Katrina Said:What type of wine is good with stuffed shrimp and pasta?
We Answered:With the main course try a Chardonnay or a crisp Sauvignon Blanc, or other similar whites
For dessert...champagne served with strawberries is the romantic way to go
Julia Said:How many weight watchers point would a shrimp stuffed jalapeno be?
We Answered:Probably 0 points for one. Was it marinated in anything? The jalapeno is 0 points and 1 shirmp would only be a fraction of a point so unless it was wrapped in bacon and/or marinated/basted with some kind of sauce don't worry about it.
Weight Watchers works!!
June Said:How to make crab stuffed shrimp?
We Answered:Crab Stuffed Shrimp
20 Shrimp, large, peeled (tail left on), de-veined and butterflied
4 tablespoon Olive oil
1 stalk Celery, minced
1/4 cup Onion, minced
2 tablespoons Parsley, chopped
1 1/2 cups Fresh breadcrumbs
Salt and pepper to taste
Pre-heat the oven to 350. Heat the oil in a skillet. Add the celery
and onions. Cook until just soft. Remove from heat. Stir in the
parsley, crabmeat, breadcrumbs and seasoning. Place a small amount of
stuffing in each shrimp. Place on a lightly oiled baking sheet. Cook
for 25-30 minutes or until the stuffing begins to brown. Serves 3-4
Cindy Said:Looking for I'm Stuffed Shrimp Recipe from Bubba Gump Shrimp Co?
We Answered:You can't it a trade secret.
Matthew Said:Stuffed Shrimp?
We Answered:Tostadas de Camarones Enchipotladas
Makes 50 "tostadas" or chips, enough for 12 to 15 as a pass-around appetizer
1 large red ripe tomato
2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce
1 medium red onion, chopped into small dice
1 green onion, root end removed, then chopped finely
1 pound cooked, peeled, small "salad" shrimp (fresh has better flavor and texture than frozen; if frozen defrost overnight in refrigerator)
1 teaspoon chopped fresh thyme
2 to 3 tablespoons chopped fresh cilantro
3/4 cup crÃ¨me fraiche, Mexican crema or homemade sour cream
A handful of squash blossoms (optional)
About 50 thick, homestyle tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)
About 1/2 cup crumbled Mexican queso fresco or other crumbly fresh cheese such as salted, pressed farmerâ€™s cheese or feta
1. The shrimp mixture. Cut out the core of the tomato (where it attached to the plant), then cut in half widthwise. Squeeze each half gently to remove the seeds; discard. Cut tomato into 1/4-inch dice and scoop into a bowl. Remove the chiles from the can, then scoop the 2 tablespoons canning sauce into the bowl with the tomatoes. Slit open the chiles and scrape out the seeds. Chop chiles into small pieces and add to the bowl, along with the red onion, green onion, shrimp, herbs and crÃ¨me fraiche or Mexican crema. Mix gently but thoroughly, then taste and season with salt (usually about 1 generous teaspoon).
2. Assembling and garnishing the tostadas. If using the squash blossoms, pull off the little green sepals around the bottom of each flower, then carefully break off each flower from its base, dislodging the petals (theyâ€™ll stay together as a single unit) from the bulbous bottom; the pointy pistils inside should stay attached to the base. Cut the flower petals crosswise into thin strips.
Just before serving, pile a portion of the shrimp mixture onto each of the chips, chalupitas or tostadas and arrange on a serving platter. Sprinkle with the cheese and then the optional squash blossoms and serve right away.