Shrimp Cheese Crisps Food

SHRIMP PUFFS

Steps:

• Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
• Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
• In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

CRISPY CAJUN SHRIMP AND CHEESY GRITS

Steps:

• Heat 2 tablespoons of the butter in a saucepan over medium heat until melted. Add the corn and scallion whites and saute for 5 minutes. Season with salt and pepper. Add 1 cup water. Using an immersion blender, blend the mixture until smooth. Add the stock and milk and bring to a simmer.
• Slowly rain in the grits while whisking vigorously. Bring to a simmer and keep at a light simmer while stirring constantly, about 15 minutes. Add the cheese and remaining 2 tablespoons butter and whisk until smooth. If the grits are too tight, add a bit more water to loosen them up. Season to taste.
• Meanwhile, heat the oil in a heavy-bottomed pot until a deep-frying thermometer registers 350 degrees F. Fry the shrimp until crispy, 3 to 5 minutes. Drain on a paper towel-lined plate.
• Toss the hot crispy shrimp with the warm Cajun Butter. Spoon the shrimp over bowls of grits with some of the butter. Slice the reserved scallion greens very thinly on the bias and sprinkle on top.
• Mix the paprika, sugar, cayenne, celery seed, garlic powder, onion powder, oregano, thyme, salt and pepper together in a bowl. Heat a 12-inch nonstick skillet over medium heat. Put the spice mixture in the skillet and toast to waken up the flavors, about 3 minutes. Add the butter and melt until foamy.

CHEESY SHRIMP AND GRITS

Steps:

• Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter.
• Rinse shrimp and pat dry.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes.
• Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

SPICY CHEESE CRISPS

Steps:

• Whisk together flour, salt and cayenne pepper in a medium bowl. Add cheese and butter. Work with hands until a dough forms.
• Transfer to a sheet of waxed paper. Form into a 1 1/2" diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
• Preheat oven to 400 degrees. Slice dough into 1/4" thick rounds; arrange 1" apart on baking sheets. Bake until edges are golden, 16-18 minutes; transfer to rack to cool.

RANCH DUSTED SHRIMP ON CRISPED CHEESE SHELLS #RSC

Steps:

• In a bowl combine 1 tablespoon of dip mix, greek yogurt, minced chives, minced garlic, lemon juice and lemon zest. Refrigerate until ready to use.
• Dry shrimp with paper towels and sprinkle with salt. Combine the bread crumbs with the remaining dip mix. Put the beaten egg and bread crumbs mixture in separate bowls. Dip the shrimp in the egg, then dredge in the bread crumbs; transfer to a baking sheet and refrigerate for 10 minutes.
• Meanwhile lay 2 provolone cheese slices on a piece of parchment paper, overlapping by half. Microwave for approximately 55 seconds. They will look bubbly and browned when done. Remove from microwave and using the parchment paper fold up the cheese to form a flat bottom taco shell. Hold this shape for about 5 seconds, set aside, whipe any oil from parchment paper and continue forming 7 more shells using remaining cheese slices.
• Preheat oven to 350 degrees F. In a large saucepan, heat 1 inch of vegetable oil to 350 degrees F. Fry shrimp in batches, until browned and crisp, about 2 minutes. Transfer shrimp to baking sheet. When all shrimp have been fried, transfer them to the oven and bake until heated through, about 2 minutes.
• To assemble your tacos. Place a little dip sauce on bottom of cheese shell. Arrange 4 shrimp, 1/8 of the avocado slices, some chopped shallots, drizzle with dip sauce and garnish with cilantro and optional taco sauce.