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Seafood appetizers?
#18041
11/27/2012 02:37 PM
11/27/2012 02:37 PM
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Can anyone provide their tried and true seafood appetizer recipes? Your help is appreciated! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
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Re: Seafood appetizers?
#18044
11/28/2012 09:47 AM
11/28/2012 09:47 AM
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Joined: Jan 2001
Posts: 4,446 Ex-Spyglass Villa owners in Le...
Kimmers
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Ex-Spyglass Villa owners in Le...
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Shrimp Dilly Dip (courtesy of fellow TTOL'er Daix (JD's)
1/4 cup "Hellman's" mayo (the only "real" mayo from a store) 1/4 cup sour cream (full strength, no-light stuff) 8 oz Philadelphia brand cream cheese, softened 6 oz canned tiny shrimp, rinsed, well-drained 2 T. minced yellow onion Dill Weed to taste, more the better in my book.
Mix all together, cover, refrigerate for at least an hour to allow flavors to meld.
Great on crackers, celery sticks, bagels, blah, blah...
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Re: Seafood appetizers?
[Re: Kimmers]
#18045
11/28/2012 09:54 AM
11/28/2012 09:54 AM
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awesome, thanks for these!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
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Re: Seafood appetizers?
[Re: Kimmers]
#18046
11/28/2012 10:24 AM
11/28/2012 10:24 AM
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Joined: Aug 2000
Posts: 83,601 Central Florida!
Carol_Hill
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Hi Kimmers. Your recipe sounds exactly like my regular hot artichoke dip but with the addition of seafood and no mozzarella. Also, mine is baked. I think I will try adding the seafood next time! Thanks!
Carol Hill
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Re: Seafood appetizers?
#18047
11/28/2012 10:27 AM
11/28/2012 10:27 AM
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Joined: Aug 2000
Posts: 83,601 Central Florida!
Carol_Hill
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The quintessential appetizer shrimp cocktail ! It is amazing, the difference in taste, with the roasted shrimp, which you cook yourself. I don't bother to make her sauce, just use jar stuff. Just make sure you use a fair sized shrimp, not a 'little' shrimp. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
Carol Hill
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Re: Seafood appetizers?
[Re: Carol_Hill]
#18048
11/28/2012 01:26 PM
11/28/2012 01:26 PM
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Re: Seafood appetizers?
#18049
11/28/2012 03:56 PM
11/28/2012 03:56 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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SHRIMP POLENTA ½ box (about 1 1/3 cups) polenta 4 cups chicken stock 1 pound cooked shrimp (tails removed) cut to ½ inch pieces ½ bunch green onions, thinly sliced 3 cloves garlic, minced 1 tbsp. Old Bay 1 tbsp. dill ¼ cup grated Parmesan Cheese S & P (to taste)
1. Bring the chicken stock to a boil and add the onions, garlic, dill, S&P and Old Bay, 2. Simmer for 1 minute… 3. Add the shrimp & parmesan cheese and GRADYALLY add the Polenta stirring constantly 4. Reduce heat to a simmer and stir constantly for 5 minutes, until thick (almost like cookie dough). 5. Spray an 8x8 Pyrex dish with Olive Oil cooking spray. 6. Put the polenta in the Pyrex dish and smooth the top and cover with Saran Wrap and refrigerate for at least 4 hours. (The polenta will get the consistency of cold stick margarine). 7. Cut polenta into 8 rectangles and sauté in Olive Oil until both sides brown and get a nice golden crust. 8. Serve as an appetizer, side dish or main course for dinner. Bon Appétit!
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Seafood appetizers?
[Re: peconic]
#18050
11/28/2012 04:02 PM
11/28/2012 04:02 PM
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Joined: Aug 2000
Posts: 83,601 Central Florida!
Carol_Hill
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It looks interesting as a side dish, but it somehow doesn't seem like an appetizer to me. Do you serve it with some type of a sauce or something, when you use it as an appetizer?
Carol Hill
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Re: Seafood appetizers?
[Re: Carol_Hill]
#18051
11/28/2012 05:40 PM
11/28/2012 05:40 PM
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Joined: Feb 2004
Posts: 19,406 Basking Ridge, NJ Southold, NY...
peconic
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I used them for an appetizer once... you just cut the polenta up in about 1.5" squares and sauté... Sprinkle with fresh grated Parmesan Cheese when browned and still hot... Can be served at room temp. but hot is best...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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Re: Seafood appetizers?
[Re: peconic]
#18052
11/28/2012 06:44 PM
11/28/2012 06:44 PM
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Joined: Aug 2000
Posts: 83,601 Central Florida!
Carol_Hill
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OK, cut up in smaller pieces, makes more sense. Still seems unusual for an appetizer.. Better side dish??
Carol Hill
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Re: Seafood appetizers?
#18053
11/28/2012 11:37 PM
11/28/2012 11:37 PM
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Joined: Oct 2007
Posts: 694 NC
judyinnc
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Re: Seafood appetizers?
[Re: judyinnc]
#18054
11/29/2012 06:47 AM
11/29/2012 06:47 AM
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Re: Seafood appetizers?
#18055
11/29/2012 09:01 AM
11/29/2012 09:01 AM
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Joined: Aug 2010
Posts: 3,321 Charlotte, NC
SuburbanDharma
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Not all appetizers are finger food. In fact, I would consider hors d'oeuvres and appetizers as two separate courses, although technically I suppose they're the same thing. But certainly an appetizer can be a seated course, like roasted baby artichokes or little teeny cups of soup (although again, I guess at a formal party the soup course would also be separate!).
Anyway, it depends on the occasion. I think all of the above suggestions are good! I have a recipe somewhere for a spicy lobster dip, but it's a bit overwhelming if there are more courses to follow it- better for strictly-finger-food occasions.
If I can't be a good example, I'll just have to be a horrible warning.
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