Recipezaar: Shrimp,Appetizers recipes

Crabby Shrimp Dip

Sun, 02 Aug 2009 10:07:37 -0400

I had this at the Bachelorette Finale and I think I ate the whole thing. It was so good I couldn't stop scooping. Naturally, I got the recipe. This takes about 5 minutes to make and is super easy. ENJOY -- posted by Bay Laurel

Spicy Three Pepper Shrimp

Thu, 06 Aug 2009 11:46:06 -0400

This is an easy weeknight recipe for 2 or 3 that has loads of flavor. As written, it's pretty spicy for the grown-ups, but can be toned down to suit your spice tolerance. I serve it over saffron rice. -- posted by PanNan

Greek Style Scampi

Fri, 07 Aug 2009 02:21:25 -0400

From Cooking Light. Serve over rice, pasta, or with toast points for an appetizer. -- posted by Brookelynne26

Corn and Shrimp Salad

Mon, 10 Aug 2009 10:42:58 -0400

A tangy dish that even looks pretty. Tried it at a BBQ and it went over very well. -- posted by codergrlli

Killer Grilled Shrimp

Wed, 12 Aug 2009 10:31:27 -0400

Accidentally made some ridiculously good grilled shrimp cleaning out the refrigerator. Love it when a plan comes together. -- posted by Kyle Newton

Shrimp Shooters

Thu, 13 Aug 2009 14:32:36 -0400

Whenever I cook for an Hors D'oeuvres party, everyone's always looking to see what type of shooter I'm going to do, this time. This is one of my most popular ones. As in all my recipes, if you want this one to be "hot", just use more blacken on the shrimp. This is not the recipe where you want to use large expensive shrimp. I use 41 - 50 count which are a single mouthful after you've cut them in half. -- posted by Cap'n Ron

Lemon-Garlic Marinated Shrimp (Ice Cold and Refreshing)

Thu, 13 Aug 2009 14:34:49 -0400

I found this recipe on the Eating Well website amongst the diabetic friendly recipes. It's supposed to be an appetizer but I served it over a nice salad as a cool, refreshing summer dinner. We loved it. The shrimp are super simple to prepare and they tasted great hot or cold although they are meant to be served cold. Serves 12 as an appy but 6 as a main course. -- posted by Realtor by day, Chef by night

2 Points Grilled Tequila Shrimp

Mon, 17 Aug 2009 02:29:37 -0400

Slightly modified from Weber's Big Book of Grilling. Nice and garlicky! 2 Points per serving. -- posted by Cucina Casalingo

Peperonata: Spicy Shrimp

Mon, 17 Aug 2009 02:30:21 -0400

This was made using a few different recipes and with what we had in the refrigerator - it was on a Sunday evening and I felt the need to do something, so we decided to test cook a few recipes. We made a Peperonata- an Italian condiment made of sauteed peppers (all colors) tomatoes, onions and garlic, and we spiced it up with a Scotch Bonnet pepper (cooked whole) & a thinly sliced Poblano. This we served Mexican-Style with warm tortillas with slices of avocado and dollops of sour cream. It was very delicious and we enjoyed it immensely! This would also be fabulous served Italian-Style over polenta à la Lidia Batianich!. -- posted by Manami

Shrimp Cheese Broil

Tue, 18 Aug 2009 03:02:24 -0400

I make these and after cooking, freeze on a cookie sheet & then transfer to a freezer bag. Love, Love ,Love to have these in the freezer to pull out when friends drop by. Wonderful as an open face sandwich. -- posted by SB6

Shrimp With Creamy Orange-Chipotle Sauce

Tue, 18 Aug 2009 03:18:02 -0400

Source: Cooking Light Fresh Food Fast. In the cookbook they suggest serving over linguine. -- posted by Brookelynne26

Doights De Fatma / Fatma's Fingers - Tunisian Spring Rolls

Tue, 18 Aug 2009 17:03:33 -0400

Most North African & Middle Eastern countries have a version of these. In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc.... I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon. These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni -- the personal cook to a wealthy Parisian family living in Tunisia. Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque - no more a minute or two. (if you are new to making rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/) -- posted by Um Safia

Peter Canlis Shrimp

Wed, 19 Aug 2009 01:49:46 -0400

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

Sarasota Shrimp Dip

Mon, 24 Aug 2009 01:45:39 -0400

From "Lean Beach Cuisine - A Collection of Healthy Coastal Recipes" by Jewel Cammarano, this sounds tasty! -- posted by FloridaNative

Pineapple Honey Grilled Key West Shrimp

Mon, 24 Aug 2009 01:59:06 -0400

My version of a recipe found online. I love grilled pineapple and this went great with my toasted coconut rice pilaf and spice rubbed grilled chicken! The shrimp was tender and juicy! If using wooden skewers make sure you soak them in cold water for at least 30 minutes. You could add some crushed red pepper or hot sauce to the marinade for some kick:-0 -- posted by carmenskitchen

Shrimp Mousse

Tue, 25 Aug 2009 02:56:15 -0400

A recipe from Ricardo but it comes from a pupular singer in Quebec : Laurence Jalbert -- posted by Boomette

Gambas Al Ajillo

Thu, 27 Aug 2009 13:38:00 -0400

Prepared with protein-rich canned shrimp, this easy appetizer is perfect for your next party, or for an anytime snack. -- posted by Chef #1365024

Peach Bourbon BBQ Shrimp & Bacon Wrapped Scallops

Mon, 31 Aug 2009 11:06:28 -0400

These incredible little morsels (made at Red Lobster) are the very best thing on the menu. They absolutely melt in your mouth and can easily be made in your own backyard. I found the recipe on the Internet and really wanted to share it with you, my friends on "Zaar". Feel free to adjust the amount of Bourbon to your own liking. We found this just perfect. These can be served as an appetizer or main course. -- posted by Judikins

Mexican Seafood Cocktail (Campechana)

Tue, 01 Sep 2009 12:07:43 -0400

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;) -- posted by Manami

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Easy Stuffed Shrimp

Tue, 08 Sep 2009 10:21:35 -0400

From sam's club recipes. although this dish was paired for a meal- I believe it is better left as an appetizer. Since this is so simple you can assemble ahead of time and cook as needed while quests are eating and mingling. I love this since I like my spinach and artichoke dip warm. You could even try spicing things up a bit by adding a spinkle of cayenne in the dip or any other spice you like -- posted by Shawn C

Shrimp Butter

Tue, 08 Sep 2009 10:22:09 -0400

From Southern Living. -- posted by gailanng

Potato Flaked Prawns on Bed of Asparagus

Tue, 08 Sep 2009 13:24:41 -0400

What can I say about this dish? We made it and with a few changes we had a lovely Sunday luncheon! We made this to see how many residents would take the apsparagus and leave it on their plates untouched and those who at least tried them. It is so difficult to make changes to the menu if the residents aren't going to eat them. -- posted by Manami

Hot Crabmeat or Shrimp Dip

Tue, 08 Sep 2009 15:43:07 -0400

Can't remember where I got this, but one thing for sure...it's good! -- posted by gailanng

Vodka Lemon Shrimp

Tue, 08 Sep 2009 17:55:38 -0400

Marinated shrimp in a wonderful vodka lemon marinade. Recipe is from the Best of Bridge -- posted by Abby Girl

Spicy Boiled Shrimp With Creamy Buttermilk-Avocado Sauce

Tue, 08 Sep 2009 18:23:47 -0400

From Southern Living -- perfect for a cocktail party or as an appetizer or as finger food for a holiday party. -- posted by SarahBeth131

Dawn's Shrimp Dip

Fri, 11 Sep 2009 10:41:55 -0400

This is a recipe I got from a friend of the family. It's delicious!! -- posted by Shelby Jo

Aguachiles

Thu, 17 Sep 2009 16:53:30 -0400

Aquachile is essentially a very spicy version of ceviche typically made with shrimp (camarones in Spanish). Aguachile is best served cold. As such, keep your shellfish chilled at all times as it will not have enough time to cool properly while marinating. If it's a particularly hot day, rest your shellfish on a plate of ice as you work to ensure that it remains cold. -- posted by Gene Padilla

Hot and Sour Shrimp Noodle Soup

Mon, 21 Sep 2009 10:53:48 -0400

A spicy warming noodle soup with exciting flavors that is quick to make too! -- posted by English_Rose

Prosciutto Shrimp

Mon, 21 Sep 2009 11:47:20 -0400

This is another great recipe from 'Salsa Cooking'. It is a wonderful nibble or appetizer or first course; if using as a first course you should calculate 3 pieces per person. It is served with Recipe #390915 -- posted by Deantini

Shrimp Cocktail With Whiskey Mayonnaise

Mon, 21 Sep 2009 13:27:04 -0400

This is really a basic shrimp cocktail recipe with whiskey added to perk it up. Some people use sherry instead, or if you prefer, add no alcohol at all, just a dash of worcestershire sauce. -- posted by English_Rose

Thai Shrimp Salad

Mon, 21 Sep 2009 13:27:23 -0400

This lively dressing takes shrimp salad to a new level. You could add a little fresh crab meat, mussels or cooked squid to the salad too. -- posted by English_Rose

Poached Shrimp With Bay Leaves and Lemon

Wed, 23 Sep 2009 14:48:22 -0400

A cold shrimp-cocktail recipe from Cooking Light. It's tasty enough that it doesn't need a sauce. But you can serve with cocktail sauce to stay low-fat, or a remoulade or other mayo-based sauce if you don't mind the extra calories. Time to cook doesn't include chilling time. -- posted by appleydapply

Real Gambas Pil Pil

Thu, 24 Sep 2009 14:31:20 -0400

This is the famous SPANISH Tapas dish that has been messed up by so called chefs around the world. I know there are other recipes for this dish, but, I live in Spain and this is how they are made here. Fresh RAW prawns should be used, pre cooked prawns turn tough if used and spoil the dish. I eat this every week at the local tapas bar. For the best result the dish should be cooked and served in a earthenware dish. Serve with some crusty bread to soak up the liquid. -- posted by Brian H

Hyman's Charleson Crab Dip

Fri, 25 Sep 2009 16:34:06 -0400

From Hyman's Seafood Restaurant in Charleston, SC. -- posted by Baker*Chick

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Special Shrimp Gunkanmaki - Battleship Sushi Roll

Fri, 02 Oct 2009 17:18:32 -0400

A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling. -- posted by Lille

Plumped Ginger-Caramel Shrimp

Fri, 02 Oct 2009 17:31:12 -0400

From the Splendid Table's How to Eat Supper. -- posted by evelyn/athens

Futomaki - Big Sushi Roll

Mon, 05 Oct 2009 16:24:34 -0400

These large sushi rolls use a full sheet of nori seaweed to enclose generous fillings. -- posted by Lille

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Famous Red Lobster Shrimp Scampi

Wed, 07 Oct 2009 11:52:35 -0400

Tastes EXACTLY like the Red Lobster Shrimp Scampi. It's a favorite recipe in our home!! -- posted by Miss Rachel in Seattle, WA

Bacon Wrapped Pineapple Shrimp

Thu, 08 Oct 2009 17:49:38 -0400

Another great appitzer -- posted by debbies dishes

Outback Steakhouse Gold Coast Coconut Shrimp

Thu, 08 Oct 2009 17:54:18 -0400

Make your own Outback Shrimp at home. -- posted by debbies dishes

Cajun Shrimp

Tue, 13 Oct 2009 15:19:17 -0400

From the Food Network, up here for safe-keeping and halved from the original amounts called for. Except for peeling the shrimp, it was relatively fast and easy to make! My version serves about 4-5 (lotsa shrimp for one person, I make this planning to get at least 3 meals out of it.) -- posted by the80srule

Lemongrass and Ginger Tea Marinated Shrimp or Fish

Wed, 14 Oct 2009 14:46:05 -0400

A fusion of lemongrass and ginger flavored shrimp or fish made with Elmstock lemongrass and ginger tea. Easy and unique. Tried in my kitchen for a dinner with family and on the barbecue for a summer party -- posted by Chef at Elmstock Tea

Barbecued Shrimp

Mon, 19 Oct 2009 13:25:26 -0400

A delicious recipe that was found in a family cookbook that has been passed down. I debated if I should post this or not just because it is our families recipe that has been passed down but I decided it would be wrong not to share it. Not too spicy like some Southern BBQ Shrimp recipes. The recipe calls for shrimp in the shell, this is to hold the flavor in but I like to devein them so just do whatever you prefer. -- posted by Jessica Bankston

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Stacey's Egg Rolls

Fri, 23 Oct 2009 01:06:15 -0400

Stacey is a lady at our church who always brings these eggrolls to our montly potluck. I think just about everyone has requested the recipe. I was surprised how easy it was -- posted by GingerlyJ

Ww Creamy Seafood Spread (1/4 Cup = 2 Pt.)

Sat, 24 Oct 2009 03:16:22 -0400

Can be used as a dip or a spread. -- posted by fluffystew

Coconut Shrimp

Sun, 25 Oct 2009 20:48:09 -0400

A crispy beer and coconut battered shrimp. -- posted by gailanng

Prawn Potato Cakes

Mon, 26 Oct 2009 13:46:38 -0400

Have tried this recipe many times in various forms. This is the first one that has worked out. If you don't like seafood, you can replace it with some ground chicken or pork, throw in different veggies etc. I will continue to play with variations of this. This is SO fast and easy for a quick dinner -- posted by Kitchen Klutz

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Shrimp and Andouille Cheesecake With Mustard - Tomato Coulis

Thu, 29 Oct 2009 11:59:03 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Emeril Lagasse of Emeril's and NOLA, featured in The Louisiana New Garde television series. -- posted by Molly53

Fire Engine Shrimp With a Cilantro Yogurt Dipping Sauce

Sat, 31 Oct 2009 14:07:45 -0400

I tried making this Shrimp recipe with various dipping sauces to cool the flames, but this one seems to be the favorite. -- posted by Melanie B.

Shrimp With Orange Pineapple Sauce

Mon, 02 Nov 2009 15:09:01 -0500

This is yet another recipe from TOH Healthy Cooking magazine. The contributer is Radelle Knappenberger. This looks like a really quick and easy appetizer. I am storing it here to make for New Year's Eve. -- posted by *Z*

Shrimp Carrie

Mon, 02 Nov 2009 22:15:32 -0500

A ramped up variation of fish and chips and an appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Tom Weaver of Christian's Restaurant, featured in The Louisiana New Garde television series. -- posted by Molly53

Grilled Shrimp With Coriander Sauce and Black Bean Cakes

Mon, 02 Nov 2009 22:16:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. -- posted by Molly53

Carolina Shrimp With Creamy Grits

Thu, 05 Nov 2009 02:11:42 -0500

This is a traditional Southern dish. If you prefer your grits thinner just add a little warm water or warmed milk. Adapted from chef James Clark, executive chef at Palette in Washington, DC. -- posted by Ice Cool Kitty

Angie's Shrimp Canapes

Sat, 07 Nov 2009 11:35:26 -0500

My little girl loves shrimp. This is one of her favorite shrimp recipes. I make sure it's always on the table for special occasions. -- posted by Realtor by day, Chef by night

Shrimp and Crab Dip

Sat, 07 Nov 2009 13:09:14 -0500

"This is a quick and simple dip that is always a hit." -- posted by Rochelle79

Commander's Tasso Shrimp With Five-Pepper Jelly

Wed, 11 Nov 2009 23:53:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Jamie Shannon of Commander's Palace, featured in The Louisiana New Garde television series. Tasso ham is a specialty of Cajun cuisine and is a spicy, peppery version of smoked pork made from the shoulder butt. -- posted by Molly53

Walnut Encrusted Prawns With Ponzu Glaze

Sat, 28 Nov 2009 15:27:03 -0500

A simple appetizer of jumbo prawns wrapped in a walnut coating, married with a sweet and savoury sauce. This recipe was in the Life section of my local newspaper but comes courtesy of California Walnuts. -- posted by Chef Regina V. Smith

Awesome Clam Chowder

Sat, 28 Nov 2009 20:23:53 -0500

This came about after a long search through many recipes. Is good eating the first day, but refrigerating overnight is what makes it awesome. When I served to for the group at my sons work, they ate it up. A couple of the guys said they didnt like clam chowder, but this was good. -- posted by Sandy in Dayton

White House Coquille of Seafood Neptune

Mon, 30 Nov 2009 02:02:07 -0500

This is a recipe from "A Treasury of White House Cooking", by former White House chef, Francois Rysavy. This appetizer was served by the Nixons at a formal dinner held on April 29th, 1969 to honour Duke Ellington. This would be a great first course to a '60's theme dinner party. -- posted by Chef Regina V. Smith

Camaron Rebosado (Prawns in Batter)

Wed, 02 Dec 2009 00:58:51 -0500

From my collection of handwritten recipes. A Philippine recipe. -- posted by CJAY

Spicy Sauteed Shrimp Appetizers

Mon, 07 Dec 2009 23:29:44 -0500

From my collection of handwritten recipes. Note: I haven't made this. -- posted by CJAY

Shrimp and Corn Cups

Tue, 08 Dec 2009 12:19:22 -0500

You can use this mix to stuff an artichoke, a tomato etc. It is very good spooned into the Corn chips shaped like a scoop! I like to use uncooked large shrimp and cook them in water, lemon, garlic and crab boil for 2 minutes. Then chill the shrimp on ice. (Cooking time is the chill time) -- posted by Chef #806937

Shrimp Toast

Tue, 08 Dec 2009 20:12:54 -0500

Based on a recipe from my Chinese Cooking Class Cookbook. We really enjoy this appetizer recipe served with a lemon wedge. -- posted by mersaydees

Spicy Orange Shrimp Ceviche

Wed, 09 Dec 2009 00:57:25 -0500

Makes a great appetizer, party snack, side dish or main course! Also try using assorted seafood such a tilapia, crab, scallops, etc. I included the ketchup, but you can use sweet Ecuadorian tomato sauce as traditional or skip it altogether as I prefer! Some also like it on the side and let the guests choose. You can also place a dollop on the side of the martini glass as some restaurants do. You can flash cook the shrimp if preferred by placing in boiling water for 2 minutes before peeling and deveining them. You can make this with only an hour or so of "cooking" in the citrus juices, as you prefer. Also...I use 2-3 jalapenos and occasionally habenero for extra pep! Serve with a crisp but fruity sauvignon blanc (rochioli or girard) -- posted by GoldsmithLissa

Quick and Easy Shrimp Scampi

Fri, 11 Dec 2009 17:33:12 -0500

I searched before posting and this recipe is like several other recipes as far as ingredients but the cooking method is a little different. I leave the tails on for an appetizer and remove the tails to serve with pasta. I like it with rice noodles but it's great with any pasta. -- posted by A Pinch of This ...

Lighter Shrimp Scampi

Sun, 13 Dec 2009 20:52:44 -0500

(From Everyday Food) Scampi minus the butter and wine. Keep a bag of frozen (raw) shrimp in the freezer and you can have a quick and easy weekday meal on hand. (It just takes a few minutes to quick thaw the shrimp, follow the directions on the bag.) I always have a jar of minced garlic in the fridge and I often sub bottled lemon juice for fresh. I serve with steamed broccoli and a salad. You could also serve with a side of pasta, rice, or garlic bread. -- posted by Pomtini

The Best New Orleans BBQ Shrimp. Ever.

Tue, 15 Dec 2009 11:28:11 -0500

I perfected my BBQ shrimp recipe after cobbling together elements of many other recipes. BBQ shrimp is a classic New Orleans dish, purportedly invented at Pascal's Manale. It's not an accurate name, though - there is no barbecue sauce involved and the shrimp don't go anywhere near a grill. Having fresh shrimp is very important! The Abita imparts a unique flavor, too - if you can get Abita in your area, definitely use it, but if you need to substitute, choose a mild amber ale. Nothing too hoppy and nothing too plain. This recipe will serve 4 as a main dish or up to 8 as an appetizer. This is a dish you eat with your hands - messy and fun! -- posted by CptShane

Shrimp Ceviche With Avocado

Sun, 27 Dec 2009 19:05:40 -0500

My son-in-law makes this wonderful ceviche for us every Christmas and New Years, and for the 4th of July too! Everyone loves it! Serve the ceviche well-chilled in small plastic cups or chilled cocktail glasses (I suggest placing the bowl of ceviche within a larger bowl full of ice to keep it icy cold), along with tostadas chips or tortilla scoops and some chili sauce on the side. Very delicious and refreshing! Note: amounts are approximate-- feel free to adjust measurements to suit your own tastes. Cook time is chill time. -- posted by BecR

Prawn (Shrimp) Mousse Rolls

Mon, 28 Dec 2009 16:58:27 -0500

From James Reeson Alive and Cooking. This looks to be a nice appertizer or even an entree. -- posted by I'mPat

Chai-Brined Shrimp Skewers

Mon, 28 Dec 2009 23:52:01 -0500

Cooking Light, MAY 2008 -- posted by dicentra

Shrimp With Wasabi Mayo

Mon, 28 Dec 2009 23:53:21 -0500

Sunset, NOVEMBER 2001 -- posted by dicentra

Bean, Avocado, and Shrimp Layered Dip / Spread

Tue, 29 Dec 2009 01:06:52 -0500

If you're in a rush, substitute store-bought guacamole for the cream cheese, avocado, and lime juice. -- posted by *Kathy*

Marinated Shrimp With Orange

Tue, 29 Dec 2009 02:23:34 -0500

My favorite shrimp appetizer with a few revisions, originally from the Ravinia Festival cookbook. -- posted by TexasGal #2

Shrimp Toast

Tue, 29 Dec 2009 04:31:06 -0500

From my collection of handwritten recipes. -- posted by CJAY

Jon's Spicy Citrus Shrimp

Tue, 29 Dec 2009 14:21:18 -0500

These shrimp are delicious and easy to prepare, look and taste very impressive. They have a nice background heat (that won't make you feel like your tongue is on fire), and the citrus flavour from tangerine, lemon and lime ties nicely with garlic and ginger. This recipe was created by my fiancee, Jon, hence the name. We serve it with toasted white rice (recipe #87090 will do the trick!) and a simple salad with balsamic vinaigrette. This recipe is broiled in the oven (due to a surplus of snow) but would also be delicious grilled. *** Prep time is mostly marinating time!*** -- posted by Megohm

Acadian Q'd Prawns

Tue, 29 Dec 2009 14:23:17 -0500

A Haute Cajun Classic for that kitchen party. Not for the faint of heart. The beginning is a recipe for the Acadian Feux (Fire) Seasoning. It stores well, so make up a batch to keep around. -- posted by Jetjouster

Shrimp Dip

Thu, 31 Dec 2009 02:29:44 -0500

An easy dip my cousin likes to make for family get-togethers. Nothing fancy about it but everyone loves it! Goes great with hard pretzels. (Cooking time is really Chill time). -- posted by ajboyer222

Coconut Shrimp With Chutney

Thu, 31 Dec 2009 09:27:13 -0500

This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping. -- posted by Naturelover

Prawn & Scallop Ceviche

Sat, 02 Jan 2010 10:40:19 -0500

Our New Year's Eve tradition is to have a Mexican extravaganza for an early dinner. Wanting something on the lighter side that goes well with Champagne we sought out an amazing Ceviche recipe. I took two recipes from Emeril on the Food Network's website and came up with this recipe. My husband and I lived in San Diego for 10 years and spent some time in Mexico eating authentic Mexican food, and I have to say this is the best Ceviche I have ever had. -- posted by Nicole McBride

Shrimp and White Bean Salad over Watercress

Sun, 03 Jan 2010 23:25:16 -0500

Cooking Light. -- posted by dicentra

Avocado Stuffed With Shrimp

Tue, 05 Jan 2010 11:24:11 -0500

Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. -- posted by WiGal

Jumbo Shrimp With Coconut and Chili

Thu, 07 Jan 2010 13:05:02 -0500

The sweet, sour and spicy flavors of Thai food give the tastebuds an Oriental treat in this pretty appetizer. The amount of chili can be varied according to taste. -- posted by English_Rose

Jumbo Shrimp With Tarragon Sauce

Sat, 09 Jan 2010 10:18:16 -0500

Shrimp simmered with white wine, garlic and parsley, served with a tarragon sauce. -- posted by English_Rose

Spicy Garlic Shrimp

Tue, 12 Jan 2010 18:11:29 -0500

Easy and delicious, this recipe is great! You can leave out, tone down, or turn up the pepper sauce to your own tastes. I don't usually measure when I cook recipes like this, I just eye-ball it. -- posted by msrma7670

Shrimp Stuffed Grape Leaves

Tue, 19 Jan 2010 07:30:02 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Grenache -- posted by GoldsmithLissa

Wild Greens and Shrimp W/ Cucumber Yogurt Dressing

Tue, 19 Jan 2010 08:03:07 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Sauv Blanc or Pinot Blanc Try subbing crabmeat for shrimp. -- posted by GoldsmithLissa

Alouette® Crème De Brie® Shrimp Cups

Thu, 21 Jan 2010 13:51:51 -0500

Crème de Brie® Shrimp Cups are perfect party appetizers! -- posted by Corrinne J

Spicy Marinated Shrimp

Tue, 26 Jan 2010 09:43:48 -0500

Spicy and tasty! This recipe is a reliable people-pleaser that I serve at parties, year round. I have yet to serve this without getting a request for the recipe! From BEST RECIPES: Holiday Party Food, Vol.2 Jan 1, 2002 -- posted by CheCheCherie

Beer Battered Shrimp With Mustard Marmalade Sauce

Tue, 26 Jan 2010 15:51:01 -0500

:) -- posted by sweetcakes

Dad's Mouth-Watering Shrimp Cocktail

Sat, 30 Jan 2010 21:56:52 -0500

This is my dad's surprisingly simple -- and delectable -- recipe. It's rare to find a shrimp cocktail anywhere today served "in the sauce". I'm not interested in dunking colossal chewy shrimp into a thick gloopy sauce, any more than I'm thrilled about tossing the chewed-off tails onto my plate like old chicken bones! When I asked my dad why he loved shrimp cocktail in the sauce, I loved his reply: "Because I can shovel it into my mouth -- shrimp, sauce, and all"! -- posted by Bazaar®

Zesty Italian Shrimp

Mon, 08 Feb 2010 11:41:51 -0500

Simple and tasty appetizer. -- posted by A Pinch of This ...

Chili Shrimp Salad

Mon, 08 Feb 2010 12:11:04 -0500

This is a spicy salad from southeast Bengal, which is eaten cold. Any leftovers are delicious served on toast. -- posted by English_Rose

Bahama Breeze Fire-Roasted Jerk Shrimp

Mon, 08 Feb 2010 12:21:29 -0500

Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking. -- posted by Chef #1545920

Prawns With Tequila Mayonnaise

Mon, 08 Feb 2010 12:44:50 -0500

A magazine clipping - haven't tried it yet. Preparation time includes marinating of prawns. Vodka can be used instead of tequila -- posted by ballarat