Shrimp Stuffed Tomato Snow Pea Appetizers Recipes

SHRIMP WITH SNOW PEAS

Steps:

• Combine egg white, 1 tablespoon cornstarch and wine in medium bowl. Add shrimp and stir to coat. Let stand 30 minutes. Combine catsup, soy sauce and sugar in small bowl. Set aside.
• Heat oil in wok or heavy large skillet over high heat. Add onion, garlic and ginger and stir-fry until onion and garlic begin to brown, about 3 minutes. Stir shrimp; add and stir-fry until shrimp are just opaque, about 2 minutes. Add dissolved cornstarch and stir until sauce thickens.

FOUR "S" TOMATOES! (SIMPLE SHRIMP STUFFED SALAD)

Steps:

• Remove 16 shrimp and set aside.
• Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing.
• To Make Tomato Bowls:.
• Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen.
• Cut off top and empty insides.
• Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse.
• Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom.
• Line 4 plates with lettuce leaves. Fill each tomato half.
• Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley.
• Yum, yum -- enjoy!

SPICY SHRIMP WRAPPED IN SNOW PEAS

Steps:

• Combine shrimp, ginger, vegetable oil, garlic and five-spice powder in medium bowl; toss to blend. Cover and refrigerate at least 1 hour and up to 4 hours.Bring medium pot of salted water to boil. Add snow peas; cook just until crisp-tender, about 45 seconds. Drain. Rinse with cold water. Drain; pat dry. Transfer to bowl. Drizzle sesame oil and sesame seeds over; toss to coat. Set aside.
• Heat large nonstick skillet over medium-high heat. Add shrimp mixture and sauté 3 minutes. Add soy sauce; stir until shrimp are just opaque in center and liquid evaporates, about 1 minute. Transfer to plate and cool completely.
• Wrap 1 snow pea lengthwise around each shrimp from head to tail. Secure with skewers. (Can be prepared 6 hours ahead. Cover and refrigerate.) Serve slightly chilled or at room temperature.

TOMATOES STUFFED WITH SHRIMP

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
• 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
• 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
• 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

SNOW PEAS WITH SHRIMP

Steps:

• Cover snow peas with boiling water and let stand for 1 minute.
• Drain well and plunge into ice water.
• Drain again.
• Remove stem and strings from peapods, carefully open with a toothpick.
• Combine shrimp with the mayo, green onion and lemon juice.
• Fill pods with the shrimp mixture.
• Chill and serve.

SHRIMP WITH SNOW PEAS AND TOMATOES

Steps:

• In a bowl combine shrimp, lemon juice, ginger, vodka, pepper flakes and salt and pepper to taste. Blend well. Cover with plastic wrap, let stand for at least 15 minutes.
• Pluck off and discard the ends of each snow pea.
• Drop tomatoes into a pot of boiling water, let stand about 10 seconds. Remove and peel. Cut away cores, then cut tomatoes into 1/2-inch cubes.
• Melt butter and olive oil in a large nonstick skillet over high heat. Add snow peas. Cook, stirring occasionally, for 30 seconds. Add tomatoes, cook for one minute, continuing to stir. Add garlic, shrimp and marinade. Cook about 3 minutes; do not overcook. Check for seasoning. Add coriander, blend well and serve immediately.

SHRIMP STUFFED TOMATOES

Steps:

• Begin by cutting 1/8 of an inch off the top of the tomatoes.
• Use a spoon to scoop out the core and seeds of the tomatoes.
• Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
• Rinse the shrimp, pat dry, and refrigerate.
• Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
• Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
• Garnish with slices of avocado.
• Chill for 20 minutes.