SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON-DILL SHRIMP
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
- Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.
ALSATIAN ONION TART
A crisp buttery crust, melty caramelized onions and a savory custard makes the Alsatian Onion Tart a staple of French cooking. This rustic tart tastes rich, satisfying and brings a unique combination of sweet and salty flavors, with the sweet caramelized onions bound by a cheese and egg filling. My version of an Alsatian Onion Tart The Alsatian Onion Tart is lesser known than the Quiche Lorraine - hailing from the same French region - but is no less delicious. As with most regional recipes, there isn't just one recipe...
Provided by Audrey
Categories Fall
Time 40m
Yield 6-8
Number Of Ingredients 2
Steps:
- Step 1: make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
- Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside. Leave your oven on at 350°F (180°C).
- Step 2 : Caramelize the onions - Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 2 minutes. The trick is to let the onions brown - so do not stir too often. But you don't want to let them burn either.
- After 15 minutes, when the onions should start to dry out, add salt and the beef stock. Stir to coat and continue cooking for about 15 more minutes, until the onions are melty and golden. Set aside.
- Step 3: Make the filling - In a large mixing bowl, whisk together the eggs and the heavy cream. Add the black pepper and grated cheese. Adjust more seasoning if needed (salt, pepper).
- Step 4: Assemble the tart - Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top. Sprinkle evenly with the caraway seeds.
- Bake for 25 minutes, until the crust starts to become golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature.
Nutrition Facts : Calories 200, Fat 20 grams
ALSATIAN CHEESE TART
Alsatian Cheese Tart
Categories Onion Appetizer Bake Cocktail Party Quick & Easy Lunch Bacon Cottage Cheese Sour Cream Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
- Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
- Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
- Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
ALSATIAN SHRIMP AND DILL TART
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer
Time 1h
Yield Six or more servings
Number Of Ingredients 13
Steps:
- Prepare the tart shell and set it aside.
- Preheat the oven to 375 degrees.
- Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
- Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
- Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
- Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
- Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
- Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 723 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP STUFFED SALMON PATTIES WITH DILL TARTER SAUCE
You can flatten these into patties by hand, use a muffin cup tin or bake in a loaf pan. They taste great but keep an eye on the baking time so they don't get to dried out. These reheated up great in the microwave for about 1-2 minutes and tasted even better on day 2.
Provided by Catnip46
Categories Weeknight
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Mix shrimp, garlic and parsley in small bowl. Set aside.
- In another bowl mix salmon, egg, crumbs, celery, onion, dill weed, season salt and mayonnaise until blended.
- Spray cooking spray on bottom and sides of muffin tins or loaf pan if using. For muffin tins (or patties) take about a golf ball size of salmon mixture and press on bottom of muffin tin and up the sides. Add some of the shrimp mixture to the muffin tin (or patties) but leave room enough to add another layer of the salmon mixture. Seal sides good.
- Bake at 350 for 10-15 minutes or until lightly brown.
- Meanwhile make tar sauce by adding 1/2 cup mayonnaise, 2 Tb pickle relish and 1 tsp dill weed. Stir until blended.
Nutrition Facts : Calories 648.8, Fat 37, SaturatedFat 6, Cholesterol 180.7, Sodium 1066, Carbohydrate 52.2, Fiber 2.5, Sugar 12.6, Protein 28.2
ALSATIAN CHEESE TART
Make and share this Alsatian Cheese Tart recipe from Food.com.
Provided by Lambkyns
Categories Pork
Time 50m
Yield 36 appetizers
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
- Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
- Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
- Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
- Makes 36 hors d'oeuvres.
Nutrition Facts : Calories 62.5, Fat 4.8, SaturatedFat 1.5, Cholesterol 3.8, Sodium 79.4, Carbohydrate 3.4, Fiber 0.1, Sugar 0.1, Protein 1.4
ALSATIAN TART
Maybe this is how "white pizza" got its start? Alsace is a former province in NE France in the mountains. This tart is a hardy meal in itself; (and probably where comfort food got its name) :) Easy and I love it! And hopefully, so will you.
Provided by Gingerbee
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
- Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
- Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
- Prick dough with fork and refrigerate while preparing the filling.
- Cook bacon; drain and crumble; set aside.
- In one tablespoon of canola oil, saute sliced onion until golden.
- In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
- Remove pastry rounds from refrigerator, spread each round with cheese mixture.
- Sprinkle top with sauteed onions and arrange crumbled bacon.
- Preheat oven to 425 degrees.
- Bake 15 minutes until done.
- Very rich and filling served with a salad and a glass of white wine.
Nutrition Facts : Calories 984.8, Fat 75.2, SaturatedFat 23.9, Cholesterol 64, Sodium 698.9, Carbohydrate 61.3, Fiber 2.3, Sugar 2.2, Protein 16.6
DILLED SHRIMP (REJER)
You can't have a Danish holiday meal without endless platters of dilled shrimp. Served on a red serving platter, it makes the perfect Christmas dish that will have your guests heaping up pyramids of shrimp on their plates. No Scandinavian buffet would be complete without it!
Provided by WOLSELEY
Categories Appetizers and Snacks Seafood Shrimp
Time 8h50m
Yield 8
Number Of Ingredients 10
Steps:
- Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
- Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 9.5 g, Cholesterol 172.5 mg, Fat 5.4 g, Protein 23.1 g, SaturatedFat 0.9 g, Sodium 2888.6 mg, Sugar 8.3 g
TARTE FLAMBEE (ALSATIAN BACON & ONION TART)
While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
- Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
- Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
- Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
- Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.
Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g
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