Shrimp cocktail
mxk3 z5b_MI
2 years ago
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Shrimp anyone?
Comments (22)I don't look for sales on seafood. I search for quality as my criteria. Really fussy about seafood. Shrimp are a PITA the past few years. We're basically stopped eating shrimp. Dry diver scallops are a good substitute for shrimp and, for us, thankfully, easy to obtain. Bomster scallops are available by just taking an enjoyable walk to the Stonington town dock. They are available 24/7. There's a case outside the store on the honor system. I love living in a small coastal village. Bomster scallops are prized by top restaurants in both NYC and Boston as well as all along the eastern seaboard. Much better, for us, than trying to trace down good shrimp. We will not eat Asian shrimp. Period. I'd like to try the PNW spot prawns. Ann's pictures always look so good. /tricia This post was edited by triciae on Thu, Jul 18, 13 at 16:44...See MoreEmergency Shrimp Sauce
Comments (10)I've been making a very nice cocktail sauce with various amounts of ketchup, wasabi sauce (Gold's makes a nice one), juice of one lime, tobasco (got to try it with the Chipotle Tobasco), dash of vodka, chopped cilantro, dash of seasoned rice vinegar, and a dash of Worstershire. The wasabi sauce makes all the difference. Folks love it and always ask for the recipe. Sue...See Moreappetizer suggestion needed
Comments (10)Yum, it sounds good. My girls both like smoked fish, but they are a bit odd in their tastes, LOL. I'm assuming that you want something cold and a bit more substantial than one bite, as some kids will be eating shrimp cocktails. How about these antipasto skewers? I got the "recipe" from the husband of my receptionist and I think substitutions would be easy if you can't get or don't want some of the ingredients. Antipasto Skewers 1 package (9 ounces) refrigerated cheese tortellini 40 pimiento-stuffed olives 40 large pitted ripe olives 3/4 cup Italian salad dressing 40 thin slices pepperoni 20 thin slices hard salami, halved Fresh parsley sprigs, optional Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer. Yield: 40 appetizers. Annie...See MoreYour favorite shrimp recipes
Comments (24)Below are my favorites in addition to the simple Peel & Eat Shrimp (boiled in Beer and Bay's) or the Frogmore Stew (same as above with the addition of corn on the cob, new potatoes and Kielbasa sausage. Many recipes out there for this fun and easy outdoor entertainment meal. No frogs in the stew. The recipe was named after a little community next to where we lived for a time in Beaufort, SC.) No Fry Bang, Bang Shrimp or Chicken Sauce – 1/2 cup mayo 1/4 cup Thai Sweet Chili sauce 4-5 drops of Sriracha Hot Chili sauce. Mix all together. Best if allowed to mellow together for a little while before using. Chicken tenderloins or peeled shrimp Dip it in melted butter. Mix up seasoned Panko bread crumbs and Parmesan cheese, 2 to 1 ratio. Dredge the meat in the bread crumb mixture until well coated. Cook the chicken for 15 to 22 minutes depending on the number of strips. Cook the shrimp for 8 minutes. All cook at 450 degrees. After removing from the oven, spoon the sauce over the meat. Put it back in the oven (oven turned off) to let the sauce melt and coat the meat. * * * Shrimp and Green Noodle Casserole (This is also a recipe that I adopted from living in Beaufort) •8 ounces hot cooked Spinach noodles •2 pounds shrimp, peeled, deveined •5 tablespoons butter • 1 can cream of mushroom soup – 10 ¾ ounce can •1 cup sour cream •1 cup mayonnaise • 2 large Eggs •2 tablespoons chopped green onions •1/2 teaspoon Dijon mustard •1/4 cup dry sherry •1 cup sharp cheddar cheese, grated Preparation: Line a 2-quart shallow casserole with the cooked noodles. In a large skillet, saute the shrimp in butter until pink and tender (about 5 minutes). Pour shrimp over noodles. Combine soup, sour cream, mayonnaise and chives. Add mustard and sherry. Pour sauce over shrimp and sprinkle cheese over all. Bake at 350 degrees for 30 minutes or until cheese has melted and is bubbly. Serves 6-8 Great for dinner parties or luncheons along with a salad and bread....See Moremxk3 z5b_MI
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