SHRIMP FACE RECIPES

Name: Shrimp Patty Sandwiches
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 4 large eggs; 4 cans (6 ounces each) shrimp, rinsed and drained, or 2 cups peeled and deveined cooked shrimp (31-40 per pound); 1/2 pound haddock, cooked and flaked; 1-1/2 cups pancake mix; 2 tablespoons cornmeal; 1/2 teaspoon dried parsley flakes; 1/2 teaspoon celery salt; 1/4 teaspoon ground mustard; 1/4 teaspoon paprika; 1/2 cup dry bread crumbs; 3 to 4 tablespoons canola oil; 8 hamburger buns; Optional: Lettuce leaves, tomato slices, onion slices and Sriracha mayonnaise

SHRIMP PATTY SANDWICHES RECIPE: HOW TO MAKE IT

Shrimp Patty Sandwiches Recipe: How to Make It image

Quite often when we eat at a restaurant, my husband will try something and tell me that I could make it better at home. That was the case with this shrimp patty. It had very few shrimp and needed more flavor. I made some improvements and now it's one my husband's favorites. — Tina Jacobs, Hurlock, Maryland

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 large eggs
4 cans (6 ounces each) shrimp, rinsed and drained, or 2 cups peeled and deveined cooked shrimp (31-40 per pound)
1/2 pound haddock, cooked and flaked
1-1/2 cups pancake mix
2 tablespoons cornmeal
1/2 teaspoon dried parsley flakes
1/2 teaspoon celery salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
1/2 cup dry bread crumbs
3 to 4 tablespoons canola oil
8 hamburger buns
Optional: Lettuce leaves, tomato slices, onion slices and Sriracha mayonnaise

Steps:

In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties. Coat with bread crumbs., In a large cast-iron or other heavy skillet, cook patties in oil over medium-high heat until golden brown, 2 minutes on each side. Serve on hamburger buns. Top with lettuce, tomato, onion and mayonnaise as desired.

Nutrition Facts : Calories 425 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 324mg cholesterol, SodiumContent 1448mg sodium, CarbohydrateContent 45g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 33g protein.

SHRIMP SCAMPI STUFFED SHELLS RECIPE | REE ... - FOOD NETWORK

Shrimp Scampi Stuffed Shells Recipe | Ree ... - Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 16 servings (8 servings per pan)

Number Of Ingredients 24

Ingredients

Kosher salt
40 jumbo pasta shells
1/4 cup olive oil
4 tablespoons salted butter
1 teaspoon crushed red pepper flakes
6 cloves garlic, minced
1 medium yellow onion, finely diced
2 pounds peeled and deveined shrimp (21/25 count), chopped
Splash of white wine
1 lemon, juiced
Freshly ground black pepper
Two 8-ounce packages cream cheese, at room temperature
2 cups whole-milk ricotta
1 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 large egg
3 cups grated fresh mozzarella
8 tablespoons (1 stick) salted butter
1/4 cup all-purpose flour
4 cups whole milk
2 cups heavy cream
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh parsley

Steps:

For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
Preheat the oven to 375 degrees F.
For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.

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In a large bowl, beat the eggs. Add the shrimp, haddock, pancake mix, cornmeal, parsley, celery salt, mustard and paprika; mix well. Shape into 8 patties. Coat with bread crumbs., In a large cast-iron or other heavy skillet, cook patties in oil over medium-high heat until golden brown, 2 minutes on each side. Serve on hamburger buns. Top with lettuce, tomato, onion and mayonnaise as desired.

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For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.

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