Moose Shrimp Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool.
• To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets.
• To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve.

Steps:

• Preheat oven to 200°F
• Wrap tortillas in foil and heat until warmed through.
• Heat wok or skillet to very hot and add 1 tablespoons oil to pan. When pan begins to smoke, cook shrimp until lightly browned and fully cooked. Remove shrimp to separate dish.
• Add 2 tablespoons oil and cook eggs with a bit of salt and pepper until they make soft curds. Remove to plate with shrimp.
• Add 2 tablespoons oil to pan and cook mushrooms with garlic and ginger until lightly browned. Add coleslaw mix and scallions, season with salt and pepper and stir-fry until wilted, but crunchy, about 4 minutes.
• Return shrimp and eggs to skillet with hoisin sauce and combine all ingredients well.
• Serve on warm tortillas.

Steps:

• Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through.
• Remove shrimp from pan and keep warm.
• Add remaining 1 tablespoon of peanut oil to pan.
• Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender.
• Add carrot and onions. Stir fry for 2 minutes.
• Add cabbage, cook another 2 minutes or until cabbage is wilted.
• Combine soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce in a small bowl, stirring to dissolve.
• Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat.
• Place 1/2 cup of shrimp mixture onto tortilla, drizzle with hoisin sauce. Wrap it up and enjoy.

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic and cook until tender but not brown, about 5 minutes.
• Stir beer, white wine, sazon, hot sauce, and salt into the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
• Add shrimp to the skillet and cook until pink, 3 to 4 minutes. Add rice; heat through for about 5 minutes. Stir in parsley.

Steps:

• Heat 1 tablespoon of the peanut oil in a large skillet over high heat. Add 1 1/2 teaspoons garlic and the shrimp. Stir fry for 3 minutes or until shrimp are cooked through. Remove shrimp from pan and keep warm. Add remaining 1 tablespoon of peanut oil to pan. Add remaining garlic and the mushrooms. Stir fry for 1 minute or until the mushrooms are tender. Add carrot and onions. Stir fry for 2 minutes. Add cabbage, cook another 2 minutes or until cabbage is wilted. Combine in a separate small bowl the soy sauce, 1 tablespoon water, cornstarch and chili-garlic sauce, stirring to dissolve. Stir this mixture into the cabbage mixture. Remove from heat, stir in shrimp, tossing to coat. Place 1/2 cup of shrimp mixture onto tortilla, Chinese pancake, or Mandarin pancake drizzle with hoisin sauce.

Steps:

• Drain shrimp and rinse well. Set aside.
• Bring undiluted soup to a low boil (watch not to splatter).
• Dissolve the gelatin in 1/2 cup warm water, add to soup and stir well.
• Beat cream cheese and mayonnaise together.
• Add the tomato soup and beat mixing well.
• Fold in celery and onion with a wooden spoon.
• Fold in the shrimp, being careful not to break shrimp.
• Pour into a nice mold and refrigerate for several hours or overnight.
• Serve with party crackers that aren't heavily flavored.

Steps:

• In a large saucepan, combine the soup, cream cheese and mayonnaise. Cook and stir over medium heat until smooth; remove from the heat; set aside. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. , Transfer to a large bowl; cool slightly. Add the shrimp, onion, celery and cream cheese mixture. , Transfer to a lightly greased 6-cup mold. Cover and refrigerate for 4 hours or overnight. , Unmold onto a lettuce-lined serving plate. Garnish with parsley if desired. Serve with crackers. Refrigerate leftovers.

Steps:

• Preheat grill to medium, about 350 to 400 degrees F.
• Rinse the tops of the mushrooms briefly under running water, rubbing off any debris, and pat dry. Gently remove the gills with a spoon (the gills are edible, but their dark shade can muck up the color of the filling). Pluck off the stems, trim the bottom of the stems, and reserve. Trim the rims of the mushrooms with kitchen shears, for a straighter edge. Reserve scraps. Place mushroom caps on a plate.
• Slice finely slice enough of the green scallion tops to equal 2 tablespoons and reserve for garnish. Place the remaining white and green scallion parts in a large food processor and pulse to chop. Add the mushroom stems and scraps, shrimp, lemon zest and juice, and freshly ground black pepper to taste. Pulse until the shrimp is nearly ground, with some small pieces remaining.
• Brush the mushroom tops with oil, turn them over, then sprinkle lightly with salt and pepper. Divide the shrimp mixture equally among the mushrooms and smooth with the back of a spoon. Sprinkle with salt.
• Lightly oil the area of the grill that you will be using. Grill the stuffed mushrooms until the shrimp centers turn white and firm when pressed gently and the mushrooms are tender, about 10 to 12 minutes. Allow the mushrooms to rest a few minutes before serving. Sprinkle with sliced scallions and serve with lemon wedges.

Steps:

• Preheat the oven to 350 degrees F.
• Place the scallops into the bowl of a food processor and pulse 4 to 5 times. Add the egg whites and pulse until combined. Scrape down the sides of the bowl and add the salt, pepper, nutmeg, lemon zest and parsley. Pulse to incorporate. With the machine running, slowly add all of the cream. Scrape down the sides of the bowl 1 last time, put the lid back on and run for 5 more seconds.
• Place the mousse into a pastry bag or a zip top bag with the tip snipped off and pipe into mini phyllo shells. Bake for 10 minutes. Allow to cool 2 to 3 minutes before serving.

Steps:

• In a large resealable plastic bag, combine the flour, Creole seasoning, garlic powder, cayenne pepper, onion powder, and black pepper.
• Seal the bag and shake a few times to combine the ingredients well.
• Peel and devein the shrimp, leaving the tail sections intact, rinse them under cold water and place them in the plastic bag with the flour mixture.
• Seal the bag and shake to coat all of the shrimp well with the flour mixture.
• Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes.
• Save the remaining flour mixture in the bag.
• In a mixing bowl, whisk together the garlic, unsalted butter, hot pepper sauce and cayenne pepper; set aside.
• In a pot, heat the oil to 375°F.
• Remove the shrimp from the refrigerator and shake them a second time in flour mixture.
• Place the shrimp in the hot oil and fry until pink, about 2 to 3 minutes.
• Immediately coat with moose sauce.

Steps:

• Roll meat in 1/4 cup flour and salt.
• Saute garlic, onions and mushrooms in oil for 5 minutes.
• Add meat and brown.
• Remove meat, mushrooms and onions from pan.
• Add remaining flour to drippings in pan.
• Add Worcestershire and broth.
• Cook until thickened.
• Add sour cream.
• Heat until gravy simmers.
• Add cooked moose and vegetables and reheat.
• Serve over noodles or rice.