ISO: ISO different shrimp appetizer rec... I always make shrimp cocktail, which is devoured,

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barb_b

Well-known member
but would like to make something different this year. I can't grill. Make ahead is a huge plus. Was thinknig of the spicy lemon marinated shrimp on epi. But am concerned that the lemon would make the the shrimp rubbery.

Any suggestions?

 
This is my recipe, and it is in the Tried and True section, and it is amazing!

This excellent shrimp appetizer could be served as a main dish with either rice or noodles.

2 lbs. extra-large shrimp
1 tsp. salt
1/2 tsp. pepper
4 TBSP. fresh lemon juice
3 cloves fresh garlic, crushed
3 TBSP. Best Foods mayonnaise
1 1/2 cups fine dry bread crumbs
1 tsp. crushed basil leaves
2 tsp. chopped parsley
1/2 tsp. dill weed
1/2 cup melted butter (no substitutions)
4 TBSP. olive oil

Shell and devein shrimp (I buy shrimp at Costco already deveined)
Mix salt, pepper, lemon juice, garlic and mayo. Stir in shrimp and refrigerate 2 hours. Pull shrimp out of marinade, set marinade aside. Mix bread crumbs, basil, parsley, and dill. Coat each shrimp with crumbs and place in single layer in shallow baking dish. Stir melted butter and olive oil into remaining marinade. Pour over shrimp. Bake at 400 degrees for 15 min.
Makes 6-8 servings.

 
barb_b - Here is one I posted before - Have a look - Upside-Down Marinated Shrimp Bowl from BH&G

You can see an actual picture of the finished recipe at Better Homes and Gardens website, but, I am not sure if you have to be a member.

Try a google search for "Upside-Down Marinated Shrimp Bowl" and see if it comes up.

Also, many other recipes listed on the bottom of the link for you to look at here.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=89234

 
Shrimp in Green Mayo

I posted this awhile ago, and Joe served it at his wedding. He said it was delicious, and suggested serving the dip separately, rather than mixing it with the shrimp.

SHRIMP IN GREEN MAYO

"Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!"

INGREDIENTS:

* 1/2 cup mayonnaise
* 1/4 cup minced parsley
* 2 teaspoons capers, finely chopped
* 1/4 teaspoon dried oregano
* 1 clove garlic, minced
* 1 lb medium shrimp, cooked,peeled & deveined (30 - 40)

DIRECTIONS:

1. Mix first 5 ingredients in a medium sized serving bowl.
2. Add shrimp & gently stir until completely mixed. (or serve shrimp and dip separately).
3. Refrigerate until ready to serve.

SERVES 10

http://www.recipezaar.com/85788

 
Coriander Lime Shrimp

* Exported from MasterCook *

Coriander Lime Shrimp

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Entree Shrimp

1/2 cup fresh lime juice
1/4 cup orange marmalade
3 large garlic cloves -- minced and mashed
with 1 teaspoon salt
1/2 cup fresh coriander sprigs -- chopped fine
4 tablespoons olive oil
1 tablespoon soy sauce
1/2 teaspoon dried hot red pepper flakes
1 pound large shrimp -- shelled

In a measuring cup whisk together lime juice, marmalade, garlic paste, coriander, 3 tablespoons oil, soy sauce, red pepper flakes, and salt and pepper to
taste and reserve 1/3 cup mixture in a small bowl .

In a large sealable plastic bag combine shrimp with remaining mixture and marinate, chilled, tossing occasionally to coat shrimp, 45 minutes.

Drain shrimp and lightly pat dry between paper towels. In a large non-stick skillet pat 1 1/2 teaspoons oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 1/2 teaspoons oil in
same manner.

Garnish shrimp with coriander sprigs and serve with reserved dipping sauce.

From Epicurious Gourmet December 1995




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We are having 35 for Thanksgiving. We have hosted for many, many years, and seems to go

from 16 - 40 people each year. It is always fun. Everyone helps out; I really do not enjoy sweets, and am not a baker, so always ask everyone to bring dessert. We have family that drives 3 hours so we make an event of the day. We are HUGE appetizer eaters. So, please understand this is an all day long menu.

- Sausage Stuffed Mushrooms (from Pat)
-Baked Garlic w/ Roquefort and Rosemary (Pull some out to add to my mashed Pots)
- Chicken Liver Pate (from Traca) w/ french cornichons and red onion topping that I am making)
- Hot Pizza Dip (from Dawn) for the kids. Huge hit
- SP Salmon Mousse (From Dawn)
- Buffalo Dip (Maybe, for the football lovers)
- Cut up Veggies
- Grapes
- Potstickers (from Richard served w/ chop sticks).


- Carrot soup w/ curried Croutons (From Marc in Seattle)

- Bumped up Brussels Sprouts (Guy / foodnetwork)
- Creamed Onion Gratin (from FloriSandy)
- Cranberry walnut Salad (from Traca)
- Colorful Vegetable Salad (from Charlie)
- Green Beans w/ balsamic Glazed Onions (Gay helped me find!)
- Spagaponack Corn Pudding (w/ Richards suggestions)
- Spinach Gratin - Ina
- Orange Praline Yams - Marlene Sorosky
- Mashed Pots

As always, I will probably not get around to make EVERYTHING, but this is the plan. This is the first year that I am not doing a phillo thingy so I feel I can pull it all together. I have a few other dips w/ ingredients in my hip pocket, if we are funning low.

So, now that you have a "glimpse" into the "organized chaos" any suggestions on something for shrimp? Or even any other appetizer? Needs to be make ahead!

Best,

Barb

 
What, no turkey? LOL, what a wonderful menu. and what a wonderful hostess

Since you have lots of cheesy and/or creamy appetizers, I would choose a shrimp dish that is not too rich. Or you might go with your original shrimp cocktail sauce but add the green mayo from Meryl's recipe as a second dip. (I named it "Green Aioli" which sounds sexier.)

 
Yowza! Terrific menu. Make that creamy chicken liver pate the day before

and I like to eat it closer to room temp. Definitely pull it out early enough to take the chill off.

 
LOL; for me, the turkey is not the main attraction. I get up early, head to mom's and then MIL's

houses and help them w/ their traditional family recipes for the turkey and stuffing. I think MIL does a brine and Mom does the full loaf of bread w/ etc, etc for the stuffing. It is funny, because then we all end up here, and while I would love to say I can tell a difference, they all taste wonderful! Even my mom's can't tell which piece came from each home.

While it is all served in our home, it really is a family event. Everyone contributes w/ food, cleanup, etc.

 
Dueling MIL turkeys! In some families that could be dangerous. Sounds like a great day

 
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