Shrimp Melt Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan over medium heat, add olive oil. Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently. Add half the onion, the carrot and celery and cook, stirring, until softened. Stir in tomato paste and cook, stirring, about 2 minutes. Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes. Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat.
• In a skillet, melt on medium heat the 4 tablespoons of butter, add the remaining onion, and cook until softened and translucent, about 3 minutes. Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes. Stir in the lemon juice. Carefully arrange shrimp in a pan large enough to hold them without overlapping.
• Pour seasoned butter over shrimp and mix well with shrimp. Bake until just cooked through, about 10 minutes. (Do not overcook or you will have rubbery shrimp.)
• Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce. Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume.
• Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together. Remove from heat and adjust seasoning with salt, pepper and hot sauce. Arrange shrimp on a platter and drizzle with sauce. Garnish with sliced green onion.

Steps:

• Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.

Steps:

• Split bread in half lengthwise.
• Shell and clean shrimp then coarsely dice.
• Saute shrimp in medium-size skillet with salsa for about 4 minutes.
• Slice avocados and layer on bread halves.
• Spoon shrimp on avocado.
• Top with cheese.
• Broil 2 to 3 minutes or until cheese melts.
• Cut each half in half.

Steps:

• Place the ginger, chilies and cilantro in a food processor and process them until everything is finely minced, scraping down the bowl as needed.
• Put the mixture into a small work bowl and add the shrimp; mix and stir well until the shrimp are well-coated.
• Add the turmeric and mix, making sure the shrimp are again well-coated.
• Cover or wrap and place in the refrigerator to marinate for at least 3 hours.
• When ready to cook, remove the shrimp from the refrigerator, mix in the salt, and allow to stand for 10 minutes.
• Put about 1/3 of the Cream of Rice (use a little if not enough to coat all the shrimp) in a medium-sized plastic bag (do not use all the Cream of Rice at once or the marinade on the shrimp will make it too moist to coat the shrimp evenly).
• Pour enough oil into a small, deep saucepan to cover 6 of the shrimp completely at one time and begin to heat the oil until hot enough to fry the shrimp.
• While the oil is heating, put 6 shrimp into the plastic bag, close the bag, and toss to coat evenly with the Cream of Rice.
• Place the shrimp on a slotted spoon and ease them into the hot oil; they should sizzle immediately.
• Turn after 1 minute and fry for another minute, or until evenly golden.
• Remove the shrimp to paper towels to absorb any excess oil, and repeat the process with another 1/4 cup Cream of Rice and 6 shrimp.
• Repeat the process one more time with the last 6 shrimp, then serve, garnished with lemon wedges.

Steps:

• Preheat broiler.
• In a bowl, combine the shrimp, mayonnaise, chili sauce, and cheese.
• Place muffins on a baking sheet, cut side down; broil 4 inches from the heat for 1 minute.
• Turn and spread each with shrimp mixture.
• Broil until bubbly but not browned (1 1/2-2 minutes); watch carefully to prevent burning.

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

Steps:

• Preheat oven to 400 degrees.
• Toast baguette slices for 5-7 minutes, or until edges are a nice golden brown. Set Aside.
• Heat butter in a large sauté pan until bubbly. Add garlic and shrimp and sauté two minutes on each side. Place in bowl and set aside.
• Add white wine to the pan and simmer until it has reduced. Add parley and then pour over shrimp.
• Combine all ingredients for green mayonnaise in a bowl and mix thoroughly.
• Spread 1 teaspoon of the mayonnaise on each toast.
• Top each slice with 2 whole cooked shrimp and 2 radish slices.
• Garnish with mâche leaves.

Steps:

• Heat cream cheese and tomato soup in sauce pan.
• Dissolve gelatin in ¼ cup cold water. Add to soup mix.
• Let cool then add mayo, shrimp, and green onion.
• Pour mixture into a pretty molding dish or pan.
• Chill and serve with tortilla chips.