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shrimp dip
at recipeseasy.com
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Coconut Butter Shrimp with Pineapple Mustard Dip
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Yield: 1 servings
250 g Finely grated coconut
250 g Sugar
150 ml Water
Ghee for greasing plate
Prepare syrup with sugar and water to 2 1/2 thread consistency.
Use method as shown in introduction.
Warm coconut in heavy saucepan, pour in the syrup.
Stir well and cook till soft lump forms.
Spread in a greased plate. Cool.
Sprinkle cardamom powder (optional).
Cut into squares, store in airtight container.
Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks
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KOHL'S SHRIMP MOUSSE DIP
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Yield: 10 Servings
1 lg Package hash-brown potatoes
1 cn Cream of potato soup
1 cn Cream of celery soup
Salt & pepper
Parsley flakes
Paprika
Chopped onions, optional
Chopped gr.peppers, optional
Mix together everything except parsley and paprika.
Let sit until it mixes easily. Put into a 9 x 13 inch
pan. Sprinkle paprika and parsley on top. Bake at 300
degrees for 1 1/2 hours.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce &
Clem Kohl
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LAYERED SHRIMP DIP
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Yield: 4 Servings
8 oz Creamy herb-garlic cheese
8 Crepes
1/2 lb Tiny cooked shrimp
3 tb Chopped fresh chives
2 1/2 c Shredded jack cheese
Bring cheese to room temperature. Preheat oven to 350 degrees. On
each of four crepes: Spread two TBL garlic herb cheese. Place
cheese-side-up on a buttered baking sheet or oven-proof serving
plate. Mix shrimp, 2 1/4 cups of the jack cheese and chives. Divide
and spread on the four crepes. Top each with another crepe, and
sprinkle with remaining jack cheese. Bake until heated through, 30 to
35 minutes. Cut into wedges and serve immediately. San Francisco
Encore, SF JR. League 2-93
Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120
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LIGHT FIESTA SHRIMP DIP
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Yield: 4 Servings
1 1/3 c Skim milk
2 sm Garlic cloves, minced
2 ts Flour
2 tb Fat-free cream cheese
1 c Grated parmesan cheese
1 tb +2 t. Molly McButter (TM)
Natural Butter Flavor
Sprinkles
4 c Hot cooked fettuccine
In a medium saucepan over high heat, whisk milk, garlic, flour and
cream cheese. Bring to a boil, whisking constantly. Reduce heat and
simmer for 2 minutes or until thickened. Add Parmesan, whisk until
blended. Remove from heat. Stir in Molly Mc Butter. Pour sauce over
hot fettuccine. Sprinkle with parsley and pepper if desired.
Per serving: 5 gm fat; 310 cal; 17 gm pro; 48 gm carbo; 550 mg
sodium; 15 mg chol.
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LIGHT-STYLE FIESTA SHRIMP DIP
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Yield: 14 Servings
3/4 c water -- plus 1 tablespoon
1 ts lemon juice
2 TB honey
1 1/2 TB unsalted butter
3 TB dried buttermilk powder
3 TB potato flakes
2 TB wheat germ
1 TB gluten
3/4 ts salt
1/2 c whole wheat flour --
: (white)
1 1/2 c bread flour
2 ts active dry yeast
Select basic white bread, or delayed timer setting and light crust.
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CATHE'S SHRIMP DIP
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Yield: 15 Servings
3 lb Red kidney beans, dry
-or light red beans,
-or cranberry beans
Water to cover
3/4 lb Ham trimmings, lean
-or 6 ham hocks
6 c Water (more as needed)
2 c Celery, finely chopped
2 c Onion, finely chopped
2 c Bell pepper, finely chopped
5 Bay leaves
2 ts White pepper
2 ts Thyme
2 ts Oregano
2 ts Garlic powder
1/4 ts Cayenne pepper, ground
-(or more)
1/2 ts Black pepper, ground
1/2 ts Tabasco sauce (or more)
2 lb Manda's sausage (spicy)
-or Jimmy Dean Mesquite
-link sausage, regular,
-sliced diagonally
-into 1/2-inch pieces
8 c Rice, cooked (or more)
Empty the beans into a 6-quart saucepan. Run water over them,
washing them with your hands and picking out any stones or bad beans.
Drain and repeat until the water runs clear and has no sand in it.
Add water to the pot to cover the beans by about 4 inches. Place on a
large burner and bring to a boil over high heat. Reduce the heat
slightly, boil gently for 3 minutes, remove from burner and cover.
Let the covered pot sit, unopened, for an hour. Drain and reserve
the beans, discarding the juice.
Place the ham pieces, 2 cups of water, the chopped vegetables and
seasonings in a 12-quart saucepan or large dutch oven. Stir well,
cover and bring to a boil over high heat. Reduce the heat and simmer
until the meat is fork tender, about an hour, stirring occasionally.
Remove the meat from the pan and tear it into small pieces. Set it
aside. (If using ham hocks, cover with water to cook. The beans will
have to cook down longer to reach their normal consistency. You may
not need to add any extra water.)
Add the drained beans and 2 cups water to the pan with the ham broth
and vegetables. Bring to a boil over medium heat, reduce heat and
simmer 30 minutes, stirring occasionally. Add the sliced sausage and
2 cups more water if the beans are not covered with liquid and
continue simmering until the beans start breaking into pieces, about
35 more minutes, stirring often to the bottom of the pan.
If the beans start to scorch, do not stir. Instead, immediately
remove them from the heat and transfer them to another pot without
scraping any scorched beans into the mixture. Add the ham pieces or
hocks and cook about 10 minutes more, stirring often. Do not let the
mixture get dried out like refried beans, but keep it thicker than
cream soup.
To serve, mound 1/2 cup cooked rice in a bowl and cover with beans,
ham and sausage pieces. Serves 15 to 20 as a side dish.
Cathe's notes:
*
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BOILED SHRIMP DIP
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Yield: 6 Servings
1 5 lb.Salmon
6 tb Sea salt
6 qt Water
1 Cheese cloth
Place cleaned salmon in the cheese cloth and tie with a string.Place
salmon in pot and cover with the water and add the salt.Bring to a
boil and simmer,uncovered for 15 minutes for each inch of
thickness.Remove from pot to serving dish.Add sliced lemmons as
garnish and serve with fiddleheads.
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CURRIED EGG DIP FOR SHRIMP
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Yield: 1 Servings
2 To 3 hard boiled eggs
1 (10 oz.?) can unmarinated
(plain) artichoke hearts
x Mayonnaise
x Sour cream
x Cumin powder
x Curry powder
Chop the eggs and artichoke hearts into chunks big enough to eat and
small enough to scoop up on a cracker. Mix equal parts sour cream and
mayonnaise, enough to make it all moist and tasty, and add spices to
your taste @ 2 parts curry to one part cumin. I like it spicy
myself, but you don't want to overwhelm the delicate flavour of the
artichoke. Exceedingly popular at parties, and goes quickly; I make a
batch, put it in the refrigerator, and gnosh my way through it in a
day or so!
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EMERALD DIP & SHAMROCK SHRIMP
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Yield: 8 Servings
1 1/2 c Ground pork
1 1/2 c "saba" or cooking bananas,
-boiled and grated
2 Eggs, lightly beaten
2 md Onions, chopped
3/4 c Carrot, chopped
1 md Red bell pepper, chopped
1/4 c Sweet Pickle Relish
1/3 c Tomato Sauce
1 c Bread, diced
1 tb Rock salt
2 tb Soy sauce
1/2 ts Black pepper
1. Combine all ingredients in a bowl and then add seasoning. Mix
thoroughly. 2. Place every 1 1/2 cups of mixture on aluminum foil or
colorless sellophane. Roll. 3. Steam for one hour. Let cool then chill
overnight. SLice diagonally just before serving.
To wrap embutido: 1. Place mixture on cellophane. Fold over edge.
Roll back and forth to shape meat into a sausage. Leave an allowancee
of cellophane at each end for tying. 2. Tie each end with string to
prevent opening during steaming. 3. Put in steamer.
NOTES : Makes 8 Servings.
Banana and bread replace part of pork
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FIESTA SHRIMP DIP
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Yield: 40 Servings
2 Oranges, thinly sliced
1 Lemon, thinly sliced
1 Lime, thinly sliced (opt)
Fresh seasonal fruits, such
-as seedless grapes, apple
-slices, pear slices
1 ga Dry red or white wine
2 c Grand Marnier
1 1/2 c Brandy
2 bn Long-stemmed lemon verbena
-(mint and lemon balm may
-be added)
1 pk Frozen peaches OR
1 pk Frozen blueberries
Club soda or champagne
From "The Herb Garden Cookbook" (Gulf, $12.95), by Lucinda Hutson. If
lemon verbena or lemon balm are unavailable, mint may be substituted.
Place oranges, lemon, lime and other seasonal fruits in a large
container. Add wine, orange liqueur, brandy and herbs. Cover and
refrigerate at least overnight, or up to three days.
Fill a clear glass pitcher with sangria, adding more freshly sliced
seasonal fruits, frozen peaches and/or blueberries and fresh
long-stemmed herbs. (Soft fruits such as fresh strawberries or sliced
kiwi also may be added before serving.) Pour into wine glasses with a
splash of club soda or champagne, a tiny cluster of grapes and a
fresh herb sprig.
Makes about 40 4-oz servings. NOTE: Hutson says that if she uses red
wine in this punch, she also adds a long stick of cinnamon.
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