GREEK SHRIMP CANAPES
I grew up by the ocean and then moved to a land-locked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. It's become a neighborhood favorite. -Amy Harris, Springville, Utah
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.
Nutrition Facts : Calories 68 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SHRIMP CANAPéS
Want to make 20 party-goers feel like the luckiest people on earth? Bring out a platter of these cheesy, buttery Shrimp Canapés.
Provided by My Food and Family
Categories Meal Recipes
Time 22m
Yield 20 servings, 1 appetizer each
Number Of Ingredients 7
Steps:
- Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
- Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
- Broil 2 min. or until golden brown. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min. or until hot and bubbly.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 180 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 1 g, Protein 5 g
ANGIE'S SHRIMP CANAPES
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.
Provided by Realtor by day
Categories Kid Friendly
Time 20m
Yield 20 appetizers, 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2 inch flutted round cookie cutter to cut circles and sharp knife to cut triangles.
- Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
- Mix butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
- Broil 2 min or until golden brown.
- Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts.
- Broil an additional 8 to 10 min or until hot and bubbly.
Nutrition Facts : Calories 172.4, Fat 7.8, SaturatedFat 3.2, Cholesterol 80, Sodium 407.5, Carbohydrate 14.6, Fiber 0.6, Sugar 1.6, Protein 10.6
BROILED SHRIMP WITH GARLIC BUTTER
Steps:
- Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately.
- Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
CAJUN-STYLE BROILED SHRIMP
Shrimp, the most versatile seafood, is now the most popular in America, and there is no wrong way to eat it. Wild shrimp from the Pacific or the Gulf of Mexico is a treat if you can find it. Fresh local shrimp from Maine or the Carolinas is an even rarer gem. (These are all preferable from a sustainability perspective.) A vast majority, of course, is farmed and frozen. If you buy it ''individually quick frozen'' in resealable bags, you can take out only as many as you want and thaw them by leaving the shrimp in the fridge for 24 hours or running them under cool water for an hour or less. Here, it is made Cajun with cayenne, paprika and garlic and quickly broiled.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 15m
Number Of Ingredients 9
Steps:
- Turn on the broiler, and put the rack close to heat.
- Mash 1 garlic clove with 1 teaspoon salt until it forms a paste.
- Add to it 1/2 teaspoon cayenne, 1 teaspoon paprika, 1 tablespoon lemon juice, 2 tablespoons olive oil and lots of black pepper.
- Rub paste all over 1 1/2 pounds peeled shrimp.
- Broil, 2 to 3 minutes per side.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED SHRIMP
Make and share this Broiled Shrimp recipe from Food.com.
Provided by MizzNezz
Categories European
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Put shrimp in lg. bowl
- Add all other ingredients.
- Toss well to coat shrimp.
- Place on shallow baking sheet.
- Broil 7 in from heat for about 6-7 min, turning once.
- Serve with sauce from pan.
- Add a little butter if you like.
CITRUS-MARINATED SHRIMP CANAPéS
Top crisp slices of bread with citrus butter and tangy broiled shrimp.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- In medium bowl, mix oil, lemon juice, honey, lime peel and salt. Add shrimp; toss to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours, stirring once after half the time.
- Meanwhile, set oven control to broil. In small bowl, stir butter and marmalade until well mixed. Spread butter over baguette slices.
- Remove shrimp from marinade; discard marinade. On rack in broiler pan, place shrimp in single layer. Broil with tops 4 to 6 inches from heat 4 to 6 minutes or until shrimp are lightly browned.
- Place 1 shrimp on each baguette slice. Garnish with cilantro.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 1 g, TransFat 0 g
SHRIMP CANAPES
Categories Olive Tomato Appetizer No-Cook Cocktail Party Shrimp Chill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 12 canapés
Number Of Ingredients 8
Steps:
- Spread the bread with the butter, cut it into twelve 2-inch squares, and on it arrange decoratively the tomatoes, the olives, and the shrimp.
- In a small bowl combine well the mayonnaise and the horseradish, dot the shrimp with the mixture, and garnish it with the dill.
- The canapés may be made 30 minutes in advance and kept covered and chilled. Arrange the canapés on a platter.
SHRIMP AND CUCUMBER CANAPES
These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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