Shrimp Appetizers
There's always shrimp cocktail but did you know there's so much more? Shrimp appetizers are always popular. I usually buy the frozen already cooked shrimp in the smaller size - 51/60 count is a good choice to work with. (Check out Fish Knowledge for more information about buying the right shrimp). If it's a hot appetizer, raw shrimp is sometimes a better choice. Here are a few simple recipe ideas.
Easy Shrimp Boats
Ingredients
1/2 lb. cooked shrimp - thawed and tail off
1 head of Belgium endive
1/2 cup of mango salsa (most grocery stores carry this)
salt and pepper to taste
1 ripe avocado
lime juice
cilantro
balsamic vinegar
Directions
After removing tails, dice shrimp and mix with the mango salsa. Separate the endive leaves and arrange on a plate. Mash ripe avocado and mix with finely chopped cilantro (about 1 cup), the juice from one lime, up to a 1/4 cup of balsamic vinegar and salt and pepper. You can also add chopped garlic and virgin olive oil and red wine vinegar to get the dressing to the consistency that you want. Spoon shrimp mixture onto endive leaves and drizzle with avocado cilantro dressing. This is also good on crackers or nut thins.
Easy Shrimp Boats
Ingredients
1/2 lb. cooked shrimp - thawed and tail off
1 head of Belgium endive
1/2 cup of mango salsa (most grocery stores carry this)
salt and pepper to taste
1 ripe avocado
lime juice
cilantro
balsamic vinegar
Directions
After removing tails, dice shrimp and mix with the mango salsa. Separate the endive leaves and arrange on a plate. Mash ripe avocado and mix with finely chopped cilantro (about 1 cup), the juice from one lime, up to a 1/4 cup of balsamic vinegar and salt and pepper. You can also add chopped garlic and virgin olive oil and red wine vinegar to get the dressing to the consistency that you want. Spoon shrimp mixture onto endive leaves and drizzle with avocado cilantro dressing. This is also good on crackers or nut thins.
Spicy Shrimp On Crackers
Ingredients
1 lb. cooked 51/60 count shrimp
1 8 oz. block of cream cheese softened
1 jar of spicy cocktail sauce (McCormick's extra hot is good)
2 tbsp. horseradish
bagel chips (onion is good) or vegetable crackers
Directions
Mix softened cream cheese with about half the bottle of cocktail sauce making sure the mixture is still creamy and not watery. Add horseradish and blend. Spoon onto to vegetable cracker or bagel chip. Top with one or two shrimp (tails removed).
Buffalo And Blue Cheese Shrimp -
Ingredients
1 lb. 21/25 count cooked shrimp
olive oil
1/2 cup buffalo hot sauce
1/2 cup blue cheese dressing
1/2 cup sour cream or Greek yogurt
1 tsp milk
1 tsp chopped fresh cilantro
1 chive minced
2 tsp lime juice
Directions
Brush shrimp with olive oil and place on preheated grill or frying pan. Since shrimp is already cooked, you only want to grill it for one minute than turn and repeat. Combine the blue cheese dressing, yogurt, milk, chives, cilantro and lime juice. Dip your grilled shrimp first into the hot buffalo sauce and then into the blue cheese mixture. The combination will have your taste buds crying for more.
Jalapeno Shrimp Wrapped in Bacon -
Ingredients
Oil for frying
1 lb. 26/30 peeled and deveined shrimp with the tails on
whipped cream cheese
1 small can of jalapeno peppers sliced
bacon strips sliced in half
Directions
Heat oil to 350 degrees in large sauce pan or deep fryer. Slice the shrimp across the back and stuff with a little cream cheese and a sliver of jalapeno. Wrap the stuffed shrimp with half piece of bacon and secure with a toothpick. Fry the wrapped shrimp in hot oil until bacon is crispy (about 2-3 minutes usually works). Drain on paper towels. Can be served with a dipping sauce but great just as it is.