POACHED SHRIMP
Citrus and aromatic bay leaf permeate tender shrimp during a quick boil. This crowd-pleasing recipe should be on your "easy appetizer" list.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- Bring water, lemon, and bay leaf to a boil, covered, in a medium saucepan. Add 1 tablespoon salt. Reduce heat to low, and simmer for 10 minutes.
- Raise heat to high, and return water to a boil. Add shrimp; cook until bright pink and opaque, 1 1/2 to 2 minutes. Immediately transfer shrimp to a rimmed baking sheet using a slotted spoon; cover with ice, and let stand for 5 minutes.
SHRIMP-AND-JICAMA SALAD
Provided by Molly O'Neill
Categories easy, weekday, salads and dressings, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the jicama, minced coriander leaves, mint, salt, sugar and lime juice and toss. Split the shrimp in half and add them to the salad. Cover and refrigerate from 1 to 4 hours. Garnish with the peanuts, shallots and coriander and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 8 grams, TransFat 0 grams
POACHED SHRIMP
Steps:
- Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.
- Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
CILANTRO-LIME SHRIMP KEBABS WITH JICAMA
Grilling jicama brings out its natural sweetness, but be careful not to overcook it, or it will lose its crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 18
Steps:
- For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
- Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
- Make the salad: Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired. Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.
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