Wednesday, November 9, 2016

Holiday Appetizers

Marinated Shrimp Scampi 

Recipe makes 10 servings and is adapted from publication Easy Holiday Cooking 
  • ¼ cup olive oil or Lemon Olive Oil
  • ¼ cup dry white wine 
  • 6 cloves of garlic, minced 
  • 2 tsp. finely shredded lemon peel 
  • ¼ tsp. salt 
  • ¼ tsp. tsp. crushed red pepper flakes 
  • 2 pounds fresh or frozen extra-jumbo shrimp in shells (32-40) 
  • Lemon wedges 
  • 6 inch wooden skewers (submerge in water 1 hour to prevent burning) 
  • For marinade, in a small bowl combine all ingredients except shrimp. Whisk to mix well, cover and chill for a few hours. 
  • Thaw shrimp if frozen, peel and devein leaving tails intact. Rinse shrimp and pat dry with a paper towel. 
  • Place shrimp in a reusable plastic bag set in a shallow bowl. Pour marinade over shrimp, seal bag, turn to coat shrimp. Marinate in refrigerator one hour. 
  • Preheat boiler. Remove shrimp from marinade and reserve sauce. Arrange 3 shrimp on a skewer and place on the unheated rack of a boiler pan. Broil 4-5 inches from heat for 2 minutes. Turn shrimp over and brush with reserved marinade; discard leftover marinade. Broil 2-4 minutes more or until shrimp are opaque. 
  • Skewer 3 shrimp with a lemon wedge and serve over a martini glass. 

Cranberry Pomegranate Sparkler
  • 1 bottle of Prosecco, white wine or red wine
  • 3 cups pomegranate-cranberry juice 
  • 1-12 oz. can Sprite or 7-up
  • 1 lime and lemon, sliced
  • 1 orange quartered, sliced
  • 1 cup frozen cranberries (leave in freezer until needed)
  • Combine pomegranate –cranberry juice, Sprite or 7-up, lime, lemon and orange slices in a large glass pitcher. Refrigerate 6 hours. Right before serving stir in wine and mix well. 
  • To serve fill glasses and add in a few frozen cranberries. 
Cook's notes: A different arrangement of appetizers which include the following recipes below and two desserts (recipes posted another day).
Pomegranate-Brie Fillo Cups

  • 1 box (15) Fillo shells (Athens brand) 
  • Fig jam 
  • Brie cheese 
  • Toasted pecans or walnuts 
  • Pomegranate seeds 
  • Place shells on a baking sheet and crisp for 3 minutes at 350 degrees. 
  • Fill each shell with a ¼ inch cube of brie and ½ tsp, fig jam.
  • Return filled shells to oven and cook 6-8 minutes more. To serve top with toasted nuts and pomegranate seeds to serve. 

Bonus idea:
Mini Quiches- Favors- Three Cheeses and Florentine found at Costco and bake according to manufactures’ directions.

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