Best Sriracha Shrimp Endive Appetizers Recipes

SRIRACHA SHRIMP

Steps:

• Thaw shrimp under running water if necessary.
• In a medium bowl, mix together srirach sauce, honey, garlic, soy sauce and vinegar.
• Add shrimp and half of the marinade into a zip-lock bag or container to marinate.
• In a large skillet over medium-high heat, add oil. Once hot add shrimp (discard the marinade) in a single layer and add the rest of the sauce.
• Stir fry 3-4 minutes until pink and opaque (flip half way, about 2 minutes each side).
• Transfer shrimp to a serving plate.
• Thicken the sauce and remove from heat. Add the shrimp back and coat thoroughly.
• Garnish with green onion. Enjoy!

SRIRACHA SHRIMP

Steps:

• Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

ENDIVE WITH SHRIMP FILLING

Steps:

• Using the metal blade of your Food Processor, place parsley in work bowl and process until finely chopped; remove and reserve. Add shallot and pulse to chop finely, about 10 pulses. Heat butter in a Cuisinart nonstick skillet over medium heat. Add shallot and cook, stirring, until golden brown, about 5 to 6 minutes. Add curry powder and cook, stirring, 1 minute. Set aside to cool.
• Add shrimp to work bowl; pulse to finely chop, about 5 times. Remove and reserve. Process cream cheese until smooth, about 15 seconds; scrape work bowl. Add parsley, cooled shallot mixture, and chopped shrimp. Pulse to combine, about 8 times.
• Trim 1/2-inch from bottom of endive leaves. Separate into individual leaves and choose 24 of the nicest leaves. Pipe or spread a small amount of shrimp/cream cheese mixture onto bottom half of leaves. Arrange on flat serving dish. Cover and refrigerate until ready to serve.