Receta Stuffed Shrimp Pops
I'm trying to be a little better about telling everyone about Fish Friday Foodies. I've only been participating for a few months now, and have not only made some interesting recipes, but found some killer ones along the way as well.
This month our hostess is Sneha Datar from Sneha's Recipe The theme this month is Stuffed Fish.
I've gotten so many ideas here.
I've also kinda gotten into a rut, but I'm going to continue it.
Cause I can.
The theme this month was Stuffed Fish, and I, ummm, stuffed some shrimp. I've actually been using shrimp as my main seafood all year long and I'm going to continue it.
It also had to be an appetizer, cause I love appetizers, and well, why not? A few years back there was a restaurant here that served a shrimp appetizer. It was a shrimp, stuffed with crab, wrapped in a Wonton wrapper and deep fried.
I loved it.
And when the restaurant ceased operations, I mourned. Not just the loss of that appetizer, but the whole shebang. I loved their menu.
I would make a meal out of the Shrimp and the Escargot appetizers.
But I wanted to do my own twist here. I was going to stuff them with Crab, but WOW, the price of crab, well, gee, I decided against it. But I had some Bok Choy in the fridge and some Baby Bella Mushrooms and some Celery so I decided to play with my food.
Sometimes that's the best part of being a food blogger, you get to play with your food and make 'grown up' mud pies, but hopefully, ones that are edible.
Recipe: Stuffed Shrimp Pops Serving size: 3 Shrimp per person
3 large Shrimp per person, head off (Prawn size if possible. usually they run 15 shrimp to a pound)
2 Baby Bella Mushrooms, finely diced 1 small rib Celery, finely diced
1 small Bok Choy, finely diced
1/4 cup Panko Bread Crumbs
1/2 tsp. EVOO 1/4 tsp. Sesame Oil
1/4-1/2 tsp. Sweet Soy Sauce
Egg roll wrappers, half of one per shrimp
Oil for frying
Sweet Hot Chile Sauce for dipping
Chop up or mince the mushrooms, celery and Bok Choy. Saute in pan with the EVOO, til the celery is softened and the mushrooms are cooked. Add the Panko to the pan, and stir it around a little to absorb any liquid in the pan. (I actually dumped the bowlful of goodies back into the pan, and then back into the bowl.
Place into a bowl and add the Sesame Oil and the Sweet Soy Sauce. Mix together and set aside to cool while you prepare the shrimp.
Take the shell off of the shrimp by using a paring knife and slitting the shell by the legs,
peel off and discard. Butterfly each shrimp by cutting lengthwise down the back almost all the way through. Remove the dark vein and discard. Place a shrimp onto a half a sheet of Egg Roll wrapper and open up the shrimp a little. Place some of the sauteed vegetable mixture into each shrimp, about a teaspoon. Fold over the shrimp and then wrap it all up in the egg roll wrapper.
Moisten the ends so that it sticks. Mine didn't look that pretty. But after they were fried and cut, they looked a lot better. Heat the oil until it just starts to shimmer a bit, 350 deg. Add the egg rolls to the oil, fry until golden brown and the shrimp is cooked. This only takes about 4 minutes or so.
Remove to a plate and let drain.
Serve with some Sauteed Bok Choy and the Sweet Hot Chile Sauce. If you'd like to join Fish Friday Foodies, please email Wendy at [email protected] We post and share new seafood/fish recipes on the third Friday of the month. And the recipes that are posted are great.
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