Best Stuffed Lychees On Skewers Recipes

Stuffed Lychee image

Provided by Rita1652

Categories Dessert

Time 15m

Yield 4 dozen, 18 serving(s)

Number Of Ingredients 6

2 (20 ounce) cans lychees
1 (8 ounce) package cream cheese
1 tablespoon sherry wine
1 dash salt
3 tablespoons chopped macadamia nuts
2 tablespoons chopped crystallized ginger

Steps:

Drain lychees.
In small bowl of electric mixer, beat cream cheese with sherry and salt until mixture is smooth. Stir in remaining ingredients.
Stuff lychees.

Nutrition Facts : Calories 98.8, Fat 5.7, SaturatedFat 3, Cholesterol 13.9, Sodium 46.8, Carbohydrate 11.1, Fiber 0.9, Sugar 9.7, Protein 1.6

Stuffed Lychee with Hamachi Ceviche image

Provided by Food Network

Time 1h

Yield 40 servings

Number Of Ingredients 9

1/2 pound sushi grade hamachi, diced (as fresh as possible)
Juice of 2 limes
1 scallion, chopped
1 chive, chopped
1/2 teaspoon cilantro
2 and champagne vinegar
1 tablespoon meyer lemon olive oil
Pinch of salt and pepper to taste
2 cans lychee

Steps:

Scallop half shells
Place scallop shells into the freezer. Pour lychees into a bowl and refrigerate. Remove white connective tissue from the fish. In a separate bowl, whisk remaining ingredients and mix fish in 30 minutes before serving. Refrigerate for 30 additional minutes
The fish should be lightly dressed. Salt and pepper to taste and adjust for balance.

Stuffed Lychees on Skewers image

Provided by FLKeysJen

Time 4h20m

Yield 4 lychee skewers, 4 serving(s)

Number Of Ingredients 3

1 (20 ounce) can lychees in heavy syrup
1 pint vanilla ice cream
fresh mint leaves (for garnish)

Steps:

Open the can of lychees and reserve the syrup to use for another recipe (great for a cocktail or stir fry sauce).
Make sure the ice cream is very hard; this will make it easier to handle and give you more time to prepare the lychees. With a small spoon, scoop out about 2 teaspoons ice cream and stuff into one lychee as quickly as possible. I find it actually easiest to stuff the ice cream in with my (very clean) fingers. Repeat as needed.
Place the stuffed lychees upright in a plastic container, and freeze for at least 4 hours before skewering and serving. It is O.K. to leave them overnight or for a few days in the freezer.
Skewer the lychees, alternating between mint leaves. Four to five lychees work best on a skewer. Enjoy!

Nutrition Facts : Calories 136.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 52.8, Carbohydrate 15.6, Fiber 0.5, Sugar 14, Protein 2.3

Stuffed-Mushroom Skewers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

Three 8-ounce packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved
1 cup loosely packed fresh flat-leaf parsley leaves, chopped
6 ounces spicy or sweet Italian sausage, casings removed
2/3 cup panko breadcrumbs
1/2 cup freshly grated Parmesan, plus 4 ounces for shaving
1 clove garlic, grated
3 tablespoons olive oil, plus more for brushing and for oiling the grill grates
Kosher salt and freshly ground black pepper
1 lemon, cut into wedges

Steps:

Prepare a grill for medium-high heat.
Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined.
Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms.
Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side.
Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges.