FESTIVE SHRIMP PINWHEELS
Elegant appetizer? Look no further! Garlic and herb cheese accent the shrimp perfectly in a flaky crescent pastry.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Spray cookie sheet with cooking spray.
- If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- Spread cheese over each rectangle. Sprinkle each with shrimp and onions; press in lightly.
- Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
- Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g
PORK & SHRIMP PINWHEELS
Here's my homemade version of the dim sum I enjoy in restaurants. The little pinwheels can either be fried or baked. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.
Nutrition Facts :
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
SHRIMP PINWHEELS
Make and share this Shrimp Pinwheels recipe from Food.com.
Provided by cookiedog
Categories Christmas
Time 45m
Yield 36 slices
Number Of Ingredients 11
Steps:
- In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
- Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
- On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
- Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
- Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
- Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
- To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.
Nutrition Facts : Calories 83.4, Fat 4.3, SaturatedFat 1.1, Cholesterol 20.1, Sodium 181.8, Carbohydrate 7.9, Fiber 1.1, Sugar 0.9, Protein 3.7
PINEAPPLE SHRIMP STIR-FRY
I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.
Nutrition Facts : Calories 301 calories, Fat 7g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 568mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 3g fiber), Protein 20g protein.
ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE
This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
- Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
- Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams
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