re cooking. Add shrimp and cook until shrimp are pink and opaque
tart preparing the blackened shrimp.
Finish the grits by
eel, devein and butterfly the shrimp, leaving the tails on.
Blanch shrimp for 15 seconds and drain.
Refresh under cold water and drain well.
Reserve 25 of the smallest shrimp and chop remainder.
In a bowl, combine chopped shrimp, onion, dill, lemon juice, cream cheese and mayonnaise and pepper to taste.
Stir until combined well.
Spread 1 tsp of mixture on each toast round, mounding, and top each canape with 1 of the reserved shrimp.
Preheat broiler.
Broil in a jell-roll pan, about 4 inches from heat, for 3-4 minutes, or until pale-golden.
Cut each slice of bread into four 1 1/2-inch circles (make bread crumbs from leftover bread pieces and reserve for other uses).
Place cutouts on baking sheet and broil 6 inches from heat for 1 minute or until lightly browned.
Combine shrimp, cheese, mayonnaise, thyme and salt; stir well and spread on bread cutouts. Bake at 425\u00b0 for 7 minutes.
Garnish each canape with dill weed, pimento or olive slices, if desired.
Yields 3 dozen.
In a separate skillet, saute shrimp and scallops in 1 tablespoon
Clean, devein and cook shrimp (not over 6 minutes).
Chop parsley and onion (I use chopped and frozen onion).
In a plastic bag, mix oil, vinegar and chopped garlic with parsley and onion mixture.
Add shrimp and toss.
Can be made up to 3 days in advance.
Prepare at least 24 hours in advance.
Combine first 4 ingredients in a small bowl; mix well.
Cover and chill thoroughly.
Arrange zucchini slices on a serving platter.
Top each slice with 1 teaspoon of a chilled mixture.
Top each canape with 1 shrimp.
Garnish with dill sprigs, if desired.
he pasta boiling. Peel the shrimp and devein them if you
ean.
Meanwhile, put the shrimp in a large bowl,
edium high heat. Pat the shrimp dry with paper towels and
Rinse shrimp and shake off excess water.<
ver high heat.
Add shrimp.
Shrimp will almost immediately turn
SHRIMP:
Pat the shrimp with paper towels to remove
Flake crabmeat and toss with mayonnaise and onions.
Spoon onto canape bases. Sprinkle generously with cheese. Broil 3 inches from source of heat, 1 to 2 minutes, until cheese is melted and slightly browned.
Serve hot.
Flake crabmeat and toss with mayonnaise and onion.
Spoon onto canape bases (above).
Sprinkle generously with cheese.
Broil 3 inches from source of heat 1 to 2 minutes, until cheese is melted and slightly browned.
Serve hot.
Makes 20 to 24 canapes.
ombine the flavors. Add the shrimp and marinade 2-3 hours
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
PREPARATION.
Prepare shrimp by taking off shell and
Peel and devein shrimp, retaining tails, if desired; set