Shrimp Boats Recipes

GARLICKY SHRIMP ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Score zucchini (like you're dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
• In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
• Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley.

SHRIMP BOATS

Steps:

• 1. thaw and drain shrimp very well
• 2. mix all other ingredients, then fold in well drained shrimp
• 3. cut rolls in half length wise and pinch out a little bread from each half, making a little "boat", then top with the shrimp mixture
• 4. Bake at 350 F for about 20 minutes

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

SHRIMP BOATS

Steps:

• Slice the baguette into wedges. About 4 inches. Using a knife, cut a hole about halfway into the baguette, making a boat of sorts. Put the bread into a 350 degree oven and get started on the shrimp. By the time the shrimp are done, your bread will be nice and toasty.
• Have everything ready to go before you start to cook, it goes very quickly once you start. Like 8 minutes from start to finish.
• Heat a medium saute pan over medium high heat. Add the olive oil, shallots, and sun dried tomatoes. Cook for about 3 to 4 minutes or until the shallots begin to soften.
• Add the wine. And the garlic. Cook for about 30 seconds. Add the shrimp.
• When the shrimp are almost cooked, add the butter in pats, stirring. It will thicken the sauce. Season with salt and pepper.
• Take the bread out of the oven and put it on a plate. Pour some of the sauce directly into the bread.
• Top with the shrimp and more sauce.
• Garnish with chopped basil and Parmesan cheese.

SHRIMP BOATS

Steps:

• Preheat oven to 400 degrees. Drain and rinse shrimp; sprinkle with lemon juice In a medium bowl, mix margarine, cheese, mayonnaise, garlic salt, and seasoned sslt until smooth. Add shrimp and mix well. Spoon about a teaspoon (I fill to the top) of mixture into phyllo shells. (Hors d'oeuvres can be frozen at this point) Place on baking sheet and bake for 10 minutes. Serve hot.

SPAGHETTI SQUASH SCAMPI BOATS

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash in half widthwise with a serrated knife and remove the seeds with a spoon. Brush the flesh of each half with 1 teaspoon of the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and bake until the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes.
• Separate the strands of squash by scraping the flesh with a fork. Transfer the scraped strands to a large bowl. Cover with foil and keep warm. Reserve the scraped squash shells.
• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper. Melt 4 tablespoons of the butter in the skillet. Add the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to the bowl with the squash strands.
• Return the skillet to medium heat and add 1 tablespoon of the butter. When melted, add the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the wine and lemon juice. Increase the heat to high and boil until the liquid thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 3 tablespoons butter and the parsley.
• Pour the sauce over the shrimp and squash strands and toss to combine. Transfer the mixture back into the squash shells and top with grated Parmesan, more parsley and red pepper flakes.

BOAT SHRIMP

Steps:

• Grab a cast iron pan; set it on the stove. Melt butter on medium-high heat. Add shrimp and onion; stir while cooking until shrimp are coated. Sprinkle on spices to taste. Sprinkle on flour; turn and coat shrimp. Add enough water to make gravy. Add vinegar. Serve over rice.