Baked Shrimp Appetizers Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
• In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
• Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Steps:

• Preheat the oven to 400 degrees F.
• Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
• For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.

Steps:

• Peel and devein shrimp, leaving the tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied-side down in an ungreased 15x10x1-in. baking pan., In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tablespoonful of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350° for 9-11 minutes or until shrimp turn pink. Serve warm.

Steps:

• Wash mushrooms; chop stems.
• Set aside 16 shrimp.
• Chop remaining shrimp.
• Combine chopped shrimp, chopped mushrooms, crumbs, egg, milk, lemon juice, onion and salt.
• Spoon into mushroom caps.
• Top with whole shrimp and brush each appetizer with melted butter.
• Bake at 375 degrees for 15 minutes until tender.

Steps:

• Peel and devein ahrimp.
• Slice the green onion, using as much as possible.
• In a 3 qt bowl whisk vinegars, black pepper, mustard and salt.
• While whisking, slowly pour the oil in until slightly thickened.
• Stir in parsley and green onion.
• In a 6-quart filled half way, bring to a boil. Add shrimp boil and boil for 3 to 4 minutes.
• Add peeled and deveined shrimp to boiling water. Cook until pink, about 2 to 3 minutes.
• Pour shrimp into a colander, shake excess water off. Immediately stir drained shrimp in the sauce.
• Cover and refrigerate overnight or up to 2 day.
• Serve with sliced cucumber and crackers or with toothpicks or cocktail forks.

Steps:

• Toss everything together in a bowl and marinate up to 4 hours in fridge.
• Heat skillet over high heat.
• Add half the shrimp.
• Cook turning once about 2 minutes or until shrimp are pink.
• Repeat with other half.
• Serve either hot or cold.

Steps:

• Heat oven to 350ºF.
• Reserve 1 Tbsp. onions. Combine remaining onions with next 5 ingredients.
• Place 1 wonton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with shrimp mixture.
• Bake 18 to 20 min. or until edges of wrappers are golden brown and filling is heated through. Top with reserved onions.