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Full Online Book HomeLearning KitchenAppetizers - Seafood - Shrimp Mini Quiches
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Appetizers - Seafood -  Shrimp Mini Quiches Post by :magicman Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1113

Click below to download : Appetizers - Seafood - Shrimp Mini Quiches (Format : PDF)

Appetizers - Seafood - Shrimp Mini Quiches

1 (4 1/4 oz.) can medium shrimp
1 (8 oz.)can crescent dinner rolls
1 (4 oz.) can crescent dinner rolls
1 beaten egg
1/2 cup half and half
1 tablespoon brandy
1/2 teaspoon salt
dash of pepper
1/2 cup (2 oz.) shredded Gruyere cheese.

Drain shrimp. Rinse and let stand in ice water 20 minutes. Drain and set shrimp aside.

Separate rolls into triangles. Cut each triangle in half; roll out each portion on a lightly floured surface until large enough to cut a circle with a 2 inch biscuit cutter. Press the 24 dough circles into lightly greased 1 3/4 inch muffin pans. Divide shrimp equally into each pastry shells; set aside.

Combine egg, half and half, brandy, salt, and pepper; mix well. Fill pastry shells equally with mixture; bake at 375 for 15 minutes. Sprinkle quiche with cheese; bake an additional 5 minutes. Yield: 2 dozen appetizer servings
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Appetizers - Seafood -  Shrimp Remoulade Appetizers - Seafood - Shrimp Remoulade

Appetizers - Seafood -  Shrimp Remoulade
2 eggs 1/4 Cup Whole Grain Mustard or Creole Mustard 3 TBSP. Brown Mustard 1/2 Cup Ketchup 1 3/4 TBSP. Red Wine Vinegar 3 TBSP. Horseradish Sauce 2 TBSP. Worcestershire Sauce 1 TBSP. Paprika 1/4 Cup Celery, coarsely chopped 3 TBSP Minced Garlic 1/4 Cup Minced Parsley 2 Bay Leaves 1 tsp. Salt 2 TBSP. Fresh Lemon Juice 1 tsp. Hot Sauce 1/2 Cup Olive Oil 2 Lbs. Boiled Shrimp, shelled, cleaned and chilled (you can use frozen) Lettuce Lemon wedge In a food processor combine the first 15 ingredients. Process until smooth. Slowly pour in Oil and blend well. Chill.

Appetizers - Seafood -  Shrimp Cocktail By Lake Monster Appetizers - Seafood - Shrimp Cocktail By Lake Monster

Appetizers - Seafood -  Shrimp Cocktail By Lake Monster
3 small prawns1/4 cantaloupe 1/4 red bell pepper 1 Tbl. diced red onion 1/8 tsp. cumin 2 sprigs cilantro 1/2 avocado uice of 1 lime Pinch of kosher salt Pinch of black pepper Cook prawns in hot water until they turn pink (about 15 seconds.) Chill in cool water, remove shells and chop. Dice cantaloupe, red bell pepper, red onion and avocado. Add cilantro, salt, pepper and lime juice. Add cumin and mix well. Serves 1. Recipe from Emily Mabus, Jitterbug Restaurant