I have already been invited to several pre-parade parties. Remember, because of the heat and the possible consumption of adult beverages, it’s always best to have a little food on hand. So in this issue I will give you recipes for appetizers for your guest.
Let’s start with some shrimp recipes that scream spring and summer. Need a good rule of thumb for planning your appetizers menu? For the first 24 guests, plan on having, six to eight different appetizer choices, adding another appetizer for every 10 to 12 people.
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1/2 cup Bloody Mary mix
2 teaspoon Worcestershire Sauce
2 teaspoon Horseradish sauce
1 teaspoon hot pepper sauce
1/2 teaspoon lemon pepper seasoning
1 stalk celery
1 dozen shrimp, raw, peeled and deveined with tails on
12 grape tomatoes
12 garlic spicy pickle chips
Combine first five ingredients to blender until well-blended. Add to shrimp in large bowl and toss. Refrigerate 30 minutes, then drain marinade. Add shrimp into a large skillet, cooking over medium heat, stirring shrimp until they turn pink. Then refrigerate for at least 30 minutes. Cut celery length wise in half, then cut each crosswise into six pieces.
Thread celery onto 12 small skewers along with shrimp, tomatoes and pickle chips.
1 dozen raw jumbo shrimp, peeled an ddeveined, with tails
For the marinade:
1/4 cup fresh cilantro
1 teaspoon each of lemon juice
1 teaspoon orange juice
1 teaspoon kosher salt
1 teaspoon black pepper
For the sauce:
1/4 cup olive oil
2 tablespoons chopped garlic
1/2 teaspoon achiote powder
zest of 1/2 lemon,
Whisk together cilantro, lemon juice, orange juice, kosher salt, and black pepper in a medium-sized bowl. Transfer to a large sealable plastic bag and add the shrimp to marinade. Seal and place in the
For the burgers:
4 scallions, chopped
1 rib of celery, chopped
1 lemon, zested
12-to-16 ounces large to medium shrimp, peeled and deveined
1/4 cup panko bread crumbs
2 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
1/4 teaspoons Tabasco sauce
1 tablespoon olive oil (preferably organic)
Non-stick cooking spray
For the remoulade sauce:
1/2 cup mayo
2 tablespoons Dijon mustard
1 tablespoon shallot, minced
1 tablespoon dill pickle, minced
2 teaspoons capers, chopped
Black pepper, to
For the burgers: Pulse scallions, celery, and lemon zest in
For the remoulade: Stir together mayo, mustard, shallots, pickle, and capers. Season to taste with black pepper and hot sauce, then chill.
Heat oil in a cast iron skillet or large frying pan over medium-high heat. pray chilled patties with a non-stick spray and cook. Cook patties on each side about five minutes each side until golden brown and firm. Remove patties from skillet. Serve burgers on toasted buns, with the remoulade sauce. Garnished with red leaf lettuce.