Appetizers

Buffalo Shrimp

Yield: 1

Ingredients:

Dipt'n Dusted Shrimp Tenders or Popcorn Shrimp - 6 oz.
Buffalo Sauce - 2 fl. oz.
Blue Cheese Dressing - 1 oz.
Blue Cheese Crumbles - 1/4 cup
Celery Sticks - 3 each
Tortilla Strips - 3 oz.

Instructions:

1. Cook shrimp per directions on package or until the internal temperature reaches 165°F.
2. Place tortilla strips in the fryer untill crispy approximately 30-45 sec.
3. In a proper container add buffalo sauce and cooked shrimp tenders and toss until the shrimp is completely coated.
4. Place crispy tortilla strips in the bottom of a bowl and top with sauced shrimp.
5. Drizzle blue cheese dressing over shrimp and top with blue cheese crumbles.
6. Place celery sticks on the side.

Cajun Crispy Calamari

Yield: 1

Ingredients:

Calamari - 6 oz.
Chipotle Marinara Sauce - 4 oz.
Spicy Remoulade - 1 oz.
Green Onion sliced on a bias 1/8" - sprinkle
Grilled lemon half - 1

Instructions:

1. Fry calamari per package directions.
2. Mound calamari in the center of a square or round bowl.
3. Evenly ladle marinara sauce around the calamari.
4. Using a squeeze bottle drizzle the spicy Remoulade sauce over the calamari and top with thinly sliced green onions.
5. Place grilled lemon half circle on top of the marinara in a corner.

Coconut Shrimp Martini

Yield: 1

Ingredients:

Coconut Shrimp - 4-6
Grilled Pineapple Jicama Salad - 2 oz.
Large martini glass - 1
Mandarin horseradish sauce - 2 oz.
Red Cabbage leaf cup (half palm size) - 1

Instructions:

1. Fry Coconut shrimp per directions on package or until internal temperature reaches 165°F.
2. Place grilled pineapple jicama salad in the martini glass (can use any favorite fruit slaw).
3. Place coconut shrimp on top of slaw around the glass leaving the center open.
4. Place cabbage cup in the center of the shrimp and add mandarin horseradish sauce in the cup.

CrabTeazers Lollipop

Yield: as needed

Ingredients:

CrabTeazers® - as needed
Stone Mustard Sauce - as needed  (see below)
Micro Greens - as needed
Small Skewers - as needed

Stone Mustard Sauce
Stone Mustard - ½ cup
Dijon Mustard - ¼ cup
Mayo - ¼ cup
Worchester Sauce - 1 Tablespoon
Lemon Juice - ½ lemon
Half and Half - ¼ cup

Mix all ingredients, cover and refrigerate until ready for use. Sauce can be made a day in advance.

Instructions:

1. Preheat fryer to 350F. Cook CrabTeazers® for approximately 2 1/2 - 3 minutes or until internal temperature reaches 150F.
2. Place dollops of stone mustard sauce on platter ½” apart.
3. Using small skewers insert into the Crabteazers and place on top of stone mustard sauce.
4. Garnish with micro greens and serve.

Crispy Calamari with Lemon Garlic Aioli

Yield: 3-5 people

Ingredients:

Calamari - 8 oz.

Lemon Garlic Aioli - 1 cup (see sauce recipes)

Instructions:

1. Follow instructions on the package for the calamari.

2. Serve sauce on the side.

Chef’s Suggestions
Fresh lemon slice will accompany the calamari.

Crispy Shrimp Bruschetta

Ingredients:

Tampa Maid Butterfly Shrimp - 12 each
Corn Hushpuppy cake - 12 each
Chipotle Cocktail Sauce - 6 oz.
Cilantro Sprigs - 12 each

Chipotle Cocktail Sauce
Cocktail Sauce - 1 jar
Chipotle in abobe sauce, chopped - 2 pieces

Instructions:

1. Follow the shrimp cooking instructions on the package.
2. Follow the cooking instructions on the bag of your favorite hushpuppy mix. Add Roasted corn
3. Using a spoon make hushpuppy cakes in the size of a silver dollar. Place on paper towel to drain
4. Place 12 roasted corn cakes on a serving platter and place crispy butterfly shrimp on top of the cake.
5. Place chipotle cocktail sauce in the center of the shrimp and top with sprig of cilantro.

Roasted Corn
1. Rinse and drain a can of corn. Place on a lightly oiled pan and place in oven for approximately 15 minutes. Oven temperature 350°F.

Chipotle Cocktail Sauce
Blend very well

Crispy Shrimp Thai Lettuce Wraps

Yield: 4 lettuce cups

Ingredients:

Dipt’n Dusted® Popcorn Shrimp (any of our Popcorn Shrimp can be substituted) - 3oz

Bib lettuce - 4 leaf cups

Napa Cabbage, shredded - 1 cup

Carrots, shoestring sticks - 4 Tbsp

Red Onion, strips - 2 Tbsp

Ponzu citrus dressing- 3 Tbsp

Thai chili sauce, sweet - 2 Tbsp

Mandarin orange segments - 4 each

Green Onion, sliced - 1 Tbsp

Instructions:

1. In a mixing bowl place, Napa cabbage, carrots, red onions and ponzu sauce mix well.

2. Cook popcorn approximately 2 ½-3 minutes until internal temperature reaches 165˚F. Toss cooked shrimp with Thai chili sauce.

3. Evenly place dressed cabbage mix into bib lettuce cups and place sauced shrimp on top.

4. Top each filled lettuce cup with 1 mandarin orange segment and evenly sprinkle sliced green onions on top

Shrimp and Cheddar Jalapeno Bites "ShrimpTeazers"

Yield: 1 serving

Ingredients:

ShrimpTeazers® - as needed
Creamy Avocado Sauce - as needed
Tomtoes, diced- as needed

Creamy Avocado Sauce
Avocado, ripe - 1 each
Sour cream - ¼ cup
Lime Juice - ½ lime
Salt - to taste
Pepper - to taste

Place all ingredients in a food processer and blend until smooth. Place sauce in a squeeze bottle, cover and refrigerate until ready for use. Sauce can be made a day in advance.

Instructions:

1. Pre-heat fryer to 350F, cook ShrimpTeazers for approximately 2 1/2-3 minutes or until internal temperature reaches 150F. Let drain on paper towel until ready for use.
2. Place ShrimpTeazers on platter in a mound and drizzle with creamy avocado sauce. Garnish with diced tomatoes.

Shrimp Shibang

Yield: 1 serving

Ingredients:

Dipt'n Dusted® Shrimp - as needed

Shibang Sauce - as needed
5 cups of Mayonnaise
1 ½ tablespoons chopped Cilantro
Juice of 1 whole Lemon
2 tablespoons Minor’s® Chipotle Flavor concentrate
2 cloves of Garlic (minced)

Instructions:

Shibang Sauce
Mix ingredients together and refrigerate until ready to use.

Dipt’n Dusted® Shrimp
Prepare shrimp per directions on the label. Put fried shrimp in a large mixing bowl and drizzle with Shibang Sauce.
Toss shrimp so it is coated with sauce. Serve hot with garnish.

Sweet Thai Chili Calamari

Yield: 1 serving

Ingredients:

Calamari - 6 oz.
Napa Cabbage (shredded) - 2 oz.
Spicy Remoulade - 1 oz.
Grilled lemon half - 1
Sweet Thai Chili Sauce (favorite store brand) - 2 oz.
Green Onion sliced on a bias 1/8" - sprinkle

Instructions:

1. Fry calamari per package directions.
2. Place shredded Napa cabbage on a rectangular sushi plate as a bed, ¾ of the plate.

3. Toss cooked calamari in Sweet Thai Chili Sauce and set aside.
4. Place crispy calamari on top of cabbage and drizzle with spice Remoulade sauce.
5. Top with thinly slice green onions.
6. Garnish with grilled lemon.

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