SHRIMP SHOOTERS
This very refreshing appetizer comes from Southern Living, June 2007. Cook time reflects time to chill. I hope you will enjoy it!
Provided by Bev I Am
Categories Refrigerator
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To Make Vinaigrette:.
- Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
- For Shrimp:.
- Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
- Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
- Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
- Spoon shrimp mixture evenly into glasses.
- Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.
Nutrition Facts : Calories 244.8, Fat 18.9, SaturatedFat 2.7, Cholesterol 165.8, Sodium 497.2, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 17.8
JACK DANIEL'S SHRIMP SHOOTERS
Steps:
- Preheat grill to medium-high heat.
- Skewer the prawns onto metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before threading). Place skewers on grill and grill for 5 to 10 minutes, or until prawns become opaque; brush with about half of the BBQ sauce while grilling. Remove from grill; when cool enough to handle, remove prawns from skewers. While waiting for shrimp to cool slightly, fill 8 shot glasses about halfway full with sauce and then place 1 prawn in each shot glass, tail sticking out. Garnish with a lime or lemon peel twist.
BLOODY MARY SHRIMP
Provided by Shelley Wiseman
Categories Vodka Onion Christmas Cocktail Party New Year's Eve Horseradish Lemon Shrimp Celery Winter Boil Gourmet
Yield Makes about 50 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Prepare shrimp:
- Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes. Drain in a colander and cool to room temperature, about 30 minutes. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.
- Make sauce:
- Whisk together all sauce ingredients, 1/4 teaspoon pepper, and 3/4 teaspoon salt, or to taste.
- Just before serving, stir sauce into shrimp mixture. Spoon 2 shrimp pieces with vegetables and sauce into each soupspoon and arrange spoons on a platter.
BLOODY MARY SHRIMP SHOOTERS
Bloody Marys, with a bit of a twist.Source: Unknown
Provided by Lynnda Cloutier
Categories Cocktails
Number Of Ingredients 7
Steps:
- 1. Mix 1 part vodka to 4 parts tomato juice in pitcher. Add Worcestershire, horseradish, Tabasco sauce, and pepper. Mix well. Fill twenty funky and mismatched shot glasses with the Bloody Mary mixture. Put one shrimp in each shot glass and garnish each with a short celery stick. Arrange shot glasses on serving platter and serve at once. You may prepare several hours in advance and store in refrigerator. Serves 20
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- Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag. Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
- Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.
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