Fried Shrimp Bites Recipes

Steps:

• In a small bowl, beat cream cheese and sour cream until blended. Add the parsley, onion, Worcestershire sauce and seafood seasoning; mix well. Stir in shrimp and mozzarella cheese., Spoon filling into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm or cold.

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 12-cup metal mini muffin tin with the olive oil spray. Press a square of pasta into each cup. Set aside.
• Mix together the ricotta, chile paste, salt and oregano in a small bowl. Place a heaping teaspoon of the cheese mixture in the bottom of the pasta shells. Top with 1/2 teaspoon of the marinara. Press a piece of the shrimp gently into the cheese so the ends are sticking out. Spray the bites with the olive oil spray.
• Bake until the pasta is brown, the sauce is bubbling and the shrimps are cooked through, about 18 minutes. Remove the bites from the mold to cool slightly. Top with a basil leaf and serve.

Steps:

• 1. THE MARINADE
• 2. Gather all your ingredients (I'm going for the hot marinade).
• 3. Peel the shells off the shrimp and remove the digestive tract (if necessary), but leave the tails intact.
• 4. Chef's Tip: Save the shells (freeze them), and use them to flavor a fish stew, or other fish dish.
• 5. Select one of the two marinades provided, mix all the ingredients, and then marinate the shrimp for twenty to thirty minutes.
• 6. Chef's Note: Place them in a small covered bowl, and keep refrigerated until ready for use.
• 7. After thirty minutes, remove the shrimp from the marinade, and discard the marinade.
• 8. Chef's Note: Shrimp are typically measured by the number of shrimp per pound. For example, U-10 shrimp have 10 shrimp per pound, where 51-60's have 50 to 60 shrimp per pound. Obviously, the higher the count the smaller the shrimp will be. Besides the numbering system, which is easy to understand, you can also find them listed by name. Here are the more common names, and the corresponding number of shrimp per pound: Name--------Count per pound Extra Colossal Under 10 Colossal 10/15 Extra jumbo 16/20 Jumbo 21/25 Extra large 26/30 Large 31/35 Medium large 36/42 Medium 43/50 Small 51/60 Extra small 61/70
• 9. THE FRIED SHRIMP
• 10. Nick the shrimp on the inside curve, to help them stay straight when wrapping.
• 11. Lay a wrapper on a clean work surface and place a single shrimp horizontally on the bottom edge of the wrapper. Make sure that the tail extends beyond the wrapper.
• 12. Chef's Note: The tail will be the "handle" that the guest will use to hold and dip the shrimp.
• 13. Take the left edge of the wrapper, and fold over the shrimp.
• 14. Moisten all the edges with some water.
• 15. Fold the top down.
• 16. Use the right edge to finish the wrap.
• 17. Lay each roll seam side down on a lightly floured plate or sheet pan.
• 18. Chef's Note: I like to make these a bit rustic... In other words, I don't try to wrap them like a Christmas present.
• 19. In a large 10-inch skillet, heat oil until it begins to shimmer, about 350f/176c.
• 20. Fry the shrimp rolls in several batches.
• 21. Turn several times until the wrapper is crisp and golden brown, about 2 to 3 minutes.
• 22. Drain them on paper towels, and repeat for the remaining rolls.
• 23. Serve with sauce of your choice. I prefer Japanese Kewpie mayonnaise, or a good cocktail sauce. Enjoy
• 24. Keep the faith, and keep cooking.

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

Steps:

• In 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble; set aside. Reserve drippings. Spray 13x9-inch pan with cooking spray. In 2-quart saucepan, heat broth to boiling over high heat. Gradually stir in grits and salt. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring often, until grits are thickened. Stir in cheese and bacon. Spoon into pan. Cover; refrigerate 1 hour or until firm.
• Heat oven to 450°F. Run spatula around edge of pan and under grits to loosen edges; turn upside down onto large cutting board. Using 1 3/4-inch round cutter, cut grits into 30 rounds. Place in single layer on large cookie sheet. Bake 20 minutes; turn cakes over. Bake 10 to 12 minutes longer or until crisp and browned.
• Meanwhile, add shrimp and garlic to bacon drippings in skillet. Cook over medium heat 3 to 4 minutes, stirring frequently, until shrimp are pink. Stir in tomatoes. Reduce heat; simmer 1 minute. Remove from heat; cover to keep warm.
• Top each grits cake with 1 heaping teaspoon shrimp mixture; sprinkle with onions.

Steps:

• In deep fryer or 4-quart Dutch oven, heat oil (2 to 3 inches) to 350°F.
• In shallow dish, mix flour, salt and pepper. In another shallow dish, beat eggs slightly with fork or whisk. In third shallow dish, place bread crumbs. Pat shrimp dry with paper towels. Coat shrimp with flour mixture; dip into eggs, then coat with bread crumbs.
• Fry 4 or 5 shrimp at a time in oil about 1 minute, turning once, until golden brown. Drain on paper towels.

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.