SHRIMP ROCKEFELLER RECIPES
OYSTERS ROCKEFELLER RECIPE: HOW TO MAKE IT - TASTE OF HOME
My husband and I are oyster farmers, and this classic Oysters Rockefeller dish always delights our guests. It's deliciously simple! —Beth Walton, Eastham, Massachusetts
Provided by Taste of Home
Categories Appetizers
Total Time 01 hours 25 minutes
Prep Time 01 hours 15 minutes
Cook Time 10 minutes
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper., Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture., Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.
Nutrition Facts : Calories 79 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 133mg sodium, CarbohydrateContent 3g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein.
EASY COCONUT SHRIMP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Guests are always impressed when I serve these restaurant-quality shrimp. A selection of sauces served alongside adds the perfect touch. —Tacy Holliday Germantown, Maryland
Provided by Taste of Home
Categories Appetizers
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, seasoning, egg and pineapple juice until smooth. Place coconut in a shallow bowl. Dip shrimp into batter, then coat with coconut., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, until golden brown, about 1-1/2 minutes, turning occasionally. Drain on paper towels. Serve with dipping sauce or mustard if desired.
Nutrition Facts : Calories 171 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 76mg sodium, CarbohydrateContent 14g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that’s easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
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