SHRIMP COCKTAIL
During the '60s, shrimp cocktail was one of the most popular party foods around. And it is still a crowd favorite. It's the one appetizer that I serve for every special occasion as well as for munchie meals. -Peggy Allen, Pasadena, California
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 6 dozen (1-1/4 cups sauce).
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the first 8 ingredients; bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, until shrimp turn pink, 4-5 minutes. , Drain shrimp and immediately rinse in cold water. Refrigerate until cold, 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving. , Arrange shrimp on a serving platter; serve with sauce. If desired, serve with lemon wedges.
Nutrition Facts : Calories 59 calories, Fat 1g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 555mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
SHRIMP TARTLETS RECIPE - (4.2/5)
Provided by ctozzi
Number Of Ingredients 14
Steps:
- Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.
FABIENNE'S CURRIED SHRIMP TARTLETS
This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!
Provided by Fabienne Riesen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
- Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
- Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
- Cook in the preheated oven until tops are golden brown, about 20 minutes.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 30.6 g, Cholesterol 284.1 mg, Fat 23.6 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 484.6 mg, Sugar 1.9 g
SHRIMP TARTLETS
Make and share this Shrimp Tartlets recipe from Food.com.
Provided by Vino Girl
Categories Lunch/Snacks
Time 20m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl.
- Divide mixture evenly among 30 tart shells.
- Top each shell with seafood sauce and one shrimp.
- Refrigerate until ready to serve.
SHRIMP COCKTAIL WITH REMOULADE SAUCE
Provided by Nancy Fuller
Categories appetizer
Time 30m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Prepare a large bowl of ice water; set aside.
- Bring the white wine, salt and 8 cups water to a boil in a pot, then reduce to a low simmer. Stir in the shrimp and cook at a very low simmer until the shrimp are pink, firm and cooked through, 3 to 5 minutes. Drain and transfer the shrimp to the prepared ice water bath. Once cooled, drain and serve with Remoulade Sauce on the side.
- Put the mayonnaise, sour cream, relish, seafood seasoning, tarragon, vinegar, lemon zest and juice and shallot in a large bowl and whisk to combine. Season with salt if using and cracked pepper. Serve immediately or cover and refrigerate until ready to serve.
TEMPTING SHRIMP PHYLLO TARTS
Writes Heather Melnick of Macedon, New York, "this appetizer has been a real hit at church receptions and family events." With shrimp, a little wine, and phyllo, these little tarts will "upscale" any party.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cream cheese, cheddar cheese and wine or milk. Stir in the shrimp, onion powder, salt and thyme. Cover and refrigerate for at least 2 hours to allow flavors to blend. , Spoon filling by heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 150mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
SHRIMP AND TOMATO TARTLETS
This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.
Provided by Pierre Franey
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
- Remove the dough, and chill for half an hour.
- When the dough is ready, heat the oven to 400 degrees.
- Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
- Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
- Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
- In a mixing bowl, toss the lettuce and vinaigrette.
- Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.
VERY TASTY AND VERY EASY SHRIMP TARTLETS
We had 2 sons who got married last year and I prepared all the food for their rehearsal dinners. I made these and they were a huge hit. Of course I had to make several batches as there were 30 people at each dinner.
Provided by Dana Ramsey
Categories Seafood Appetizers
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a small bow, combine the cream cheese, worcestershire sauce, grated onion, garlic power/salt and lemon juice. Blend well.
- 2. Spoon into the tart shells and top with cocktail sauce and shrimp. Regrigerate until ready to serve.
- 3. Tipp: You can either use the shrimp plain or steam them in old bay seasoning. I've made them both ways and either way is great. Enjoy.
SHRIMP COCKTAIL TARTLETS
Number Of Ingredients 9
Steps:
- Heat the oven to 350°F. Mix the ketchup, horseradish, and lemon juice in a medium bowl. Stir in the shrimp and cilantro and season with salt and pepper. Mix the mayonnaise and wine together in a separate bowl. Remove the centers from the baked pastry shells, and arrange the hollowed shells on a sheet pan. Spoon the shrimp mixture into the shells, filling them barely to the brim. Spoon 2 teaspoons of the mayonnaise-wine mixture into each shell, and shake each shell gently to help the sauce settle. Bake until the sauce has dried on the surface and the shrimp is heated through, about 10 minutes. Serve immediately.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
PRAWN (SHRIMP) AND LIME TARTLETS
A recipe from a national supermakets Christmas magazine. You can use store bought Lime Aioli Seafood Dipping Sauce (which the recipe called for) for they also gave a tip for making your own so have put that in the recipe and added a little extra time to the prep. There is no cooking involved. These tartlets are very small, one or two delicate bites.
Provided by ImPat
Categories Australian
Time 15m
Yield 12 tartlets, 6 serving(s)
Number Of Ingredients 5
Steps:
- Lime Aioli Seafood Dipping Sauce - Mix mayonnaise, juice and zest and chill till needed.
- Arrange tart shells on a serving platter and spoon 1/2 teaspoon aioli in the base of each tart shell and place 3 prawns in each.
- Drizzle with remaining aioli and sprinkle sparingly with chilli flakes, to taste if using.
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