o room temperature.
Add shrimp and cilantro, tossing to coat
Heat oven to 500. Line baking sheet w aluminum foil.
Combine all spice mix ingredients in a plastic bag. Dip shrimp in butter then in spice mix. Place onto prepared baking dish. Baked 5-6 min or until bubbly.
Combine all sauce ingredients in bowl. To assemble stack 2 warmed tortilla onto each individual serving plate. Top with 1/8 baked shrimp and 1/4 c coleslaw mix. Drizzle with sauce.
Finely chop the shrimp and water chestnuts together.
Peel shrimp. (If shrimp is frozen, do not thaw;
In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
Deep fry shrimp toast until golden brown. Drain on paper towels.
eel, devein and butterfly the shrimp, leaving the tails on.
/2 inch thick, and toast. You have to have enough
food processor, combine the shrimp, spring onions, ginger, egg white
Preheat oven to 350\u00b0F. Place bread on a baking tray and toast for 10 mins, or until crisp.
Meanwhile, to make the lime aioli, combine lime zest, lime juice, mayonnaise and garlic.
Place 2 shrimp halves on each crostini then top with a small dollop of lime aioli and a sprig of dill. Serve immediately.
nch round cookie cutter. Pulse shrimp, 2 green onions, egg white
Clean and devein shrimp.
Combine first 7 ingredients (
Blend cheese and sherry; stir in shrimp, chives and horseradish.
Stir in sour cream.
Spread in 8-inch pie plate or flan pan.
Sprinkle with paprika.
Bake at 350\u00b0 for 25 to 30 minutes.
Spread hot mixture on crackers.
Makes 2 cups.
owl, combine the cream cheese, shrimp, mayonnaise, Irish Mist, lemon juice
Preheat the oven to 350\u00b0F. Place bread on a baking pan. Drizzle with 1/3 cup of the olive oil and season. Bake for 10 mins, until pale golden.
Heat remaining 1/3 cup oil in a medium oven-proof skillet on medium heat. Add garlic and fry for 5 mins, until deep golden in color. Add wine, red pepper flakes, thyme and bay leaves. Bring to a boil. Add shrimp and parsley. Sprinkle with croutons.
Bake for 10 mins until shrimp are just cooked.
Preheat oven to 400\u00b0F. Heat oil in a large frying pan on medium. Saute onion and garlic for 3 minutes, until soft. Add puree and parsley. Season to taste and simmer for 5 minutes.
Transfer tomato mixture to a 5 cup baking dish. Stir in shrimp and top with feta. Bake for 15 minutes, until feta is lightly golden and shrimp are cooked through.
Serve with salad garnish and freshly ground pepper.
Combine shrimp, eggs, onions, butter, cornstarch, salt and sugar in a blender container or food processor bowl.
Process to a paste consistency.
Stir in water chestnuts.
Trim bread of crusts and cut into triangles.
Spread with shrimp mixture.
In a frying pan, heat 1-inch oil to 400\u00b0.
Fry toast, shrimp side down, until golden.
Turn and continue frying until bread side is brown. Drain and serve warm.
Freezes well fully prepared.
Reheat at 325\u00b0 for 15 to 20 minutes.
Makes 32.
Place shrimp, water chestnuts, cilantro leaves, green
Cut rolls into 24 slices, about 3/8 inch thick. Toast slices lightly.
Mix shrimp, cheese and mayonnaise. Spread on bread slices and broil until cheese is melted and bubbly.
br>Add the cheese and shrimp. Cook in a 425 degree
Preheat broiler.
Using a 1 1/2 to 2 -inch cookie cutter, cut bread slices into rounds.
Toast on one side only.
Cream butter and salt.
Stir in minced shrimp, garlic, parsley and ginger. Blend well.
Spread mixture on untoasted side of bread rounds. Place on cookie sheet and broil until lightly browned.
Serve immediately.
Yields 50 to 60 rounds.