Shrimp Wheels Recipes

Steps:

• Preheat oven to 375 F degrees.
• Combine the first 5 ingredients.
• Unroll and separate crescents into 4 rectangles.
• Spread 1/4 of the shrimp mix on each rectangle.
• Roll up jelly role fashion.
• Using a sharp knife, cut each roll into 10 slices.
• Place on a greased baking sheet and bake 10-12 minutes or until golden brown.
• Serve hot.

Steps:

• Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.

Steps:

• Preheat oven to 350°F
• Butter a 2 quart casserole dish with a lid. Set aside.
• Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
• In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
• Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
• Drain and peel shrimpl and set aside.
• In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
• Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
• Dissolve the chicken bouillon in the boiling water.
• Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
• Combine the mayonnaise and mustard in a small bowl.
• Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
• Stir until heated through.
• Add the cheese, stirring until melted.
• Add the pasta, shrimp and peas and stir until well combined.
• Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.

Steps:

• In a medium bowl mash avocado with a fork. Add cheese; stir until smooth.
• Stir in catsup, horseradish, lemon peel, lemon juice, and chili powder.
• On one tortilla spread 1/4 cup of the avocado mixture, leaving 1-inch border around the edges. Top with a layer of spinach. Sprinkle with a scant 2 tablespoons almonds and about 1/4 cup shrimp.
• Roll up tightly. Secure with a party pick, if necessary, to prevent unrolling.
• Repeat with remaining tortillas, avocado mixture, spinach, almonds, and shrimp.
• Place rolled tortillas on a tray or platter. Cover and chill up to 4 hours before serving.
• To serve, cut each rolled tortilla into 1-inch slices, discarding ends. Secure with party picks, if necessary. Arrange slices on a serving platter.

Steps:

• 1. Combine cream cheese, sour cream, and cocktail sauce. Stir until smooth. Add green onions if you like them. If you are using the shrimp it can be mixed in at this time. Spread the mixture on tortillas. If you are using the crab sticks they will be rolled into the center of each roll up. You will need 1 ½ to 2 per roll up depending on the size of your tortillas. Once you have them rolled up wrap each one in plastic wrap. It is best if they sit an hour before serving. These can be made a couple days in advance. Slice in 1/2 to 1 in. slices. You can serve it with a dot of cocktail sauce on top of each one.
• 2. Alternative Cracker spread: Mix cream cheese and sour cream. Spread on a plate. Spread cocktail sauce on top of that. Sprinkle 1 can of baby shrimp on top. Serve with your favorite crackers.