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Shrimp Pu-Pu
Appetizer Chinese

Shrimp Pu-Pu

3.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together the cream cheese, mayonnaise, and curry powder until light and fluffy. Spread onto a serving plate. Arrange shrimp over the top, then sprinkle with green onions, grated egg, salt and paprika in that order. Chill for 1 hour before serving.

By JULIE8000

He Jia Tuan Yuan (Tofu Ball Soup for Lunar Chinese New Year)
Appetizer Chinese

He Jia Tuan Yuan (Tofu Ball Soup for Lunar Chinese New Year)

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Mash tofu in a large bowl into a paste with a spoon; stir in pork, cornstarch, egg, 1 teaspoon bouillon granules, and 1 teaspoon salt until well combined.
  2. 2 Bring water and oil to a boil in a large saucepan. Reduce heat to a lively simmer but not a full boil. Pinch off about 1 tablespoon tofu mixture, using gloved hands; roll it into a ball and carefully lower into water. Repeat forming and adding tofu balls to water with remaining tofu mixture. Simmer tofu balls until they rise to the top without stirring, about 30 minutes.
  3. 3 Off heat, stir in pea vine shoots, dried shrimp, remaining 1 teaspoon bouillon granules, and remaining ¼ teaspoon salt.

By Tao,RN

Egg Rolls
Appetizer Chinese

Egg Rolls

4.5

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
  2. 2 In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
  3. 3 Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
  4. 4 Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

By Donna

Cantonese Style Pork and Shrimp Dumplings
Appetizer Chinese

Cantonese Style Pork and Shrimp Dumplings

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
  2. 2 Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
  3. 3 To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

By Vivian Lee

Potstickers (Chinese Dumplings)
Appetizer Chinese

Potstickers (Chinese Dumplings)

4.4

Prep
50 min
Cook
12 min
Total
62 min

Instructions

  1. 1 To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.
  2. 2 To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
  3. 3 Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

By Ayeen

Mom's Wonton
Appetizer Chinese

Mom's Wonton

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
  2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
  3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
  4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Chef John's Shrimp Toast
Appetizer Chinese

Chef John's Shrimp Toast

4.3

Prep
20 min
Cook
4 min
Total
84 min

Instructions

  1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
  2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
  3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Daddy's Shrimp Toast
Appetizer Chinese

Daddy's Shrimp Toast

4.4

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the shrimp paste: Mix shrimp, onion, water chestnuts, celery, and green onion together in a mixing bowl. Stir in crabmeat, egg, parsley, sesame oil, garlic, soy sauce, salt, and pepper.
  3. 3 Make the dipping sauce: Whisk soy sauce, parsley, water, sesame oil, sugar, and garlic powder together in a small bowl.
  4. 4 Make the toast: Heat 1/2 inch oil in a large, heavy skillet over medium heat.
  5. 5 Spread each slice bread with a thick layer of shrimp paste, pressing gently so it sticks to bread.
  6. 6 Working in batches, fry bread, paste-side down, in hot oil until golden and shrimp is pink, 2 to 3 minutes. Flip carefully and cook until bread is golden brown, about 1 minute. Drain on paper towels.
  7. 7 Slice shrimp toasts diagonally and serve with dipping sauce.

By LISA158

Easy Shrimp Dip
Appetizer

Easy Shrimp Dip

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place cream cheese in the center of a serving platter.
  2. 2 Stir cocktail sauce and shrimp together in a small bowl; pour over cream cheese. Refrigerate until serving.

By Jen

Shrimp Gabriella
Appetizer

Shrimp Gabriella

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.)
  2. 2 Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks.
  3. 3 Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.

By Gabriella Campbell

Easy Awesome Shrimp Scampi
Appetizer

Easy Awesome Shrimp Scampi

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Melt butter in a saucepan over medium heat. Fold shrimp into melted butter to coat. Mix cracker crumbs, lemon juice, and garlic powder into shrimp; transfer into a 9-inch square baking dish. Cover dish with aluminum foil.
  3. 3 Bake in the preheated oven until bubbling, about 45 minutes.

By Trent Baker

Easy Grilled Spicy Shrimp
Appetizer

Easy Grilled Spicy Shrimp

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
  3. 3 Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

By Cindy Anschutz Barbieri

Maille® Dijon Shrimp Starter
Appetizer

Maille® Dijon Shrimp Starter

Prep
Cook
Total

Instructions

  1. 1 Place sunflower oil in a skillet. Add the onion, green pepper and garlic and cook for 5 minutes. Add the Maille® Old Style Mustard and cook for another 2 minutes. Add the shrimp and cook 5 minutes more. Season to taste. Serve with a salad of fine herbs (chives, chervil, parsley, basil).

By Maille

Panko Fried Shrimp
Appetizer

Panko Fried Shrimp

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
  2. 2 Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
  3. 3 Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
  4. 4 Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.

By CookingWithShelia

Hooley's Devil Stuffed Shrimp
Appetizer

Hooley's Devil Stuffed Shrimp

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
  2. 2 In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
  3. 3 Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.

By Monkibonz

Hot Shrimp Dip
Appetizer

Hot Shrimp Dip

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Chop the shrimp into small pieces. In an 8x8 inch baking dish, combine shrimp, yellow onion, bell pepper, garlic, mayonnaise, vegetable oil, Old Bay ™ seasoning, black pepper, salt, and 3/4 cup of cheese. Mix well, use reserved 1/4 cup cheese to cover the top in an even layer.
  3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Jennifer Cserenyi

Heavenly Shrimp Dip
Appetizer American

Heavenly Shrimp Dip

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cream cheese in center of serving platter.
  2. 2 Stir together cocktail sauce and cooked shrimp in a bowl until evenly coated. Pour mixture over cream cheese.
  3. 3 Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish.
  4. 4 Place crackers and lime wedges around edge of plate and serve.

By Lann Clower

Shrimpcargot
Appetizer American

Shrimpcargot

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat butter and garlic in a skillet over medium heat until butter begins to bubble. Add shrimp; cook until they just turn pink, about 3 minutes. Place 1 shrimp into each mushroom cap; place mushroom caps into a small baking dish. Spoon garlic butter into mushroom caps; sprinkle each with mozzarella cheese.
  3. 3 Bake in the preheated oven until mushrooms are tender and cheese is golden and bubbly, 10 to 15 minutes.

By ambibambi

Keto Coconut Shrimp
Appetizer

Keto Coconut Shrimp

3.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
  2. 2 Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
  3. 3 Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
  4. 4 Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
  5. 5 Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

By TanaAmen

Jomama's Big Game Dip
Appetizer

Jomama's Big Game Dip

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Beat the sour cream and cream cheese together in a bowl with an electric mixer until smooth.
  2. 2 Spoon the mixture in an even layer across the bottom of an 8x8-inch pan.
  3. 3 Spread the salsa over the cream cheese mixture in one layer.
  4. 4 Follow with layers of shrimp and Cheddar cheese.
  5. 5 Sprinkle top with chopped tomato, black olives, and green onions.
  6. 6 Refrigerate for 2 hours to chill and blend flavors before serving.

By Candice Parker

Shrimp Artichoke Dip
Appetizer

Shrimp Artichoke Dip

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix artichoke hearts, Cheddar, Parmesan, shrimp, mayonnaise, green onions, and garlic salt together in a medium baking dish. Sprinkle paprika over top.
  3. 3 Bake in the preheated oven until lightly browned and bubbly, about 20 minutes.

By Kat

Keto Fried Coconut Shrimp
Appetizer

Keto Fried Coconut Shrimp

3.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Line a baking sheet with parchment paper. Sprinkle shrimp with salt and pepper.
  2. 2 Stir together coconut flour, garlic powder, and onion powder in a shallow dish. Thoroughly whisk eggs and water in a second shallow dish. Mix together macadamia nuts and coconut in a third shallow dish.
  3. 3 Dip each shrimp in coconut flour mixture, lightly coating all sides. Dip in egg mixture, then dip in macadamia-coconut mixture. Arrange coated shrimp on the prepared baking sheet.
  4. 4 Heat 2 tablespoons ghee in a large skillet over medium heat until melted; add 1/2 of the shrimp. Cook, turning often, until shrimp are golden brown and opaque, 3 to 4 minutes total.
  5. 5 Transfer shrimp to a paper towel-lined plate to drain. Repeat with remaining shrimp, adding additional ghee as needed.

By Allrecipes Magazine

Shrimp Appetizer
Appetizer

Shrimp Appetizer

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix the cream cheese, Worcestershire sauce and hot pepper sauce. Spread the mixture on a medium serving platter. Top with cocktail sauce, and layer with shrimp. Cover the shrimp with green onions, tomato and mozzarella cheese.

By Pat

Shrimp Spread I
Appetizer

Shrimp Spread I

4.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Mix cream cheese, sour cream and mayonnaise together. Spread the mixture onto the bottom of a 12-inch round pizza pan. Sprinkle the shrimp on top of the cream cheese mixture, and then evenly pour the seafood cocktail sauce over the shrimp. Sprinkle cheese, chopped pepper, green onions and tomatoes to finish. Refrigerate until you are ready to serve.

By Christine Sandwith