Shrimp Dipping Sauce Ideas
4 years ago
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'Crab' and shrimp dip or salad?
Comments (8)Cream, Here is a recipe that Sue shared on the forum a few years ago. I haven't tried, but I know that if Sue recommended it it must be good. Hot crab dip ============ Sue's Recipe I made this hot appetizer for our tree trimming last night and it was very good. It's a Kraft recipe that came with a periodical I get from time to time (don't know why) from Kraft. It called for canned crab, I believe the kind you buy in the grocery store. I used Costco's canned Blue Fin crabmeat and it was delicious. 8 oz. reduced fat cream cheese, softened 1/3 C. mayo 1 C. Shredded swiss cheese 2 chopped green onions Fresh ground pepper . Mix ingredients and spoon into an ovenproof crock. Bake at 350° for 15 minutes, stir and bake another 10 minutes. To brown the top, broil for 2-3 minutes. Serve with hearty crackers and celery and endive dippers. Yu can also top this with toasted sunflower seeds to give it a bit of crunch. i am sure there are a million things you can do to vary the recipe....See MoreEgg rolls and dipping sauce....Please share
Comments (7)Been making these for years: Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don�t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste �greasy�). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately. I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. Makes 12 egg rolls Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tablespoon corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbls soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes....See MoreAlternate Dipping Sauce for Satay
Comments (6)I make lemon-tahini sauce often: Tahini-Lemon Sauce 2/3 cup tahini 2/3 cup yogurt 1 large clove garlic, crushed 1/3 cup lemon juice (about 2-3 lemons) 3 green onions, coarsely chopped 1/3 cup parsley, stems removed dash of salt 1/8 tsp cayenne (or less, to taste) 1/8 tsp paprika 1/4 tsp ground cumin Put all ingredients in a small food processor and combine until onions and parsley are finely minced. Store in the refrigerator. While this recipe is normally for Persian or Middle Eastern dishes, it works with spicy Indian food as well. If DH likes tahini, you could substitute that for the peanut butter in your other recipe. I have no problem leaving out certain ingredients in sauces, and often the sauce is fine without them. I do not like peanut butter myself either, but I do like cashew butter, which might be another possible substitution. You can also make a dipping sauce from your marinade. To thicken it, add a bit of cornstarch of potato starch and heat it until it is thick enough. I often use leftover marinades to make sauces, and I did this on Sunday for the tuna that I grilled, but it was more of a Japanese style than Indian. Lars...See Moreideas to use shrimp stock.. also veg with baked lime/cilantro shrimp
Comments (5)Here is a recipe for shrimp soup that I like: SPICY SHRIMP SOUP WITH LEMON GRASS The most popular soup in Thailand. A classic Thai seafood soup of excellent taste. Minutes quick for easy preparation. Lemon grass and kaffir lime leaves are there for flavor, but not to be eaten. 1/2 pound shrimp 4 cups water 1 stalk fresh lemon grass, sliced 1 can (8 oz.) straw mushrooms, drained 2 kaffir lime leaves (or regular lime leaves or 1 tsp lime zest) 1 to 4 tablespoons fish sauce * 1/4 cup fresh lime juice 2 green onions, sliced 1-2 tablespoons chopped cilantro 1 to 4 red chili peppers, seeded and chopped or 1/2 teaspoon red chili paste Garnish: Cilantro sprigs Devein shrimp; leave shells on for color, if desired. Bring water to a boil. Add lemon grass and straw mushrooms; immediately reduce heat to medium-low. Add shrimp and cook for 3 minutes; stir in fish sauce and lime juice. Sprinkle with green onions, cilantro, and red chili peppers, if desired. Remove lemongrass and lime leaves and serve hot. Garnish with cilantro sprigs. Makes 4 servings. Note: Fresh mushrooms can be substituted for the canned mushrooms, but add at end of cooking time. Idea: Spicy Thai Vegetable Soup can be prepared by substituting tofu and mixed vegetables for the shrimp. Use 1/2 teaspoon of salt instead of the fish sauce. *The amount of fish sauce used in this recipe depends on the brand selected and personal taste. This is an old recipe (from the 1980s) but I still make it. I never used canned mushrooms, however, and generally use Kaffir lime juice. Use your shrimp stock for part of the water, and the flavor will be improved....See More
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laceyvail 6A, WV