~ Holiday Feature ~ Shrimp Appetizers!

Enjoy these delicious shrimp appetizers with your family this Thanksgiving! All recipes shared by www.tasteofhome.com.

Blue Cheese Stuffed Shrimp



1 Package (3 ounces) Cream Cheese, Softened

2/3 Cup Minced Fresh Parsley, Divided

1/4 Cup Crumbled Blue Cheese

1 Teaspoon Chopped Shallot

1/2 Teaspoon Creole Mustard

24 Large Shrimp, Cooked, Peeled, & Deveined


  • In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour.
  • Starting with the tail end of each shrimp, make a deep slit along the deveining line to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.

Party Shrimp



1 Tablespoon Olive Oil

1 1/2 Teaspoons Brown Sugar

1 1/2 Teaspoons Lemon Juice

1 Garlic Clove, Thinly Sliced

1/2 Teaspoon Paprika

1/2 Teaspoon Italian Seasoning

1/2 Teaspoon Dried Basil

1/2 Teaspoon Pepper

1 Pound Large Shrimp, Peeled & Deveined


  • In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours.
  • Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink.

Shrimp Egg Rolls



2 Celery Ribs, Finely Chopped

2 Tablespoons Butter

1 1/2 LB Uncooked Medium Shrimp, Peeled, Deveined, & Chopped

4 Green Onions, Chopped

1/2 Cup Water Chestnuts, Chopped

2 Tablespoons Creamy Peanut Butter

1 Teaspoon Salt

1 Teaspoon Sugar

Dash Pepper

Dash Cayenne Pepper

9 Egg Roll Wrappers

Oil for Deep-Fat Frying

Sweet N' Sour Sauce Ingredients:

1 Can (12 Ounces) Apricot Cake & Pastry Filling

1/2 Cup Sugar

1/2 Cup White Vinegar

1/4 Cup Water

1/4 Teaspoon Salt


  • In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through.
  • Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.

Shrimp Salad Lettuce Cups



1/3 Cup Mayonnaise

1/2 Teaspoon Lemon Juice

1/4 Teaspoon Dill Weed

1/4 Teaspoon Seafood Seasoning

1/8 Teaspoon Pepper

1/2 LB Cooked Shrimp, Chopped

1 Green Onion, Sliced

2 Tablespoons Chopped Celery

1 Tablespoon Diced Pimentos

2 Heads Belgian Endive, Separated Into Leaves


  • In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos. Spoon 1 tablespoonful onto each endive leaf; arrange on a platter. Refrigerate until serving. Yield: about 1-1/2 dozen.