Crab Stuffed Mushrooms and Shrimps and Others Recipe Video
Ingredients
Please See Video
Directions
For the Crab Stuffed Mushrooms and Shrimps:
MAKING
1. Briefly sauté onions & garlic in 1/2 tub ( 2.5 oz) Chef Shamy Garlic Herb Sauté Butter.
2. Add vinegar and then combine with bread crumbs, crab, parsley and egg.
3. Mix to putty consistency.
4. Add 2.5 oz (rest of the tub) Shamy butter in hot skillet and briefly brown mushrooms. Do not leave on heat to long to avoid sweating and shrinkage.
5. Combine mayo and horse-radish and put 1/2 teaspoon in bottom of each mushroom and stuff with crab mixture. Place on baking sheet.
6. Pile crab mix on top of each shrimp, place on baking sheet.
7. Bake on 350° for 10 to 15 minutes or until breading is starting to brown and shrimp have turned pink.
SERVING
8. Serve with lemon twist. Horseradish sauce can be added to serving plate for extra flavor.
For Ginger Chili Teriyaki and Meatballs:
MAKING
1. Put Meatballs in Pot with water and steam on low heat for 1 to 2 hours.
2. Add 1/2 bottle of Pot Sticker Sauce and toss to completely coat.
SERVING
3. Put in chafing dish or other warming server and cover with Teriyaki Sauce and serve.
4. Will serve many up to 24 guests as an appetizer or 8 to 10 as a meal.
For Cherry Lime Sweet & Sour Meatballs:
MAKING
1. Put Meatballs in pot with water and steam on low heat for 1 to 2 hours.
2. Add 1/2 bottle of Pot Sticker Sauce and toss to completely coat.
SERVING
3. Put in chafing dish or other warming server and cover with Sweet & Sour Sauce and serve.
4. Will serve many up to 24 guests as an appetizer or 8 to 10 as a meal.
MAKING
1. Briefly sauté onions & garlic in 1/2 tub ( 2.5 oz) Chef Shamy Garlic Herb Sauté Butter.
2. Add vinegar and then combine with bread crumbs, crab, parsley and egg.
3. Mix to putty consistency.
4. Add 2.5 oz (rest of the tub) Shamy butter in hot skillet and briefly brown mushrooms. Do not leave on heat to long to avoid sweating and shrinkage.
5. Combine mayo and horse-radish and put 1/2 teaspoon in bottom of each mushroom and stuff with crab mixture. Place on baking sheet.
6. Pile crab mix on top of each shrimp, place on baking sheet.
7. Bake on 350° for 10 to 15 minutes or until breading is starting to brown and shrimp have turned pink.
SERVING
8. Serve with lemon twist. Horseradish sauce can be added to serving plate for extra flavor.
For Ginger Chili Teriyaki and Meatballs:
MAKING
1. Put Meatballs in Pot with water and steam on low heat for 1 to 2 hours.
2. Add 1/2 bottle of Pot Sticker Sauce and toss to completely coat.
SERVING
3. Put in chafing dish or other warming server and cover with Teriyaki Sauce and serve.
4. Will serve many up to 24 guests as an appetizer or 8 to 10 as a meal.
For Cherry Lime Sweet & Sour Meatballs:
MAKING
1. Put Meatballs in pot with water and steam on low heat for 1 to 2 hours.
2. Add 1/2 bottle of Pot Sticker Sauce and toss to completely coat.
SERVING
3. Put in chafing dish or other warming server and cover with Sweet & Sour Sauce and serve.
4. Will serve many up to 24 guests as an appetizer or 8 to 10 as a meal.
Editors Review
These simple gourmet recipe are going to make you want to through a party. Chef Shamy shows you how to prepare three simple holiday hors d’oeuvres that are going to take you only minutes to make using his gourmet products. These recipes are so fast and easy and they taste like a gourmet chef made them! Watch the video to learn how to make some Crab Stuffed Mushrooms and Shrimps, Ginger Chili Teriyaki and Meatballs and Cherry Lime Sweet & Sour Meatballs.Chef
