Showing posts with label shrimp. Show all posts
Showing posts with label shrimp. Show all posts

Sunday, February 12, 2017

Southwestern Shrimp Spring Rolls / #SundaySupper

These Southwestern Shrimp Spring Rolls are loaded with flavor and quickly gobbled up at parties! Do you ever host parties with appetizers? I love all appetizers, and I love a party that serves only appetizers! It could be the fact that it doesn't feel like I am eating a lot when I indulge in appetizers, or it might be that I love trying new flavors, and apps are a great way to do that. From nuts to dim sum, there is always something you will love at an appetizer party!

  Southwestern Shrimp Spring Rolls
(printable recipe at end of post) 
( makes 12-15)
1 pound Shrimp (20-25 ct)
1/4 cup White Rice
1/4 cup Salsa
1/4 cup Orange Peppers
1/4 cup Red Peppers
1/3 of a Serrano Pepper
1 Green Onion
1 cup cooked Pinto Beans
2 tablespoon Yellow Onion, chopped small
2-3 teaspoons Chipotle Seasoning
Egg Roll Wrappers
Monterey Jack Cheese 
Oil for frying
Avocado
2 tablespoons Salsa
1 tablespoon Sour Cream
1-2 teaspoon Garlic Salt
1 teaspoon Lemon Juice 

 Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
Cook the rice. Add salsa to the rice and mix together.
Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in  the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.

 To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the center of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling. 
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use.

Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice.  Cut egg rolls diagonally and serve. Enjoy!

Thank you for stopping by and visiting today! 
Thank you to Wendy from Wholistic Woman for hosting this fun appetizer event today! 
Scroll down just a bit and you will find a list of all the tasty recipes created by Sunday Supper members!:

Finger Foods

Hors d'oeuvres

Seafood

Sweets

Veggies

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.   

print recipe

Southwestern Shrimp Spring Rolls

INGREDIENTS:

  • 1 pound Shrimp (20-25 ct)
  • 1/4 cup White Rice
  • 1/4 cup Salsa
  • 1/4 cup Orange Peppers
  • 1/4 cup Red Peppers
  • 1/3 of a Serrano Pepper
  • 1 Green Onion
  • 1 cup cooked Pinto Beans
  • 2 tablespoon Yellow Onion, chopped small
  • 2-3 teaspoons Chipotle Seasoning
  • Egg Roll Wrappers
  • Monterey Jack Cheese
  • Oil for frying
  • Avocado
  • 2 tablespoons Salsa
  • 1 tablespoon Sour Cream
  • 1-2 teaspoon Garlic Salt
  • 1 teaspoon Lemon Juice

INSTRUCTIONS:

  1. Peel and devein the shrimp. Rinse shrimp. Chop in to small bite size pieces.
  2. Cook the rice. Add salsa to the rice and mix together.
  3. Place the rice and salsa into a medium frying pan. Chop the yellow and orange peppers, serrano pepper and green onion. Place them in the pan. Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, the yellow onion, chipotle seasoning and shrimp. Cook for 2-3 minutes until shrimp is done.
  4. To wrap the mix in a egg roll wrapper: 1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper. 2. Add shrimp mix to top of cheese. 3. Add more cheese to the top of the mix. 4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper. 5. Pull the left and right sides of the wrapper to the center of the wrapper. 6. Bring up the bottom of the wrapper and tuck it over the filling. 7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll. 8. Continue to fill all egg rolls. Refrigerate until ready to use.
  5. Fry the egg rolls in a pan filled half way with oil. Bring oil to 325 degrees. Fry until brown. Drain on paper towels.
  6. Make guacamole by mashing the avocado pulp, and mixing the salsa, sour cream, garlic salt and lemon juice. Cut egg rolls diagonally and serve.
Created using The Recipes Generator

Sunday, July 17, 2016

Grilled Peaches and Shrimp Shish Kabobs / #SundaySupper

These Grilled Peaches and Shrimp Shish Kabobs are the perfect summer #SundaySupper! Fresh grilled peaches are the star of the show, but everything is fresh including the grilled shrimp and the lime drizzle to round it out. With everything but the rice cooked on the grill, make the rice in the microwave and your kitchen stays cool and comfortable. This meal grills up easily and quick. You're gonna love it!

Grilled Peaches and Shrimp Shish Kabobs

(printable recipe)
 Makes 8 skewers

2 cups of Jasmine Rice
Teriyaki Sauce
16 Raw Shrimp
4 Fresh Peaches
1 Fresh Lime



 Cook Jasmine rice.
Rinse shrimp. Devein the top and the underside of the shrimp. Many people don't worry about cleaning the underside of the shrimp, but I like to clean both sides. I am very picky about it, and even if the shrimp comes cleaned on the top side, I clean it again if needed. You don't need a special tool to clean the shrimp. I use a paring knife and it works great.
Cut peaches in half, take out the pit, and cut each half into quarters. Leave the skin on, which makes it much easier to grill. 
Put kabobs together. I used 2 peach quarters and 2 shrimp on each skewer. Also, leave a little space between the shrimp and the peaches as you build your kabobs. Squeeze fresh lime juice over the raw shrimp.
Place skewers on the grill. Set the peaches so one edge is on the grates of the grill. Make sure the shrimp are flat and directly on the grill also. Grill for 3 minutes. Move the shish kabobs so that the other side of the quartered peach is now on the grill. Flip the shrimp over. Grill for 3 more minutes. If more time is needed, continue flipping, but for only a minute of two at a time. 
Add some teriyaki sauce to the rice, and place the peach and shrimp kabobs on top of the rice.




Enjoy!
Thanks so much for stopping by today! Be sure to scroll down and take a look at all the tasty peach recipes from the #SundaySupper family!
Thank you to Sue from Palatable Pastime for hosting today's sweet party! Check out Sue's blog for more tasty recipes!

Starters:
Breakfasts:
Beverages:
Condiments:
Sides & Salads:
Main Dishes:
Desserts:
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Tuesday, November 18, 2014

Sensational Shrimp Scampi

Are you a shrimp lover?
 Me too!
 Do you like yours boiled, grilled, sauteed, or fried?
Me too!
The beauty of shrimp is that it is so versatile.
 It can be used as an appetizer, a soup or salad,
a side dish, or an entree, and there are just so many ways to prepare it.
So a few days ago I decided to go scampi style and it was incredible!
I received some packs of spices from Healthy Solutions Spice Blends to try out, and the
Shrimp Scampi blend had a recipe on the back that turned out to be a definite winner!

Tuesday, August 2, 2011

Creamy Stuffed Mushrooms

These stuffed mushrooms are delicious. They are the perfect appetizer. You can keep them hot on the stove, or warm in the oven until you are ready to serve. They look and taste fancy, but they are really easy to make.

Creamy Stuffed Mushrooms
1/2 pound Button Mushroom (about 7)
3 oz Cream Cheese softened
2 tablespoons Chopped Onions
3 Pieces of Shrimp
1/2 cup Heaping Shredded Cheddar Cheese
1 stalk Green Onion
 Peel the shrimp.
Cut out the back vein.
You don't have to do this. I just prefer to.

Get the shrimp cooking in a pan with about 2 teaspoons
of butter. Cook it on medium high until pink, and a
little crispy.
While the shrimp is cooking, rinse the mushrooms,
and remove the stems.
Let the shrimp continue to cook.
Dry the mushrooms.
When your shrimp are cooked, let them cool.
While the shrimp are cooling, melt about 2 tablespoons
of butter in a pan, and start the mushrooms cooking
on medium.
Put a cover on the pan.
While the mushrooms are cooking, chop the shrimp
into bite size pieces.
Combine the cream cheese, onion, shrimp,
and cheddar cheese. Mix thoroughly.
Check your mushrooms, and flip them over. They
should look brown like this.
Cover the pan again.
Open the pan and check the mushroom. Flip them over.
They should look like this. Cover with a pan again,
but only for a few minutes.
This is not a very good picture, but the mushroom should
fill up with water. When they do, dump it into the pan.
Fill the mushrooms with the stuffing.
Cover the pan for a few minutes, until the stuffing
becomes warm to the touch.
Chop up some of the green onion. Start at the nice part
of the green end.
Sprinkle the tops with green onion pieces.

Enjoy!

Thanks for joining me!

Come back later today when we
make our
Blue Cheese Caesar Salad!

See you then!


Tuesday, July 26, 2011

Our Appetizer-Garlic Shrimp!

This weeks appetizer is a favorite. It's simple, fast, and always has a great presentation. One other thing about it- It can be served with fancy meals, casual suppers, or party buffets. It's versatile and delicious, hot or cold!
Olive Oil
Lemon
Butter
1 tbsp. Fresh flat leaf Parsley
Salt & Pepper
Dried Tomato Halves
1 Garlic Clove
4 pieces uncooked Jumbo Shrimp
Crusty French Bread 
If your shrimp is frozen, run it under cold water for
about 5-7 minutes. It will thaw.
These shrimp have shells.
Pull the shells off of the shrimp. Leave the tails on. 
You can leave the tails on by leaving the shell of the tail, plus
the nest section on the shrimp while they are cooked.
This is simply done for presentation.
Chop the one clove of garlic.
Take 1 half of a dried tomato. Put the half in a bowl 
and pour boiling water over it. Let it sit to rehydrate
for about 2 minutes. Drain the water.
Finely chop the rehydrated tomato.
Add 1 tablespoon of olive oil, and 2 tablespoons of butter.
After the butter is melted, Add the chopped garlic and 
the chopped tomato. Let it cook for 1-2 minutes until
the garlic and chopped tomato are soft.
Add the shrimp to your pan and cook for 2-3 minutes.
Don't cook any longer. If cooked too long, shrimp 
becomes tough tasting. Sprinkle the chopped parsley
onto the shrimp. Season with salt & pepper.
Plate the shrimp and garnish with lettuce,
lemon wedges, and bread slices.
Enjoy!

Thank you for joining me today!
Let me know how you like your shrimp!!

Tomorrow we will be preparing fruit bites for
the salad portion of our meal. Fruit is so tasty right
now, it's sure to be delicious!

See you then!

See you tomorrow