Recipe: Shrimp Appetizers +some thoughts

Vicki: I posted my first message so fast I wish I could re-do it. I cannot re-do it, so, I'm back.

Be sure you also do a search using the word "appetizer." Check "all message boards" when you do this search so you will retrieve all appetizer recipes (that were titled that way.) As Linda said, be sure to chick on "show thread" when you see a title you like to see all related posts.

Also, there are 30+ appetizer recipes in the TKL archives at /clippings/holidayapp3.html

Here are some shrimp appetizer recipes in case you are interested.

Vicki, I think it is a HUGE compliment your daughter-in-law-to-be wants you to do this event for them. Sounds to me like she is glad you are her soon-to-be-mother-in-law (hee hee)

Keep us posted as you go, Vicki. We do like parties here at TKL!!

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Shrimp Remoulade

Serving Size : 1

1 1/2 tablespoons Dry mustard
2 tablespoons Vegetable oil
1 tablespoon Vinegar
1 tablespoon Prepared horseradish
1 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon White pepper
Dash of hot sauce
2 Green onions -- cut in 1-inch
1/2 Stalk celery -- cut in 1-inch
2 tablespoons Coarsely chopped
Fresh parsley
1 clove Garlic -- cut in half
2 Pounds medium shrimp -- cooked
And deveined
Leaf lettuce

Combine all ingredients except shrimp and
lettuce in container of an electric blender
or food processor; process at high speed
until blended and smooth. Chill thoroughly.
To serve, arrange shrimp onlettuce leaves,
and pour dressing over shrimp. Yield:

10 appetizer servings. NOTE: Shrimp Remoulade
serves 6 as a salad over shredded lettuce.
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Title: APPETIZER: BACON-WRAPPED SHRIMP WITH CREAMY HORSERADISH SAUCE


24 Uncooked large shrimp, Peeled and deveined
24 Canned whole water chestnuts Drained
12 Bacon slices, cut crosswise In half
6 tb (3/4 stick) unsalted butter

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1 8-oz. package cream cheese, Room temperature
1/2 c Mayonaise
1/2 c Sour cream
3 tb Prepared horseradish
1 tb Fresh lemon juice
Hot pepper sauce (Tobasco)
White Pepper

Wrap 1 shrimp around 1 water chestnut. Wrap in 1
bacon piece and secure with toothpick. Repeat with
remaining shrimp, water chestnuts and bacon. Melt 3
tablespoons butter in heavy large skillet over high
heat. Add half of shrimp and cook until bacon browns,
anbout 2-1/2 minutes per side. Transfer to large
gratin dish. Repeat with remaining butter and shrimp.

Preheat broiler. Beat cream cheese in medium bowl
until smooth. Add remaining ingredients and beau until
blended. Season with salt. Spoon sauce over shrimp.
Broil until top is golden brown. Divide shrimp among
plates and serve.


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Title: LAYERED SHRIMP APPETIZER
Categories: Shrimp, Appetizers, Bubba gump
Yield: 3 cups

2 1/2 c Water
3/4 lb Unpeeled medium-size fresh
- shrimp
1 pk Cream cheese, softened (8oz)
1/2 c Sour cream
1/4 ts Onion salt
1 ds Ground red pepper
1/4 c Plus 2-tb. chili sauce
1 1/2 ts Worcestershire sauce
3/4 ts Lemon juice
1/2 ts Prepared horseradish

Bring water to a boil; add shrimp, and cook 3 to 5
minutes or until shrimp turn pink. Drain well; rinse
with cold water. Chill. Peel and devein shrimp. Chop
two-thirds of shrimp, leaving remaining shrimp whole.
Cover and chill chopped and whole shrimp.

Beat cream cheese at medium speed of an electric mixer
until creamy. Add sour cream, onion salt, and red
pepper, beating until smooth. Spread mixture onto
serving platter, shaping into a 5-inch circle. Cover
and chill at least 30 minutes.

Combine chili sauce, Worcestershire sauce, lemon
juice, and horseradish; stir well, and spread over
cream cheese round. Sprinkle chopped shrimp over chili
sauce mixture; top with whole shrimp. Garnish with
fresh parsley sprigs and lemon slices, if desired.
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Shrimp wrapped in pea pods


Steam the peas so they're limp. Boil and peel the
shrimp, leaving the tails on. Wrap each shrimp in a
pea pod and skewer with a fancy toothpick to keep it
on. Have a couple of dipping sauces.
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Bacon-Wrapped Shrimp

8 oz. Canadian-style bacon, cut in 12 slices
12 med. shrimp, shelled and deveined
1 med. red bell pepper, seeded and cut into 12 strips
1 1/2 T. low-sodium teriyaki sauce
1 1/2 T. low-sodium chili sauce
1 T. hoisin sauce

Place bacon on rack; cover with paper towel. Microwave on High 1
minute; pat dry on paper towel. Let cool slightly.

Wrap one shrimp and one pepper strip in each piece of bacon; secure with
wooden pick. Place in 11x7" baking dish.

In small bowl, combine the teriyaki, chili and hoisin sauces with 2 T.
water; pour over shrimp. Cover and refrigerate 2 hours, turning once.

Uncover and microwave on High 3-4 minutes, until shrimp is cooked
through. Let stand 5 minutes before serving.
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Shrimp Dip

24 ounces cream cheese -- softened
1 medium onion -- grated
2 cloves garlic -- minced
juice of 1 lemon
2 tablespoons Lea & Perrins
1 tablespoon parsley -- minced
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red pepper
liquid from 1 (4 1/2oz)can shrimp
3 cans shrimp (4 1/2 oz) -- cooked/peeled

Soften cream cheese in microwave on high (100%) 20 seconds. Place in
large mixing bowl along with onion, garlic, lemon
juice, Lea & Perrins, parsley, salt, pepper, shrimp liquid. Beat until
light and fluffy. Add whole shrimp to mixture. Blend on low
speed until shrimp are coarsely chopped.
Serve hot or cold with crackers or chips. (1 quart)

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Deep-fried Shrimp Balls With Celery Sauce

1 lb Shrimp
2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery,
Very crisp and fresh
1 ts Light soy sauce
1 tb Oyster sauce
1 Tbs Vodka
3 Tbs Chicken broth
1 Tbs Cornstarch
1 tsp salt
1 Tbs Cornstarch
2 C Oil for deep frying
Lettuce leaves

Devein the shrimp. Chop the shrimp very
fine, almost into a paste. Mince the ginger
and garlic; keep them separate. Peel the
tough strings from the celery stock; slice
it at angle into pieces about 1/4-inch thick.

In a small bowl, combine the soy sauce,
oyster sauce, vodka, chicken broth,
and 1 tablespoon of the cornstarch.
Reserve this mixture.

In another mixing bowl, combine the shrimp
with half of the minced ginger and half of
the minced garlic; add the salt and the
remaining tablespoon of cornstarch.
Mix well, and with lightly moistened
hands form this mixture into balls
about 1-inch in diameter.

Heat the oil to 350 degree F and
deep-fry the shrimp balls 6 at a time.
Drain the balls on paper towels and
them keep warm. Put 1 tablespoon of
the hot oil from the deep-fry pan in
a wok and stir-fry the remaining ginger
and garlic until it turns golden; add
the celery and stir-fry quickly for
about for about a half a minute. Add
the reserved sauce mixture and stir
until it thickens.

On a plate, make a bed of lettuce
leaves and arrange the shrimp balls on
it, pour the sauce over the shrimp
balls and serve hot. Makes 6 to 8
appetizer servings.