Fried Shrimp Bites Recipes

SHRIMP BITES

Steps:

• In a small bowl, beat cream cheese and sour cream until blended. Add the parsley, onion, Worcestershire sauce and seafood seasoning; mix well. Stir in shrimp and mozzarella cheese., Spoon filling into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm or cold.

20 BEST SHRIMP APPETIZERS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a shrimp appetizer in 30 minutes or less!

FRIED SHRIMP BITES

Steps:

• 1. THE MARINADE
• 2. Gather all your ingredients (I'm going for the hot marinade).
• 3. Peel the shells off the shrimp and remove the digestive tract (if necessary), but leave the tails intact.
• 4. Chef's Tip: Save the shells (freeze them), and use them to flavor a fish stew, or other fish dish.
• 5. Select one of the two marinades provided, mix all the ingredients, and then marinate the shrimp for twenty to thirty minutes.
• 6. Chef's Note: Place them in a small covered bowl, and keep refrigerated until ready for use.
• 7. After thirty minutes, remove the shrimp from the marinade, and discard the marinade.
• 8. Chef's Note: Shrimp are typically measured by the number of shrimp per pound. For example, U-10 shrimp have 10 shrimp per pound, where 51-60's have 50 to 60 shrimp per pound. Obviously, the higher the count the smaller the shrimp will be. Besides the numbering system, which is easy to understand, you can also find them listed by name. Here are the more common names, and the corresponding number of shrimp per pound: Name--------Count per pound Extra Colossal Under 10 Colossal 10/15 Extra jumbo 16/20 Jumbo 21/25 Extra large 26/30 Large 31/35 Medium large 36/42 Medium 43/50 Small 51/60 Extra small 61/70
• 9. THE FRIED SHRIMP
• 10. Nick the shrimp on the inside curve, to help them stay straight when wrapping.
• 11. Lay a wrapper on a clean work surface and place a single shrimp horizontally on the bottom edge of the wrapper. Make sure that the tail extends beyond the wrapper.
• 12. Chef's Note: The tail will be the "handle" that the guest will use to hold and dip the shrimp.
• 13. Take the left edge of the wrapper, and fold over the shrimp.
• 14. Moisten all the edges with some water.
• 15. Fold the top down.
• 16. Use the right edge to finish the wrap.
• 17. Lay each roll seam side down on a lightly floured plate or sheet pan.
• 18. Chef's Note: I like to make these a bit rustic... In other words, I don't try to wrap them like a Christmas present.
• 19. In a large 10-inch skillet, heat oil until it begins to shimmer, about 350f/176c.
• 20. Fry the shrimp rolls in several batches.
• 21. Turn several times until the wrapper is crisp and golden brown, about 2 to 3 minutes.
• 22. Drain them on paper towels, and repeat for the remaining rolls.
• 23. Serve with sauce of your choice. I prefer Japanese Kewpie mayonnaise, or a good cocktail sauce. Enjoy
• 24. Keep the faith, and keep cooking.

SHRIMP FRA DIAVOLO BITES

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 12-cup metal mini muffin tin with the olive oil spray. Press a square of pasta into each cup. Set aside.
• Mix together the ricotta, chile paste, salt and oregano in a small bowl. Place a heaping teaspoon of the cheese mixture in the bottom of the pasta shells. Top with 1/2 teaspoon of the marinara. Press a piece of the shrimp gently into the cheese so the ends are sticking out. Spray the bites with the olive oil spray.
• Bake until the pasta is brown, the sauce is bubbling and the shrimps are cooked through, about 18 minutes. Remove the bites from the mold to cool slightly. Top with a basil leaf and serve.