CAJUN SHRIMP LASAGNA ROLL-UPS
If you enjoy Creole and Cajun dishes, you'll love this one. The seasoning and andouille sausage give it a nice kick, and seafood fans will appreciate the shrimp. -Mary Beth Harris-Murphree, Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute shrimp and onion in oil until shrimp turn pink. Stir in tomatoes and Cajun seasoning; set aside., In a large saucepan, saute garlic in butter for 1 minute. Stir in flour until blended. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheddar cheese until smooth. Add sausage; set aside., Spread 1/3 cup shrimp mixture over each noodle. Carefully roll up; place seam side down in a greased 13x9-in. baking dish. Top with cheese sauce. Sprinkle with pepper Jack cheese and paprika. , Cover and bake at 350° for 15 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 689 calories, Fat 35g fat (18g saturated fat), Cholesterol 249mg cholesterol, Sodium 1425mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 3g fiber), Protein 41g protein.
FIRECRACKER SHRIMP ROLL WITH CRAB AIOLI
Inspired by a shrimp po'boy with crab mayo seen on 'Diners, Drive-Ins and Dives,' I decided to do an extra spicy version and give it a 4th of July-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo. This was one of the best things I've had in a long time, and that's after eating it barely warm; for best results, though, be sure to enjoy this just as soon as it's safe to eat, in all its crunchy glory.
Provided by Chef John
Categories Seafood Shellfish Crab
Time 45m
Yield 6
Number Of Ingredients 23
Steps:
- Combine mayonnaise, crab, garlic, salt, cayenne, Worcestershire sauce, lemon juice, and tarragon in a bowl for the crab aioli. Stir to combine and refrigerate until needed.
- Remove tails from shrimp and keep chilled until ready to use.
- Preheat the oven to 400 degrees F (200 degrees C).
- Whisk buttermilk, hot sauce, chipotle pepper, cayenne, black pepper, and salt together in a bowl.
- Mix flour, cornmeal, paprika, and salt together in a shallow dish for the breading.
- Slice partway through each sandwich roll, splitting it open. Scoop out some bread from the top to make room for the filling.
- Toast rolls in the preheated oven until crisp, 7 to 10 minutes.
- Soak shrimp in the buttermilk mixture for about 5 minutes.
- Heat oil in a pan over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce.
- Toss shrimp in the breading to coat; shake off any excess. Fry shrimp in the hot oil until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate and immediately transfer shrimp onto the rolls. Sprinkle cayenne pepper on top.
Nutrition Facts : Calories 992.8 calories, Carbohydrate 73.5 g, Cholesterol 237.1 mg, Fat 60.8 g, Fiber 4.1 g, Protein 40.8 g, SaturatedFat 10 g, Sodium 2393.3 mg, Sugar 5.9 g
DRAGON ROLL WITH SHRIMP TEMPURA
Steps:
- For the tempura: Set a large bowl inside a larger bowl filled with ice and let sit until the top bowl becomes cold to the touch (see Cook's Note). Add the eggs and ice water and whisk vigorously to combine. Sift the flour and cornstarch directly over the liquid and stir only a few times to combine. (It's okay if the batter has some lumps. The gluten in the flour must not be overworked or the batter won't be light.)
- Pour the oil into a deep, heavy-bottomed pot to a depth of about 4 inches and heat to 360 degrees F over medium heat. Line a baking sheet with paper towels and get a slotted spoon ready.
- Cut a few incisions down the inside length of each shrimp tail so it relaxes, straightens out and no longer curls. Sprinkle with salt.
- Dunk the shrimp into the batter to coat. Carefully transfer to the hot oil, gently swirling the oil for even frying on all sides. Fry until the shrimp are light brown with a crispy exterior, 2 to 3 minutes. Remove with a slotted spoon to the paper towels and immediately season with salt.
- For the spicy mayonnaise: Stir together the mayonnaise, sriracha, dark soy sauce, lime zest and lime juice in a medium bowl. Taste and adjust the seasoning. Set aside.
- For the sushi roll: Completely wrap a bamboo sushi-rolling mat in a tight layer of plastic wrap. (This keeps the rolls from sticking to the mat.)
- Put one nori sheet shiny-side down on the wrapped bamboo mat. Gently press and spread about 1/2 cup sushi rice into a shape that matches the nori, leaving a 1/2-inch border around the edges.
- Starting at the end closest to you, spoon spicy mayonnaise along the edge of the rice layer. Lay 2 cucumber batons on top and another drizzle of spicy mayo. Place 2 pieces of shrimp tempura on top. Roll the nori up over the fillings, tucking the clean edge underneath to completely encase them. Top with the bamboo mat and gently press, curling your fingers to tighten up the roll.
- Remove the roll from the mat and cut into 8 even pieces with a serrated knife, but do not separate them. Shingle the pieces on a plate, slightly overlapping. Top each piece with tobiko wasabi and drizzle the roll with spicy mayonnaise.
- Repeat the rolling process with the remaining ingredients. Serve the rolls with freshly grated wasabi, pickled ginger and soy sauce on the side.
CRUNCHY SHRIMP ROLL WITH GINGER SAUCE
Steps:
- Cook the rice ¿ 1 part rice to 2 parts water. This can be done in a rice cooker, steamer, or pot according to package directions. When rice is cooked, spread the rice on a large baking sheet and sprinkle with sushi vinegar. Mix well, but do not break the rice grains. Chill the rice to room temperature.
- Heat a deep fryer or a large pot halfway filled with oil to 360 degrees F.
- Season the shrimps with salt, dust them with flour, and roll them in eggs then in panko. Fry the breaded shrimps to golden brown. Remove to a paper towel lined plate.
- Place the nori on a cutting board, spread sushi rice on the back side (non glossy side), sprinkle black sesame seeds over rice. Place the rice side down on a bamboo mat that has been covered with plastic wrap. Place 2 shrimps, 2 strips of avocado, strip of cucumber and some wasabi on the center. Roll. (good luck!) Cut the roll in to 8 pieces (this you need better than just good luck!).
- Pour Sesame Ginger sauce on serving plate, then place sushi over the sauce. Sprinkle the sauce with some crushed red pepper flakes.
- Add all the ingredients in a blender. Blend on high until all solids turn liquid.
TEMPURA SHRIMP MAKI ROLL WITH SAMBAL AIOLI AND WASABI TOBBIKO
Provided by Food Network
Categories main-dish
Time 55m
Yield 24 pieces of sushi
Number Of Ingredients 23
Steps:
- For the sushi rice: Wash the rice several times until the water runs clear. Cover the rice with cold water and soak for 20 minutes. Drain and place the rice in a rice cooker. Add 3-3/4 cups water. Cover and cook until the water is absorbed. While the rice is cooking, combine the rice wine vinegar, mirin and sugar in a small saucepan and cook over low heat until the sugar is dissolved. Remove from the heat. When the rice is cooked, remove from the cooker and place in a large wooden bowl. Using a rubber spatula, fold in the vinegar and sugar mixture. When the vinegar mixture is folded in, cover the bowl with a damp towel and let rest for 30 minutes.
- For the sambal aioli: In the bowl of a food processor or blender, combine the lemon juice, sambal, garlic and egg yolks and process until combined. With the processor running, slowly drizzle in the canola oil to create an emulsion. If the aioli needs to be thinned out after all of the oil has been added, thin with a little water or lemon juice. Season with salt and pepper.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- To make the Tempura Shrimp Maki Roll: Preheat a fryer to 360 degrees F. In a large bowl, combine the rice flour, all-purpose flour and salt. Add the club soda until the consistency of pancake batter is achieved. Butterfly the shrimp by slicing lengthwise down the back. Dip the shrimp in the tempura batter and then place in the fryer and fry until golden brown, about 3 minutes. Remove from the oil to a paper towel-lined plate.
- On a sushi mat, lay down 1 piece of the nori, shiny side down. Spread the sushi rice on one half of the nori, about 1/4-inch thick. Spread about 1 tablespoon of the sambal aioli over the rice. In the center of the rice, lay down 1/4 cup of the cucumber and a few strip of red bell pepper in a line that reaches from one side of the nori to the other. Top the cucumber with 3 pieces of the tempura shrimp. Sprinkle 1/4 cup of the wasabi tobbiko over the shrimp. Roll the sushi up, using the sushi mat. To seal the roll, use a little water along the edge of the nori. Cut the roll into 6 pieces. Repeat this procedure 3 more times to create 4 rolls.
SHRIMP ROLL BY INA GARTEN
By Ina Garten. Fresh shrimp, tangy mayonnaise-and-mustard dressing, all wrapped in a crusty bun...perfect!
Provided by ChefRed
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, bring 5 quarts water, lemon and 2 tablespoons salt to a boil. Add shrimp, reduce heat to medium, and cook, uncovered, 3 minutes, or until shrimp are just cooked through. Using a slotted spoon, transfer to a large bowl of ice water. Let cool; peel and devein.
- In a large bowl, stir together mayonnaise, mustard, wine, pepper, 1/2 teaspoon salt, dill, onion and celery.
- Stir shrimp into mayonnaise mixture. Use immediately or chill, covered, until ready to serve. Just before serving, spoon about 2/3 cup shrimp mixture into each roll.
SHRIMP EGG ROLL
These very flavorful egg rolls are a special treat and one of our favorite hot hors d'ouerves. They can be partially fried for re-heating later or cooked until golden brown.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 9 egg rolls (2 cups sauce).
Number Of Ingredients 18
Steps:
- In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through., Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.
Nutrition Facts : Calories 362 calories, Fat 9g fat (2g saturated fat), Cholesterol 101mg cholesterol, Sodium 673mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 2g fiber), Protein 17g protein.
GRILLED JUMBO SHRIMP AND PICKLED "GAZPACHO" ROLL-UPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill pan or outdoor grill to high. Place shrimp in shallow dish. Sprinkle garlic over shrimp. Drizzle shrimp with extra-virgin olive oil and season with salt, pepper and crushed red pepper. Grill 2 minutes on each side, until pink and opaque and head curls towards tail. Squeeze the juice of 1/2 lemon over shrimp and remove to platter to cool.
- In food processor, coarsely chop the giardiniera vegetables. Transfer to a bowl and stir in the lemon juice, parsley, tomato, and pepper until well combined. To serve, place 2 shrimp in a bibb lettuce leaf and sprinkle some gazpacho sauce over them. Roll them up like a mini-burrito and enjoy!
PORK & SHRIMP SPRING ROLL WITH PEANUT SAUCE
This is Emeril Legasse's recipe from his 2005 television show on Vietnamese cuisine, and includes the ingredients for the fresh rolls called "Goi Cuon" and the sauce called "Nuoc Leo." These rolls turn out exactly like the ones you get in the finest restaurants. You can make the meat and vegetables ahead of time and keep them in the fridge, but only roll what you intend to serve immediately. The prepared rolls will harden quickly after less than 12 hours in the refrigerator. Don't let the long ingredient list scare you away. These rolls are incredibly simple to make, and are very healthy!
Provided by Faux Chef Lael
Categories Vegetable
Time 1h30m
Yield 12 rolls, 6 serving(s)
Number Of Ingredients 27
Steps:
- Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
- Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding. Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
- Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
- Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately - either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
- Directions for Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
- May be served warm or at room temperature.
- Yield: about 1 1/4 cups.
CRUNCHY SHRIMP ROLL - SUSHI
Make and share this Crunchy Shrimp Roll - Sushi recipe from Food.com.
Provided by dicentra
Categories Japanese
Time 20m
Yield 6 rolls
Number Of Ingredients 5
Steps:
- Bake or fry tempura shrimp as directed on the package.
- Cut tails off the tempura shrimp.
- Slice tempura shrimp in half lengthwise, set aside.
- Cut the avocado in half, discarding the pit.
- Cut off the hard skin and discard.
- Slice the avocado into thin sticks.
- Wash the green onion, cut the long green stalks off of the white bulb-like things. Discard the white bulbs.
- Roll the sushi, using one green onion stalk, several avocado sticks, and 2 ½ slices of tempura shrimp as your fillings.
- Serve with shoyu, wasabi, and ginger if desired. Enjoy!
Nutrition Facts : Calories 137.4, Fat 4.6, SaturatedFat 0.7, Sodium 8.9, Carbohydrate 22, Fiber 3.3, Sugar 0.6, Protein 2.6
ROCK-SHRIMP ROLL
Rock shrimp are meaty and firm, like lobster tail, and have a mild, bland flavor that can really use the help of seasoning at several stages. So we salt them before cooking and during cooking. Once the shrimp are mixed with onion and celery and mayonnaise, taste the shrimp salad as a whole to decide if it could stand even another pinch of salt or grind of pepper. But use unsalted butter on the bun when griddling, to get the perfect play between the sweet and the saline.
Provided by Gabrielle Hamilton
Categories brunch, dinner, easy, lunch, quick, snack, sandwiches, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a stockpot, bring 2 1/2 quarts of water to a rolling boil, and add the 1/2 cup salt. In a large bowl, prepare an ice bath with 3 to 4 quarts of cold water and about a quart of ice.
- Season the shrimp all over with kosher salt, and turn off the heat under the boiling water. Wait 1 full minute before dropping the shrimp into the hot water. Let shrimp cook just until they lose their translucence, 1 to 2 minutes. Strain, then plunge into the ice bath just until cooled, no more than 2 minutes. Pat shrimp dry, and transfer to a cutting board. Roughly chop the shrimp by making a few cuts through the pile with your chef's knife until shrimp is cut into medium, bite-size pieces.
- Transfer chopped shrimp to a bowl, and stir in the onion, celery and 3 tablespoons mayonnaise. Season to taste with kosher salt, pepper, chopped dill and a few drops of lemon juice. Set aside.
- Heat a large cast-iron skillet over medium. Evenly butter the interior and exterior of each hot dog bun. Working in batches, toast the buns inside and out in the skillet until golden brown. (We love as much buttery griddled surface area as possible.)
- To assemble, remove the buns from the skillet, and slather the interiors with the remaining mayonnaise. Evenly distribute the shrimp salad among the buns. Top each roll with alternating slices of hard-boiled egg and endive, then sprinkle each roll with a little kosher salt, a short grind of fresh black pepper and a few drops of lemon juice.
PORK AND SHRIMP SPRING ROLL (GOI CUON) WITH PEANUT SAUCE (NUOC L
Make and share this Pork and Shrimp Spring Roll (Goi Cuon) With Peanut Sauce (Nuoc L recipe from Food.com.
Provided by cookiedog
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Place the pork tenderloin in a bowl with the shallot, garlic, fish sauce, sugar, black pepper, and oil, if using, and turn to coat. Cover with plastic wrap and marinate, turning occasionally, at least 1 hour and up to overnight in the refrigerator.
- Preheat a grill to high. Grill the tenderloin, turning occasionally, until just cooked through and an instant-read thermometer registers an internal temperature of 145 degrees F. Transfer tenderloin to a plate and set aside to cool to room temperature before proceeding.
- Once cooled, slice tenderloin into 1/8-inch thick slices and set aside, covered and refrigerated, until you are ready to assemble the spring rolls.
- Prepare the rice vermicelli according to package directions and strain in a colander. Run under cold running water until cool and set aside to drain.
- Assemble the rolls 1 at a time: Dip 1 spring roll wrapper into lukewarm water and quickly transfer to a clean kitchen towel. (Wrapper will soften within seconds.) Lay 4 shrimp halves in a horizontal line across the center of each wrapper and top with a few tablespoons of cooked (well-drained) vermicelli. Top the vermicelli with 1 or 2 slices of cucumber, 2 tablespoons or so of the shredded romaine, 4 mint leaves, 2 sprigs of cilantro, and 4 basil leaves. Place a few sticks of carrot julienne along the top of the filling ingredients and top with 2 slices of pork. Carefully pull the lower edge of the wrapper up and over the filling. Fold the 2 sides inward over the filling and press to seal. Work carefully so as not to tear the wrapper. Once both sides are folded inward over the filling, roll the spring roll upwards so that the filling is tightly contained and roll up to seal. Set the spring roll aside on a plate, covered with a damp paper towel or damp clean kitchen towel. Repeat with the remaining wrappers and filling. Once you have assembled all of the spring rolls, serve them immediately - either at room temperature or slightly chilled, with the Peanut Sauce on the side for dipping.
- Peanut Sauce: Heat the oil in a small saucepan and, when hot, add the garlic, chile paste, and tomato paste, and cook until garlic is golden, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to combine. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from the heat and cool slightly before serving. Serve in small bowls, garnished with the peanuts, sliced chiles and optional hot sauce.
- May be served warm or at room temperature.
- Yield: about 1 1/4 cups.
THAI-STYLE SPRING ROLL SALAD WITH RED CURRY SHRIMP
Another recipe I'm posting for safekeeping from a cooking magazine I picked up. I think this would make a lovely summer dinner salad.
Provided by Muffin Goddess
Categories Greens
Time 40m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- Note: These ingredients should be easy to find in a well-stocked grocery store. Failing that, any Asian market would have them.
- MARINATING THE SHRIMP:.
- Mix the curry paste, sugar, oil and salt in a medium bowl. Add shrimp and stir to coat. Marinate shrimp for 15 minutes while you prepare the rest of the components of the dish.
- VINAIGRETTE:.
- Combine all the vinaigrette ingredients except for the oil in a mixing bowl. Using a whisk, gradually mix in the oil. Set aside.
- NOODLES:.
- Bring a pan of water to boiling and remove from heat. Soak the dry noodles in the boiling water until soft (approximately 3-4 minutes). Drain softened noodles and rinse, making sure that noodles are not clumped together.
- VEGETABLES:.
- If salad vegetables are not already prepared and chopped, do so now. Do not toss them together at this point, but keep them separate.
- COOKING THE SHRIMP:.
- Heat cooking oil in a skillet or grill pan over medium-high heat, Saute marinated shrimp (cooking both sides) until firm, approximately 5 minutes.
- FRIED WONTON STRIPS:.
- If desired, slice a small stack of wonton wrappers into thin strips. Fry in hot oil until golden brown and crispy. Drain and set aside. Purchased chow mein noodles can be added in place of the crispy wonton strips for crunch.
- ASSEMBLY:.
- Divide salad components evenly between two plates. Top with cooked shrimp and optional garnishes. Toss with the vinaigrette to taste.
Nutrition Facts : Calories 485.4, Fat 18.2, SaturatedFat 2.4, Cholesterol 214.5, Sodium 1602.7, Carbohydrate 54.1, Fiber 4.5, Sugar 22.1, Protein 27.4
SHRIMP SALAD ROLL NEW ENGLAND STYLE
Growing up in New England I have had a lot of shrimp and lobster. This is the fairly close to the typical New England shrimp salad. The only differences. People in New England on Jenewein marinate or steam the shrimp This is the way I have made it for years. Just a few simple ingredients tossed into a buttered roll. Steaming the...
Provided by Nor Mac
Categories Sandwiches
Time 30m
Number Of Ingredients 13
Steps:
- 1. Place a pan of water on stove. Insert steamer basket. You want the water about 2 inches away from the rack.
- 2. Meanwhile peel shrimp and remove tails. Bring the water to a boil that is slightly salted. Reduce heat to medium. Place shrimp on steamer and cover.
- 3. Steam shrimp until it is pink and opaque. Flip after a couple of minutes. (When you cut the shrimp in half. It will not be translucent ) Remove shrimp from steamer. Toss into a cold bowl of water
- 4. After the shrimp is cool. Drain and pat dry. Cut the shrimp in half. Place shrimp in a bowl and toss with 3 1/2 tablespoons of lemon juice and 1 tablespoon of olive oil. Cover the shrimp. After 15 minutes toss the shrimp again. After 30 minutes. Drain off excess liquid from bowl.
- 5. Add in the seasonings, mayonnaise. remaining lemon juice, celery and onion. Serve on a toasted buttered roll with your choice of lettuce.
SHRIMP SPANAKOPITA ROLL
Make and share this Shrimp Spanakopita Roll recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first eight ingredients in a bowl and mix well.
- Lay 2 sheets of dough flat on a table, keeping the unused sheets under a damp towel, to avoid drying out.
- Brush phyllo dough with butter, layer two more sheets of dough and repeat the process until all phyllo is used.
- Put half of the filling mixture at one end of the phyllo dough.
- Carefully roll up the mixture inside the dough as you would a cigar.
- Place roll on a cookie sheet lined with parchment paper or lightly greased.
- Brush with melted butter and bake for 10 to 15 minutes at 375°F or until golden brown.
- Cool, cut into slices and serve at warm or at room temperature.
Nutrition Facts : Calories 457, Fat 26.9, SaturatedFat 15.2, Cholesterol 210.6, Sodium 591.4, Carbohydrate 24.7, Fiber 1.4, Sugar 0.6, Protein 28.6
INSIDE-OUT SPRING ROLL SHRIMP & PASTA TOSS
Enjoy all the deliciousness of a shrimp and pasta spring roll-without the hassle of rolling. All the good stuff is tossed on a bed of chopped napa cabbage.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Pour 1/4 cup dressing over shrimp in shallow dish; stir to evenly coat shrimp. Refrigerate 30 min. to marinate.
- Meanwhile, mix remaining dressing and lime juice until blended. Remove and discard seasoning mix from soup mix. Cook noodles as directed on package; drain.
- Drain shrimp; discard marinade. Add shrimp to large nonstick skillet; cook and stir on medium-high heat 5 min. or until shrimp turn pink.
- Cover platter with cabbage; top with noodles, shrimp, carrots, peppers, nuts and cilantro. Drizzle with dressing mixture.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 125 mg, Sodium 840 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 5 g, Protein 18 g
BBQ SHRIMP ROLL-UPS
These Cajun-inspired roll-ups are perfect for a game-day crowd. Try the same rolling-in-bread trick with a chicken or tuna salad filling for a fun lunchtime sandwich.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 8 to 10 servings (3 to 4 pieces per person)
Number Of Ingredients 18
Steps:
- Combine the peppers, celery, onion, parsley, 1 tablespoon lemon juice and 1/2 teaspoon salt in a medium bowl. Let sit for 30 minutes to marinate and soften.
- Whisk together the chili sauce, Worcestershire, the remaining lemon juice, hot sauce, oregano, paprika, onion powder and garlic powder in a small bowl; set aside.
- Pat the shrimp dry on a plate, and season with 1/2 teaspoon salt and a few grinds of black pepper. Melt the butter in a large skillet over medium heat, then add the shrimp. Cook until they turn pink on the bottom, about 2 minutes, then flip and cook until they are totally pink and start to curl, about 2 minutes more; transfer the shrimp to a clean plate. Add the chili-sauce mixture to the skillet, and simmer until it is reduced and thickened, 2 to 3 minutes. Remove the pan from the heat to cool.
- Roughly chop the shrimp, add to the cooled sauce and stir to combine. Cover and refrigerate until ready to use.
- Put a slice of bread between 2 pieces of plastic wrap, and roll with a rolling pin to flatten. Spread a heaping teaspoon of mayonnaise over the bread. Arrange 2 tablespoons of the BBQ shrimp in a neat row along the bottom edge of the bread. Top with some of the vegetable mixture. Use the plastic wrap to help roll the bread up into a tight cylinder. Wrap it tightly in a fresh piece of plastic wrap, and refrigerate for at least 2 hours and up to overnight. Repeat with the remaining ingredients to make 8 roll-ups total.
- When you're ready to serve, unwrap the roll-ups, cut each into 4 pieces.
SPECIAL SHRIMP GUNKANMAKI - BATTLESHIP SUSHI ROLL
A battleship shaped version of nigiri sushi has a ribbon of nori seaweed wrapped vertically around the rice and toppings. Inspired by Sushi: Easy Recipes for Making Sushi at Home by Emi Kazuko, Fiona Smith and Elsa Petersen-Schepelern and a special scallop sushi I had in a Calgary restaurant, long since closed. "Special" usually refers to the use of mayonnaise in the filling.
Provided by Lille
Categories Lunch/Snacks
Time 25m
Yield 12 pieces
Number Of Ingredients 7
Steps:
- Mix the salad shrimp, kiwi fruit, mayonnaise and ginger in a small bowl and set aside.
- Cut each sheet of nori into 1" wide ribbons, for a total of 12 ribbons.
- Mix 1 cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
- Dip your hands in the hand vinegar and take 1-2 tablespoons of the cooked rice in one hand. Mold it into a rectangular mound and 2 x 3/4 x 1 1/4" high. Wrap a nori ribbon around it, overlapping about 3/4" at the end. Glue it together with a grain of vinegared rice. Put a heaping teaspoon of the shrimp salad mixture on top. Repeat to make 12 pieces.
- Serve with pickled ginger, soy sauce and wasabi.
VEGETABLE (WITH SHRIMP AND GROUND CHICKEN) EGG ROLL
This is my mom's recipe for vegetable egg roll. It goes well with white rice and vinegar/garlic sauce. For the sauce, she goes by taste, so for 1/2 c of vinegar, add around 4 cloves of minced garlic, and a lot of pepper. Change the measurement according to your taste.
Provided by jazgbl
Categories Chicken
Time 3h
Yield 30 Wraps, 10 serving(s)
Number Of Ingredients 13
Steps:
- This part is very important and time-consuming. Wash and rinse all the vegetables at least 3 times. Chop all vegetables (except the sprouts) into smaller pieces. Cut green beans into small, slanted pieces (the smaller, the faster it cooks). For the shrimp: remove shell, devein, and thoroughly clean and wash. Chop the shrimps up bit.
- Put cooking oil into a medium-sized wok/skillet and heat to low-medium. Add garlic and stir until light brown for about 1min. Add onion and stir until light brown for about 2min. Add shrimp and stir until it all turns pink. Add 1 T of fish sauce. Stir for 1min, put the shrimp mixture into bowl and set aside.
- Set heat to medium-high and put ground chicken into wok and stir until it browns. Add 1 T of fish sauce and stir for 1min. Set heat to medium and add green beans. Stir then cover for about 3min. Continue to uncover, stir, and re-cover until green beans are soft-ish.
- Add carrots, stir, and cover for 2min. Add celery and sprout and stir. Add the shrimp mixture and 1 T of fish sauce (add according to your taste so keep adding or don't if you're satisfied. Also add salt and MSG according to your taste if desired ). Stir then cover for about 2min Continue to uncover, stir, and recover until everything's cooked (pretty much when green beans are soft).
- Once cooked, put everything into a strainer and let drain. Prepare egg roll wrappers. Put about 1-2 spoonfull of the filling into a wrapper and roll it up. To cook egg roll: put some oil and heat up a skillet into medium heat for about 5min. Put egg rolls (with the end corner downwards) and cook until all sides are light brown. Put cooked egg rolls into strainer and dab egg rolls with tissue to remove excess oil. Serve with white rice and vinegar/garlic sauce.
Nutrition Facts : Calories 212.8, Fat 6, SaturatedFat 1.4, Cholesterol 84, Sodium 899.3, Carbohydrate 23.2, Fiber 3.3, Sugar 4.8, Protein 17.6
VIETNAMESE-INSPIRED SHRIMP SPRING ROLL TACOS
Provided by Aarti Sequeira
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- For the Mexican peanut-chile sauce: Set a medium saucepan over medium heat, then pour in the oil. Drop in the peanuts and garlic. Cook, stirring often, until the peanuts begin to brown, 4 to 5 minutes. Add the sesame and cumin seeds and cook, keeping a close eye on it and stirring often, until the sesame seeds turn golden brown, about 3 minutes. Add the chipotle powder and saute for 30 seconds, then turn off the heat and immediately pour everything into a blender. Add the warm water, rice vinegar and brown sugar. Pop the lid on, and use a kitchen towel to hold it down. Blend until the mixture is nearly smooth (see Cook's Note). Spoon into a bowl and set aside.
- For the nuoc cham: Stir together the warm water, fish sauce, lime juice, granulated sugar, rice vinegar and salt in a bowl. Add the carrots and cucumber and set aside.
- For the spring roll tacos: Set a medium saucepan of water over high heat and let it come to a boil. Add the ginger and some salt, then carefully add the shrimp. Stir, then allow to cook until opaque, about 3 minutes. Remove the shrimp to a plate using a slotted spoon.
- Allow the water to come back to a boil, then add the noodles and turn the heat off. Allow to sit until the noodles are tender but not mushy, 3 to 4 minutes. Remove the noodles to a bowl using tongs or a spider and set aside. Bring the water back to a boil and cook the tortillas one at a time, cooking for 1 minute each.
- To make a taco, spread a tablespoon or so of the peanut-chile sauce on a tortilla. Place some noodles on top followed by the carrots and cucumber in nuoc cham. Top with 3 shrimp and the cilantro and mint leaves. Serve!
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