This appetizer recipe was inspired by two of my favorite Food Network stars, Alton Brown and Ina Garten. It was Alton’s idea to brine the shrimp before cooking and Ina’s idea to roast the shrimp cocktail instead of boiling it. The combination worked out great. This is my new favorite appetizer! Wait, don’t I say that every week? The homemade cocktail sauce was created without ketchup, without chili sauce and tastes fresh and natural. Run, don’t walk, to the kitchen and make this for your next get together!
Roasted Shrimp Cocktail (Serves 4):
1 and 1/2 pounds raw shrimp, shell on
1 and 1/2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
For the brine:
1/4 c kosher salt
1/4 c sugar
1 c water
2 c ice
2 slices of lemon
1 handful of parsley
For the cocktail sauce:
14 oz crushed tomatoes
1tbsp worchestershire sauce
1 and 1/2 tbsp prepared horseradish
1 tsp fresh lemon juice
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
1/2 tsp hot sauce
Leaving the shell on, cut through the back of the shrimp and remove vein under cold running water. In large mixing bowl, combine ingredients for the brine (salt through parsley). Add shrimp and stir. Place bowl in refrigerator for 30 minutes, stirring occasionally. Preheat oven to 400 degrees. Remove bowl from refrigerator, rinse each shrimp under cool running water and remove shell (leaving the shell on the tail only). Pat the shrimp dry on paper towel. Place shrimp in clean bowl. Pour olive oil, salt and pepper over shrimp and toss gently to combine. Lay shrimp out on one layer on a baking sheet. Roast in the oven for approximately 10 minutes, rotating baking sheet halfway through. Shrimp are done when they are just pink and firm. Be careful not to over cook them!
To make the cocktail sauce – combine all ingredients, stir and chill until ready to serve.
This is one of my favorite go-to recipes. Not only is it delicious, but I usually have all of the ingredients on hand which makes it a great last minute recipe. I use artichoke bottoms in this recipe instead of artichoke hearts. They are cheaper and I like the texture better. Feel free to play around with this recipe – there are a million different combinations you can make! This recipe serves 4-5 people, but can easily be doubled if you are feeding a crowd.
3 tbsp butter (or margarine)
1 shallot (or 1/2 of onion) finely diced
1- 6 oz. can of crab meat
1- 14 oz can of artichoke bottoms (or hearts, if you prefer)
3/4 c plus 2 tbsp grated Parmesan cheese, divided
2 tbsp of mayonnaise
2 dashes of hot sauce
2 dashes of Worcestershire sauce
1/2 tsp pepper
Preheat oven to 400 degrees. Melt butter in medium sized skillet. Dice shallots and add them to the melted butter, sautee until shallots are translucent. Take skillet off heat and let shallots and butter cool down a bit. In large bowl, combine crab, diced artichokes, 1/2 c of grated cheese, mayonnaise, hot sauce, Worcestershire sauce and pepper (notice that I left salt completely out of this recipe – the parm cheese is salty enough). Add butter and shallots to the bowl and stir. The mixture should be just wet enough to mix together nicely. Pour crab mixture into oven proof serving bowl and spread out to create a nice, even layer. Top with remaining 1/4c of cheese. Bake in oven until mixture is bubbly (approx – 10 to 15 mins). Serve hot with crackers (I use Ritz).
I have always loved the idea of bagels and lox. It wasn’t until I first tasted “bagels and lox” that I immediately came up with my own replacement. This recipe for smoked salmon, chive cream cheese, freeze-dried dill and capers go perfectly together on a cucumber. It is a light, savory and refreshing bite!
(Serves 4 ) Salmon Snackers:
1 long english cucumber
2 ounces smoked salmon
6 tbps chive and onion cream cheese (I use the Light Chive and Onion Cream Cheese, but don’t feel that you have to!)
2 tsp fresh or feeze-dried dill
Cut off ends of cucumber. Slice 12 rounds of cucumber, each a half inch thick. Save remaining cucumber for future use. Spread 1/2 tbsp of cream cheese on each cucumber slice. Slice 2 oz. of smoked salmon into 12 even-ish pieces, place on top of cucumber slices. Sprinkle dill over each cucumber slice.
Plan on 3 pieces per guest and enjoy!
