Shrimp In Green Mayo Recipes
SHRIMP APPETIZERS WITH GREEN MAYONNAISE
Get the party started with shrimp appetizers! These are dressed in a creamy mayo seasoned with parsley, green onions and lime zest.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 1-1/2 doz. or 6 servings, three topped crackers.
Number Of Ingredients 6
Steps:
- Mix mayo, parsley, onions and zest. Add shrimp; toss to coat. Refrigerate at least 1 hour.
- Spoon onto crackers just before serving.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
SHRIMP IN MAYONNAISE
Provided by Food Network
Yield 24 bites with about 1 cup/250 ml sauce
Number Of Ingredients 8
Steps:
- Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking.
- Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping.
SHRIMP IN GREEN MAYONNAISE
Thie recipe is the last one from the KF tapas party. I am posting this for ZWT III, but my family taste tested the recipe before posting. However, I have to warn those who (like me) don't know this: green peppercorns look a LOT like capers, and my grocery store has them right next to each other on the shelf. Make sure you grab the capers, because trying to finely chop peppercorns is cause for extreme cussing. :) Modified to remove brand names. Edit: I had planned on changing the amount of mayo in this recipe after we tried it, but before it went public. The review from SusieD showed that I had forgotten to do that, so I am editing now.
Provided by CraftScout
Categories Spanish
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix mayonnaise, parsley, capers, and oregano in medium bowl.
- Add shrimp to bowl and gently stir until completely mixed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 71.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 70.7, Sodium 126.7, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 9.3
SHRIMP IN GREEN MAYO
A blend of fresh parsley and dried oregano leaves puts the green in this easy recipe for Shrimp in Green Mayo.
Provided by My Food and Family
Categories Meal Recipes
Time 1h20m
Yield Makes 10 servings, about 4 shrimp each.
Number Of Ingredients 5
Steps:
- Mix mayo, parsley, capers and oregano in medium bowl.
- Add shrimp; stir gently until well blended. Cover.
- Refrigerate at least 1 hour or until ready to serve.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 10 g
TAPAS - SHRIMP IN GREEN MAYO
Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!
Provided by CountryLady
Categories Spanish
Time 5m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 5 ingredients in a medium sized serving bowl.
- Add shrimp& gently stir until completely mixed.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 95.2, Fat 4.7, SaturatedFat 0.7, Cholesterol 72.2, Sodium 168.6, Carbohydrate 3.5, Fiber 0.1, Sugar 0.8, Protein 9.4
MARK BITTMAN'S SHRIMP IN GREEN SAUCE
Green sauce means different things to different cooks, but I like the Iberian interpretation best. It draws its color from parsley and its impact from chilies, scallions, and, mostly, garlic. I find it difficult to use too much garlic here, and have never really reached the outer limit; my recipe calls for six cloves, but twice that amount is not unreasonable. Shrimp is the perfect candidate for this green sauce: it can withstand high heat, it gives off some juices while it cooks, and its pink hue is absolutely gorgeous when surrounded by the flecks of green. This dish won't take you much more than half an hour. And although it's a perfect week-night meal, divided into eight it makes an impressive starter for a dinner party.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Combine garlic and oil in a small food processor and blend until smooth, scraping down sides as necessary. Add scallions and parsley and pulse until mixture is minced. Toss with shrimp, salt, pepper and chilies.
- Put shrimp in a large roasting pan. Add liquid and place pan in oven. Roast, stirring once, until mixture is bubbly and hot, and shrimp all pink, 10 to 15 minutes. Serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1298 milligrams, Sugar 1 gram, TransFat 0 grams
SWEET SHRIMP WITH MAYONNAISE SAUCE
Provided by Elaine Louie
Categories side dish
Time 3h5m
Yield 2 to 4 servings, if accompanying other dishes
Number Of Ingredients 11
Steps:
- Wash clean the shrimp, drain and pat dry with paper towels and put in a bowl.
- Add salt and baking powder to shrimp and mix. Let sit, covered, for at least one hour and no more than three hours in the refrigerator.
- Meanwhile, mix together the mayonnaise, milk, pineapple and lemon juice in a bowl. Cover and place in the refrigerator and chill one hour, or until the sauce becomes firm.
- Wash the shrimp in cold, running water for three minutes, to cleanse it of the baking powder and salt. Drain and dry with paper towels. Put the shrimp in a bowl.
- Heat the oil to 400 degrees.
- Beat the egg yolk and add to the shrimp, mixing thoroughly to coat. Pour off any excess egg yolk. Now, add the cornstarch to the shrimp and mix.
- Fry the shrimp in the oil for about 3 minutes, or until they turn golden yellow.
- Remove the shrimp and drain on paper towels.
- Mix the shrimp with the mayonnaise sauce, sprinkle sesame seeds on top, if desired, and serve immediately.
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