Shrimp Bruschetta

During lent season I try to come up with as many seafood food items as possible. These shrimp bruschetta are perfect for appetizer during lent.  Easy to make and so flavorful. I got the idea from my sister in law. 

Ingredients: 

2 loaf of French bread (cut at an angle into 1 inch thick) 

1 pound peeled and deveined shrimp (chopped very finely) 

1 cup mayo 

1/2 teaspoon Tony Chachere's 

1/2 teaspoon pepper 

1 cup Mexican cheese mix 

Dried parsley 

Paprika 

Direction: 

Preheat oven to 350 

In a large bowl mix the chopped shrimp, mayo, Tony Chachere's, pepper together. 

Taking a teaspoon of shrimp mixture and spread it over the sliced bread. 

Sprinkle a little cheese, dried parsley and paprika on each sliced 

Bake at 350 for about 10 minutes or until golden brown. 

Serve hot 

                     Sliced bread 

                     Peeled Shrimp 

                     Finely Chopped Shrimp 

                 1 cup Mayo 

      Shrimp and Mayo mixture with tony 

                 Chachere's and pepper 

    Shrimp mixture spread on top of sliced bread 

              Sprinkle of paprika 

            Sprinkle of Mexican cheese 

            Sprinkle of dried parsley

                 Shrimp bruschetta 

Spinach and Artichoke Dip

During FOOTBALL season....we always make lots of finger food and dips. Our go to is usually spinach artichoke dip...we love to eat them with toasted butter baguettes.


INGREDIENTS:
1 pack (8oz) cream cheese 

1 cup sour cream 

1 stick butter 

1 jar seasoned artichoke hearts (drain and chopped) 

1 bag chopped spinach --squeezed all water out (16 oz) 

1/2 C Parmesan cheese 

1 teaspoon Tony Chachere's 

Pepper 

1 teaspoon hot sauce 

1 teaspoon minced garlic 

1 small chopped onion 

2 C mozzarella cheese -mix 1 cup inside mixture 

***1 Cup for topping when baking ***

DIRECTIONS:

In a large saute pan...melt the stick of butter and saute the chopped onion and minced garlic. Once the onion and garlic is translucent...pour in the artichoke and spinach. Turn heat down to medium low and stir in the cream cheese, sour cream, parmesan cheese and mozzarella cheese. Season with Tony Chachere's, hot sauce, and pepper.  Mix everything well until everything is incorporate then pour into a prepare baking pan (I sprayed with a little pam).  Top with 1 cup mozzarella cheese and bake at 350 for 30 minutes or until top is bubbling.

Serve with chips or baguettes ;)


ENJOY!!! 

Spinach and Artichoke Dip

Spinach and Artichoke Dip 

Ingredients: 

• 1 1/2  cup fresh shredded parmesan cheese (divided) 
• 2 cups mozzarella cheese (divided)
• 24 oz frozen chopped spinach (I used 3 bag of 8 oz) 
• 16 oz marinated artichoke hearts
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 4 cloves finely minced garlic
• 1 teaspoon Tony Creole Seasoning 
• 1/2 teaspoon pepper
• 1/2 teaspoon HOT SAUCE ( I used Tabasco) 
• 1 1/2 stick butter 
• 1 baguette for serving 
• Olive oil (for baguette) 
• Chips (preference) 

Directions: 

1. Preheat oven to 375 degrees.
2. Defrost spinach and squeeze dry. Chop artichokes.
3. In a NONSTICK SAUCE PAN...melt 1 stick butter then add parmesan cheese, 1 cup mozzarella cheese,  spinach, artichokes, cream cheese, sour cream, mayonnaise and minced garlic, Tony Creole Seasoning, pepper, hot sauce. Cook up until everything is melted and incorporated. Then pour into a casserole dish. 
4. Place into a casserole dish or baking dish  and top with remaining 1 cup mozzarella cheese and 1/2 cup parmesan cheese and 1/2 stick butter (I cut into little cubes and arrange them randomly over the mozzarella cheese and parmesan cheese) 
5. Bake 30 minutes or until bubbly and cheese is browned. Remove and serve with baguette or chips. 
6. Slice baguette into ½" slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
7. Remove baguette  from the oven and serve with hot spinach and artichoke dip.

Fried Shrimp with Sweet Potato

FRIED SHRIMP (PRAWN) with Sweet Potato 

I love eating fried shrimp (prawn) with sweet potato cake. I can eat this whole tray in one sitting.
My kids even love them...even though they make me peel the shrimps for them.

INGREDIENTS: 
1 lb medium shrimp (leaving the skin on--trimming the tail and heads)
1/2 cup All Purpose Flour
1 Tablespoon Rice Flour
1/2 teaspoon baking powder
1 teaspoon ground turmeric (powder)
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg
1 teaspoon rice vinegar
1 cup water
2 teaspoon fish sauce
1/2 teaspoon cracked black pepper

1 LARGE sweet potato (yam) ---Peel and CUT into 3in strips (julienne)

Vegetable Oil (for deep frying)

***Garnish with sliced jalapeno
***Roman lettuce ---for wrapping the fried shrimp and dipping in fish sauce
OPTIONAL--fish sauce (dipping sauce)


DIRECTION: 
Wash the shrimp then cut  off the shrimp heads and tail but leaving the shells on. Set ASIDE.

Peel the sweet potato and cut into 3in strips (julienne) ...set aside.


In a large bowl start by sifting the all purpose flour, rice flour and baking powder.   Next add turmeric, salt, sugar, egg, rice vinegar, fish sauce, cracked black pepper and water into the mixing bowl and MIX WELL.  Next add in the shrimp (prawn) and sliced sweet potato. Making sure that all the shrimp and sweet potato gets a good coating.

In a frying pan  or a WOK add in your oil. Once the oil is hot....taking a slotted metal spoon or ladle and spoon a FULL SPOON of shrimp and sweet potato (I usually try to make sure to get at least 1 shrimp into the spoon)...lower the spoon into the HOT OIL and slowly slide off the shrimp and sweet potato mixture. I usually use another spoon to slide the shrimp mixture into the OIL. When you see the shrimp/sweet potato cake float to the top and its a golden color...remove the shrimp cake with a slotted spoon and drain on a paper towel.


Serve up immediately ....the shrimp/sweet potato cake taste good when it is served HOT  ;)

***serve with lettuce and dip in fish sauce

ENJOY!!!

           Shrimp (prawn) and sweet potato in the batter.
                      Shrimp head and tail trimmed.
                    Sweet Potato cut into little strips.

Egg ROLL

Ingredients

• 1 package egg roll wrappers

Filling

• 1 lb ground pork (makes 25 egg rolls)
• 1/2 cup shredded carrots  
• 1 large chopped onion
• 4 cloves of minced garlic 
• 4 sprigs of green onion-chopped
• ⅛ cup wood ear mushrooms, chopped
• ½ cup bean thread noodle, cut into 1″-1.5″ threads
• 1/2 cup shredded cabbage
• 1 tablespoon  fish sauce
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar

Egg Roll Wrap Sealer

• 1 egg whites 

Instructions

1. Soak bean threads in hot tap water and mushrooms in 40-second microwaved hot tap water until soft. About 30 minutes
2. When soft, cut the bean thread noodles into little 2 in pieces and mushrooms.
3. In a large BOWL...mix all the ingredients ..make sure its all incorporated 
4. In a fry pot--add your oil...the eggroll needs to be deep fry...once oil is hot..slowly add 1 eggroll at a time....
5. Wrap the egg rolls and fry until golden brown and fully cooked inside. About 12-16 minutes per batch. Don't crowd the frying pot. 

Served with dipping fish sauce or sweet chili sauce ;)