Directions
Years ago I made one of these for a T-Day family gathering. Back in olden times when it was almost mandatory for the entire extended family to gather at one house, sit around a table groaning from the weight of the food placed on it, and eat til you were stuffed.I was kinda new to the whole thing, my family gathered on Thanksgiving, the Canadian Thanksgiving that is, but it was an adopted holiday for us as immigrants. Then I married an American and found out that Thanksgiving is a BIG DEAL!!!! So one T-Day I made a 'turkey' using a yellow squash, an acorn squash, and shrimp. I want to say everyone loved it, well, they loved the presentation, but there were only three people there who even liked shrimp. I'd thought it would be a great appetizer as well as being a fun one. One nephew managed to eat almost every single shrimp, cause he loved shrimp. Even though T-Day will be low key here, I decided to try and recreate it, but just for me. Cause, again, I'm the only shrimp lover in-house.I'm doing this totally from memory. I'm posting this for our Fish Friday Foodies theme, and Wendy of A Day in the Life on the Farm is our hostess this month and suggested the following; Do you ever serve fish or seafood for Thanksgiving? Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer. Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey. If you've read any part of this blog, you may have figured out I like appetizers. Heck, I even published a cookbook full of appetizers called Nibbles and Bites. This is a totally fun appetizer and or centerpiece, it also serves nicely as a center point on a buffet. Without out further ado, and there is no real recipe to follow, exactly. Just use your imagination. I did. You do need a few basic food items though. An acorn squash, a yellow squash, a carrot, and shrimp. The rest is up to your imagination. And some long skewers.
I used shrimp, black olives, some garlic stuffed green olives, carrot curls, and some cherry tomatoes.Here is how I did it. Poach the shrimp in some seasoned water. I used some candied ginger which I simmered for 30 minutes before adding the shrimp. Cook the shrimp until done. Take out, drain and place in fridge or on ice to cool. Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling. Trust me on this, it's important. Get the toothpicks out, cause you'll be needing them. Cut a nice crooked piece off the neck of a yellow squash. Next cut a thin slice off the narrow end of the acorn squash. You'll be fastening the piece of yellow squash to the acorn squash to make the head. Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard. Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.
You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used. Serve.PrintShrimp Turkey CenterpieceYield: Centerpiece, but you can eat it.Author: Sid's Sea Palm Cooking -Prep time: 15 MinTotal time: 15 MinHave some fun with a totally edible centerpiece or appetizer with this Shrimp Turkey.IngredientsAcorn SquashYellow Squash15-18 shrimp, cooked and cooled12-15 large black olives 4 garlic stuffed green olives1 carrot curl13-15 cherry tomatoesSkewersToothpicks InstructionsPoach the shrimp in some seasoned water. I used some candied ginger which I simmered for 30 minutes before adding the shrimp. Cook the shrimp until done. Take out, drain and place in fridge or on ice to cool.Cut a thin slice off the bottom of the acorn squash, this will keep it from rolling.Trust me on this, it's important.Get your toothpicks out, cause you'll be needing them.Cut a nice crooked piece off the neck of a yellow squash.Next cut a thin slice off the narrow end of the acorn squash.You'll be fastening the piece of yellow squash to the acorn squash to make the head.Make a carrot curl, and use a piece of toothpick to fasten it to the bottom of the piece of yellow squash, this is for the turkey beard.Determine how many skewers you're going to need, and poke the corresponding number of holes into the larger end of the acorn squash.Build each skewer alternating shrimp with olives and tomatoes until you have enough to make a 'tail' on the turkey.You can put eyes on the turkey using a cut up black olive, and toothpicks to secure it.Stick the sharp point of the skewer into the holes in the acorn squash until all the skewer have been used.Created using The Recipes Generator
Cheesy Shrimp Stuffed Poblano Peppers from Food Lust People LoveCrab Stuffed Deviled Eggs from Palatable PastimeCracked Crab with Lemongrass, Black Pepper, and Basil from Culinary Adventures with CamillaShrimp Mini Quiche Appetizers from Karen's Kitchen StoriesShrimp Turkey Centerpiece from Sid's Sea Palm Cooking
Crispy Brussels Sprouts Salad with Seared Scallops from A Day in the Life on the Farm
Pumpkin and Shrimp Bisque from Making Miracles
Thai Noodles With Shrimps from Sneha's Recipe
