Shrimp Blitz Food

SHRIMP BLT

Steps:

• Toss the shrimp with the lemon juice and 1 teaspoon Old Bay seasoning in a medium bowl. Whisk the sour cream, mayonnaise, chopped pickles, the remaining 1 teaspoon Old Bay and 1/4 teaspoon each salt and pepper in a small bowl. Set aside.
• Cook the bacon in a large skillet over medium heat until crisp, about 7 minutes. Remove to a paper towel-lined plate and discard all but 1 teaspoon of the fat in the skillet. Return the skillet to medium-high heat. Add the shrimp in a single layer along with the liquid. Cook, flipping the shrimp halfway through, until opaque and cooked through, 3 to 4 minutes.
• Lightly toast the potato bread and spread each slice with the sour cream mixture. Sandwich with the lettuce, tomatoes, shrimp, pickle slices and bacon. Serve with potato chips.

CHEF JOHN'S CHEESE BLINTZES

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

"BLITZ"-BLINTZES

Steps:

• To make crêpes: Mix all ingredients together and blend until smooth.
• Leave in fridge for 1 hour before cooking.
• Fry spoonfuls at a time in butter or oil, spreading mixture thinly over the frying pan.
• Fry both sides until golden brown (makes approx. 8).
• To make the filling: Mix all the ingredients and spread over the crêpes.
• Fold into fan shapes or roll up.
• Top with berries and syrup.

BLITZ BUBBLE RING

Steps:

• Flatten each biscuit to approximately 3".
• Cut each package of cream cheese into 20 squares.
• Place 1 square of cream cheese into the center of each flattened biscuit.
• Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese.
• Pinch and seal each biscuit.
• Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important).
• Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan.
• Sprinkle a small handful of chopped pecans around pan.
• Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking).
• Brush first layer of biscuits with melted butter, sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits.
• Continue adding biscuits 1 layer at a time - remembering to brush each layer with melted butter, sprinkle with cinnamon/sugar mix and add a few more chopped pecans.
• Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary).
• When done baking, turn out IMMEDIATLY onto serving platter - if allowed to cool, it will stick to the pan.