2 cups pumpkins
1 cup flour
1/2-1 cup sugar
1/2-1 cup cream cheese softened
3-4 tablespoons cinnamon
3-4 tablespoons nutmeg
1 teaspoon baking powder
1 tablespoon milk (if needed)
2 cups flour sifted CRUST
1 teaspoon salt CRUST
2/3 cup Crisco shortening CRUST
6 tablespoons ice water (more if needed) CRUST
1 tablespoon cinnamon CRUST
1/2 cup sugar CRUST
CRUST:
Mix all ingredients until thick and moist. Refrigerate until ready to use. When ready to use, roll out on lightly floured surface with lightly floured rolling pin. Place in greased pie plate and cut excess edges.
FILLING:
You may need more or less of each ingredient depending on taste and texture - use your own judgement.
Mix all ingredients until well blended. Place into pie crust and smooth top.
Bake at 425 degrees F for 30-40 minutes.
Tuesday, October 22, 2013
Tuesday, July 23, 2013
Robyn's Egg Salad
Robyn's Egg Salad
1 1/2 dozens hard boiled eggs chopped
1 cup dill pickles or mild banana peppers diced
1 (2.8-ounce) package real bacon bits
1 medium onion diced
salt and ground black pepper to taste
mayonnaise until creamy
Mix all ingredients until well mixed and creamy.
1 1/2 dozens hard boiled eggs chopped
1 cup dill pickles or mild banana peppers diced
1 (2.8-ounce) package real bacon bits
1 medium onion diced
salt and ground black pepper to taste
mayonnaise until creamy
Mix all ingredients until well mixed and creamy.
Saturday, July 20, 2013
Tastes like Olive Garden Shrimp & Noodles
Tastes like Olive Garden Shrimp & Noodles
1 pound shrimp peeled & deveined
1 cup chopped tomato
1/2 pound cooked fettuccine or linguine
1 small onion diced
4 tablespoons minced garlic
4 slices bacon cooked & crumbled
1/2 cup Parmesan cheese grated
1/4 tablespoon chopped fresh parsley
1/2 cup dry white wine or chicken broth
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 tablespoons butter
Saute garlic & onion in olive oil over medium heat. Add shrimp, stir & cook 1 minute. Add tomatoes, bacon, parsley, salt and pepper. Continue to stir and cook 1 minute. Add wine or broth and let cook down by one-half. Stir in cooked pasta & butter and cook until pasta is hot. Serve with grated Parmesan cheese.
1 pound shrimp peeled & deveined
1 cup chopped tomato
1/2 pound cooked fettuccine or linguine
1 small onion diced
4 tablespoons minced garlic
4 slices bacon cooked & crumbled
1/2 cup Parmesan cheese grated
1/4 tablespoon chopped fresh parsley
1/2 cup dry white wine or chicken broth
1 teaspoon salt
1 teaspoon pepper
1/4 cup olive oil
2 tablespoons butter
Saute garlic & onion in olive oil over medium heat. Add shrimp, stir & cook 1 minute. Add tomatoes, bacon, parsley, salt and pepper. Continue to stir and cook 1 minute. Add wine or broth and let cook down by one-half. Stir in cooked pasta & butter and cook until pasta is hot. Serve with grated Parmesan cheese.
Spicy Shrimp Ceviche Cups
Spicy Shrimp Ceviche Cups
Servings 24
6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)
1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.
4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.
Servings 24
6 (11-inch) flour tortillas TORTILLA CUPS
2 tablespoons vegetable oil TORTILLA CUPS
2 tablespoons finely chopped fresh cilantro SOUR CREAM FILLING AND CEVICHE
1 lime SOUR CREAM FILLING AND CEVICHE
1/2 cup sour cream SOUR CREAM FILLING AND CEVICHE
1 clove garlic pressed SOUR CREAM FILLING AND CEVICHE
1/4 teaspoon salt divided SOUR CREAM FILLING AND CEVICHE
8 ounces cooked large shrimp peeled and deveined, tails removed SOUR CREAM FILLING AND CEVICHE
1/2 medium red bell pepper SOUR CREAM FILLING AND CEVICHE
1 serrano peppers seeded SOUR CREAM FILLING AND CEVICHE
1/3 cup finely chopped seedless cucumber SOUR CREAM FILLING AND CEVICHE
1/4 cup finely chopped red onion SOUR CREAM FILLING AND CEVICHE
Additional cilantro sprigs for garnish (optional)
1. Preheat oven to 350 degrees F. For tortilla cups, using Pampered Chef Pizza Cutter, trim tortillas to form six 6-inch squares. Cut each square into quarters for a total of twenty-four 3-inch squares. Make a 1-inch cut from each corner toward the center of each square. Brush both sides of each tortilla square with oil using Pampered Chef Chef's Silicone Basting Brush. Press squares into bottom of Pampered Chef Deluxe Mini-Muffin Pan using Pampered Chef Mini-Tart Shaper. Bake 8-10 minutes or until crisp and golden brown. Remove from oven.
2. For sour cream filling, finely chop cilantro using Pizza Cutter. Zest lime using Pampered Chef Microplane Adjustable Grater. In Pampered Chef Prep Bowl, combine cilantro, lime zest, sour cream, garlic pressed with Pampered Chef Garlic Press and 1/8 teaspoon of the salt; mix well and set aside.
3. For ceviche, coarsely chop shrimp and finely chop bell pepper, serrano pepper and cucumber using Pampered Chef Utility Knife; pat shrimp dry with paper towels. Finely chop onion using Pampered Chef Food Chopper. Juice lime to measure 2 tablespoons juice. Combine shrimp, peppers, cucumber, onion, lime juice and remaining 1/8 teaspoon salt in Pampered Chef Classic Batter Bowl; mix well using Pampered Chef Small Mix 'N Scraper.
4. Spoon sour cream filling into resealable plastic bag; trim corner using Utility Knife to allow filling to flow through. Pipe filling into cups; top with ceviche using Pampered Chef Easy Adjustable Measuring Spoon. Garnish with additional cilantro sprigs, if desired.
Sizzling Coconut Shrimp Cakes
Sizzling Coconut Shrimp Cakes
Servings 16
1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.
4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
Servings 16
1 cup sweetened flaked coconut lightly toasted
8 ounces peeled, deveined cooked shrimp finely chopped
1 tablespoon peeled and finely chopped fresh gingerroot
1/4 cup thinly sliced green onions with tops
1/4 cup finely chopped red bell pepper
1/4 cup grated carrot
1 lemon
1/4 cup mayonnaise
1 egg
2 teaspoons rice vinegar
2 cloves garlic pressed
1/3 cup unseasoned dry bread crumbs
1/4 teaspoon ground cayenne pepper
Chinese Mustard or Thai Curry Sauce, prepared sweet and sour sauce, hoisin sauce or plum sauce (optional)
1. Preheat oven to 375 degrees F. Place coconut in Pampered Chef Small Bar Pan; microwave on HIGH 3-4 minutes or until lightly toasted, stirring after each 20-second interval. Set aside; cool completely.
2. Finely chop shrimp and gingerroot using Pampered Chef Food Chopper. Thinly slice green onions and finely dice bell pepper using Pampered Chef Utility Knife. Grate carrot using Pampered Chef Rotary Grater. Juice lemon to measure 1 tablespoon juice. In Pampered Chef Classic Batter Bowl, combine shrimp, gingerroot, green onions, bell pepper, carrot, lemon juice, mayonnaise, egg, rice vinegar and garlic pressed with Pampered Chef Garlic Press; mix well using Pampered Chef Small Mix 'N Scraper. Combine bread crumbs and cayenne pepper. Add to shrimp mixture; mix well.
3. Sprinkle half of the coconut evenly onto Pampered Chef Cutting Board, forming an 8-inch square. Using Pampered Chef Adjustable Measuring Spoon, form 16 equal mounds of shrimp cake mixture and place onto coconut layer. Sprinkle shrimp cakes with remaining coconut. Flatten cakes slightly with Pampered Chef Mini-Serving Spatula and carefully place onto Pampered Chef Large Round Stone with Handles.
4. Bake 18-20 minutes or until coconut is golden brown; remove from oven. Remove shrimp cakes to serving platter and serve with assortment of sauces, if desired.
Shrimp-Stuffed Portobello Mushrooms
Shrimp-Stuffed Portobello Mushrooms
Servings 2
2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 lemon MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING
1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.
2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Servings 2
2 medium portobello mushroom caps (3-4 inches in diameter) MUSHROOMS AND SHRIMP STUFFING
3 ounces shelled, devined cooked shrimp chopped MUSHROOMS AND SHRIMP FILLING
2 tablespoons (1/2 ounce) grated fresh parmesan cheese MUSHROOMS AND SHRIMP FILLING
1 lemon MUSHROOMS AND SHRIMP FILLING
1 teaspoon snipped fresh parsley MUSHROOMS AND SHRIMP FILLING
3 tablespoons chive and onion cream cheese spread MUSHROOMS AND SHRIMP FILLING
1/4 teaspoon Dijon style mustard MUSHROOMS AND SHRIMP FILLING
1/2 small clove garlic pressed MUSHROOMS AND SHRIMP FILLING
2 teaspoons butter or margarine CRUMB TOPPING
1/2 small clove garlic pressed CRUMB TOPPING
1 1/2 tablespoons unseasoned dry bread crumbs CRUMB TOPPING
1. Preheat oven to 400 degrees F. For mushrooms, place mushrooms, gill sides up, on Pampered Chef Small Bar Pan.
2. For shrimp filling, chop shrimp using Pampered Chef Food Chopper. Grate Parmesan cheese using Pampered Chef Rotary Grater. Zest lemon using Pampered Chef Microplane Adjustable Fine Grater to measure 2 teaspoons zest. Snip parsley using Pampered Chef Professional Shears. In Pampered Chef Classic Batter Bowl, combine shrimp, Parmesan cheese, lemon zest, parsley, cream cheese spread, mustard and garlic pressed with Pampered Chef Garlic Press; mix well. Divide shrimp mixture into two equal portions; spoon into mushroom caps and flatten slightly.
3. For crumb topping, place butter and garlic pressed with Pampered Chef Garlic Press in Pampered Chef (1-cup) Prep Bowl; microwave on HIGH 20-30 seconds or until butter is melted. Stir in bread crumbs. Sprinkle crumb topping evenly over shrimp filling. Bake 18-20 minutes or until crumb topping is golden brown and filling is hot. Serve warm.
Shrimp Wonton Cups
Shrimp Wonton Cups
Servings 24
24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)
1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.
Servings 24
24 square wonton wrappers
1 tablespoon butter melted
10 ounces shelled, deveined cooked medium shrimp divided
4 ounces cream cheese softened
1 clove garlic pressed
1/2 teaspoon Worcestershire sauce
2 green onions with tops finely chopped
1/3 cup grated carrot
4 ounces shredded mozzerella cheese (about 1 cup)
1. Preheat oven to 350 degrees F. Lightly spray Pampered Chef Deluxe Mini-Muffin Pan with nonstick cooking spray. Brush one side of wontons with butter. Press wontons, buttered side up, into wells of pan. Bake 8 minutes or until edges turn light golden brown. Remove pan from oven.
2. Reserve 24 shrimp; chop remaining shrimp. In large bowl, whisk cream cheese, garlic and Worcestershire sauce until well blended. Add chopped shrimp, green onions, carrot and mozzarella cheese; mix well.
3. Fill each wonton chip with about 1 tablespoon of the cream cheese mixture; top with a reserved shrimp. Bake 5 minutes or until wontons are golden brown and filling is bubbly.
Shrimp and Pasta Salad
Shrimp and Pasta Salad
Servings 10
1 pound pasta shell
1 small red onion diced
1 red or yellow pepper diced
1 ripe tomato diced
1 (2 1/4-ounce) can sliced black olives drained
2 tablespoons olive oil
1 pound shrimp peeled and deveined
2 to 3 cloves garlic minced
salt and pepper
1/2 cup Italian salad dressing or to taste
1. Cook pasta according to package directions; rinse and drain well.
2. Combine pasta, onion, bell pepper, tomato and olives in a large bowl.
3. Heat olive oil in a skillet. Add shrimp and garlic. Season with salt and pepper. Saute until shrimp turn pink, 3 to 5 minutes. Do not overcook. Remove shrimp from skillet and cool.
4. Stir cooled shrimp into pasta mixture. Pour Italian dressing over all and mix until well coated. Chill 1 to 2 hours before serving.
Servings 10
1 pound pasta shell
1 small red onion diced
1 red or yellow pepper diced
1 ripe tomato diced
1 (2 1/4-ounce) can sliced black olives drained
2 tablespoons olive oil
1 pound shrimp peeled and deveined
2 to 3 cloves garlic minced
salt and pepper
1/2 cup Italian salad dressing or to taste
1. Cook pasta according to package directions; rinse and drain well.
2. Combine pasta, onion, bell pepper, tomato and olives in a large bowl.
3. Heat olive oil in a skillet. Add shrimp and garlic. Season with salt and pepper. Saute until shrimp turn pink, 3 to 5 minutes. Do not overcook. Remove shrimp from skillet and cool.
4. Stir cooled shrimp into pasta mixture. Pour Italian dressing over all and mix until well coated. Chill 1 to 2 hours before serving.
Lobster Newburg Dip
Lobster Newburg Dip
Servings 24
1 (16-ounce) loaf French baguette
1/4 cup finely chopped fresh parsley
2 tablespoons butter melted
2 cloves garlic peeled
2 tablespoons finely chopped shallots
1 tablespoon olive oil
1/4 cup sherry
1 (10.75-ounce) can cream of shrimp soup
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
8 ounces cream cheese softened
2 (3-4-ounces) eachs uncooked lobster tails in shells
Additional finely chopped fresh parsley and cayenne pepper (optional)
1. Preheat oven to 400 degrees F. Slice baguette into 1/2-inch-thick slices; cut slices into quarters. Combine bread, parsley and butter in Pampered Chef Stainless (6-quart) Mixing Bowl. Bake bread on Pampered Chef Large Sheet Pan 10-12 minutes or until golden brown. Slice garlic using Pampered Chef Garlic Slicer. Cook garlic, shallot and oil in Pampered Chef (2-quart) Saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt and cayenne. Add cream cheese; whisk well and remove from heat.
2. Place Pampered Chef Stainless Steamer into Pampered Chef (4-quart) Saucepan; add 3 cups water and bring to a boil. Reduce heat to a simmer. Place lobsters in Steamer; cover and steam 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into Pampered Chef Mini-Baker. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.
Servings 24
1 (16-ounce) loaf French baguette
1/4 cup finely chopped fresh parsley
2 tablespoons butter melted
2 cloves garlic peeled
2 tablespoons finely chopped shallots
1 tablespoon olive oil
1/4 cup sherry
1 (10.75-ounce) can cream of shrimp soup
1/4 cup milk
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
8 ounces cream cheese softened
2 (3-4-ounces) eachs uncooked lobster tails in shells
Additional finely chopped fresh parsley and cayenne pepper (optional)
1. Preheat oven to 400 degrees F. Slice baguette into 1/2-inch-thick slices; cut slices into quarters. Combine bread, parsley and butter in Pampered Chef Stainless (6-quart) Mixing Bowl. Bake bread on Pampered Chef Large Sheet Pan 10-12 minutes or until golden brown. Slice garlic using Pampered Chef Garlic Slicer. Cook garlic, shallot and oil in Pampered Chef (2-quart) Saucepan over medium heat 3-4 minutes or until shallot is tender. Add sherry; bring to a simmer. Whisk in soup, milk, salt and cayenne. Add cream cheese; whisk well and remove from heat.
2. Place Pampered Chef Stainless Steamer into Pampered Chef (4-quart) Saucepan; add 3 cups water and bring to a boil. Reduce heat to a simmer. Place lobsters in Steamer; cover and steam 6-8 minutes. Remove meat from lobster tails; coarsely chop and reserve 1/4 cup. Add remaining lobster meat to dip. Pour dip into Pampered Chef Mini-Baker. Bake 6-8 minutes or until hot. Garnish with reserved lobster meat, additional parsley and cayenne, if desired. Serve with bread.
Hawaiian Shrimp Stir-Fry with Brown Rice
Hawaiian Shrimp Stir-Fry with Brown Rice
Servings 4
2 bags Success Brown, White or Jasmine Rice
1 pound fresh or frozen peeled shrimp
1/2 cup Hawaiian marinade divided
2 tablespoons canola or vegetable oil
1 (16-ounce) package frozen vegetable stir-fry mix
1 (8-ounce) can pineapple chunk drained (Reserving 2 tablespoons juice)
1 teaspoon light soy sauce
Prepare rice according to package directions. While rice is cooking, combine shrimp and 1/4 cup marinade in medium bowl; blend well. In large skillet, heat oil over medium heat and stir-fry vegetable mix for 1 minute, cover and cook for 4 minutes. Drain shrimp and add to vegetables. Add pineapple, remaining marinade, soy sauce and 2 tablespoons pineapple juice to skillet. Stir-fry until all ingredients are well coated and shrimp is cooked. Serve over rice.
Servings 4
2 bags Success Brown, White or Jasmine Rice
1 pound fresh or frozen peeled shrimp
1/2 cup Hawaiian marinade divided
2 tablespoons canola or vegetable oil
1 (16-ounce) package frozen vegetable stir-fry mix
1 (8-ounce) can pineapple chunk drained (Reserving 2 tablespoons juice)
1 teaspoon light soy sauce
Prepare rice according to package directions. While rice is cooking, combine shrimp and 1/4 cup marinade in medium bowl; blend well. In large skillet, heat oil over medium heat and stir-fry vegetable mix for 1 minute, cover and cook for 4 minutes. Drain shrimp and add to vegetables. Add pineapple, remaining marinade, soy sauce and 2 tablespoons pineapple juice to skillet. Stir-fry until all ingredients are well coated and shrimp is cooked. Serve over rice.
Grilled Shrimp Pitas with Basil Aioli
Grilled Shrimp Pitas with Basil Aioli
Servings 4
1 cup loosely packed fresh basil leaves
1 lemon divided
3 tablespoons light mayonnaise
3 cloves garlic pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 ounces medium uncooked shrimp (26-30 per pound) peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe thinly sliced
1. Finely chop basil using Pampered Chef Chef's Knife. Zest lemon using Pampered Chef Microplane Zester to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Pampered Chef Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in Pampered Chef (1-cup) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.
2. Combine shrimp, black pepper and remaining pressed garlic in Pampered Chef Small Batter Bowl; mix well. Heat Pampered Chef Grill Pan over medium heat 5 minutes. Spray with olive oil using Pampered Chef Kitchen Spritzer. Place two of the pita halves in pan, top with Pampered Chef Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.
3. Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Pampered Chef Bamboo Fiber Mixing Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve wtih cantaloupe slices.
Servings 4
1 cup loosely packed fresh basil leaves
1 lemon divided
3 tablespoons light mayonnaise
3 cloves garlic pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 ounces medium uncooked shrimp (26-30 per pound) peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe thinly sliced
1. Finely chop basil using Pampered Chef Chef's Knife. Zest lemon using Pampered Chef Microplane Zester to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Pampered Chef Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in Pampered Chef (1-cup) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.
2. Combine shrimp, black pepper and remaining pressed garlic in Pampered Chef Small Batter Bowl; mix well. Heat Pampered Chef Grill Pan over medium heat 5 minutes. Spray with olive oil using Pampered Chef Kitchen Spritzer. Place two of the pita halves in pan, top with Pampered Chef Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.
3. Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Pampered Chef Bamboo Fiber Mixing Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve wtih cantaloupe slices.
Golden Seafood Tart
Golden Seafood Tart
Servings 16
4 ounces cooked shrimp chopped (2/3 cup)
1/2 cup broccoli chopped
1/4 cup celery chopped
2 tablespoons onions finely chopped
1 clove garlic pressed
4 ounces Monterey Jack cheese shredded (1 cup)
1/4 cup mayonnaise
1 teaspoon Dijon style mustard
dash ground black pepper
1 (15-ounce) package refrigerated pie crust (2 crusts)
1 egg lightly beaten
1. Preheat oven to 450 degrees F. Using Pampered Chef Food Chopper, chop shrimp, broccoli, celery and onion; place in Pampered Chef Small Batter Bowl. Press garlic over shrimp mixture using Pampered Chef Garlic Press. Shred cheese using Pampered Chef Rotary Grater. Add cheese, mayonnaise, mustard and black pepper to Batter Bowl; mix well. Place one pie crust on Pampered Chef Medium Round Stone with Handles. Spread shrimp mixture over crust to within 1 inch of edge. Brush edge with egg using Pampered Chef Chef's Silicone Basting Brush. Top with remaining crust; pinch edges together. Turn sealed edge up and flute. Using Pampered Chef V-Shaped Cutter, cut slits in top crust. Brush with remaining egg. Bake 20-25 minutes or until deep golden brown. Cut into wedges using Pampered Chef Slice 'N Serve.
Servings 16
4 ounces cooked shrimp chopped (2/3 cup)
1/2 cup broccoli chopped
1/4 cup celery chopped
2 tablespoons onions finely chopped
1 clove garlic pressed
4 ounces Monterey Jack cheese shredded (1 cup)
1/4 cup mayonnaise
1 teaspoon Dijon style mustard
dash ground black pepper
1 (15-ounce) package refrigerated pie crust (2 crusts)
1 egg lightly beaten
1. Preheat oven to 450 degrees F. Using Pampered Chef Food Chopper, chop shrimp, broccoli, celery and onion; place in Pampered Chef Small Batter Bowl. Press garlic over shrimp mixture using Pampered Chef Garlic Press. Shred cheese using Pampered Chef Rotary Grater. Add cheese, mayonnaise, mustard and black pepper to Batter Bowl; mix well. Place one pie crust on Pampered Chef Medium Round Stone with Handles. Spread shrimp mixture over crust to within 1 inch of edge. Brush edge with egg using Pampered Chef Chef's Silicone Basting Brush. Top with remaining crust; pinch edges together. Turn sealed edge up and flute. Using Pampered Chef V-Shaped Cutter, cut slits in top crust. Brush with remaining egg. Bake 20-25 minutes or until deep golden brown. Cut into wedges using Pampered Chef Slice 'N Serve.
Garlic Shrimp Crostini
Garlic Shrimp Crostini
Servings 24
24 slices French bread cut 1/4 inch thick SAVORY CHEESE CROSTINI
2 tablespoons olive oil SAVORY CHEESE CROSTINI
4 ounces cream cheese softened SAVORY CHEESE CROSTINI
1 (3.5-4-ounce) package goat cheese SAVORY CHEESE CROSTINI
3/4 teaspoon Pampered Chef Italian Seasoning Mix SAVORY CHEESE CROSTINI
1 clove garlic pressed SAVORY CHEESE CROSTINI
2 tablespoons butter or margarine GARLIC SHRIMP TOPPING
3 cloves garlic pressed GARLIC SHRIMP TOPPING
12 ounces uncooked small shrimp peeled and deveined (about 50 shrimp) GARLIC SHRIMP TOPPING
1/4 cup finely diced red bell pepper GARLIC SHRIMP TOPPING
2 tablespoons snipped fresh parsley GARLIC SHRIMP TOPPING
1. For crostini, preheat oven to 375 degrees F. Place bread slices on Pampered Chef Rectangle Stone; lightly brush with oil. Bake 10-12 minutes or until light golden brown; remove from oven. In Pampered Chef Classic Batter Bowl, combine cream cheese, goat cheese, seasoning mix and garlic; set aside.
2. For shrimp, heat butter in Pampered Chef Large (10-inch) Skillet over medium-high heat until melted and bubbly. Press garlic into skillet using Pampered Chef Garlic Press. Add shrimp and bell pepper; cook and stir 3-5 minutes or until shrimp are pink and opaque. Remove from heat; stir in parsley.
3. To serve, spread each crostini with cheese mixture. Top with two of the shrimp; serve immediately on Pampered Chef Simple Additions Entertaining Set.
Servings 24
24 slices French bread cut 1/4 inch thick SAVORY CHEESE CROSTINI
2 tablespoons olive oil SAVORY CHEESE CROSTINI
4 ounces cream cheese softened SAVORY CHEESE CROSTINI
1 (3.5-4-ounce) package goat cheese SAVORY CHEESE CROSTINI
3/4 teaspoon Pampered Chef Italian Seasoning Mix SAVORY CHEESE CROSTINI
1 clove garlic pressed SAVORY CHEESE CROSTINI
2 tablespoons butter or margarine GARLIC SHRIMP TOPPING
3 cloves garlic pressed GARLIC SHRIMP TOPPING
12 ounces uncooked small shrimp peeled and deveined (about 50 shrimp) GARLIC SHRIMP TOPPING
1/4 cup finely diced red bell pepper GARLIC SHRIMP TOPPING
2 tablespoons snipped fresh parsley GARLIC SHRIMP TOPPING
1. For crostini, preheat oven to 375 degrees F. Place bread slices on Pampered Chef Rectangle Stone; lightly brush with oil. Bake 10-12 minutes or until light golden brown; remove from oven. In Pampered Chef Classic Batter Bowl, combine cream cheese, goat cheese, seasoning mix and garlic; set aside.
2. For shrimp, heat butter in Pampered Chef Large (10-inch) Skillet over medium-high heat until melted and bubbly. Press garlic into skillet using Pampered Chef Garlic Press. Add shrimp and bell pepper; cook and stir 3-5 minutes or until shrimp are pink and opaque. Remove from heat; stir in parsley.
3. To serve, spread each crostini with cheese mixture. Top with two of the shrimp; serve immediately on Pampered Chef Simple Additions Entertaining Set.
Four Seasons Appetizer Pizza
Four Seasons Appetizer Pizza
Servings 10
1 (8-ounce) package refrigerated crescent roll
1 (8-ounce) container cream cheese spread
2 tablespoons mayonnaise
1 small clove garlic pressed
Pampered Chef Seasoning Mix and pizza toppers for selected variation (variations follow)
1. Preheat oven to 350 degrees F. Unroll crescent roll dough; separate into 8 triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using Pampered Chef Baker's Roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake 14-17 minutes or until golden brown. Cool completely on Pampered Chef Stackable Cooling Rack.
2. In Pampered Chef Small Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Pampered Chef Garlic Press and seasoning mix for selected variation. Spread evenly over crust using Pampered Chef Large Spreader.
3. Add pizza toppers for selected variation. Refrigerate 30 minutes. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.
Spring Pizza: Add 1 teaspoon Pampered Chef Lemon Pepper Seasoning Mix to the cream cheese mixture. Top pizza with 4 ounces ham, cut into short, thin pieces (1 cup); 3/4 cup chopped broccoli; 1/2 cup quartered cucumber slices; 1/3 cup chopped yellow bell pepper; and 1/8 small red onion, sliced into thin wedges.
Summer Pizza: Add 1 1/2 teaspoons Pampered Chef Asian Seasoning Mix and 1/2 teaspoon soy sauce to the cream cheese mixture. Top pizza with 1/2 cup chopped red bell pepper; 1/2 cup sliced snow peas; 1 small carrot, grated; 1/4 cup chopped peanuts; and 2 tablespoons snipped fresh cilantro.
Fall Pizza: Add 1 teaspoon Pampered Chef Italian Seasoning Mix to the cream cheese mixture. Top pizza with 1 jar (6 ounces) marinated artichoke hearts, patted dry on paper towels and chopped; 2 ounces cotto salami, cut into short, thin strips; 1/2 cup quartered zucchini slices, 1/4 cup sliced ripe olives; and 1 plum tomato, seeded and chopped.
Winter Pizza: Add 1 teaspoon Pampered Chef All-Purpose Dill Mix to the cream cheese mixture. Top pizza with 6 ounces cooked medium shrimp (1 cup). Drizzle with 1/2 cup seafood cocktail sauce. Sprinkle with 1/2 cup chopped celery; 1/3 cup sliced ripe olives; and 2 tablespoons sliced green onion.
Servings 10
1 (8-ounce) package refrigerated crescent roll
1 (8-ounce) container cream cheese spread
2 tablespoons mayonnaise
1 small clove garlic pressed
Pampered Chef Seasoning Mix and pizza toppers for selected variation (variations follow)
1. Preheat oven to 350 degrees F. Unroll crescent roll dough; separate into 8 triangles. On Pampered Chef Large Round Stone with Handles, arrange triangles in a circle with points in the center and wide ends toward the outside. Using Pampered Chef Baker's Roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake 14-17 minutes or until golden brown. Cool completely on Pampered Chef Stackable Cooling Rack.
2. In Pampered Chef Small Batter Bowl, combine cream cheese, mayonnaise, garlic pressed with Pampered Chef Garlic Press and seasoning mix for selected variation. Spread evenly over crust using Pampered Chef Large Spreader.
3. Add pizza toppers for selected variation. Refrigerate 30 minutes. Cut into squares with Pampered Chef Pizza Cutter; serve using Pampered Chef Mini-Serving Spatula.
Spring Pizza: Add 1 teaspoon Pampered Chef Lemon Pepper Seasoning Mix to the cream cheese mixture. Top pizza with 4 ounces ham, cut into short, thin pieces (1 cup); 3/4 cup chopped broccoli; 1/2 cup quartered cucumber slices; 1/3 cup chopped yellow bell pepper; and 1/8 small red onion, sliced into thin wedges.
Summer Pizza: Add 1 1/2 teaspoons Pampered Chef Asian Seasoning Mix and 1/2 teaspoon soy sauce to the cream cheese mixture. Top pizza with 1/2 cup chopped red bell pepper; 1/2 cup sliced snow peas; 1 small carrot, grated; 1/4 cup chopped peanuts; and 2 tablespoons snipped fresh cilantro.
Fall Pizza: Add 1 teaspoon Pampered Chef Italian Seasoning Mix to the cream cheese mixture. Top pizza with 1 jar (6 ounces) marinated artichoke hearts, patted dry on paper towels and chopped; 2 ounces cotto salami, cut into short, thin strips; 1/2 cup quartered zucchini slices, 1/4 cup sliced ripe olives; and 1 plum tomato, seeded and chopped.
Winter Pizza: Add 1 teaspoon Pampered Chef All-Purpose Dill Mix to the cream cheese mixture. Top pizza with 6 ounces cooked medium shrimp (1 cup). Drizzle with 1/2 cup seafood cocktail sauce. Sprinkle with 1/2 cup chopped celery; 1/3 cup sliced ripe olives; and 2 tablespoons sliced green onion.
Fancy Deviled Eggs
Fancy Deviled Eggs
Servings 12
6 large eggs
1/4 cup garden vegetable cream cheese spread
3 tablespoons spoonable salad dressing or mayonnaise
salt and ground black pepper
Optional garnishes: fresh herbs, baby carrots, small cucumber or zucchini, grape tomatoes, radishes, olives, pickles, green onions, bell peppers and small shrimp
1. Place eggs in single layer in Pampered Chef (2-quart) Saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
2. Cut eggs in half lengthwise with Pampered Chef Crinkle Cutter. Carefully remove yolks to Pampered Chef Classic Batter Bowl. Finely chop yolks with Pampered Chef Pastry Blender or mash with fork. Stir in cream cheese and salad dressing until well blended. Season to taste with salt and black pepper.
3. Place yolk mixture in Pampered Chef Easy Accent Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired.
Servings 12
6 large eggs
1/4 cup garden vegetable cream cheese spread
3 tablespoons spoonable salad dressing or mayonnaise
salt and ground black pepper
Optional garnishes: fresh herbs, baby carrots, small cucumber or zucchini, grape tomatoes, radishes, olives, pickles, green onions, bell peppers and small shrimp
1. Place eggs in single layer in Pampered Chef (2-quart) Saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.
2. Cut eggs in half lengthwise with Pampered Chef Crinkle Cutter. Carefully remove yolks to Pampered Chef Classic Batter Bowl. Finely chop yolks with Pampered Chef Pastry Blender or mash with fork. Stir in cream cheese and salad dressing until well blended. Season to taste with salt and black pepper.
3. Place yolk mixture in Pampered Chef Easy Accent Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired.
Corn and Shrimp Casserole
Corn and Shrimp Casserole
Servings 6
2 cups (one 17-ounce can) cream-style corn
4 eggs slightly beaten
3 tablespoons margarine melted
1 cup light cream
2 cups cooked shrimp
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground mace
Mix all ingredients thoroughly and turn into shallow 2-quart casserole. Bake in preheated oven 300 degrees F for 40 minutes or until set.
Servings 6
2 cups (one 17-ounce can) cream-style corn
4 eggs slightly beaten
3 tablespoons margarine melted
1 cup light cream
2 cups cooked shrimp
1/2 teaspoon hot pepper sauce
1 1/2 teaspoons salt
1/8 teaspoon ground mace
Mix all ingredients thoroughly and turn into shallow 2-quart casserole. Bake in preheated oven 300 degrees F for 40 minutes or until set.
Coconut Shrimp
Coconut Shrimp
Servings 36
1 lime
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple or peach preserves
1 pound uncooked shell-on large shrimp (about 21-25 count) peeled and deveined
2 egg whites
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut
1. Juice lime using Pampered Chef Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeno pepper using Pampered Chef Food Chopper. In Pampered Chef (1-cup) Prep Bowl, combine juice, jalapeno pepper and preserves; mix well. Cover; refrigerate until ready to serve.
2. Preheat oven to 400 degrees F. Line Pampered Chef Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Pampered Chef Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)
3. Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.
Servings 36
1 lime
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple or peach preserves
1 pound uncooked shell-on large shrimp (about 21-25 count) peeled and deveined
2 egg whites
2 tablespoons cornstarch
1 1/2 cups sweetened flaked coconut
1. Juice lime using Pampered Chef Juicer to measure 1 tablespoon juice. Remove seeds and finely chop jalapeno pepper using Pampered Chef Food Chopper. In Pampered Chef (1-cup) Prep Bowl, combine juice, jalapeno pepper and preserves; mix well. Cover; refrigerate until ready to serve.
2. Preheat oven to 400 degrees F. Line Pampered Chef Rectangle Stone with Parchment Paper. Peel and devein shrimp, leaving tails on. In Pampered Chef Small Batter Bowl, beat egg whites on high speed of electric mixer until soft peaks form. (Tips of peaks will curl down when beaters are lifted.)
3. Place cornstarch and coconut on two separate plates. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg whites then in coconut to coat. Arrange in a single layer on baking stone. Bake 16-17 minutes or until edges of coconut are deep golden brown, turning once after 8 minutes. Serve with sauce.
Baja Shrimp Tostadas
Baja Shrimp Tostadas
Servings 12
12 tostada shells
2 tablespoons snipped fresh cilantro
1 medium avocado diced
1/2 cup salsa verde
1 clove garlic pressed
1 pound medium uncooked shrimp (30-35 per pound) peeled and deveined, tails removed
1/2 teaspoon chili powder
2 plum tomatoes
1 cup (4 ounces) queso fresco or Colby and Monterey Jack cheese blend grated
3 cups angel hair cole slaw mix
1/3 cup sliced ripe olives
Additional salsa verde (optional)
1. Preheat oven to 375 degrees F. Arrange six of the tostada shells, overlapping, over Pampered Chef Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven to Pampered Chef Stackable Cooling Rack; repeat with remaining shells and set aside.
2. Snip cilantro using Pampered Chef Professional Shears. Combine cilantro, avocado, salsa verde and garlic pressed with Pampered Chef Garlic Press in Pampered Chef Classic Batter Bowl; mash until smooth with Pampered Chef Nylon Masher and set aside.
3. Spray Pampered Chef (8-inch) Saute Pan with vegetable oil; heat over medium heat until hot. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through; remove from heat.
4. Seed tomatoes using Pampered Chef Core & More; dice using Pampered Chef Color Coated Tomato Knife. Grate queso fresco using Pampered Chef Ultimate Mandoline fitted with grating blade. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives, queso fresco and additional salsa verde, if desired.
Servings 12
12 tostada shells
2 tablespoons snipped fresh cilantro
1 medium avocado diced
1/2 cup salsa verde
1 clove garlic pressed
1 pound medium uncooked shrimp (30-35 per pound) peeled and deveined, tails removed
1/2 teaspoon chili powder
2 plum tomatoes
1 cup (4 ounces) queso fresco or Colby and Monterey Jack cheese blend grated
3 cups angel hair cole slaw mix
1/3 cup sliced ripe olives
Additional salsa verde (optional)
1. Preheat oven to 375 degrees F. Arrange six of the tostada shells, overlapping, over Pampered Chef Large Bar Pan. Bake 4-5 minutes or until crisp. Remove from oven to Pampered Chef Stackable Cooling Rack; repeat with remaining shells and set aside.
2. Snip cilantro using Pampered Chef Professional Shears. Combine cilantro, avocado, salsa verde and garlic pressed with Pampered Chef Garlic Press in Pampered Chef Classic Batter Bowl; mash until smooth with Pampered Chef Nylon Masher and set aside.
3. Spray Pampered Chef (8-inch) Saute Pan with vegetable oil; heat over medium heat until hot. Add shrimp and chili powder. Cook 2-3 minutes or just until shrimp is cooked through; remove from heat.
4. Seed tomatoes using Pampered Chef Core & More; dice using Pampered Chef Color Coated Tomato Knife. Grate queso fresco using Pampered Chef Ultimate Mandoline fitted with grating blade. On each tostada, layer avocado mixture, cole slaw mix, tomatoes and three shrimp. Garnish with olives, queso fresco and additional salsa verde, if desired.
Zesty Crab Salad in Cucumber Boats
Zesty Crab Salad in Cucumber Boats
Servings 24
1/4 cup mayonnaise
1/4 cup sour cream
1 clove pressed garlic
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
1 lime
1 (8-ounce) package finely chopped imitation crab meat
1/4 cup grated carrot
1 large English cucumber scored
fresh cilantro springs (optional)
1. In a medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
2. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
3. Cut cucumber in half lengthwise using Pampered Chef Forged Cutlery - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.
Servings 24
1/4 cup mayonnaise
1/4 cup sour cream
1 clove pressed garlic
1/8 teaspoon ground cayenne pepper
1/8 teaspoon salt
1 lime
1 (8-ounce) package finely chopped imitation crab meat
1/4 cup grated carrot
1 large English cucumber scored
fresh cilantro springs (optional)
1. In a medium bowl, combine mayonnaise, sour cream, garlic, cayenne pepper and salt; mix well.
2. Zest lime to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. Add crabmeat, carrot, lime zest and juice to mayonnaise mixture; mix well.
3. Cut cucumber in half lengthwise using Pampered Chef Forged Cutlery - Utility; scoop out seeds. Spoon crab mixture evenly into cucumber halves. Cut cucumber diagonally into 1-inch-thick pieces, discarding ends. Garnish with fresh cilantro sprigs, if desired. Serve immediately.
Sweet Corn & Crab Poppers
Sweet Corn & Crab Poppers
Servings 12
2/3 cup unseasoned dry bread crumbs divided
3/4 cup thawed frozen corn kernels
1/2 small red bell pepper
1 (.75-ounce) package fresh chives (about 1/4 cup) finely chopped, divided
1 (6-ounce) can lump crabmeat drained
1/2 cup mayonnaise divided
1 egg lightly beaten
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 lemon
1/8 teaspoon cayenne pepper
1. Preheat oven to 425 degrees F. Spray cups of Pampered Chef Deluxe Mini Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup of the bread crumbs, gently tapping and rotating to coat.
2. Finely chop corn and bell pepper using Pampered Chef Food Chopper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tablespoon for garnish. Combine corn, bell pepper, remaining 3 tablespoons chives, crabmeat, 1/4 cup bread crumbs, black pepper and salt in Pampered Chef Classic Batter Bowl. Mix well using Pampered Chef Small Mix 'N Scraper.
3. Divide crab mixture evenly among cups of pan. Bake 8-10 minutes or until golden brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.
4. Meanwhile, for sauce, juice lemon to measure 1 teaspoon. Combine juice, cayenne pepper and remaining 1/4 cup mayonnaise in Pampered Chef (1-cup) Prep Bowl; mix well. Top poppers with sauce and reserved chives.
Servings 12
2/3 cup unseasoned dry bread crumbs divided
3/4 cup thawed frozen corn kernels
1/2 small red bell pepper
1 (.75-ounce) package fresh chives (about 1/4 cup) finely chopped, divided
1 (6-ounce) can lump crabmeat drained
1/2 cup mayonnaise divided
1 egg lightly beaten
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 lemon
1/8 teaspoon cayenne pepper
1. Preheat oven to 425 degrees F. Spray cups of Pampered Chef Deluxe Mini Muffin Pan with nonstick cooking spray. Sprinkle cups with 1/3 cup of the bread crumbs, gently tapping and rotating to coat.
2. Finely chop corn and bell pepper using Pampered Chef Food Chopper. Blot bell pepper dry with paper towels. Finely chop chives; set aside 1 tablespoon for garnish. Combine corn, bell pepper, remaining 3 tablespoons chives, crabmeat, 1/4 cup bread crumbs, black pepper and salt in Pampered Chef Classic Batter Bowl. Mix well using Pampered Chef Small Mix 'N Scraper.
3. Divide crab mixture evenly among cups of pan. Bake 8-10 minutes or until golden brown. Remove pan from oven to Pampered Chef Stackable Cooling Rack. Cool poppers in pan 2 minutes; remove from pan to cooling rack.
4. Meanwhile, for sauce, juice lemon to measure 1 teaspoon. Combine juice, cayenne pepper and remaining 1/4 cup mayonnaise in Pampered Chef (1-cup) Prep Bowl; mix well. Top poppers with sauce and reserved chives.
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