Hot Shrimp Hors D'oeuvres
Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp.
- Ready In:
- 1 tablespoon butter
- 1⁄2 cup onion, chopped
- 2 tablespoons garlic, minced
- 1⁄4 cup white wine
- 1 lb medium shrimp, devained, tail removed and cooked
- 1 cup milk
- 8 ounces cream cheese, cubed
- 2 cups swiss cheese, shredded
- 1 cup parmesan cheese, shredded
- 2 teaspoons dried oregano
- 1 -2 teaspoon red pepper flakes (optional)
- 1⁄2 fresh lime
- Melt butter over medium heat in a large fry pan.
- Add chopped onion and saute' till tender.
- Add minced garlic and simmer till tender.
- Stir in white wine.
- Add shrimp and remove from heat.
- In a sauce pan over medium heat, warm the milk.
- Add cream cheese and whisk till melted.
- Add Swiss cheese and whisk till melted.
- Add Parmesan cheese and whisk till melted.
- Add oregano, red pepper flakes and freshly grated pepper to taste.
- Pour mixture into shrimp and mix well over medium heat.
- Heat till bubbling.
- Add lime juice and mix well.
- Pour into serving dish and garnish with chopped chives.
- Serve with toasted bread slices.
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I fixed this appetizer using some frozen cooked shrimp left over from a reception. I chopped the shrimp as suggested by Nimz, but added a little more wine to juice up the shrimp-onion mixture. I also subbed shredded Italian 4-cheese for the swiss. We served it in a fondue-style chafing dish and it was a great hit at a recent "I Hate Winter" party. Tostitos scoops and Wheat Thins flat bread were a great way to serve it up. However, it would really do a number on my loctose-intolerant wife!
This was an excellent appetizer and would be great at Holiday get togethers. I used raw medium shrimp that I cooked when I added the wine and they were done in just a couple of minutes. My Swiss cheese had gone bad so used monterey jack which worked well. I think next time I'll coarsely chop the shrimp. I'll also put this in the crock pot to keep it warm. Thanks Teresa for sharing this keeper. Made for PRMR :)