Best 7 Crispy Shrimp Tarts Recipes

CRISPY SHRIMP TARTS

Steps:

• Heat oven to 350°F. Place phyllo shells on ungreased large cookie sheet.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
• Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.

STICKY CRISPY ORANGE SHRIMP

Steps:

• For the sauce: Put the orange juice, ginger, honey, soy sauce, cornstarch, crushed red pepper, vinegar, sesame oil, salt and garlic in a small nonstick skillet over medium heat and whisk thoroughly to incorporate the cornstarch into the liquid. If you have a few lumps remaining, that is fine. Heat until bubbling and starting to thicken, about 5 minutes. Remove from the heat and set aside.
• For the crispy shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
• Add the flour, salt and pepper to a shallow dish. Crack the eggs into a second shallow dish and beat well. Place the panko in a third dish. Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg and finally in the breadcrumbs, pressing to make sure each shrimp has an even coating.
• Fry the shrimp in 2 batches, flipping halfway through, until golden, 1 to 2 minutes per side. Drain on a paper towel-lined plate.
• Before serving, add the sauce to the bottom of a bowl. Add the shrimp and toss gently to coat. Serve over rice and garnish with the sliced scallions.

CRISPY SHRIMP

Steps:

• Remove the shells from the shrimp but leave the last segment and the tails on.
• Split the shrimp down the back until almost completely open.
• Remove the vein.
• Place the shrimp in a bowl of ice water.
• Combine the dry ingredients for the batter.
• Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
• Now add the water a little at a time, stirring contantly in one direction.
• Eventually the batter will become smooth and silky.
• Stop adding water when you attain this consistency of a thin pancake batter.
• Allow the batter to rest, covered, for atleast 15 minutes.
• Prepare either or both sauces to serve with your shrimp.
• Shred the lettuce and place on a platter.
• Cover with plastic wrap until ready to use.
• Place the oil in a wok and heat to 375F.
• While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
• Line a work platter with paper toweling.
• Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
• Remove with large strainer to the work platter.
• Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
• Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
• Serve with the sauce (s).

SHRIMP TARTS

Steps:

• With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned., In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

CRISPY SHRIMP CAKES

Steps:

• Place 1 1/2 cups of the breadcrumbs on a flat plate.
• In a bowl, mix shrimp, mayonnaise, eggs, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined. Measure 1/2 cup of mixture into a shrimp cake (mixture will be wet). Turn out cake onto breadcrumbs, coat completely. Make 7 more cakes and transfer to a baking sheet lined with wax paper, flatten cakes slightly, to a 3 1/2 inch circumference. Refrigerate 1 hour.
• IN a large non stick skillet, heat 2 tbsp of the oil over medium heat. Add 4 cakes and cook, about 4 minutes per side, until crisp and browned. Transfer to a plate, loosely cover with foil and keep warm in a 200 degree oven. Repeat.
• Lemony Tartar Sauce: combine all ingredients, stirring to blend.

SHRIMP TARTS

Steps:

• Heat oven to 400°F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.
• In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
• Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.

SHRIMP TART

Steps:

• Make crust:
• Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
• Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
• Make filling:
• Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
• If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
• Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.