SHRIMP KISSES
This recipe adapted from a seafood restaurant in Galveston called "Fish Tails," which has since closed. My best friend and I used to borrow my Mom's Mazda Miata and cruise the Galveston sea wall during the summer months. We would stop at Fish Tails, along with several other sea wall restaurants, and order these and a drink....
Provided by Leslie Speed Dutton
Categories Cheese Appetizers
Time 55m
Number Of Ingredients 5
Steps:
- 1. Heat vegetable oil to 350 degrees.
- 2. Clean and devain 1 pound of jumbo shrimp. Slice each shrimp down the center using the sand vein as your guide, careful not to cut all the way through. Also known as butterflying.
- 3. Slice cheese in approx. 1/4 inches thick so that you have one piece of cheese for each shrimp. Place one slice of cheese into each shrimp where you butterflied it.
- 4. Wrap each stuffed shrimp with a slice of bacon, securing it with a toothpick.
- 5. Fry the finished shrimp for approximately 3-5 minutes or until bacon is crispy and shrimp is pink. Drain on paper towels. Enjoy! :o)
PINEAPPLE SHRIMP NOODLE BOWLS
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Provided by Anna Stockwell
Categories Shrimp Noodle Pineapple Soy Sauce Ginger Basil Cucumber Onion Peanut Lime Dinner Tropical Fruit Quick & Easy Pasta Rice Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook rice noodles according to package directions.
- Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
- Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
- Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
- Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.
ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE
This tangy version of Thai-style peanut sauce, bright with chile, lime, and ginger, is excellent with chicken and beef - and outstanding with shrimp. Here, the sauce is paired with sweet, juicy pineapple and succulent shrimp, which broil in minutes. It's a quick, satisfying dinner with the added bonus of leftover peanut sauce, which will keep well in the fridge for at least five days.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
- Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
- Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 25 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 812 milligrams, Sugar 13 grams, TransFat 0 grams
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GALVESTON SHRIMP KISSES RECIPE | URBAN COWGIRL
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- Peel all of the raw shrimp. One at a time, use a sharp paring knife to slice halfway through the shrimp, butterflying it through the belly side, and creating a place to stuff with the cheese filling. Do not cut all the way through the shrimp, only butterfly it. The shrimp should open up slightly, like a book. (The shrimp can be butterflied through the back, but the stuffing holds up better when it is cradled inside the shrimp by butterflying it through the belly.)
- Make the filling by grating the cheese, and adding it to a bowl with the sliced green onions, and the room-temp cream cheese (microwave in 10-second bursts if you need to soften it) mash it with a fork mixing it all together until you get a mixture that you can make soft cheese balls from.
- Open and lay out your bacon in front of you. Scoop up a small ball of cheese and roll it in your palm (about 1/2" diameter). Take a shrimp and the cheese ball and push the cheese into the butterflied belly. Mash it gently into the opening so that it fills up the space.
- Take your bacon and holding the shrimp in 1 hand, wrap the bacon around the shrimp starting at the top and wrapping over and over towards the bottom until you have covered the cheese and shrimp, secure with toothpicks. The shrimp and cheese should be fully encased in bacon.
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