Friday, June 21, 2019

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."
Shrimp Bites
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. 
Toasted Focaccia Bread

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

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.
Shrimp Bites
 And more pictures.
Shrimp Bites


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

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



Shrimp Bites
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 
  • Sidsel Munkholm - Author
    Sidsel Munkholm - Author

    Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

    10 comments:

    1. This is for sure going on the menu for my next dinner party. Thanks Sid for hosting and for sharing such a great recipe.

      ReplyDelete
      Replies
      1. You're welcome. I have say that the Shrimp Butter is very tasty on its own as well.

        Delete
    2. Those sound amazing. I think I'd have to make a double batch, one for me, and one for my guests and me.

      ReplyDelete
      Replies
      1. You peeked. They were good. I've got some shrimp butter left over, and am going to try freezing it.

        Delete
    3. Oh, my goodness! I want to make this tonight. But it might have to wait till the weekend. Thanks for sharing.

      ReplyDelete
    4. I love those dark crusty toast edges and my whole family wouldninhale that shrimp butter- seafood spreass are huge here, especially at dinner parties and the holidays.

      ReplyDelete
      Replies
      1. Seafood spreads are a big deal down here. I'll be making the shrimp butter again, but in the meantime, I've got a lot of focaccia I need to toast, and eat. I loved the ones that got a little more 'done'.

        Delete
    5. These look so tempting , I am sure you couldn't stop eating these bites at one or two.

      ReplyDelete
      Replies
      1. I did stop after inhaling a few, but it wasn't easy.

        Delete

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