. Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total. Brush phyllo purses with butter. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake phyllo purses until golden and heated through, about 12 minutes. Carefully tie 1 chive around twisted section of each phyllo purse, forming knot. Transfer 1 phyllo purse to each of 6 plates. Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.
- Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles) are sold at Asian markets and in the Asian foods section of some supermarkets.
CRAB & SHRIMP PHYLLO TARTLETS
This is a favorite appetizer, if you don't want to bother with the Phyllo Tart shells, you can just mix up the filling and serve with crackers.
Provided by Lois M
Categories Spreads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
- Cut into 24 equal squares.
- Place each square into ungreased mini muffin cups.
- Bake at 350 5-7 minute until brown.
- Beat cream cheese with electric beaters, until creamy.
- Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
- Add onion,crab, and shrimp.
- Stir to mix trough.
- Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.
PRAWN (SHRIMP) CAKES WITH DIPPING SAUCE
From the Australian Table magazine. You can substitute 400g white fish for half the prawns if you want to. This will serve 2 as a main or 4 as an appetiser.
Provided by JustJanS
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
- Process until well combined.
- Using wet hands, form into 12 patties.
- Place 5cm water in large wok on high and bring to the boil.
- Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
- Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
- Reduce heat to medium-high and steam for 5 minutes.
- Swap baskets around and steam a further 5 minutes.
- Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
- Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
- Serve the warm prawn cakes and baby rocket leaves.
Nutrition Facts : Calories 627.4, Fat 12.3, SaturatedFat 1.6, Cholesterol 945, Sodium 5194.7, Carbohydrate 20.3, Fiber 1, Sugar 8, Protein 104
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