SHRIMP SUMMER ROLLS WITH NUOC CHAM
Traditional nuoc cham, a Vietnamese dipping sauce, is much sweeter than the version here, which amps up the lime juice for a tangy twist. If you prefer a sweeter sauce, add an extra tablespoon of sugar.
Provided by Food Network
Categories appetizer
Time 30m
Yield 8 summer rolls
Number Of Ingredients 15
Steps:
- Prepare the rice vermicelli according to the package directions. Drain well and set aside.
- Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the shrimp until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
- Make the nuoc cham by whisking together the lime juice, 1/4 cup water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
- To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
- Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 shrimp halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, cilantro and basil. Top with a scant 1/4 cup vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
- Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
- Serve the summer rolls with the nuoc cham on the side for dipping.
SHRIMP & CUCUMBER ROUNDS
I always make these appetizers for our get-togethers. They're easy to prepare and a snappy addition to any party. -Kelly Alaniz, Eureka, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.
Nutrition Facts : Calories 20 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 38mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN
Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.
Provided by Ali Slagle
Categories dinner, lunch, quick, weekday, seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
- Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
- Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
- Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
- Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.
SUMMERTIME SHRIMP ROUNDS
Six ingredients and five minutes is all you need to have these open-face shrimp sandwiches ready for a light lunch or dinner.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Spread 1 tablespoon cream cheese over each bagel half. Top each with 4 shrimp and 4 cucumber slices. Sprinkle with onion.
- Insert toothpick into each cherry tomato. Insert other ends of toothpicks into sandwiches.
Nutrition Facts : Calories 155, Carbohydrate 17 g, Cholesterol 55 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 4 g, ServingSize 1 Open-face Sandwich, Sodium 240 mg
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