Shrimp Smorrebrod With Horseradish Cream Food

HORSERADISH SHRIMP

Steps:

• Mix the tomato paste, horseradish, olive oil, hot sauce, 1 1/2 teaspoons salt, and pepper to taste in a large bowl; add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
• Preheat the broiler. Brush a rimmed baking sheet with olive oil. Spread out the shrimp on the baking sheet and broil until just cooked through, 4 to 8 minutes (no need to turn). Serve warm or at room temperature with lemon wedges.

SHRIMP WITH HORSERADISH CANAPES

Steps:

• Preheat the oven to 350 degrees F.
• Using a 1 1/2-inch round cutter, cut 4 rounds from each slice of bread. Place the rounds on a sheet pan and toast in the oven until golden brown, 12 to 14 minutes.
• Bring a 5-quart pot of highly salted water to a boil. Prepare a medium bowl with ice and water. Add the shrimp to the boiling water and simmer until cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water to stop the cooking. Drain, pat dry, cut lengthwise and keep cool.
• Pulse the creme fraiche with the horseradish in a food processor until smooth. Season with salt.
• Place 1 teaspoon of the creme fraiche mixture on 1 toasted round. Top with 1 shrimp and garnish with chopped chives.
• BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture. This is a great cocktail party item. You can make all the parts ahead of time and put together right before your guests arrive.

CREAMY SHRIMP SPREAD

Steps:

• Place all ingredients except crackers in small bowl. Beat with electric mixer on medium speed until well blended; cover.
• Refrigerate several hours or until chilled.
• Serve as a spread with crackers.

STUFFED SHRIMP

Steps:

• In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

SHRIMP MOLD

Steps:

• Heat soup in a small saucepan or in a microwave oven.
• In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
• In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
• Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

GRILLED SHRIMP COCKTAIL WITH HORSERADISH CREAM DIPPING SAUCE

Steps:

• Preheat a grill pan over medium high heat.
• Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.
• In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.
• Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.

SHRIMP SMORREBROD WITH HORSERADISH CREAM

Steps:

• Shell the shrimp and set aside.
• Whip the cream until it holds soft peaks. Whisk in sour cream, horseradish and salt and pepper to taste.
• Pit and slice the avocadoes and drizzle with lemon juice.
• Spread the butter evenly on each slice of bread, going all the way to the edges. (Butter prevents the filling from making the bread soggy.) Arrange shrimp, avocado and onion over the bread, then top with a spoonful of horseradish sauce. Add a few capers.

SHRIMP BOIL WITH SPICY HORSERADISH SAUCE

Steps:

• Squeeze lemon juice into 4 qt water in a 6- to 8-quart pot, then stir in lemon quarters, Creole seasoning, 2 teaspoon cayenne, bay leaves, garlic, potatoes, and 2 tablespoons salt (omit salt if it is the first ingredient in seasoning).
• Bring to a boil, then simmer, partially covered, until potatoes are almost tender, 10 to 12 minutes.
• Increase heat to high, then add corn and simmer, partially covered, 4 minutes. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
• Meanwhile, stir together ketchup, mayonnaise, horseradish, and remaining 1/2 teaspoon cayenne.
• Drain shrimp, potatoes, and corn and serve with sauce.

SHRIMP SMORREBROD

Steps:

• Cook shrimp in a 4-quart saucepan of boiling salted water until just cooked through, 1 to 2 minutes. Drain in a colander and rinse under cold water to stop cooking. Shell shrimp.
• Whisk heavy cream until it holds soft peaks, then whisk in sour cream, horseradish, and salt and pepper to taste.
• Halve, pit, and peel avocados, then slice crosswise. Drizzle slices with lemon juice.
• Spread butter evenly on 1 side of each bread slice and put lettuce on top. Arrange shrimp, avocado, and onion over it. Spoon dollops of horseradish sauce on sandwiches and top with capers.

ZIPPY SHRIMP SPREAD

Steps:

• In a small bowl, beat cream cheese until smooth. Beat in the seasoned salt, Worcestershire sauce and onion powder. Spread onto a 13-in. platter. , Combine seafood sauce and horseradish; spread over cream cheese layer. Sprinkle with shrimp and parsley. Cover and chill for at least 1 hour. Serve with crackers.

SHRIMP COCKTAIL WITH HORSERADISH COCKTAIL SAUCE

Steps:

• Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
• For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving. You can also add dried onion powder if you desire. Salt to taste.

SHRIMP DIP II

Steps:

• Combine cream cheese, mayonnaise, chile sauce, lemon juice, horseradish, Worcestershire sauce, red food coloring, and shrimp in a small bowl. Mix well. Serve immediately, or refrigerate. Do not make more than 24 hours in advance.

HORSERADISH SHRIMP

Steps:

• Shell the shrimp, but leave the tail section on.
• Butterfly each one and devein if needed.
• Put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
• Wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
• Place stuffed, wrapped shrimp on plate and refrigerate for two hours.
• In a small bowl, combine vinegar, olive oil, lemon juice and Old Bay; mix well.
• After shrimp have chilled and flavors have blended, set grill on low heat.
• Place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
• Each time you turn the shrimp, baste them with the Old Bay mixture.