The Halloween-SeveredEars is a fun Halloween appetizer recipe to make.
1 pound 51-60 count shrimp(cooked or raw in shell)
1 pound 30-40 count shrimp(cooked or raw in shell)
½ pd spaghetti or 2 cups rice(dirty rice or long grain rice is best)
4 tablespoons butter
oven temperature: 350 degrees for 10 minutes
If you purchased raw in the shell shrimp, remove shells including the tail shell.
Scramble the egg and set aside.
Butterfly the larger shrimp. Butterfling is done by cutting down the back of the shrimp to the tail, do not cut completely down.
Dip butterflied section of larger shrimp in scrambled egg.
Place the smaller shrimp inside the butterflied section and secure with toothpick. Skewer the front end of the smaller shrimp through the larger shrimp and catch the tail of the smaller shrimp on the other side, slide apart to create the ear.
When all shrimp are skewered, melt the 4 tablespoons of butter over medium heat. When butter is hot, dip each ear into the egg mixture and sauté gently on each side. Shrimp will not be cooked through. You are just cooking the egg mixture around the shrimp to hold it together.
Place sautéed shrimp in a oven pan and cook at 350 degrees for 10 minutes.
Cook spaghetti or rice until done and place on platter. Spaghetti may to tossed in spaghetti sauce or cocktail sauce to add a bloody color before plating.
Remove shrimp from oven and place on bed of spaghetti or rice.
Add cockatil sauce at the curved inner sections of the ear and sprinkle a little around on top the bed of guts or lice for effect.
May be served cold or hot.
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