SHRIMP AND DILL TOASTS
Looking for an easy seafood appetizer? Then try these tasty toasts topped with shrimp.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place bread slices on ungreased cookie sheet. Bake 5 minutes. Turn slices over; bake about 7 minutes longer or until crisp and very light brown. Cool.
- Spread each toast with 1 teaspoon cream cheese spread; top with 1 teaspoon bell pepper and half a shrimp. Top with 1 sprig dill weed. Serve immediately, or cover and refrigerate up to 1 hour.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 90 mg, Sugar 1 g, TransFat 0 g
NORDIC SHRIMP TOAST
These decorative toasts have all the flavors of Nordic cuisine and no foraging is required! Delicate shrimp get double-hacked: first, they are quickly cooked in a covered pot off the stovetop and then sliced en masse using a trick involving two plastic lids. A protein-packed snack or part of lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of water to a boil. Add the coriander, 2 dill sprigs, half of the lemon zest and 1 teaspoon each salt and pepper. Let boil for 1 minute, remove the saucepan from the heat, add the shrimp and cover the pot. Let the shrimp sit, covered, until cooked through, about 2 minutes. Drain the shrimp and chill in ice water. Once chilled, remove and blot dry. Refrigerate until ready to use.
- Chop 2 tablespoons dill fronds and add it to a small bowl along with the juice of half the lemon and the remaining zest. Add the cream cheese and yogurt to the bowl and stir to combine. Spread each slice of toast with the cream cheese mixture.
- Lay as many shrimp as will fit flat between 2 plastic deli container lids; the tops of the lids should be facing each other. Making a fist, press down on the top lid to keep the shrimp in place. Position a sharp knife between the narrow opening of the lids and use a sawing motion to slice the shrimp in half at one time. Repeat with the remaining shrimp. Alternatively, slice on a cutting board.
- Arrange the shrimp (cut-side down), cucumber and radish slices in overlapping decorative rows -- think fish scales -- to cover each toast. Sprinkle each with the remaining dill fronds.
Nutrition Facts : Calories 250, Fat 12 grams, SaturatedFat 6 grams, Cholesterol 105 milligrams, Sodium 630 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams
SHRIMP TOAST
Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.
Provided by Molly Yeh
Time 25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
- Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
- Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
- Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.
LEMON-DILL SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
- Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.
SHRIMP IN DILL BUTTER
Provided by Ruth Cousineau
Categories Appetizer Christmas Oscars Father's Day Shrimp Christmas Eve Ramekin Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F with rack in middle.
- Cut bread into 24 (2- by 1-inch) rectangles, then bake in a 4-sided sheet pan, turning once or twice, until golden, 8 to 10 minutes. (Leave oven on.) Transfer to a rack to cool.
- Season shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash together butter, dill, shallot, and 1/4 teaspoon each of salt and pepper. Put a dab of dill butter in each ramekin, then put ramekins in sheet pan. Arrange 2 shrimp, with tails up and facing each other, in each ramekin. Spread remaining dill butter in ramekins and bake until shrimp are just cooked through, 20 to 25 minutes. Serve with toasts.
SHRIMP MOUSSE WITH DILL
Serve as part of a light salad plate, or surround with cracker, melba toast or fresh veggies for delicious appy spread. Delicious!! from The lighthearted cookbook by Anne Lindsay
Provided by Derf2440
Categories Spreads
Time 3h10m
Yield 4 cups
Number Of Ingredients 14
Steps:
- In a microwave safe bowl or small saucepan, sprinkle gelatin over cold water, let stand until softened, about 5 minutes.
- Microwave at high, 100% power for 40 seconds or warm over medium heat until gelatin is dissolved, let cool slightly.
- In bowl combine onions, dill, lemon juice, salt, sugar, hot pepper sauce, tomato paste, yogurt, sour cream, celery and gelatin, mix well.
- Stir in shrimp and refrigerate until mixture begins to set.
- Spoon into lightly oiled 4 cup mold or alternatively, spoon into serving bowl.
- Cover and refrigerate until firm, at least 3 hours.
- Unmod onto serving plate or serve in bowl and garnish with springs of fresh dill.
- to unmold- run a knife around mousse to loosen from mold.
- Invert onto serving platter, cover with hot, damp tea towel for 1 minute.
- Hold mold and platter securely and give a strong shake to release mousse.
- Remove mold.
Nutrition Facts : Calories 106.3, Fat 3.6, SaturatedFat 2.2, Cholesterol 11.9, Sodium 419.3, Carbohydrate 14.2, Fiber 0.8, Sugar 10.8, Protein 5.2
SHRIMP TOAST
Serve shrimp toast as part of a pupu platter for a stunning -- and delicious -- presentation. This recipe is adapted from "Martha Stewart's Hors d'Oeuvres for Entertaining."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30
Number Of Ingredients 9
Steps:
- In the bowl of a food processor, combine the shrimp, onion, ginger, 1/2 teaspoon salt, and pepper. Process until mixture is finely chopped. With the motor running, add the egg whites through the feed tube, and process until well combined.
- Place the breadcrumbs in a small bowl. Spread about 1/4 inch of shrimp mixture onto one side of each piece of bread, and coat with breadcrumbs; transfer to a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.
- Pour enough oil to come 1 1/2 inches up the sides of a large skillet, and heat to 360 degrees. Working in batches, add bread pieces to hot oil. Fry, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Drain on paper towels; season with salt, if desired. Serve immediately.
SHRIMP WITH DILL SAUCE
Make and share this Shrimp With Dill Sauce recipe from Food.com.
Provided by Creation In Hope
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In pan melt butter.
- Blend in flour, salt and dill.
- Slowly add milk, stirring constantly until smooth and thickened.
- Add shrimp.
- Serve on toast.
Nutrition Facts : Calories 164.8, Fat 12.2, SaturatedFat 7.6, Cholesterol 37.4, Sodium 768.4, Carbohydrate 9.7, Fiber 0.1, Protein 4.6
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- Heat broiler (set to low if you have that option). Mix shrimp, scallions, capers, red pepper flakes, salt, and ½ cup aioli in a medium bowl to combine. Spread bread slices with remaining 2 Tbsp. aioli.
- Arrange shrimp, cut side down, in a snug, even layer on bread, all the way to the edges. Pack capers and scallions on, under, and between shrimp—wherever they will fit. Press shrimp mixture into the bread to ensure good contact. Place on a plate and chill at least 10 minutes and up to 30 minutes (this will help shrimp better adhere to bread).
- Heat 1 Tbsp. oil in a large ovenproof skillet over high. Cook 2 toasts, bread side down, 15 seconds, then transfer skillet to oven. Broil, watching toasts carefully, until golden and crisp in spots and shrimp turn pink and curl slightly, 5–7 minutes. (Broiler heat varies widely, so check on toasts every minute or so.) Transfer toasts to a cutting board. Repeat with remaining 1 Tbsp. oil and 2 toasts.
- Cut each toast in half and transfer to a platter. Sprinkle with parsley and serve with lemon wedges for squeezing over.
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