Pork Shrimp Pinwheels Recipes

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STUFFED AND ROLLED PORK TENDERLOIN



Stuffed and Rolled Pork Tenderloin image

Sometimes you just have to show off. This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 pork tenderloin
½ bunch flat-leaf parsley, chopped
⅓ cup bread crumbs
¼ cup dried currants
3 cloves garlic, minced
2 sprigs fresh rosemary, chopped
1 egg
2 tablespoons olive oil
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
  • Cut from one side of the tenderloin through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
  • Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper together in a bowl with a fork until stuffing is well-combined.
  • Unroll tenderloin on work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long-sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure shape. Season tenderloin all over with salt and black pepper.
  • Heat an oven-safe skillet over high heat until hot. Cook tenderloin in hot skillet until browned, 3 to 4 minutes per side.
  • Cook in the preheated oven until pork is slightly pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing twine and slicing.

Nutrition Facts : Calories 283.5 calories, Carbohydrate 15.1 g, Cholesterol 109.7 mg, Fat 14.1 g, Fiber 1.6 g, Protein 23.7 g, SaturatedFat 3.4 g, Sodium 1294.9 mg, Sugar 6.8 g

FESTIVE SHRIMP PINWHEELS



Festive Shrimp Pinwheels image

Elegant appetizer? Look no further! Garlic and herb cheese accent the shrimp perfectly in a flaky crescent pastry.

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 35m

Yield 16

Number Of Ingredients 4

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/3 cup garlic-and-herbs spreadable cheese (from 5.2- to 6.5-oz container)
1/2 cup coarsely chopped cooked shrimp
2 tablespoons chopped green onions (2 medium)

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray.
  • If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • Spread cheese over each rectangle. Sprinkle each with shrimp and onions; press in lightly.
  • Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
  • Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Nutrition Facts : Calories 70, Carbohydrate 6 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 135 mg, Sugar 1 g, TransFat 1 g

QUICK PORK AND SHRIMP STIR-FRY



Quick Pork and Shrimp Stir-Fry image

You know they like stir-fry made with thinly sliced pork tenderloin. Ditto shrimp. It's not much of a stretch to guess how much they'll like this recipe!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 tsp. cornstarch
2 Tbsp. lite soy sauce
2 Tbsp. oil, divided
1/2 lb. pork tenderloin, thinly sliced
2 cups small broccoli florets
2 carrots, peeled, thinly sliced
1 cup cut fresh green beans, blanched
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Asian Toasted Sesame Dressing
1/2 lb. uncooked medium shrimp, peeled, deveined

Steps:

  • Mix cornstarch and soy sauce until blended. Heat 1 Tbsp. oil in wok or large skillet on medium-high heat. Add meat; stir-fry 5 min. or until done. Remove from wok; cover to keep warm.
  • Heat remaining oil in wok. Add broccoli and carrots; stir-fry 3 min. Add beans, broth and dressing; stir-fry 3 to 5 min. or until vegetables are crisp-tender.
  • Add soy sauce mixture and meat to vegetable mixture in wok; stir-fry 1 to 2 min. or until sauce is thickened. Add shrimp; stir-fry 2 to 3 min. or until shrimp turn pink.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 125 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

PORK & SHRIMP PINWHEELS



Pork & Shrimp Pinwheels image

Here's my homemade version of the dim sum I enjoy in restaurants. The little pinwheels can either be fried or baked. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 12

1/2 pound ground pork
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
6 green onions, thinly sliced
1/2 cup reduced-sodium soy sauce, divided
2 tablespoons oyster sauce
3 garlic cloves, minced
3 tablespoons sesame oil, divided
1 tablespoon grated fresh gingerroot
2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
Oil for frying
1/4 cup sweet chili sauce
1 tablespoon sesame seeds

Steps:

  • Place pork, shrimp, green onions, 1/4 cup soy sauce, oyster sauce, garlic, 2 tablespoons sesame oil and ginger in a food processor; pulse until finely chopped., Unroll each sheet of crescent dough into a rectangle. Spread each with half of the pork mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Freeze 1 hour or until firm., Using a serrated knife, cut each roll crosswise into 12 slices. In an electric skillet, heat 1/2 in. of oil to 350°. Fry slices, a few at a time, 2-3 minutes on each side or until golden brown. Drain on paper towels. Or preheat oven to 375°. Place 1 in. apart on parchment paper-lined baking sheets. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool., In a small bowl, mix chili sauce and remaining soy sauce and sesame oil. Arrange slices on a serving platter; sprinkle with sesame seeds. Serve with sauce.

Nutrition Facts :

QUICK AND EASY SEAFOOD PINWHEELS



Quick and Easy Seafood Pinwheels image

My daughter and I loved seafood and wanted to take an easy serve snack to a friends. I came up with this.

Provided by Melanie B62

Categories     Seafood Appetizers

Time 45m

Number Of Ingredients 6

4 oz cream cheese, room temperature
1/4 c sour cream
1/4 c cocktail sauce
1 can(s) tiny shrimp or pkg. imitation crab sticks
6 tortillas, flour 8 in.
green onion, chopped finely opt.

Steps:

  • 1. Combine cream cheese, sour cream, and cocktail sauce. Stir until smooth. Add green onions if you like them. If you are using the shrimp it can be mixed in at this time. Spread the mixture on tortillas. If you are using the crab sticks they will be rolled into the center of each roll up. You will need 1 ½ to 2 per roll up depending on the size of your tortillas. Once you have them rolled up wrap each one in plastic wrap. It is best if they sit an hour before serving. These can be made a couple days in advance. Slice in 1/2 to 1 in. slices. You can serve it with a dot of cocktail sauce on top of each one.
  • 2. Alternative Cracker spread: Mix cream cheese and sour cream. Spread on a plate. Spread cocktail sauce on top of that. Sprinkle 1 can of baby shrimp on top. Serve with your favorite crackers.

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