Crispy Shrimp Tarts Recipes

Steps:

• Heat oven to 400°F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.
• In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
• Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.

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.

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Steps:

• With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned., In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

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.

Steps:

• Make crust:
• Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
• Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
• Make filling:
• Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
• If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
• Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.