Shrimp Appy Food

SHRIMP APPY

Steps:

• Mix together first 4 ingredients.
• Chill 1 hour.
• Blend next 3 ingredients.
• Spread on toast or crackers.
• Top each with a shrimp.
• Garnish with parsley.
• Chill.

SHRIMP STUFFED CUCUMBER APPY / MY WAY

Steps:

• 1. In a small bowl, cream together the sour cream and cream cheese. Stir in onion, dill, lemon juice, chopped shrimp, Cajun seasoning. Mix well. Chill until ready to stuff the cucumber.
• 2. Peel your cucumbers. Slice into about 2 inch thick slices. I used a 1 tsp measuring spoon(or can use a melon baller) and carefully scoop out most of the inside. Leaving some on the bottom to hold the filling. I turned upside down on paper towels to drain.
• 3. When ready to serve, simply stuff each cucumber round and place on serving platter. ( I spooned filling into a zip lock baggie and piped it into each slice). Sprinkle with some paprika, dill and maybe some sliced green onions. They are delicious! Enjoy!

SHRIMP SAUTE

Steps:

• Saute the first 6 ingredients in butter until shrimp is done.
• Stir in next 2 ingredients, (pimiento and lemon juice) heat thoroughly.
• Remove shrimp, keep warm.
• Add corn starch, cook over medium heat, stir until mixture starts to boil.
• Pour over shrimp.
• Serve over hot cooked brown rice.
• White rice if you would rather.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

CRAWFISH OR SHRIMP CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• For crust: In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.
• In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat; set aside.
• For filling: In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp and whipping cream.
• Pour filling into crust. Bake in preheated oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.
• To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices.

SHRIMP AND GREEN ONION MINI-PANCAKES

Steps:

• In a large bowl, whisk together flour, cornstarch and salt; stir in 2 cups ice water until smooth. Beat in eggs just until blended. Stir in shrimp, onions and hot peppers.
• In a cast iron or non stick skillet, heat 1 T. of the oil at a time over medium heat. Drop in batter, 1 T. per pancake, and cook, turning once, until top is set and bottom is golden, about 6 minutes. Serve hot or at room termperature with sauce.
• Garlic Soy Sauce: In a small bowl, stir together soy sauce, vinegar, oil and garlic; set aside to serve with pancakes.

SAMBUCA SHRIMP

Steps:

• Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
• Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
• In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
• Add Sambuca and flambe, (if open flame, remove from heat).
• Reduce heat immediately and add the butter, garlic and cream mixture.
• Simmer for about 5 minutes and serve immediately.