Shrimp Stuffed Tomato Snow Pea Appetizers Recipes

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PEA POD WRAP-UPS



Pea Pod Wrap-Ups image

So pretty, so easy. Cooked shrimp marinate in ginger dressing, then join crispy snow peas for a quick appetizer.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h20m

Yield 35

Number Of Ingredients 4

1 lb cooked deveined peeled large shrimp (about 35)
1 cup (8 oz) Asian ginger dressing
6 oz fresh snow pea pods (about 35)
Toothpicks or appetizer picks

Steps:

  • In medium bowl, place shrimp. Pour dressing evenly over shrimp; stir to coat. Cover; refrigerate 1 hour. Meanwhile, remove stem and strings from pea pods. To partially cook pea pods, place in boiling water about 1 minute or until pea pods turn bright green. Drain; rinse with cold water and dry with paper towels.
  • Drain dressing from shrimp. Wrap 1 pea pod around each shrimp; secure with toothpick. Cover; refrigerate until serving time.

Nutrition Facts : Calories 35, Carbohydrate 1 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg, Sugar 1 g, TransFat 0 g

SNOW PEAS WITH SHRIMP



Snow Peas with Shrimp image

Make and share this Snow Peas with Shrimp recipe from Food.com.

Provided by _Pixie_

Categories     < 15 Mins

Time 10m

Yield 30 stuffed peas

Number Of Ingredients 5

30 fresh snow peas
1 (7 ounce) can baby shrimp (rinced and drained)
1/4 cup finely chopped green onion (green part only)
3 tablespoons mayonnaise
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 9.6, Fat 0.1, Cholesterol 13.9, Sodium 62.9, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 1.6

SHRIMP WITH SNOW PEAS AND TOMATOES



Shrimp With Snow Peas and Tomatoes image

Provided by Pierre Franey

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/4 pounds medium-sized shrimp, peeled and deveined
3 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger
2 tablespoons black-currant vodka or other flavored vodka
1/4 teaspoon red-hot pepper flakes
Salt and freshly ground pepper to taste
1/2 pound snow peas
4 ripe plum tomatoes
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon finely chopped garlic
2 tablespoons finely chopped coriander or parsley

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.

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 5 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY SHRIMP WRAPPED IN SNOW PEAS



Spicy Shrimp Wrapped in Snow Peas image

Categories     Ginger     Appetizer     Sauté     Super Bowl     Low Carb     Low Fat     Low Cal     Shrimp     Winter     Healthy     Sugar Snap Pea     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 20

Number Of Ingredients 10

20 uncooked large shrimp, peeled, deveined
1 tablespoon minced fresh ginger
2 teaspoons vegetable oil
1 large garlic clove, pressed
1/2 teaspoon Chinese five-spice powder
20 large snow peas, stringed
1 teaspoon oriental sesame oil
1/2 teaspoon sesame seeds, toasted
2 tablespoons reduced-sodium soy sauce
20 small wooden skewers or toothpicks

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.

SPICY SHRIMP WITH SNOW PEAS



Spicy Shrimp With Snow Peas image

Provided by Moira Hodgson

Categories     dinner, one pot, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound medium shrimp
2 teaspoons coarse salt
1 teaspoon cornstarch
1 egg white
1 teaspoon chili paste with garlic (see note)
1 tablespoon sesame oil
2 tablespoons dry sherry
1/4 cup chicken stock
2 cups peanut oil
4 scallions, chopped
1 clove garlic, minced
2 tablespoons fresh ginger, minced
1/2 pound snow peas, strings removed

Steps:

  • Shell the shrimp, rinse them and place them in a bowl. Sprinkle with the coarse salt and add cold water to cover. Leave them for at least five minutes.
  • Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
  • Rinse the shrimp, drain them well and coat them with the egg white. Leave them to marinate for 10 to 15 minutes.
  • Meanwhile, combine the chili paste, sesame oil, sherry and stock in a small bowl. Mix well and set aside.
  • Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds, just enough to turn them opaque. Stir with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove with a slotted spoon and drain the shrimp on paper towels. (The oil can be reused twice only, with seafood.)
  • Pour off all but a tablespoon oil. Stir-fry the scallions, garlic and ginger for one minute. Add the snow peas and fry for about 30 seconds.
  • Add the chili paste-sherry mixture and stir well. Add the shrimp, just long enough to heat through. Serve immediately.

Nutrition Facts : @context http, Calories 1120, UnsaturatedFat 88 grams, Carbohydrate 9 grams, Fat 113 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 19 grams, Sodium 770 milligrams, Sugar 3 grams, TransFat 0 grams

SHRIMP WITH SNOW PEAS



Shrimp with Snow Peas image

Provided by Susan Bishop-Sauter

Categories     Ginger     Shellfish     Vegetable     Stir-Fry     Quick & Easy     Shrimp     Pea     Summer     Bon Appétit     Massachusetts

Yield 4 appetizer servings

Number Of Ingredients 13

1 egg white
1 tablespoon cornstarch
1 tablespoon dry white wine
1 pound uncooked medium shrimp, peeled, deveined, butterflied
1 tablespoon catsup
1 tablespoon soy sauce
2 teaspoons sugar
1/4 cup vegetable oil
1 onion, chopped
3 large garlic cloves, minced
2 teaspoons minced peeled fresh ginger
24 snow peas, strings removed
2 teaspoons cornstarch dissolved in 2 tablespoons water

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.

TOMATOES STUFFED WITH SHRIMP



Tomatoes Stuffed with Shrimp image

This is one of my favorite spring and summer recipes. I love tomatoes and I love shrimp. I've made these on a baking sheet and put the baking sheet on the grill outside for a few minutes until they were done. They get a bit a smoky flavor that's very good.

Provided by Robyn Bruce

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 8

4 large tomatoes
salt and pepper
1 Tbsp butter
1 small onion, minced
1 c cooked or canned small popcorn shrimp
1/4 c bread crumbs
1 Tbsp parsley or 1/8 teaspoon basil
2 Tbsp shredded parmesan cheese

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.

THAI SHRIMP AND SNOW PEAS



Thai Shrimp and Snow Peas image

Spicy Thai shrimp and snow peas. Serve with rice and garnish with sprouts.

Provided by Mark Whitnell

Categories     World Cuisine Recipes     Asian

Time 34m

Yield 8

Number Of Ingredients 21

½ cup lemon juice
¼ cup soy sauce
2 tablespoons brown sugar
2 teaspoons fish sauce
1 teaspoon red pepper flakes, or to taste
½ teaspoon cornstarch, or as desired
6 tablespoons olive oil, divided
10 cloves garlic, minced
2 jalapeno peppers, seeded and chopped
10 whole black peppercorns
2 onions, sliced
2 (6 ounce) packages frozen sugar snap peas, thawed
12 cherry tomatoes
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 pounds fresh shrimp, peeled and deveined
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 cups cooked long-grain rice
1 cup fresh bean sprouts, or to taste

Steps:

  • Bring lemon juice, soy sauce, brown sugar, fish sauce, red pepper flakes, and cornstarch to a simmer in a saucepan over medium heat until sauce is thickened, 3 to 5 minutes.
  • Heat 2 tablespoons olive oil in a non-stick skillet over medium heat. Add garlic, jalapeno peppers, and peppercorns; cook and stir until fragrant, 1 to 2 minutes. Add remaining olive oil, onions, snap peas, cherry tomatoes, yellow bell pepper, red bell pepper, and green bell pepper; cook and stir until peppers are tender, about 8 minutes. Add shrimp, cilantro, and mint; cook and stir until shrimp is bright pink on the outside and the meat is opaque, 2 to 3 minutes.
  • Place shrimp mixture on a serving platter with rice and bean sprouts; pour sauce on top.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 35.7 g, Cholesterol 172.8 mg, Fat 11.6 g, Fiber 5.2 g, Protein 24.4 g, SaturatedFat 1.8 g, Sodium 750.5 mg, Sugar 7.8 g

STUFFED SNOW PEAS



Stuffed Snow Peas image

These hors d'oeuvres are so elegant for bridal or baby showers. I always make them ahead. You can season the cream cheese with anything you like. I sometimes make them with plain cream cheese. They are time consuming- but worth it because the presentation is beautiful. Did I mention they taste great too? From the wonderful book 'Showers' by Beverly Clark.

Provided by audie schmidt

Categories     Greens

Time 1h16m

Yield 48 snow peas

Number Of Ingredients 6

48 snow peas
8 ounces cream cheese, at room temperature
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1 clove garlic, minced
black pepper, optional

Steps:

  • In salted, boiling water, blanch (boil rapidly in lots of water) snow peas for 30 seconds.
  • Cool in cold water, drain, and set aside.
  • Blend the rest of the ingredients until smooth.
  • With a sharp pairing knife, split the snow peas along the curved side.
  • Fill each snow pea with filling, using a small spatula or pastry bag with tip.
  • I have used a ziplock bag with a hole cut in the corner.
  • Can be made the day before, refrigerate, and serve chilled.

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