GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER
Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
- Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g
CITRUS-MARINATED SHRIMP CANAPéS
Top crisp slices of bread with citrus butter and tangy broiled shrimp.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 0 g
SWEET ONION-LEMON BUTTER CANAPES
Provided by Food Network
Yield Makes 32 or 64 canapes
Number Of Ingredients 8
Steps:
- Scrub lemon. Grate zest. Combine in bowl with butter and honey and whip with wooden spoon until pale and fluffy. Halve lemon and squeeze 1 tablespoon juice. Whip into butter, a teaspoon at a time.
- With sharp bread knife, slice crust from all sides of the loaf, trimming to make a neat rectangle. Cut lengthwise into slices about 1/4 inch thick (8 long rectangles). Lay 4 slices side by side on each of two cutting boards. Scoop a tablespoon of butter onto each slice. With flexible spatula, spread evenly to edges. Chill.
- Quarter onion, cutting through "poles." Cut lengthwise into thin slices. Arrange 4 slices on each long bread slice to nearly cover, leaving a little space between onions. Sprinkle a stripe of dill down the center of each long slice. Press bread rectangles tightly together to make a single-layer rectangle (about 16 by 7 inches). Cover each with wax paper. Press down with a rolling pin to flatter slightly. Chill until serving time.
- To serve, grind over pepper and sprinkle with salt. Cut each long slice into 4 sections, cutting between onion for tidiness. Halve each if you like small canapes. Serve at once, so the salt remains crunchy.
SEAFOOD CANAPES WITH LEMON-CHIVE BUTTER
Categories Mixer Fish Marinate Cocktail Party Oscars New Year's Eve Lemon Orange Salmon Chive Sour Cream Gourmet
Yield Makes 48 canapés
Number Of Ingredients 17
Steps:
- In a small bowl combine well the herring, the onion, the orange juice, and pepper to taste and let the herring marinate, covered and chilled, for at least 3 hours or overnight.
- Make the lemon-chive butter:
- In a bowl with an electric mixer cream the butter and beat in the sour cream and the lemon juice gradually. Beat the mixture until it is light and smooth and beat in the chives and salt and pepper to taste.
- Toast the bread until it is just pale golden, cut out 3 decorative shapes from each piece, and spread one side of each shape with some of the lemon-chive butter. In a small bowl toss together the salmon and the red onion and divide the mixture among 16 of the toasts. Drain the herring, discarding the onion, and divide it among 16 of the toasts. Divide the caviar among the remaining 16 toasts. Garnish the salmon canapés with the parsley leaves, garnish the herring canapés with the orange slices, the chives, and the zest, and arrange the canapés on a platter. The canapés may be prepared 1 hour in advance and kept covered and chilled.
GREEK SHRIMP CANAPES
I grew up by the ocean and then moved to a land-locked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. It's become a neighborhood favorite. -Amy Harris, Springville, Utah
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 68 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CHIVE BUTTER (FOR DIPPING SEAFOOD)
Make and share this Lemon Chive Butter (For Dipping Seafood) recipe from Food.com.
Provided by Derf2440
Categories Sauces
Time 15m
Yield 2/3 cup
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over low heat, melt butter; remove from heat.
- Stir in chives (or parsley) and lemon peel.
- Keep warm until serving in small, individual serving bowls.
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