CRISPY SHRIMP CUPS
The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.
Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
GARLICKY SHRIMP IN CRISPY TORTILLA CUPS
Steps:
- Preheat the oven to 350 degrees F.
- Warm each tortilla on both sides in a dry skillet over medium heat, about 30 seconds per side. Spray the tortillas with cooking spray. Make a single tear from the edge to the center (like a bicycle spoke) in each tortilla. Nestle the tortillas into muffin cups, overlapping the torn edges so the tortillas fit into the cups.
- Bake until the edges are crisp and golden brown, about 12 minutes. Carefully lift out the tortilla cups and invert them so they are resting, bottom up, on the muffin pan. Continue to bake until the bottoms are crisp, about 8 minutes more.
- Heat the oil in a large skillet over medium heat. Add the scallions, bell peppers and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to medium high and add the shrimp and 1/4 teaspoon salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes. Remove from the heat and stir in the lime juice and cilantro.
- Spoon the shrimp mixture into the tortilla cups and serve.
Nutrition Facts : Calories 149, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 91 milligrams, Sodium 216 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 14 grams, Sugar 2 grams
SHRIMP COCKTAIL CUPS
Take your party to the next level with our Shrimp Cocktail Cups. With homemade cocktail sauce, these Shrimp Cocktail Cups are sure to impress your guests.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Mix ketchup, lime juice and hot sauce until blended.
- Combine shrimp, onions, cilantro and peppers in medium bowl. Add ketchup mixture; mix lightly.
- Refrigerate 15 min.
- Chop avocado, then toss with shrimp mixture just before serving.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
GARLIC-SHRIMP CUPS
Impressive shrimp-topped party apps are totally achievable. Just grab your mini muffin pan, some woven wheat crackers and Neufchatel cheese, and read on.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 24 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat eggs and water in pie plate until well blended. Add 12 crackers; let stand 4 min., turning after 2 min. Press 1 soaked cracker onto bottom and up side of each of 12 mini muffin cups sprayed with cooking spray. Repeat with remaining 12 crackers in additional muffin cups.
- Bake 8 to 10 min. or until lightly browned. Carefully remove cups from pan with metal spatula; place on baking sheet sprayed with cooking spray. Bake 30 to 35 min. or until crisp. Cool completely.
- Mix Neufchatel, zest, juice and milk. Cook and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink.
- Fill cracker cups with Neufchatel mixture; top with shrimp. Serve immediately.
Nutrition Facts : Calories 40, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CRISPY SHRIMP PHYLLO CUPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This appetizer makes a statement with Sriracha sauce adding some kick to a healthy, pop-in-your-mouth appetizer! Your guests get a surprise crunch with baby carrots and red pepper in these morsels!
Provided by kitchenchemistrypro
Categories Weeknight
Time 48m
Yield 30 mini cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
- In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
- Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
- If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
- May be made up to 2 hours in advance, refrigerated and then baked.
FIRECRACKER SHRIMP CUPS
Make and share this Firecracker Shrimp Cups recipe from Food.com.
Provided by Food.com
Categories Vegetable
Time 55m
Yield 24 shrimp cups
Number Of Ingredients 17
Steps:
- Make the zucchini cups:.
- Preheat the oven to 350 degrees F and spray a non-stick mini muffin pan with oil or cooking spray.
- Take the shredded zucchini, wrap in a clean dish cloth and bring the edges up to meet. Twist the cloth at the top and squeeze over a sink to remove as much moisture as possible from the zucchini. Unwrap and tip into a large bowl.
- Add the eggs, salt, scallion, dill, parsley and cheese to the bowl. Stir well to mix. Add the breadcrumbs and stir again to combine.
- Divide the mixture among the 24 wells of the prepared mini muffin pan - you should be using about 1 tablespoon of the zucchini mixture for each well.
- Use a teaspoon to press the mixture into cup shapes in the muffin tin, as in the video.
- Bake for 12-15 minutes until just starting to turn golden brown around the top edges.
- Remove from the oven and let cool slightly before using a small spatula or butter knife to help you remove the cups to a wire rack to cool completely.
- Make the shrimp:.
- Place the raw shrimp in a large bowl. Add the cornstarch and salt and stir to coat well. Crack in an egg and stir again to coat.
- Half fill a deep frying pan with the canola oil. Heat to 375 degrees F.
- Carefully lower in a few shrimp at a time. Let them cook until light golden brown then flip and cook until the other side is light golden brown.
- Use a slotted spoon to remove the shrimp to a plate lined with paper towel to drain.
- Repeat with all the shrimp.
- In a large bowl mix the mayonnaise, sweet chilli sauce and hot sauce. Tip the hot shrimp into the bowl and stir to coat.
- Assemble:.
- Place a shrimp in each baked zucchini cup. Sprinkle with chives and serve immediately.
- Notes:.
- To give the zucchini cups the best possible texture, use breadcrumbs (as the recipe is written) instead of flour as seen in the video.
- Tools:
- For the most success making the zucchini cups, use this non-stick Wilton 24 cup mini muffin tin: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G. If you do not have a non-stick muffin tin, be sure to grease and flour your pan.
CRISPY SHRIMP BURGER
Steps:
- In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
- Combine all ingredients thoroughly.
CRISPY SHRIMP
Crispy batter-fried shrimp with two dipping sauces (I can't decide which one I like best). You can have this either as an appetizer or main course.
Provided by silky
Categories Asian
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Remove the shells from the shrimp but leave the last segment and the tails on.
- Split the shrimp down the back until almost completely open.
- Remove the vein.
- Place the shrimp in a bowl of ice water.
- Combine the dry ingredients for the batter.
- Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
- Now add the water a little at a time, stirring contantly in one direction.
- Eventually the batter will become smooth and silky.
- Stop adding water when you attain this consistency of a thin pancake batter.
- Allow the batter to rest, covered, for atleast 15 minutes.
- Prepare either or both sauces to serve with your shrimp.
- Shred the lettuce and place on a platter.
- Cover with plastic wrap until ready to use.
- Place the oil in a wok and heat to 375F.
- While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
- Line a work platter with paper toweling.
- Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
- Remove with large strainer to the work platter.
- Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
- Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
- Serve with the sauce (s).
SULAWESIAN-STYLE CRISPY SHRIMP
This recipe is supposed to be a personal recipe of Andrew Zimmern, host of the TV show Bizarre Foods.
Provided by Member 610488
Categories Indonesian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Butterfly and devein the shrimp, leaving tail and shell attached. Toss with kosher salt and let sit for 15 minutes refrigerated. Press gently in a dry towel to remove moisture.
- Mix dipping sauce ingredients together and set aside.
- Heat peanut oil to 375 degrees F over high heat in a large wok. Dip shrimp in egg whites, then dredge in cornstarch. Shake shrimp free of cornstarch and fry till crispy in several batches.
- Carefully top off the oil, leaving 2 tbsp behind, and increase the heat to high under the wok. When the oil starts smoking, add the scallions and chilies; toss quickly; then add shrimp.
- Toss to coat, adding the sea salt, pepper and sugar as you rotate the food across the wok surface. Toss and serve with dipping sauce.
Nutrition Facts : Calories 2423.6, Fat 225.8, SaturatedFat 37.8, Cholesterol 286.2, Sodium 7937.2, Carbohydrate 63.8, Fiber 3.1, Sugar 20.9, Protein 39.4
GROUND PORK, WATER CHESTNUTS AND CRISPY NOODLE LETTUCE CUPS
Lettuce cups with savory, sweet pork and crunchy noodles are a favorite in Chinese-American restaurants. They are also incredibly easy to cook at home! The new-to-some ingredient here is mushroom soy sauce. Most soy sauces are one-note salty and need supporting characters, like sugar, to balance them. They can also lack deep savoriness. Mushroom soy sauce is a smooth, rich and caramel-like sauce that really gives body and balance to a dish. Here, I like to make platters of the filling and lettuce separately for parties or just serve them individually prepared for a fancy starter or meal.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Prepare the mushrooms: Soak the mushrooms in the hot water in a small heatproof bowl until reconstituted, about 20 minutes. Chop into small dice and reserve.
- Prepare the crispy noodles: Heat 3 to 4 inches of canola oil in a medium saucepan or high-sided skillet until 365 degrees F.
- Break up the vermicelli into 2 batches. Fry each batch, carefully flipping once about halfway through, until puffed, about 2 minutes; drain on paper towels. Reserve for garnish.
- Heat a 9- to 11-inch skillet over high heat for about a minute. Swirl in the 2 tablespoons oil to coat the bottom. Add the garlic and ginger and cook, stirring, until browned, 20 to 30 seconds. Add the ground pork, press flat with a spatula and cook, undisturbed, until the bottom starts to brown. Break apart and press down to repeat the process until the pork is 60% browned.
- Stir in the onions, water chestnuts and mushrooms and cook, stirring, until the pork is about 90% cooked through and the pork mixture smells amazing, 1 to 2 minutes.
- Stir in the mushroom soy sauce, oyster sauce, rice wine and pepper and cook, continuing to work it all together, until thoroughly combined, about 1 minute. Remove from the heat while you prepare the lettuce.
- Cut the core out of the head of lettuce and discard, then cut the head in half through the core. Discard a few outer leaves until you pull out about a dozen nice leaves. Place those leaves on a large platter. Fill each lettuce cup with about 1/2 cup of the pork mixture then garnish with the scallions and about 1/4 cup of the crispy noodles on top.
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