Best Shrimp Boats Recipes

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SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS



Sunny's Easy Shrimp and Rice Pineapple Boats image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pineapple
1 cup your favorite BBQ sauce
Kosher salt and freshly ground black pepper
1 pound 16/20 shrimp, peeled and deveined
One 10-ounce tray microwaveable basmati or jasmine rice, prepared according to package
1/4 cup chopped fresh cilantro
2 scallions, finely chopped
Zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup lightly packed fresh cilantro leaves
Lime wedges, for spritzing

Steps:

  • For the shrimp: Preheat the grill or the oven to 350 degrees F.
  • Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
  • Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
  • For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
  • To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

ZUCCHINI BOATS STUFFED WITH SHRIMP



Zucchini Boats Stuffed with Shrimp image

Make and share this Zucchini Boats Stuffed with Shrimp recipe from Food.com.

Provided by Riccardo Didlick

Categories     Vegetable

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs young zucchini (small to medium)
1 lb shrimp, in their shells
1/2 cup toasted unflavored breadcrumbs
1 teaspoon garlic, chopped very fine
2 tablespoons chopped parsley
1/3 cup extra virgin olive oil
salt
black pepper, in a grinder
1 large egg

Steps:

  • Soak the zucchini in cold water for 20 minutes.
  • Drain and rinse well under cold running water.
  • Drop the zucchini into boiling salted water.
  • The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
  • Set aside to cool completely.
  • Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
  • Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
  • Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
  • Chop them into pieces not bigger than a large pea.
  • Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
  • Separate the eggs, set aside the white, and add the yolk to the bowl.
  • Mix all the ingredients thoroughly.
  • Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
  • Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
  • Sprinkle them lightly with salt.
  • Beat the egg white lightly and brush the insides of the zucchini with it.
  • Stuff the zucchini with the shrimp mixture.
  • heaping them full enough, if possible, to form a slight mound.
  • Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
  • Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
  • Serve when lukewarm.

Nutrition Facts : Calories 389.3, Fat 22.3, SaturatedFat 3.5, Cholesterol 225.7, Sodium 308.9, Carbohydrate 18.8, Fiber 3.2, Sugar 4.9, Protein 29.3

SHRIMP JALAPENO BOATS



Shrimp Jalapeno Boats image

These appealing "boats" make an attractive addition to any appetizer tray. "We love jalapenos and so do a lot of our friends," writes Peggy Wolfgang of Canby, Oregon.

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 5

18 medium jalapeno peppers
2 cartons (8 ounces each) spreadable chive and onion cream cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup sliced green onions
1/2 pound cooked small shrimp, peeled and deveined

Steps:

  • Cut jalapenos in half and remove seeds. Place in two ungreased 15x10x1-in. baking pans. In a small bowl, combine the cream cheese, cheddar cheese and onions; spoon into jalapeno halves. Top with shrimp. , Bake at 400° for 18-22 minutes or until jalapenos are tender.

Nutrition Facts : Calories 59 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 74mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

SHRIMP BOATS



Shrimp Boats image

I have made these on slices of French bread as hors d'oeurves for parties. It works well, but tastes best warm so you have to keep popping more of them in the oven during the party. I have also made a healthier version, using fat free cheddar and low fat mayo. This is still good, but honestly not as good as the...

Provided by Lark Dunton

Categories     Sandwiches

Time 35m

Number Of Ingredients 7

1/2 lb sharp cheddar cheese, grated
1/4 lb butter
1/2 c mayonnaise
2-3 Tbsp grated onion
1/2 lb salad shrimp, well drained
1 lemon's juice
4 hoagie rolls

Steps:

  • 1. thaw and drain shrimp very well
  • 2. mix all other ingredients, then fold in well drained shrimp
  • 3. cut rolls in half length wise and pinch out a little bread from each half, making a little "boat", then top with the shrimp mixture
  • 4. Bake at 350 F for about 20 minutes

GRILLED POTATO BOATS STUFFED WITH SMOKED CAJUN SHRIMP



Grilled Potato Boats Stuffed With Smoked Cajun Shrimp image

Make and share this Grilled Potato Boats Stuffed With Smoked Cajun Shrimp recipe from Food.com.

Provided by Chef 165grNosler

Categories     Potato

Time 1h50m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb jumbo shrimp, Raw- shelled and deveined
2 large baking potatoes
1 cup guacamole
3 tablespoons slap your mama cajun seasoning
2 tablespoons minced garlic
1/2 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • Wrap potatoes in foil and place on pre-heated grill (325-350 degrees-set up for indirect cooking) on direct heat side.
  • Pat dry shrimp with a paper towel, arrange on a foil pan in a single layer. Shake a light coating of Slap Your Mama seasoning on all, turn shrimp over and coat the other side. Sprinkle minced Garlic over top and put in fridge.
  • Once potatoes start getting soft, add shrimp pan to indirect side and add a few chunks of Cherry wood to get the smoke rolling. After 10 minutes, stir shrimp around and cook for another 10 minutes until shrimp are done.
  • Remove shrimp and potatoes. Remove foil from potatoes and cut in half lengthwise. Scoop out potato halves leaving roughly 1/8-1/4" layer in the shell to form the potato boat. Reserve 4 whole shrimp, rough chop the rest. Add an even amount of chopped shrimp to each potato boat, add cheese to each. Take the 4 reserved whole shrimp and place in a foil packet along with the juice from the foil pan, seal foil.
  • Place the stuffed potato boats back on grill over direct heat for 10 minutes, place the reserved shrimp in foil pouch on the indirect side for another 5 minutes. Cheese should be thoroughly melted and the bottom of the potato boats should have a nice char. Remove all from heat.
  • Add a layer of guacamole and sour cream, add one of the reserved shrimp on top of each boat and serve.

Nutrition Facts : Calories 642.5, Fat 32.5, SaturatedFat 18.8, Cholesterol 375.2, Sodium 1689.1, Carbohydrate 37.3, Fiber 2.9, Sugar 3.7, Protein 49.5

THALIA'S TOSTONES AND SHRIMP PARTY BOATS



Thalia's Tostones and Shrimp Party Boats image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 12 party boats

Number Of Ingredients 14

3 green plantains
1 1/2 cups cold water
1/4 teaspoon salt
Canola oil, for frying
Extra-virgin olive oil, for sauteing
12 large fresh shrimp, peeled and deveined
Salt and freshly ground black pepper
Pinch dried oregano
Fresh lime slice
3 tablespoons mayonnaise
1/2 cup ketchup
1/8 teaspoon minced garlic in olive oil
Lime slices
Salt, for seasoning

Steps:

  • Cut off both ends of the plantains with large knife. Slice end to end in the grooves and peel.
  • Cut the plantains into approximately 5 (2-inch) pieces. You should have approximately 15 pieces. Put them into a bowl with the cold water and salt. Set aside.
  • In a large skillet heat about 2 to 3 inches of canola oil over medium heat.
  • Dry the tostones with paper towels. Carefully drop them into the hot oil, in batches if necessary, and fry until they turn from peachy white to yellow, but not brown, about 2 to 3 minutes. Remove to paper towels to drain. Turn off your flame. Pat the tostones dry and cool briefly. Use a clear bowl or your hand to flatten them into round saucers. Watch through the bowl as you flatten them.
  • Cook's Note: These are going to be your fiesta boats so they must be thick and large enough to hold the shrimp and for a toothpick to fit through them. So keep that in mind. Don't get upset if they aren't a perfect round shape or if they fall apart. That is why I recommend using 3 plantains so you have extra surface to work with. As they cool you can reshape them with your hands.
  • Reheat the oil and add the tostones back to the skillet and fry for about 30 seconds on each side. Remove again to paper towels and sprinkle with salt. Set aside.
  • In a large skillet heat 1 tablespoon of olive oil over a low flame.
  • Add the shrimp to the skillet. Sprinkle with salt and pepper, to taste, a pinch of dried oregano and a squeeze of a small slice of lime. Cook until the shrimp turn pink.
  • Party Boat Topping:
  • Combine the mayonnaise, ketchup, and minced garlic in olive oil in a small bowl. The color should be light pink. Squeeze a slice of lime juice into the mixture.
  • Making your Party Boats:
  • Smear about 1/2 teaspoon of the topping on each of the tostones and season with salt. Top with 1 shrimp and secure it with a toothpick. Arrange on a colorful platter and serve.
  • Buen Provecho!

SHRIMP BOATS



SHRIMP BOATS image

Categories     Shellfish

Number Of Ingredients 8

1 can (4 oz) tiny shrimp
1 tsp lemon juice
1/2 cup (1 stick) margarine, softened
1 jar (5 oz) Old English cheese
1 Tablespoon mayonnaise
1/2 tsp garlic salt
1/2 tsp seasoned salt
3 packages (15 count) mini phyllo dough shells (I only use two pkgs and it seems to work)

Steps:

  • Preheat oven to 400 degrees. Drain and rinse shrimp; sprinkle with lemon juice In a medium bowl, mix margarine, cheese, mayonnaise, garlic salt, and seasoned sslt until smooth. Add shrimp and mix well. Spoon about a teaspoon (I fill to the top) of mixture into phyllo shells. (Hors d'oeuvres can be frozen at this point) Place on baking sheet and bake for 10 minutes. Serve hot.

SHRIMP LETTUCE BOATS



Shrimp Lettuce Boats image

Number Of Ingredients 16

1 head Napa cabbage (leaves and spines removed, rolled and finely chopped)
1 cup Grated carrots
1/2 cup Edamame
1/2 bunch cilantro
1 piece Red bell pepper
1 bunch scallions
1 bag Snow peas, trimmed and thinly sliced on the diagonal
6 pieces Mint leaves
12 pieces Romaine leaves
1 piece Lime Wedges
1/2 cup Peanuts chopped
1 pound Shrimp, deveined and shelled
1 teaspoon Salt
1/2 teaspoon Red pepper flakes
3 pieces Bay leaves
1 piece Lemon

Steps:

  • 1. Bring a sauce pan of water to a boil. Add salt, red pepper flakes, bay leaves and lemon. Add ship and turn off the heat. Cook until done. Strain off water and cool. Cut shrimp into three pieces.
  • 2. Combine all ingredients except mint in a large bowl and toss to combine. At this point, the mix will hold for a couple of days in the fridge. For service, add fresh mint, a spritz of s & p, diced shrimp and just enough mango ginger dressing to moisten. Mound mix into Romaine boats and garnish with additional chopped cilantro, chopped peanuts and black sesame seeds. Provide lime wedges and small ramekins of dressing.

GARLIC SHRIMP ZUCCHINI BOATS



Garlic Shrimp Zucchini Boats image

Number Of Ingredients 11

4 large zucchini cut in half
1 tablespoon olive oil
1 teaspoon thyme
2 tablespoon butter
3/4 pound large shrimp, peeled
2 chopped tomatoes
3 minced garlic cloves
1/4 cup heavy cream and parmesan, each
2 tablespoon lemon juice
1 cup shredded mozzarella
1 basil garnish

Steps:

  • Preheat oven to 350o. score zucchini?? and scoop out insides, save.Place zucchini in large baking dish and drizzle with oil. Season with salt, pepper, thyme. Bake 20 minutes.
  • melt butter over medium heat, add shrimp, salt and pepper. Cook 3-4 minutes. Remove and shop into bitesize pieces. Return shrimp to skillet with reserved zucchini, tomatoes, garlic, and cook 1 minute more. dd cream, parmesan, lemon juice a
  • cook 3 minutes. Fill zucchini boats with shrimp mixure and top with mozzarella. Bake 10 minutes more. serve with parmesan and basil.

SHRIMP BOATS



Shrimp Boats image

Number Of Ingredients 16

4 individual loaves French bread
16 large shrimp (about 1 pound), peeled, deveined
1/4 cup vegetable oil
1 clove garlic, minced
1 Dash bottled hot pepper sauce
1 cup shredded lettuce
1 guacamole
------------------------------
Guacamole:
1 avocado, peeled, seeded, coarsely mashed
1/2 cup mayonnaise or salad dressing
1 tablespoon sliced green onion and top
1/2 cup chopped tomato
2 tablespoons minced cilantro or parsley
2 teaspoons lemon juice
1 Dash of salt

Steps:

  • Cut thin slice from top of each individual bread loaf; hollow out loaves leaving 1/2-inch shell. Thread shrimp on metal skewers. Combine oil, garlic, and hot pepper sauce in small bowl; brush on shrimp. Cook on preheated gas grill using medium setting, 5-10 minutes, or until shrimp turn pink and are tender. Fill loaves with lettuce and Guacamole; top with shrimp. Guacamole: Combine all ingredients. Makes about 1 1/4 cups.

Nutrition Facts : Nutritional Facts Serves

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