Recipezaar: Shrimp,Finger Food recipes

Hot Shrimp Dip

Sat, 20 Jan 2007 13:00:35 -0500

I finally got this recipe! A friend of mine, sister-in-law made this recipe for all the get-togethers. When my friend got married we had a wishing well that needed to be filled with recipes. And her sister-in-law finally revealed the recipe. Enjoy! -- posted by RedSoxsNation #33fan

Paula Deen's Cajun Seafood Balls

Thu, 08 Feb 2007 21:47:20 -0500

Seafood for me is like a lollipop to a five-year-old. I get giddy when I have it. It can be expensive but worth it. These looked easy enough for me to do and cheap enough too buying when it's on sale and using canned products. This one I have adapted to fit my pocket book. I buy the frozen cocktail shrimp, but canned would work and I omitted the corn, but I went ahead and put it in this recipe to post the original. I think these are great for any time you're in the mood for seafood or having the boss and his wife over. -- posted by Redneck Epicurean

Avocado Butter With Baby Shrimp Sandwiches

Tue, 13 Feb 2007 16:46:13 -0500

The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy. By Lucy Waverman for Food and Drink. Cook time is "resting" time for cucumbers. -- posted by ~Leslie~

Baked Shrimp Appetizers

Sun, 18 Feb 2007 10:19:23 -0500

Mushroom appetizers stuffed with shrimp mixture and served warm. -- posted by jonesies

Coconut Prawns (Shrimp)

Mon, 19 Feb 2007 20:57:08 -0500

These are delicious served with Pina Colada Sauce (I use Julesong's Recipe#115156) or sweet and sour sauce. They make an excellent presentation by placing the skewers in a fresh pineapple wedge surrounded by dipping sauce and garnish. I have also made this using large shrimp and threading 2 or 3 shrimp on to the skewers. -- posted by Alskann

Marinated Shrimp

Wed, 21 Feb 2007 17:18:14 -0500

Ideal for a cocktail buffet, these shrimp are quite flavorful without any sauce. Serve with toothpicks. -- posted by Bowie Girl

10-Minute Buffalo Shrimp With Blue Cheese Dip

Sun, 04 Mar 2007 23:19:58 -0500

A new take on an old favorite - shrimp instead of wings. Cooks up even faster than wings and tastes incredible. Taken from the Redbook magazine. -- posted by jonesies

Crunchy Coconut Shrimp

Tue, 27 Mar 2007 20:30:37 -0400

A simple and tasty appetizer that could also serve as a full meal with some noodles and veggies. -- posted by acetate3

Shrimp Squares

Tue, 03 Apr 2007 22:50:37 -0400

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. -- posted by Redneck Epicurean

Ginger Spiced Shrimp

Fri, 06 Apr 2007 14:32:03 -0400

I use this recipe a lot it is easy to make and very moorish. -- posted by mc 53

Buttery Garlic & Garden Herb Grilled Jumbo Shrimp

Tue, 01 May 2007 11:44:47 -0400

Have napkins ready for this starter course! Peel these bad boys at the table and lick the garlic and herb butter from your fingers! Caribbean rum really adds a wonderful flavor! WINE: Crack open a bottle of Viognier, the dry fruity wine is lovely with the garlic and shrimp. -- posted by NcMysteryShopper

Marinated Shrimp Appetizer

Fri, 04 May 2007 11:56:14 -0400

An easy appetizer from my friend Karylene, who only knows how to make fabulous food. -- posted by Donna Matthews

Pickled Shrimp (Paula Deen)

Fri, 04 May 2007 15:56:44 -0400

After watching Paula make this on tv we decided to give it a try. The layers are beautiful in the glass jar. I think this would make a nice gift or an easy make ahead appetizer or snack. -- posted by Heather'sKitchen

Lime Shrimp Tapas

Sat, 19 May 2007 21:57:47 -0400

Recipe courtesy of Chef/Owner Brian Ballinger of Cervantes Tapas and Italian Bistro in Sacramento, Calif. Posted for Zaar World Tour III. -- posted by cookiedog

Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L

Sat, 19 May 2007 22:08:08 -0400

Recipe courtesy Emeril Lagasse. I am posting this for Zaar World Tour III. Time is an estimate. -- posted by cookiedog

Grilled Shrimp With Mango, Lime and Radish Salsa

Mon, 21 May 2007 20:58:33 -0400

Recipe is from Tyler Florence and the episode: Tiki Bar Treats. Posted for Zaar World Tour III. Prep time includes 30 min. inactive prep. -- posted by cookiedog

Sizzling Spanish Garlic Prawns - Tapas Style

Tue, 22 May 2007 17:47:00 -0400

Sizzling Spanish seafood, perfect for a summer's evening or a tapas party. This simple, baked dish is one of our favourites, great with a glass of ice-cold Fino. You can serve these in the middle of the table - in a large, attractive earthenware dish or in individual bowls. Provide plenty of paper napkins for fingers and faces!! Or, finger bowls with iced lemon water would be a nice idea. Tactile food at its best! -- posted by French Tart

Chorizo and Shrimp Quesadillas With Smoky Guacamole

Tue, 22 May 2007 22:51:48 -0400

This one is so very, very good! The smoky guacamole is a MUST; it just won't taste the same without the chipotle. I got the recipe from my sister, who got it from someone at the Food Network. -- posted by hepcat

Canape Peanut Prawns on Cucumber

Mon, 28 May 2007 22:54:26 -0400

A Thai-inspired canape of contrasting textures and flavours thats great for the budget conscious. -- posted by English_Rose

Crevettes Saute St Lucia - French Creole Style Sauteed Prawns

Sat, 09 Jun 2007 21:11:10 -0400

A colourful French Creole inspired recipe, which is very easy to make. This tangy and flavourful recipe is wonderful served with a tropical fruit salsa and yellow rice. Ingredients are just for two - but they can be increased with ease! -- posted by French Tart

Shrimp Balls

Sun, 10 Jun 2007 21:32:22 -0400

This recipe adds a chilli kick to juicy shrimp and makes an ideal snack to hand around with drinks. -- posted by English_Rose

Mini Quickie Quiches

Wed, 20 Jun 2007 23:05:38 -0400

A make ahead appetizer. -- posted by Barb in WNY

Rum-Glazed Shrimp and Mango

Thu, 21 Jun 2007 11:52:27 -0400

From Martha Stewart. Keep wooden skewers soaked in water to prevent them from scorching on the grill. -- posted by Chef #521408

Cajun Pies

Sat, 23 Jun 2007 15:30:34 -0400

Hand-held pie filled with a New Orleans inspired mix of shrimp, ham, sausage and okra. Can also be used as a stew with the addition of broth or stock. My husband and I created this 8 or 9 years ago for a tailgate when our Carolina Panthers played the New Orleans Saints, it's been a hit ever since. This is a great recipe to get the kids involved, who doesn't love to play with dough? -- posted by hipQuest

Sesame Prawn / Shrimp Toast

Mon, 16 Jul 2007 16:01:15 -0400

Especially handy at drinks parties, these crunchy-topped toasts are great served with a sweet chilli sauce. -- posted by English_Rose

Shrimp and Chorizo Skewers

Wed, 25 Jul 2007 20:24:35 -0400

From "Grill! by Pippa Cuthbert and Lindsay Cameron Wilson. All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy. Only 198 calories! mealsforyou.com -- posted by Manami

Prawn Cocktail a La Delia Smith

Sat, 11 Aug 2007 20:36:38 -0400

"This recipe is part of my 1960s revival menu", says Delia Smith. "In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces." So here it is in all it's glory. This conjures up thoughts of a couple going on the town for the evening and they stop for a bite. *Cooking and chilling times vary* -- posted by Manami

Cambodian Summer Rolls

Wed, 05 Sep 2007 13:28:42 -0400

The fresh herbs, sweet shrimp, slightly spicy heat, and crisp lettuce offer well balanced taste and texture. Cooking Light, September 2007 issue. -- posted by Manami

Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

Mon, 24 Sep 2007 20:14:50 -0400

A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead. -- posted by French Tart

G I Batter-Fried Shrimp

Thu, 04 Oct 2007 00:14:42 -0400

This is a really great recipe for frying batter. It is better than restaurant style. -- posted by GIBride

Easy Calamari Cajun Style With Lime Vinaigrette

Wed, 17 Oct 2007 00:05:55 -0400

Very quick, tasty and simple to make. Can also be used with prawns (shrimp) or fish fillets. Garnish with lemon wedges. Simply delicious -- posted by An_Net

Baked Shrimp Toasts

Fri, 19 Oct 2007 18:20:13 -0400

Deep-fried prawn toast is a favorite Bangkok street food. These are baked; for ease of preparation and a reduced fat content. Make ahead for a flavor-filled evening. A Touch of Thai web site. -- posted by Manami

Shrimp Tacos

Wed, 31 Oct 2007 22:54:22 -0400

I adapted this recipe from the TV show, Just Cook This, on Discovery health. It's delicious and would be good with blackened fish instead of shrimp -- posted by Karen D. Musser

Fried Shrimp

Thu, 08 Nov 2007 14:22:40 -0500

These are the best fried shrimp I have ever had. I don't remember where the recipe came from but I have remembered it for years. I don't have it written down anywhere. If you like them crispy, yet tender, this is the way to do them. I'm not sure of the weight of the evaporated milk, just took a guess, but it is the small one. -- posted by Chef #580861 Nesbitt

Prawn and Green Onion Fritters With Avocado

Tue, 13 Nov 2007 22:55:49 -0500

Melt in your mouth, if you're a lover of prawns and avocado this recipe will appeal to you. Beware you will need to make double the amount of fritters as everyone loves them, they will be asking for more. A recipe by Janelle Bloom -- posted by An_Net

Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp)

Sat, 01 Dec 2007 18:54:16 -0500

French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and sauté them in garlic butter.....then add a generous slug of Scotch whisky - set them alight - flambé them for a minute or so...........serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices - maybe with a salad of mixed baby leaves! Sublime...........divine decadence on a platter! I like these - can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating - so provide plenty of napkins or finger bowls! -- posted by French Tart

Pintxo De Gamba Al Ajillo (Shrimp Skewers With Garlic)

Mon, 03 Dec 2007 01:10:16 -0500

shrimp skewer with garlic and hot peppers. Another of the "tapas for 8" party menu by sean mullen of boqueria's. Easy and delilicious. Overnight marinade not part of prep time. -- posted by MarraMamba

Hellmann's Grilled Asian Kabobs

Thu, 03 Jan 2008 00:36:57 -0500

I found this in a Hellmann's add a long time ago & thought it was great. Feel free to add some heat to this sauce--I sometimes do! The sauce can be used in so many ways--as a dip with veggies, a spread for sandwiches, you name it! -- posted by RockChalkChick

Retro Firecracker Prawn Cocktail Shots! (Shrimp Cocktail Shots)

Fri, 04 Jan 2008 17:13:18 -0500

The French LOVE serving "Amuse Gueule" (appetisers) in shot glasses! So, I thought I would concoct a special recipe to accompany our pre-dinner aperitifs this New Year! A retro 1960's starter that I believe still has a place when served for special meals and parties, and this is so simple; it's also a great idea for a large gathering, as the glasses are small enough to nibble from whilst you sip your drinks! I used Mache (Lamb's Lettuce) in these prawn cocktail shots in the photos - but a selection of any seasonal salad leaves would be fine. The Firecracker comes from the addition of tabasco, pink peppercorns and cayenne pepper in the seafood sauce - adjust the quantities to suit your own taste - we like it piquant! Salut! -- posted by French Tart

Linda's Egg, Shrimp and Olive Sandwiches or Finger Rolls

Tue, 22 Jan 2008 22:26:49 -0500

This luscious mix is delicious anytime! Great for showers, graduations, weddings, picnics etc. for finger sandwiches. Also good to spread on bagel or pita chips for a snack or appetizer! Try it. It's sure to please the palate :) Recipe doubles or triples easily for a crowd. You can also add finely chopped onion if you like. The yield on this recipe depends on how full you stuff the rolls, and how big the rolls are. I don't use the lettuce when making finger rolls, but it is great on a sandwich! -- posted by Linda's Busy Kitchen

Shrimp Scampi

Tue, 12 Feb 2008 01:17:27 -0500

Classic Scampi with the flare of shallots. If you don't prefer or favor lemon, you can reduce the lemon amount or omit it all together. Tried it either way, and they are both great! -- posted by Hopkins82

Seafood Quiche Squares

Thu, 20 Mar 2008 22:55:18 -0400

I love serving these at cocktail parties. -- posted by mommyoffour

Turkey & Shrimp Spring Rolls

Mon, 07 Apr 2008 14:46:24 -0400

My grandma used to make this recipe into egg rolls for large family gatherings. I just recent made this recipe but accidentally purchased springroll wrappers instead of eggroll wrappers, so which ever you prefer. I love these tasty rolls, and they're great for reheating from frozen in oven or toaster. Keep in mind that while the recipe is easy, it is time consuming. -- posted by SuzeQ

Shrimpy Spinach Dip

Tue, 08 Apr 2008 01:09:02 -0400

Creamy dip, with a hint of seafood. Great in a bread bowl! -- posted by Chef #552985

Monsoon Rolls

Wed, 16 Apr 2008 18:10:00 -0400

This is a modern take on Vietnamese summer rolls by chef Terrence Khuu of Bleu Ginger in Milpitas- (San Francisco Bay Area). The sauce is adapted from one his mother had made for years. Note: Khuu uses Banh Trang Deo brand of rice paper wrappers made in Vietnam, believing they are more delicate and flavorful. This brand may be a little more difficult to work with but they do not dry out and become hard and chewy as quickly as others. -- posted by cookiedog

Prawn and Jamon Brochettas

Thu, 24 Apr 2008 13:14:21 -0400

Very simple and very tasty snack or addition to BBQ or tapas evening. If you can't get hold of serrano ham, you can replace with Parma ham or prosciutto. -- posted by Snowbunny Andorra

Benihana Seafood Tempura

Tue, 06 May 2008 15:26:45 -0400

This is a copycat of the Benihana Seafood Tempura dish found at their restaurant. -- posted by Celticevergreen

New Orleans Barbecued Shrimp

Sun, 25 May 2008 03:34:28 -0400

I NEVER thought I'd say this but this recipe is better than mine. It comes from Dickie Brennan's Palace Cafe cookbook. Leave the shrimp out, and you have a great New Orleans barbecue sauce recipe. At Palace Cafe, they toss fried oysters in this sauce and serve on French bread to make the best poboy you've ever imagined! Either serve the shrimp with the shells on at the table and give everyone bibs and paper towels, or peel them before serving. We serve them with the shells on! However they are served they must be served with loads of French bread, warmed, and thickly sliced. -- posted by Trinkets

Chinatown Shrimp Rolls

Tue, 27 May 2008 02:07:32 -0400

This is a great little appy roll that has that "different" flavor from most appetizers. These are a little time consuming but worth it. -- posted by mommyoffour

Red Lobster Pina Colada Shrimp

Tue, 27 May 2008 02:40:07 -0400

Those Red Lobster commercials get me every time. Just cant resist those visuals of endless shrimp, crab legs and lobster tails! Now I have said it before, that Im not a huge seafood fan, but I do love shrimp. Cook this recipe for someone special, fix a nice cocktail, close your eyes and imagine yourself sitting on a sunny beach. Ahhhhhsummer will be here sooner than you think. -- posted by Humble Bee

Keo's Summer Rolls

Wed, 09 Jul 2008 02:51:04 -0400

I usually order "Spring Rolls, Fresh" in Thai restaurants. The ingredients are slightly different than this... usually containing crabmeat and fried shredded omelet, topped with a sweet sauce and mustard (yellow)... but this one sounded yummy to my mommy, so we're gonna try it. -- posted by pearliegirlie

Shrimp Skewers With Mayonnaise Dip

Mon, 15 Sep 2008 14:52:29 -0400

Add a little zing to your BBQ with these lemon, honey and dill-coated shrimp skewers. Extra tasty with a garlic mayo dip. The dip can be made a day in advance and kept in a covered bowl in the fridge. Stir it well before serving. Not suitable for freezing. Time does not include marinating. -- posted by English_Rose

Asian Boiled Shrimp & Spicy Asian Mayonnaise

Sat, 20 Sep 2008 00:50:40 -0400

A great new interpretation of a New Orleans classic that combines Asian flavors to make a VERY tasty appetizer. The mayonnaise is great on sandwiches and amazing on a tuna fish salad or sandwich! Maria Elena is having an Asian meal & this is what she is serving for an appetizer with other odds & ends. Didn't allow for cooling time.(Use recipe #14372 or recipe #11783 for the Essence seasoning) Emerils.com This may not be hot enough for a few of you - so why not add some of your magic potion and make it hotter; some hot chile pepper? -- posted by Manami

Hg's Bacon-Bundled BBQ Shrimp - Ww Points = 2

Mon, 22 Sep 2008 01:20:56 -0400

Whether you're the one throwing the bash or you just want to bring along something to a pal's party, there's no reason that party food can't be delicious AND guilt-free. Check out HG's hot new recipe, twists on traditional party grub, and our HUGE recipe round-up. Party on, people! HG's spin on a super-decadent appetizer that everyone'll love... -- posted by senseicheryl

Mini Shrimp Cocktail Bites

Mon, 06 Oct 2008 16:48:51 -0400

A Quick and Easy appetizer to prepare. Pretty presentation. Great for holidays as well as anytime. Cut out from a magazine some time back. -- posted by Tweeky

Steamed Shrimp With Soy-Ginger Sauce

Tue, 14 Oct 2008 15:32:54 -0400

Yeah That's Right, There's Beer In It! -- posted by Zip N Steam Queen

Sweet-And-Sour Shrimp Puffs

Thu, 16 Oct 2008 21:33:56 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Avocado and Shrimp Sushi

Fri, 17 Oct 2008 00:49:26 -0400

Cooking Light. Their comments: Using mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger. -- posted by dicentra

Samantha's Shrimp and Sausage Boil

Thu, 06 Nov 2008 23:27:04 -0500

Gotta love sausage and shrimp! This recipe can be doubled or tripled if you have a larger crowd to feed. When you're done cooking this, cover the table in newspaper and then dump the pot onto the table so everyone can help themselves! -- posted by PeachPie24

On the Cheap Shrimp Dip

Thu, 13 Nov 2008 18:15:10 -0500

I found this recipe on a can of Campbells Cream of Shrimp Soup many many years ago. If you would like to add extra shrimp I guess it might add a little extra taste but it is not necessary. It is very quick to put together and gives a nice presentation with its light pink color. -- posted by Bonnie Young

Shrimp and Chorizo Flatbreads

Tue, 25 Nov 2008 23:40:37 -0500

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty. -- posted by Manami

Succulent Shrimp/Prawn Spread (No Bake)

Wed, 03 Dec 2008 23:13:55 -0500

Simple, savory, sweet, spicy (that is up to you)... I can't even guess how many times I have whipped up this quick spread for guests with rave reviews. This is one of my favorite appetizer dishes because it is so easy and has so much flavor. I use my own recipe for cocktail sauce (#287829 Kicked Up Cocktail Sauce) with this recipe but you can also used bottled.. -- posted by CHILI SPICE

Cool-As-A-Cucumber Shrimp Sandwich

Mon, 08 Dec 2008 17:35:16 -0500

From myrecipes.com, originally from Cooking Light. Looks and sounds so good! -- posted by Halcyon Eve

Ww Spicy Lime Shrimp

Wed, 31 Dec 2008 18:30:36 -0500

Juicy tomatoes and freshly squeezed lime juice give this dish a zesty flavour. Turn up the heat even more if you like with a pinch of crushed red pepper flakes. 2 pts per serving, from weight watchers. -- posted by English_Rose

Shrimp Seviche

Wed, 07 Jan 2009 01:41:20 -0500

Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for seviche.:) Seviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish seviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked. -- posted by Manami

Coconut Crusted Gulf Shrimp

Thu, 08 Jan 2009 23:23:05 -0500

This recipe is supposedly from the Red Fish Grill in New Orleans, LA. -- posted by Celticevergreen

Noble House Stir-Fried Shrimp

Mon, 26 Jan 2009 00:37:27 -0500

A platter of succulent stir-fried orange-pink shrimp symbolizes gold coins (wealth) and good fortune for the coming year. -- posted by Celticevergreen

Butterfly Shrimp With Blue Cheese Dip

Sat, 31 Jan 2009 01:29:14 -0500

Create a new twist on the standard buffalo wings recipe with this easy-prep shrimp version that combines crunchy breaded shrimp with a hot-and-tangy buffalo blue cheese dip. -- posted by Chef #1150836

Deviled Shrimp With Bacon Dip

Wed, 04 Feb 2009 18:48:24 -0500

I found this recipe in the Pittsburgh Tribune-Review, as part of their special section of Super Bowl party recipes. It is originally from "Great Party Dips," by Peggy Fallon (Wiley, $16.95). It is an absolutely superb blend of shrimp, bacon, and cream cheese, with a bit of a kick provided by horseradish, cayenne, green onions, and parmesan cheese. Serve with crackers or pita chips. Great stuff. -- posted by Lparmoc

A Pint of Prawns and Guinness Chaser - British Pub Grub!

Sun, 08 Mar 2009 17:37:21 -0400

Classic and traditional British Pub Grub! Cooked prawns (shrimps) served in a pint mug with a tangy garlic mayonnaise and a pint of Guinness of course - my idea of heaven! British pub grub is justly famous and this simple dish is also great when served at home. Serve these prawns for family gatherings, or St Patrick's Day, St George's Day, St David's Day, St Andrew's Day, Australia Day, football, superbowl, darts matches or ANY time you fancy simple, robust food with a pint of ale! I have suggested Guinness but you can serve these prawns with any real ale or your favourite brew. I have spiced the mayonnaise up a tad - if you are not a lover of spicy food, serve these prawns with classic mayonnaise. -- posted by French Tart

Caribbean Jerk Shrimp

Sun, 12 Apr 2009 19:38:59 -0400

This is a quick and simple recipe that is as appropriate for a tailgate party as it is to serve your boss or in-laws. Serve as a finger food with or without cocktail sauce. Or for a sit down dinner, serve over greens with an Asian style dressing, or with a stir fry of veggies prepared the same as the shrimp in a separate skillet or wok and cooked about 10 minutes on slightly lower heat. -- posted by I <3 Cookbooks

Barbecued Shrimp With Mango Lime Mayonnaise

Sat, 09 May 2009 00:11:57 -0400

Apparently, Australians don't actually do much 'shrimp on the barbie' but thanks to Paul Hogan the world thinks otherwise. Traditional or not BBQ shrimp is actually really nice and this is an extra nice way of serving it. -- posted by Sarah_Jayne

Spanish Sizzled Shrimp

Sat, 09 May 2009 00:31:18 -0400

No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5. -- posted by FloridaNative

The Best Shrimp Ceviche!

Mon, 11 May 2009 17:37:04 -0400

This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section. -- posted by Chef #633934

Mexican Seafood Saute With Avocado-Mango Salsa

Wed, 13 May 2009 22:13:39 -0400

Sauteed scallops and shrimp are paired with a vibrant sweet-savory salsa, gives this dish s WOW factor! Serve with warms corn or flour tortillas and a good Mexican beer! Bohemia beer is crisp and slightly spicy ($8 per six-pack) Bon Appetit Magazine, June 2009 edition. Havem't accounted for waiting time of 30 minutes to an hour. -- posted by Manami

Cream Cheese Bacon Wrapped Jalapenos

Thu, 04 Jun 2009 10:12:39 -0400

Yummy! Great for cookouts! -- posted by Chef #853965

Shrimp and Cheese Puffs

Mon, 08 Jun 2009 16:13:18 -0400

This recipe is SOOO easy. I learned it as a co-ed away from home for the first time and trying to make appetizers and snacks for dorm parties and such. I still make it today, especially when impromptu guests pop in. -- posted by peskyleo

Yucatan-Style Shrimp/ Plantain Crisp/Guava Cream/Annatto Oil

Tue, 09 Jun 2009 10:30:03 -0400

Grilled shrimp which have been marinated in a Yucatan-Style marinade are served on plantain chips with a dollop of Guava Cream and a drizzle of Annatto Oil for a very elegant appetizer. Cooling time in the refrigerator = 30 minutes. McCormick Gourmet web site -- posted by Manami

Coconut Lime Shrimp Skewers

Thu, 11 Jun 2009 12:46:39 -0400

This is another recipe from the Luau article in Sunset's June 2009 issue. The suggested servings for 12 people is for finger food portions allowing 2 6" skewers per person; for a main dish you can use larger skewers and it will serve 4-6 people. -- posted by appleydapply

Spicy Shrimp Stuffed Shells Salad

Tue, 23 Jun 2009 02:29:31 -0400

Go ahead and say that 3 times fast! LOL! 0) Here you have have a spicy salad stuffed into jumbo pasta shells made easy for fun finger food. -- posted by ~Rita~

Celery With Shrimp

Mon, 29 Jun 2009 00:57:35 -0400

From The Book of Appetizers -- posted by dicentra

Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Sun, 05 Jul 2009 12:56:22 -0400

This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon. BonAppetit Magazine, August 2009 edition. The cumputer has been playing gmaes with me, please forgive the headings in the directions. ;) -- posted by Manami

Matthews Shrimp Lettuce Wraps

Tue, 07 Jul 2009 02:32:07 -0400

Tasty shrimp, crunchy walnuts, yummy portabellas and boston butter lettuce make for a delicious appetizer. -- posted by Chef #619248

Shrimp Bites Wrapped in Greens

Tue, 07 Jul 2009 11:07:02 -0400

Isabel Cruz's Spicy "Shoestring" Party Menu for a Sultry Late-Summer Night - CBS Morning Show, 09/01/2007. The San Diego-based chef likes to marry the tastes of Latin American cooking she grew up with to the Pacific Rim tastes she's come to know as a Californian. But most of all, Cruz likes to keep her cooking clean, fresh, flavorful and healthy - she likes to go for flavors that pop and offer contrast to one another. She has 5 restaurants on the West Coast, from Portland, Ore. down to San Diego, Ca:). She has also published a cookbook "Isabel's Cantina."Growing-up, Isabel's friends were Puerto Rican, Cuban, Peruvian, and she also spent time with her Asian friends learning Japanese, Chinese and Korean cuisine. Thus, was born her fusion of different flavors. "This is a Thai appetizer of shrimp wrapped with coconut, peanuts, and chiles in a leaf. She likes to use raw collard greens as wrappers for these spicy little snacks, which she drizzles with a little guava sauce to complete the hot-sweet Thai flavors while also bringing these bites further into the Latin realm. Prepare these ingredients in advance, and then assemble these at the last minute." She was given a $60 budget to create a dinner menu for 6 people - thus: Chef on a Shoesting. -- posted by Manami

Asian Shrimp and Avocado Salad

Tue, 07 Jul 2009 11:23:46 -0400

Crisp Napa Cabbage leaves are tossed with shrimp and cucumber, then, topped with wasabi-avocado dressing. Baked ramen noodles make a crispy topping.;) Recipe developed by McCromick by Southern Living Cookbook School. There is enough of this colorful salad for entertaining! -- posted by Manami

Aioli Shrimp and Dill Canapes

Thu, 30 Jul 2009 03:03:07 -0400

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. -- posted by BecR

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 Satay With Garlic Peanut Sauce

Wed, 12 Aug 2009 15:01:21 -0400

Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating. -- posted by Super Wifey

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

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

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

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

Italian Shrimp Scampi Pizza

Fri, 09 Oct 2009 17:09:13 -0400

Bored with the same old cardboard pizza? Imagine lemony-garlic shrimp on a freshly-baked pizza, and loaded with mozarella and parmesan cheese. Delicious - Simple - Easy! -- posted by Feast Your Eyes!

Shrimp Salad Sandwich With Red Chilli Mayonnaise

Wed, 21 Oct 2009 12:23:12 -0400

Created by Bobby Flay - try this shrimp salad sandwich with a kick of spice! -- posted by Manami

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

Coconut Shrimp

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

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

Barbecued Shrimp BLT Sandwich With Lemon Butter Sauce

Sat, 07 Nov 2009 12:39:37 -0500

This is a Wolfgang Puck recipe and it is delicious! I found it again when I was surfing the net - as always, looking for something else, and voila I found it! I had eaten this a long time ago when a friend prepared it for us, my friend left for somewhere in Cuba -- never to be heard of again, more than likely she is very busy trying to build a house for her folks wheeling and dealing, so as to get what she needs -- she doesn't have time to write and then find someone that she trusts to deliver the letter to me! Anyway -- the recipe is truly wonderful! :) Wine pairing: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or the most popular Samuel Adams. -- posted by Manami

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