Shrimp! More great treats. Elegantly.

Shrimp.  More great treats.  Elegantly.
Quintessentially classical.
Glamour?
…depends on creative whimsy.
Exceptionally elegant for cocktail buffet.
The Menu Shoppe has it covered…
classic finds for sophisticated menus.
Shrimp Bisque
Shrimp Bruschetta al Limoncello
Vermouth-Poached Shrimp with Ginger Remoulade
Shrimp Pate
Charming as small plate
Shrimp Bisque
1 1/2 pound medium shrimp (about 45), peeled, deveined, shells reserved
4 tablespoons (1/2 stick) unsalted butter, divided
2 bay leaves, divided
2 carrots, peeled, chopped
2 celery stalks, chopped
1 medium onion, chopped
1/2 cup brandy
1/4 cup long-grain white rice
2 tablespoons tomato paste
3 sprigs fresh flat-leaf parsley
3 sprigs fresh thyme
1/4 teaspoon cayenne pepper to taste
Kosher salt and freshly ground black pepper
1/2 cup heavy whipping cream
3 tablespoons fresh lemon juice
1/4 cup finely chopped fresh chives
Melt 1 tablespoon butter in a large heavy pot over medium-high heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5 minutes. Add 1 bay leaf and 8 cups water. Simmer uncovered for 25 minutes. Set a fine-mesh strainer over a large bowl. Strain, discarding solids.
NOTE: Shrimp stock can be made 3 days ahead. Let cool slightly–chill uncovered until cold, then cover and keep chilled.
Melt 1 tablespoon butter in a large heavy pot over medium heat. Add shrimp and cook, stirring occasionally, until just opaque in center,
3-4 minutes. Transfer shrimp to a plate. Add remaining 2 tablespoons butter to same pot. Add carrots, celery, and onion and cook over medium heat, stirring frequently, until very soft, about 20 minutes.  Remove pot from heat–add brandy. Return pot to heat and stir until almost evaporated, 2-3 minutes. Add rice and tomato paste–stir for 1 minute. Add shrimp stock, remaining bay leaf, parsley, thyme,
and 1/4 teaspoon cayenne. Simmer uncovered until flavors meld and rice is soft, about
20 minutes. Season with salt and pepper. Reserve 4 shrimp for garnish and stir remaining shrimp into bisque. Remove parsley, thyme, and bay leaf. Working in batches, purée bisque in a blender until smooth. Pour through a finemesh strainer set over a clean pot. Discard solids in strainer. Stir in cream and reheat bisque over medium heat. Add lemon juice. Season to taste with salt, pepper, and more cayenne, if desired. Mince reserved shrimp and mix with chives in a small bowl. Blend and serve.  Trim with shrimp if wished.
Shrimp Bruschetta al Limoncello
24 large shrimp, peeled and deveined
1 cup limoncello
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil, divided
4 garlic cloves, thinly sliced
2 shallots, finely chopped
salt and pepper to taste
24 baguette slices
Trim with lemon zest and parsley if wished
Brush baguette slices with 2 tablespoons olive oil. Grill or toast bread slices until golden–arrange on a platter. Set aside.
Sauté garlic and shallots in remaining
6 tablespoons hot olive oil in a large skillet over medium-high heat 1 minute or until light golden brown. Add shrimp, and sauté
2 to 3 minutes or until shrimp turn bright pink. Turn shrimp, and cook 1 additional minute. Remove shrimp with a slotted spoon. Add lemon juice and limoncello to skillet; cook over high heat until mixture is reduced by two-thirds, about 2 minutes. Return shrimp to mixture, stirring until shrimp are coated. Remove from heat–add salt and pepper to taste. Spoon 1 shrimp with sauce onto each toast. Garnish, if desired.
Vermouth-Poached Shrimp with Ginger Remoulade
2 1/2 pounds large shrimp, shelled and deveined
3 cups dry vermouth
Remoulade:
4 scallions, chopped
1/2 cup chili sauce
2 tablespoons fresh lemon juice
1 tablespoon minced fresh ginger
1 tablespoon Dijon mustard
1 tablespoon Creole or other grainy mustard
1 garlic clove, coarsely chopped
1 teaspoon sweet paprika
1/4 cup vegetable oil
Hot sauce
Prepare the shrimp:  In a food processor, combine the scallions, chili sauce, lemon juice, ginger, mustards, garlic and paprika and process until smooth. With the machine on, gradually pour in the oil and process until blended. Season with hot sauce and salt. Transfer to a bowl and refrigerate.  n a large skillet, bring the vermouth to a boil. Add the shrimp and cook over low heat, turning once, until just pink and curled, 8 minutes; drain and let cool to room temperature, then cover and refrigerate. Serve with the remoulade.
NOTE:  The remoulade can be refrigerated for up to 5 days. The poached shrimp can be refrigerated overnight.
Shrimp Pate
1/2 pound shrimp, peeled and deveined
1/2 teaspoon seafood seasoning
1/2 (8-ounce) package cream cheese, softened
2 teaspoons dry sherry
2 shallots
1/2 cup butter
1 tablespoon lemon juice
2 tablespoons minced fresh chives
Melt butter in a large saucepan over medium heat. Add shallots–sauté until tender.  Stir in shrimp and seafood seasoning.
Cook 3 to 5 minutes or until shrimp are pink and cooled through. Transfer mixture to a food processor, and pulse until finely chopped. Add remaining ingredients; pulse to combine. Spoon into serving crock. Cover and chill. Serve with toasted pita chips, toasted baguette slices, or crackers.
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This entry was posted in appetizer, cocktails, crostini, National Food Holiday, seafood, small plates, soups and tagged , , , , , . Bookmark the permalink.

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