This month our hostess is Sneha Datar from Sneha's Recipe The theme this month is Stuffed Fish.
I've gotten so many ideas here.
I've also kinda gotten into a rut, but I'm going to continue it.
Cause I can.
The theme this month was Stuffed Fish, and I, ummm, stuffed some shrimp. I've actually been using shrimp as my main seafood all year long and I'm going to continue it.
It also had to be an appetizer, cause I love appetizers, and well, why not?
I loved it.
And when the restaurant ceased operations, I mourned. Not just the loss of that appetizer, but the whole shebang. I loved their menu.
I would make a meal out of the Shrimp and the Escargot appetizers.
But I wanted to do my own twist here. I was going to stuff them with Crab, but WOW, the price of crab, well, gee, I decided against it.
But I had some Bok Choy in the fridge and some Baby Bella Mushrooms and some Celery so I decided to play with my food.
Sometimes that's the best part of being a food blogger, you get to play with your food and make 'grown up' mud pies, but hopefully, ones that are edible.
Recipe: Stuffed Shrimp Pops Serving size: 3 Shrimp per person
3 large Shrimp per person, head off (Prawn size if possible. usually they run 15 shrimp to a pound)
2 Baby Bella Mushrooms, finely diced
1 small rib Celery, finely diced
1 small Bok Choy, finely diced
1/4 cup Panko Bread Crumbs
1/2 tsp. EVOO
1/4 tsp. Sesame Oil
1/4-1/2 tsp. Sweet Soy Sauce
Egg roll wrappers, half of one per shrimp
Oil for frying
Sweet Hot Chile Sauce for dipping
Take the shell off of the shrimp by using a paring knife and slitting the shell by the legs,
Heat the oil until it just starts to shimmer a bit, 350 deg. Add the egg rolls to the oil, fry until golden brown and the shrimp is cooked. This only takes about 4 minutes or so.
Remove to a plate and let drain.
If you'd like to join Fish Friday Foodies, please email Wendy at email@example.com We post and share new seafood/fish recipes on the third Friday of the month. And the recipes that are posted are great.