Shrimp Tartlets Recipe 425 Food

SHRIMP TARTS

Steps:

• Heat oven to 400°F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.
• In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
• Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.

FABIENNE'S CURRIED SHRIMP TARTLETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
• Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
• Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
• Cook in the preheated oven until tops are golden brown, about 20 minutes.

SHRIMP TARTLETS RECIPE - (4.2/5)

Steps:

• Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.

SHRIMP TARTLETS

Steps:

• 1. Drain shrimp and combine with the egg, cream and brandy.
• 2. Take the rolls apart and place in small lightly greased muffin tins
• 3. Fill with shrimp mixture
• 4. Top with grated cheese
• 5. Bake in a preheated 375F oven for 10 minutes
• 6. Serve warm
• 7. Freezes well
• 8. Reheat before serving
• 9. Enjoy!

PRAWN (SHRIMP) AND LIME TARTLETS

Steps:

• Lime Aioli Seafood Dipping Sauce - Mix mayonnaise, juice and zest and chill till needed.
• Arrange tart shells on a serving platter and spoon 1/2 teaspoon aioli in the base of each tart shell and place 3 prawns in each.
• Drizzle with remaining aioli and sprinkle sparingly with chilli flakes, to taste if using.

SHRIMP TARTLETS

Steps:

• Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl.
• Divide mixture evenly among 30 tart shells.
• Top each shell with seafood sauce and one shrimp.
• Refrigerate until ready to serve.

VERY TASTY AND VERY EASY SHRIMP TARTLETS

Steps:

• 1. In a small bow, combine the cream cheese, worcestershire sauce, grated onion, garlic power/salt and lemon juice. Blend well.
• 2. Spoon into the tart shells and top with cocktail sauce and shrimp. Regrigerate until ready to serve.
• 3. Tipp: You can either use the shrimp plain or steam them in old bay seasoning. I've made them both ways and either way is great. Enjoy.

POTTED SHRIMP TART WITH SHAVED RAINBOW BEET SALAD

Steps:

• To make the pastry, tip the flour into a large bowl, add 1/ 2 tsp salt and mix through with the cayenne and mustard powder. Add the butter and use your fingertips to rub it into the flour until the mixture resembles damp sand. Mix through the cheese, then drizzle in 2-3 tbsp cold water. Squash the crumbs together until you have a smooth ball of pastry, tip onto your work surface and knead a few times to incorporate any dry crumbs. Wrap in cling film, pat into a flat disc shape and chill for at least 30 mins. Can be made up to a day before (or make and freeze for up to two months).
• While the pastry chills, put the potatoes in a pan of cold, salted water, bring to the boil and simmer for 10-12 mins or until tender - a knife should easily pierce the potatoes when they are cooked. Drain and set aside until cool enough to handle. Slice the potatoes into 0.5cm discs and set aside to cool completely.
• Remove the pastry from the fridge 10 mins before you're ready to roll it. Heat oven to 180C/160C fan/gas 4, with a baking sheet heating up on the middle shelf. Lightly flour the work surface and roll the pastry until it's large enough to line a deep 23cm fluted tart tin - the pastry should be about the thickness of a £1 coin. Carefully lift the pastry into the tin and press it into the corners, patching up any holes with spare scraps of pastry. Trim the excess with a pair of scissors, but leave about 1cm overhanging. Line the case with baking parchment (it'll be more pliable if you scrunch it up in your hands first) then fill with baking beans. Place on the baking in the oven and bake for 15 mins, then remove the beans and parchment and return to the oven for a further 10 mins or until biscuity. Use a small serrated knife to trim the pastry flush with the tart tin. Reduce the oven temperature to 160C/140C fan/gas 3.
• Mix the eggs, yolk, cream, milk, mustard and nutmeg in a jug with some seasoning. Toss the cooked potatoes, shrimps, herbs and some seasoning in a bowl, then pack into the tart case. Pour in the egg mixture, filling with the last few drops once the tart is back in the oven, to avoid spillages. Scatter with a pinch of cayenne, then bake for 50-55 mins or until just set- give the tart a shake, it should still have a slight wobble in the centre. Leave to cool to room temperature.
• Now make the salad. Wear rubber gloves to peel the beetroot (to stop your hands straining), then slice as thinly as you can, using a mandolin if you have one. Whisk the oil, mustard and vinegar with some seasoning, and drizzle over the beets, then toss together. Serve on top of the cooled tart, or on the side in a big bowl, scattered with cress.

SHRIMP ASPARAGUS BRIE APPETIZER TARTLETS

Steps:

• Whip the cream and eggs, and season with salt and pepper.
• Lay the tartlet shells on a parchment lined cookie sheet tray.
• Place the brie, shrimp and aparagus in the shells and fill the shells with the cream mixture.
• Bake at 325 degrees until set.
• The cooking time will depend on the size of the shell being used.

SHRIMP AND TOMATO TARTLETS

Steps:

• Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
• Remove the dough, and chill for half an hour.
• When the dough is ready, heat the oven to 400 degrees.
• Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
• Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
• Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
• In a mixing bowl, toss the lettuce and vinaigrette.
• Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.

QUICK'N'EASY SEAFOOD TARTS

Steps:

• Preheat oven to 375F; arrange tart shells on a baking sheet.
• Into each shell, place 2 tsp of your favourite seafood; this recipe will also work with chopped ham, chopped asparagus etc, so use your imagination!
• In a small bowl, whisk together the cream, egg and mustard; I like to also add the fresh dill because I like its taste, but leave it out or substitute if you don't want dill.
• Distribute cream mixture evenly among the tarts and then bake for 12 to 14 minutes, until golden and"custard" is set.
• Serve warm or at room temperature.

CRAB & SHRIMP PHYLLO TARTLETS

Steps:

• Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
• Cut into 24 equal squares.
• Place each square into ungreased mini muffin cups.
• Bake at 350 5-7 minute until brown.
• Beat cream cheese with electric beaters, until creamy.
• Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
• Add onion,crab, and shrimp.
• Stir to mix trough.
• Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.

SHRIMP THERMIDOR

Steps:

• Preheat oben to 425 degrees F.
• Simmer the shrimp in boiling salted water for 3-5 minutes until shrimp just turn pink.
• Drain, reserving 1 c of the liquid.
• Set aside.
• Simmer water in the bottom of a double boiler.
• Melt the butter in the top of a double boiler (directly on the heat) and stir fry shallots until limp.
• Add flour, salt, mustard and pinch cayenne pepper, stir until blended.
• Add the milk and shrimp cooking water and heat, stirring constantly until smooth and thickened.
• Remove pan from heat.
• Vigourly stir 1 c of sauce into the yolks until well blended.
• Add mixture to sauce in pan and put the top of the double boiler over the simmering water in the bottom.
• Stir sauce for 1-2 minutes to completely cook the egg yolks.
• Spoon 1/2- 3/4 c of the sauce in an ungreased 2 quart au gratin dish or shallow casserole.
• Arrange shrimp in sauce and cover with remaining sauce.
• Sprinkle with Parmesan.
• Bake uncovered 10-15 minutes, until hot but not boiling.
• Broil 6" from heat for 1-2 minutes to brown.
• Serve with rice.

SHRIMP TARTS

Steps:

• With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned., In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

SHRIMP TART

Steps:

• Make crust:
• Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
• Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
• Make filling:
• Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
• If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
• Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.