Showing posts with label Sherry. Show all posts
Josie's Shrimp Yummies
in Appetizers, Crackers, Fish/Seafood, Sherry, Shrimp, Super Bowl on Thursday, October 6, 2011
Bill always asks me a couple of weeks into December what I would like for Christmas. Of course, I answer a red Mercedes sports car, a diamond ring and on and on. Actually, he’s on to me though and knows what I really will say and do want, a new cookbook! And he usually comes through with flying colors; except for the year when he bought a cookbook offering 500 recipes for a slow-cooker. I put the slow-cooker in our last yard sale many years before!
Anyway, Bill really delivered with style this last Christmas! He gave me “Uncle Bubba’s Savannah Savannah
Uncle Bubba says, “Yummy is truly the perfect word to describe this recipe, given to me by Joanne Lair. I kid you not – when I first tasted these I thought I was eating dessert. I’m convinced that the cream sherry make the difference. I could eat an entire plateful and still want more.” It’s a keeper! Here it is:
Josie’s Shrimp Yummies
Ingredients:
1 sleeve Ritz crackers
3 tablespoons melted butter
3 tablespoons cream sherry
Salt and pepper
12 large raw shrimp, peeled and deveined
Lettuce leaves
Method:
Preheat oven to 350 degrees.
To make the stuffing, crush the crackers thoroughly and place in a small bowl with the melted butter and sherry. Mix thoroughly, and add salt and pepper to taste. The crackers will soak up the sherry and butter to make a thick paste.
Slice each shrimp down the back to create a pocket. Stuff the shrimp with the cracker mixture. Place in a lightly greased baking pan and bake for 10 minutes, or until the shrimp turn pink.
Arrange the lettuce leaves on a serving platter or on individual plates. Place the shrimp on top of the lettuce and serve.
Yummy good for a Super Bowl party!
Shrimp-stuffed Mushrooms
in Appetizers, Fish/Seafood, Mushrooms, Parmesan, Sherry, Shrimp, Super Bowl on Saturday, October 1, 2011
I have had my fair share of stuffed mushrooms and these are some of the best! There is no party food quite like stuffed mushrooms. Even those who aren’t mushroom aficionados are surprised how good they are when they try a stuffed mushroom cap at a party. They are always a huge hit at parties and with the Super Bowl being a week from today, they would be just perfect.
This is another of Mom’s great recipes. Mushrooms were one of her favorite foods, right up there with strawberries and we were served mushrooms of different versions often. These mushroom caps are stuffed with a heavenly mixture of shrimp and cheese, and then baked until they are a sizzling, golden color. They are easy to make too!
Shrimp-stuffed Mushrooms are a great tasty morsel that would be perfect for almost any occasion. OK, maybe not breakfast, but they would fill the bill at brunch, as an appetizer before a formal dinner or a cook-out in your back yard. I bet you won’t be able to eat just one!
Shrimp-stuffed Mushrooms
Ingredients:
1½ tablespoon finely minced onion
2 tablespoons butter
½ cup finely chopped shrimp
4 tablespoons grated Parmesan cheese, divided
3 tablespoons bread crumbs
3 tablespoons sherry, divided
2 teaspoons parsley flakes
Dash salt
12 large mushrooms
Small shrimp
Method:
Wipe mushrooms with paper towel and remove stems.
In medium skillet, sauté onion in butter until tender.
Remove from heat, stir in shrimp, 3 tablespoons Parmesan, crumbs, 2 tablespoons sherry, parsley and salt.
Stuff mushrooms caps with shrimp mixture.
Place on baking sheet.
Sprinkle with remaining 1 tablespoon sherry 1 tablespoon Parmesan.
Broil 5”–6” from heat source for 5 minutes or until lightly browned.
Serve hot, garnished with shrimp and parsley.
Just pop ‘em in your mouth and swoon! Yum!
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