SHRIMP LOVER SQUARES
At our house, these delicious shrimp squares are a must during family movie and game nights. -Ardyce Piehl, Poynette, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, unroll crescent dough into a long rectangle; seal seams and perforations. Bake at 375° until golden brown, 10-12 minutes. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, sour cream, dill and salt until smooth. Spread over crust. Top with the seafood sauce, green pepper, onion, cheese and shrimp. Cover and refrigerate for 1 hour. Cut into squares.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 190mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
SHRIMP SQUARES
This is a great appetizer to serve at a shindig. If your shindig is just a casual get-together, you could substitute the canned baby shrimp for the medium shrimp and have the same taste results.
Provided by Redneck Epicurean
Categories Lunch/Snacks
Time 1h20m
Yield 24 squares
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Grease a large baking sheet and spread the crescent dough into one large rectangle, sealing the seams and perforations.
- Bake for 10-12 minutes or until golden brown.
- Using a pizza cutter, cut into 24 squares and cool completely on a wire rack.
- In a small mixing bowl, beat the cream cheese, sour cream, dill, and salt until smooth and creamy and spread onto each square.
- Spread each square with cocktail sauce and top with a shrimp if using the medium shrimp, or if using canned shrimp, divide among the squares.
- Top the shrimp with green pepper, onion and cheese.
- Cover and refrigerate for one hour before serving.
Nutrition Facts : Calories 90.7, Fat 5.9, SaturatedFat 3.5, Cholesterol 28.9, Sodium 122.5, Carbohydrate 5.7, Fiber 0.4, Sugar 0.6, Protein 3.8
PINEAPPLE POLENTA SQUARES WITH SHRIMP
Steps:
- Make the polenta: Bring the broth to a boil in a saucepan over medium-high heat. Gradually whisk in the polenta and cook, whisking, until thick and creamy. Season with salt and pepper and stir in the sage and pineapple. Brush a 9-inch square baking dish with vegetable oil; add the polenta and spread evenly. Press a piece of plastic wrap on the surface of the polenta and refrigerate until firm, at least 1 hour.
- Prepare the shrimp: Puree the pineapple in a blender until smooth. Place 1/4 cup of the puree in a bowl (reserve the rest for another use) with the shrimp, olive oil, garlic, red pepper flakes, and salt and pepper to taste. Toss, then cover and marinate at room temperature, about 20 minutes. Remove the shrimp from the marinade and wrap a strip of prosciutto around each piece.
- Make the sauce: Melt the butter in a small skillet over medium-low heat and cook until brown flecks appear. Remove from the heat and stir in the pineapple.
- Preheat a grill or grill pan to medium and brush with vegetable oil. Cut the polenta into 12 squares and grill until marked, 2 to 3 minutes per side. Grill the prosciutto-wrapped shrimp until the shrimp is pink, 1 to 2 minutes per side.
- Serve the shrimp on polenta squares, drizzle with the butter sauce and garnish with parsley.
SQUEAMISH SQUARES
These will be a big hit at Halloween - sticky, crunchy and chewy in one bite
Provided by Lesley Waters
Categories Afternoon tea, Treat
Time 1h20m
Yield Makes 16 squares or 32 bite-size chunks
Number Of Ingredients 9
Steps:
- Line a 20cm square tin with baking parchment or cling film. Place the dark chocolate, butter and golden syrup in a pan over a low heat and stir until melted.
- Put the Rice Krispies in a large bowl and mix in the blueberries, cranberries and marshmallows. Stir in the melted chocolate mixture until everything is well-coated. Spoon the mixture into the tin and spread out evenly. Chill in the fridge for an hour until set (or make the day before and chill overnight).
- Remove from tin and peel away paper or cling film. Using a sharp knife, cut into 16 squares or 32 bite-size pieces. Melt the white chocolate in a small bowl over a pan of barely-simmering water, or in the microwave on High for 1 min, stirring half way. Using a teaspoon, drizzle the white chocolate over the squares. Scatter with the jelly sweets, then allow to set before piling onto a serving plate. Keep in an airtight container for up to 2 days.
Nutrition Facts : Calories 197 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.15 milligram of sodium
SHRIMP PIZZA SQUARES
Love cheesy seafood dishes? Love shrimp pizza? You'll love these Shrimp Pizza Squares made with cream cheese, mozzarella and Parmesan that serve 36 people.
Provided by My Food and Family
Categories Meal Recipes
Time 35m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Unroll pizza dough onto baking sheet sprayed lightly with cooking spray; press into 13x9-inch rectangle. Bake 12 to 15 min. or until lightly browned.
- Meanwhile, cook shrimp and garlic in dressing in large skillet on medium-high heat 3 to 5 min. or until shrimp turn pink, stirring frequently. Remove from heat; drain.
- Spread cream cheese onto pizza crust, leaving 1/4-inch border around sides. Top with shrimp, shredded cheese and peppers. Bake 10 min. or until shredded cheese is melted. Sprinkle with basil.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 1 g, Protein 4 g
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