Happy week after Thanksgiving, loyal readers! I hope you find yourselves well-fed, well-rested, and with plenty of leftovers. This year, I was in charge of the appetizers for our 35 person Thanksgiving dinner, so I present to you, recipes for entertainment.
Ingredients: English muffins, Shrimp, Mayonnaise, Tarragon, Scallions, Cheddar Cheese, White Wine
To make these delightful morsels bite sized, we searched high and low for miniature english muffins, since we wanted to be classier than cutting the larger-sized ones in half. We resorted to ordering them from the internet. Great for presentation, also great if you're happy to have 6 bags of 12 muffins each to satisfy those english muffin cravings.
Step 1: Cook the Shrimp. I like to buy the giant bags of raw, peeled/deveined shrimp. It's easy, it's quick, but you don't sacrifice taste or texture by settling for the precooked variety. I poached the whole shrimp in white wine, water, and tarragon over medium heat. Fill the pot with enough liquid to fully cover the shrimp, and add a couple tablespoons of fresh chopped or dried tarragon.
Step 2: Slice the shrimp. Our shrimp were medium sized, so I cut them into thirds. Put into a bowl and mix with mayo and sliced scallions. I add enough mayo to coat the shrimp, but not overdo it. For this recipe we had 2 lbs of shrimp and I used about 1/2 - 3/4 cup of mayo, and 3 sliced scallions.
Step 3: Halve and toast the english muffins, then set on a cookie sheet.
Step 4: Spoon the shrimp mixture onto the muffins. Top with grated cheddar cheese. Place in a 375 degree oven for about 8 -12 minutes, or until the cheese is nicely melted.
Delicious shrimp melts in bite sized portions! I also enjoy making this is larger quantities and sandwiching between some thick rustic bread for lunches. Reheat in the toaster oven at work and it's just as good.
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