Shrimp Bites for #FishFridayFoodies

I'm the hostess along with Wendy of  this month for Fish Friday Foodies and I have to say, I agonized over this.
Well, sorta.

I wanted to come up with a fun recipe, one that was easy to make and totally delicious and hopefully one I could incorporate in the next revision of my Simple Shrimp Recipes cookbook.

I think I did it.
At least my mouth went "ERMAGARD give me more."

Edited to add:  We're a bunch of bloggers who get together the third Friday of the month to share seafood recipes.  Each month has a theme or a common ingredient for us to use or make a recipe with and we all make something in the theme or using that ingredient and post it.  I've gotten such great recipes and ideas from this group.
If you're interested in joining us you can email Wendy at wendyklik1517@gmail.com and ask to join the Fish Friday Foodies group.

Now back to the post.

I drew upon a dish a friend had brought to one of our earliest Tapas Nights and then added to it.  They called it Shrimp Butter and it was delicious.
So I grabbed some cooked shrimp, threw them into the food processor, processed them to almost mush, then added some cold butter, a teaspoon of Shrimp Scampi Seasoning from Healthy Solutions and some chives. Processed that up. Spooned some up, tasted it,  and then had to restrain myself, cause I had plans for that spread.

After all, I had a bunch of leftover Sourdough Focaccia from a recent blog challenge and while I could and will happily eat them, I wondered if I could maybe slice the focaccia up a little, toast it and then top it with the shrimp.

So I did, sliced some into cracker size and toasted them in my handy dandy toaster oven. And I had to forcibly stop myself from eating all of them.
They were that good.
But, I did restrain myself a little. The edges are dark because they were made from Focaccia bread and the EVOO on the crust and bottom made them darken during the toasting process. 

OK, so I made more, toasted crackers, that is.
And then I made the Shrimp Butter.

 After that I slathered them with the shrimp butter and placed a cooked shrimp on top, garnished with a sprinkle of chopped chives and a squeeze of fresh lemon juice and a paper thin slice of lemon.

After finishing them off, and before eating them, I took pictures.  The gorgeous tea towel I'm using was made by one of my sisters.  I love it.  She keeps telling me it's a tea towel and to use it as a tea towel, but I like using it as a back drop.

 And more pictures.

 My mouth went into overload mode and kept going GIMME MORE!!!!
So I did. 
Until they were all gone.

 BTW, these do go nicely with a glass of rosé. 

Shrimp Bites

Yield: 12+ as an appetizer

Author: Sid's Sea Palm Cooking adapted from several recipes

prep time: 10 Mcook time: total time: 10 M

These little bites of goodness will not only make your mouth sing, but it'll dance as well.

ingredients:

Shrimp Butter

• 1/2 cup whole cooked shrimp
• 4 tablespoons  cold butter
• 1 teaspoon finely chopped chives
• 1 teaspoon Healthy Solutions Shrimp Scampi Seasoning
• (if not using the seasoning mix, add 1/2 teaspoon of granulated garlic, a pinch of cayenne, some lemon juice and 1/8th teaspoon of white pepper, pinch of ginger, pinch of dried tarragon)
• 1/2 teaspoon finely minced lemon grass (young shoots)

Topping

• 1/2 cup whole cooked shrimp for topping
• Cocktail Sauce
• Lemon slices
• Chives

Cocktail Sauce

• 1/2 cup ketchup
• 1/4 cup Horseradish Sauce (add more if you like it spicy)
• 1 tsp. Worcestershire Sauce
• 1 tsp. Lemon Juice

Cocktail Sauce

• Mix the ketchup, horseradish, lemon juice and Worcestershire sauce together.  
• Serve on shrimp

instructions:

How to cook Shrimp Bites

Shrimp Butter

1. Process the shrimp in food processor until smooth.  Add the cold butter and process until mixed.  Then add the Healthy Solutions Shrimp Scampi Seasoning or your own seasoning mix, the chives and lemongrass.    Set in fridge to relax for at least 30 minutes.
2. Spread some of the Shrimp butter on either toasted baguette  slices or on crackers and top with a whole shrimp.  Dollop a little cocktail sauce, then add a very thin slice of lemon with the rind cut off, and top with a sprinkle of Chives.

Created using The Recipes Generator

And there you have it.  I'm just calling them Shrimp Bites, but boy were they good. 

Deviled Crab by Palatable Pastime

Grilled Stuffed Squid by Culinary Adventures with Camilla

Oysters on the Half Shell by A Day in the Life on the Farm

Shrimp Bites by Sid's Sea Palm Cooking

Shrimp Rémoulade by Karen's Kitchen Stories 

Sunshine Sauce Prawns On Cucumber Salad by Sneha's Recipe