Shrimp Stuffed With Spicy Dal Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Carefully remove mushroom stems and chop stems into small pieces. Set mushroom caps aside.
• Heat butter in a skillet over medium heat. Add mushroom stems and garlic. Cook and stir until soft, 3 to 5 minutes. Remove from heat.
• Combine cream cheese, cayenne pepper, black pepper, and salt together in a bowl. Stir in cooked mushroom stem mixture, retaining butter in the skillet.
• Return skillet to medium heat and add shrimp. Cook and stir until shrimp are just opaque, 3 to 5 minutes. Remove from heat.
• Pour bread crumbs into a shallow bowl. Fill each mushroom cap with cream cheese mixture and press mushroom, cream cheese-side down, into the bread crumbs to coat the top. Stick a cooked shrimp on top of each filled mushroom and place into a baking pan.
• Bake in the preheated oven until hot and juicy, about 20 minutes.

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.
• Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.

Steps:

• Butterfly shrimp by cutting down through the back most of the way through the shrimp.
• Devein and press to flatten, cut side up, on a cookie sheet or large shallow baking pan.
• Press with paper towels to remove excess moisture.
• Combine muffin crumbs, nuts, and crabmeat in a medium bowl, and set aside.
• Saute onions and garlic in olive oil over medium heat until softened.
• Add parsley, jalapeno peppers, capers, and Worcestershire sauce.
• Reduce heat; add lemon juice, cream cheese, and feta cheese.
• Mix thoroughly, allowing to heat just until cheese is smooth and mixed with vegetables.
• Remove from heat, and add to crumb mixture.
• Toss together gently until thoroughly combined.
• Season to taste with salt and freshly ground pepper.
• Place 2-3 Tbsp of cheese mixture on top of each shrimp, molding and smoothing to cover.
• Place in freezer for about 30 minutes to firm.
• If deep frying battered shrimp, preheat oven to 250 degrees F.
• Make batter by beating together egg and beer, wine, or water; if using beer, beat a little extra to reduce foam.
• Add all remaining ingredients, and mix just until dry ingredients are combined with the liquid.
• Let batter rest about 5-10 minutes.
• Heat about 2" of oil to 375 degrees F in a large saucepan or deep fryer.
• Dip prepared shrimp in batter one at a time, holding by tail, allowing excess batter to drain from shrimp before placing in hot oil.
• Cook 4-6 at a time until browned, turning once.
• Remove to a pan lined with paper towels and keep warm in the oven while cooking remaining shrimp.
• Allow oil to return to 375 degrees F before cooking each batch.
• Serve immediately with lemon wedges, tartar sauce, and/or cocktail sauce if desired.
• If baking breaded shrimp, preheat oven to 350 degrees F.
• Lightly oil baking sheet and sprinkle lightly with breadcrumbs.
• If breading, brush tops of prepared shrimp lightly with egg-wash.
• Press breadcrumbs onto surface until they adhere, and place on baking sheet.
• After all shrimp are coated, sprinkle with paprika and drizzle with melted butter.
• Bake for about 25 minutes or until lightly browned.
• Drizzle with fresh lemon juice, if desired.
• If serving naked, sprinkle prepared shrimp lightly with paprika, and bake as above, until lightly browned and bubbly.
• Naked shrimp can also be cooked on the barbecue, over low to medium coals.
• Place on oiled grate, cheese side up.
• Do not turn unless you love the taste and smell of burning cheese.
• Cook, covered for about 10 minutes.
• Drizzle with fresh lemon juice if desired.

Steps:

• Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
• In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
• Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.