Need cold shrimp appetizer ideas - something besides shrimp and cocktail sauce

[tess]

I'm going to a party and was asked to bring chilled shrimp - something like steamed shrimp with cocktail sauce. But to me that's sooo blah. It needs to be easy, tasty and something you can pick up with your fingers. There's no way to keep anything warm - so either room temp or chilled.

Maybe tossing in BBQ sauce or Buffalo sauce?

Any ideas?

Thanks

Tess

 

[lisainla]

Hi Tess, here is a shrimp thread with some fabulous ideas for you.

I like Moyn's Artichoke Shrimp

http://eat.at/swap/forum1/89215_Thanks_again_everyone_for_all_the_shrimp_recipes__Im_posting_them_again_here_

 

[angak]

I'm asked to make this Cajun Shrimp a lot. very tasty, but fingers get messy.

http://eat.at/swap/forum2/70_Cajun_Shrimp

 

[maycee]

REC: Dilled Shrimp

Dilled Shrimp

Recipe By :Cookery for Entertaining by Marlene Sorosky (HP Books)
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers Fish And Seafood

Amount Measure Ingredient -- Preparation Method

1 1/2 cups mayonnaise
1/3 cup lemon juice
1/4 cup sugar
1/2 cup sour cream
1 large red onion -- thinly sliced
2 tablespoons dry dill weed
1/4 teaspoon salt
2 pounds medium shrimp -- cooked

In a large bowl, mix mayonnaise, lemon juice, sugar, sour cream, onion, dill and salt. Stir in shrimp. Cover and refrigerate overnight. Stir once. Serve with wooden picks.

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Per Serving (excluding unknown items): 386 Calories; 32g Fat (72.0% calories from fat); 19g Protein; 9g Carbohydrate; trace Dietary Fiber; 155mg Cholesterol; 383mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

 

[maycee]

Shrimp Mousse Crostini with Dill

Shrimp Mousse Crostini with Dill

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1 1/4 pounds medium shrimp -- uncooked
15 medium shrimp -- uncooked
4 teaspoons fresh lemon juice
1 tablespoon lemon peel -- finely grated
3 tablespoons fresh dill -- chopped
3 ounces whipped cream cheese
2 ounces fresh salmon caviar
1 French baguette -- sliced 1/4" thick
1 bunch fresh dill

Place shrimp in heavy large saucepan. Cover with cold water. Bring just to simmer over medium heat. Remove from heat. Let stand 2 minutes. Drain shrimp; peel and devein. Cut 15 shrimp in half lengthwise; wrap, chill and reserve for garnish.

Place remaining shrimp in processor. Add lemon juice and lemon peel; blend until smooth. Transfer puree to medium bowl; mix in chopped dill. Fold in cream cheese, then caviar. Season mousse to taste with salt and pepper. )Can be made 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Brush bread slices lightly on both sides with olive oil. Arrange on rimmed baking sheet. Bake until beginning to color, turning once, about 8 minutes. Cool crostini completely.

Spread mousse on crostini. Stand reserved shrimp halves in mousse. Garnish with dill sprigs.

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Per Serving (excluding unknown items): 79 Calories; 2g Fat (24.4% calories from fat); 6g Protein; 8g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 165mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

[heather_in_sf]

This one is really refreshing REC: Cucumber Disks with Chili Shrimp

CUCUMBER DISKS WITH CHILI SHRIMP

2 scallions
1 lemon
1 lime
3 large hothouse cucumbers
20 medium cooked shrimp, peeled and deveined, tails intact
1/4 cup Thai sweet chili sauce

Trim away root end of scallions. Cut scallions into 1-inch lengths, then slice lengthwise into long, thin shreds. Place in bowl of ice water to curl, about 10 minutes. Dry on paper towels.

Using a zester, remove zest from lemon and lime in long, fine strips.

Slice cucumber into rounds 1/2-inch thick. Trim to make uniform rounds using a 1 1/2-inch cookie cutter. This also will remove peel.

Place cucumber rounds on a serving platter. Top each with a shrimp, then drizzle with chili sauce and garnish with scallion curls and lemon and lime strips.

Note: Prepare scallion curls and zest strips, and peel and devein shrimp 1 hour ahead. Keep these ingredients covered and refrigerated. Assemble dish just before serving.

Surreal Gourmet

Since I don't like too spicy things, I mix the chili sauce with some rice vinegar and a drop of fish sauce until the spice level is more to my taste.

This was a huge hit with the gals in my office at the Opera because it was FAT FREE and easy to prepare!

 

[steve2-in-la]

REC: Shrimp Marinated in Rosemary, Garlic & L

Shrimp Marinated in Rosemary, Garlic & Límon

¼ cup EXTRA VIRGIN OLIVE OIL
4 small sprigs FRESH ROSEMARY
2 large GARLIC CLOVES, sliced
4 BAY LEAVES, broken in half
1½ lbs LARGE SHRIMPS with shells intact
Juice of ½ LEMON
SALT & freshly ground BLACK PEPPER
LEMON WEDGES

Combine the olive oil, rosemary, garlic and bay leaves in a small sauté pan. Warm the ingredients over low heat for 2 to 3 minutes. Let cool. Meanwhile, devein the shrimp by making a shallow cut along the curved side of the shell and discarding the vein that runs along its length. (Be sure to leave the shells ON, they add tremendous flavor.) Rinse under cold running water, drain the shrimp then dry well. Place in a shallow dish. Pour the contents of the sauté pan over the shrimp. Add the lemon juice, salt and a generous amount of freshly ground pepper. Toss the shrimp so that it is coated with the marinade. Let the shrimp marinate for at least 1 hour but preferably for several hours, tossing the mixture from time to time. If you plan to marinate the shrimp for longer than 1 hour, refrigerate them and return them to room temperature before continuing.

Transfer the ingredients to a large sauté or grill pan and cook over high heat until shrimp is just opaque. Lightly salt and serve with lemon wedges or chill and serve.

 

[sylvia]

Mango Shrimp Salad In A Springroll Cup

Mango Shrimp Salad In A Springroll Cup

Recipe by Michael Bonacini

* 12 x Spring roll wrappers, cut each into 4 squares
* Vegetable oil
* 1/2 cup of mayonnaise – (125ml)
* 2 tbsp of fresh cilantro, chopped – (30ml)
* 5 tsp of fresh lime juice – (75ml)
* 2 tsp of mango chutney – (10ml)
* 1 1/2 cup of cooked, peeled, medium size shrimp, chopped coarsely – (375ml)
* 3/4 tsp Sambal olek (1.25ml)
* Fresh cilantro leaves

1. Preheat oven to 325°F – (160°C)
2. Brush wrappers with vegetable oil and place them oiled side down into mini muffin tin. Bake for 10 minutes and let cool completely while still in the baking tin.
3. Meanwhile, mix mayonnaise, cilantro, lime juice, chutney, and Sambal elek in a bowl. Add your chopped shrimp.
4. Place baked wrappers on serving platter and spoon in a 1 teaspoon of shrimp salad mixture into each cup. Garnish with cilantro leaves.

 

[barb_b]

Love Melissa's Aw shucks mexican shrimp; I have served it a few times, enjoyed by all. Very flexible

recipe.

This makes me laugh that I get to link this recipe....For some reason, this is the ONLY recipe that I can link...When I try to link something, it comes in alpha order and only lets this one post! In the future, if you ask for a cheesecake, salad, chicken recipe, be careful, because you will probably get aw shucks!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=48607