Stuffed Shrimp Appetizers Food

SHRIMP-STUFFED EGG APPETIZERS

Steps:

• Combine shrimp, celery and cucumber in medium bowl.
• Mix mayo, sour cream, crushed pepper and lemon juice until blended. Add to shrimp mixture; mix lightly.
• Spoon into egg whites.

EASY BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 450 degrees F (230 C).
• Cut bread into tiny cubes.
• Peel shrimp leaving tail on.
• Butterfly shrimp by inserting a knife about three-quarters of the way into shrimp near the head and cut nearly all the way down the center of the shrimp's back to the tail, leaving the front of the shrimp intact.
• Remove vein with tip of the knife.
• Open cut shrimp until it lies flat.
• Place shrimp butterflied side down on a baking sheetsprayed with non-stick spray.
• Press flat part of shrimp gently down to make it even flatter.
• In a frying pan over medium heat, cook the butter, olive oil, dried minced onion, minced garlic, chicken broth, salt and pepper. Cook and stir 3 minutes.
• Stir in bread cubes and chopped parsley until combined.
• Use a melon baller to scoop stuffing mixture into butterflied shrimp.
• Curl the shrimp tails over top of the stuffing mixture.
• Bake 5 - 8 minutes.
• Remove pan from oven and sprinkle stuffed shrimp with more parsley if desired. Serve immediately.

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.

STUFFED SHRIMP APPETIZERS

Steps:

• Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied-side down in an ungreased 15x10x1-in. baking pan., In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm.

BAKED STUFFED SHRIMP

Steps:

• 1. Slice shrimp down the back in butterfly style. Preheat oven to 350°
• 2. Place shrimp between 2 tablespoons and slightly squeeze to spread shrimp out some.
• 3. Place shrimp in shallow baking dish, tail up with melted butter.
• 4. In a mixing bowl, combine parsley, panko, crab, almonds, merlot & sugar.
• 5. Stuff or cover ea. Shrimp with the mixture.
• 6. Place shrimp in oven for 30 minutes.

BAKED SHRIMP APPETIZERS

Steps:

• Wash mushrooms; chop stems.
• Set aside 16 shrimp.
• Chop remaining shrimp.
• Combine chopped shrimp, chopped mushrooms, crumbs, egg, milk, lemon juice, onion and salt.
• Spoon into mushroom caps.
• Top with whole shrimp and brush each appetizer with melted butter.
• Bake at 375 degrees for 15 minutes until tender.

BAKED STUFFED SHRIMP

Steps:

• Position a rack in top third of oven; preheat to 375 degrees F. Line a rimmed baking sheet with foil. Using a paring knife, cut along the outside curve of each shrimp, from bottom of neck to tail, almost all the way through. Arrange the shrimp on the prepared pan, laying them open, cut-sides down, pressing gently to flatten.
• Combine scallions, mayonnaise, celery, panko, bacon, lemon juice, salt and cayenne in a small bowl. Spoon 2 teaspoons of stuffing onto each shrimp. Fold the tail over the filling and press gently. Bake until the shrimp are opaque and the stuffing is warmed through, 5 to 8 minutes. Transfer to a serving platter and serve immediately.

GARLIC-PARMESAN STUFFED SHRIMP APPETIZERS

Steps:

• Heat oven to 400°F.
• Make lengthwise cut down back of each shrimp, being careful to not cut all the way through each. Place in large bowl. Add 1/4 cup dressing; stir to evenly coat shrimp with dressing. Refrigerate 10 min. Meanwhile, mix remaining dressing with remaining ingredients.
• Remove shrimp from dressing; discard dressing. Open shrimp slightly; place, cut sides up, in single layer in shallow baking dish. Top with crumb mixture; press gently into shrimp to secure.
• Bake 7 to 8 min. or until shrimp turn pink.

STUFFED SHRIMP

Steps:

• In a large bowl, combine the mayonnaise, old bay seasoning, cayenne pepper, parsley, bread crumbs, egg, and lemon juice. Season with salt and pepper lightly.
• Fold in the crabmeat gently, then cover and refrigerate for 1 hour.
• Preheat oven to 350 degrees F.
• Peel shrimp leaving tails on then butterfly and season with salt and pepper.
• Place about 1 tbsp of the crab mixture on top of the shrimp.
• Bake for 13-15 minutes or until fully cooked through, squeeze a little lemon juice if desired and enjoy!

STUFFED SHRIMP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Make thin slit in the back of each shrimp, being careful not to cut all the way through.
• Tuck 1 basil leaf into the opening of each shrimp, followed by 1/2 teaspoon of goat cheese. Wrap 1/2 of a prosciutto slice around each shrimp from bottom to tail.
• Arrange stuffed shrimp on a baking sheet. Brush each lightly with olive oil.
• Bake in the preheated oven until shrimp is pink and prosciutto is crispy, 4 to 5 minutes.

FETA STUFFED SHRIMP APPETIZER

Steps:

• Combine cheeses, garlic and parsley.
• Butterfly shrimp by cutting a slit along the back of each shrimp.
• Using your fingers, widen the slit until the shrimp is open down to the front skin.
• Fill each with the cheese mixture.
• Cover a serving plate with lettuce and arrange shrimp on top.

TOMATOES STUFFED WITH SHRIMP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
• 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
• 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
• 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.