Whether a holiday gathering, New Year’s Eve celebration or big game get-together, step up your appetizer offering with these delightfully original nachos from Julia Deane and Culinary Works.
Continue readingSpicy Tuna Sashimi Nachos
Cheddar, Walnut & Apple Bruschetta Toasts
This easy to make and easy to eat appetizer from the folks at Cabot Creamery combines our fresh apples of fall with their delicious cheddar cheese.
Continue readingJeanette’s Roasted Shrimp Cocktail
This shrimp cocktail recipe from Jeanette Chen from Jeanette’s Healthy Living blog is a spicy twist on the traditional favorite. This healthy alternative adds a lot of flavor and you can prepare this in the morning prior to your event. Jeanette incorporated the flavor of Garlic Shrimp with a touch of Spanish smoked paprika into these roasted shrimp. For the sauce, try using a bit of Jeanette’s Ghost Chile Carrot Hot Sauce to spice it up!
Roasted Shrimp Cocktail
Serves: About 45 pieces of shrimp
Ingredients
Roasted Shrimp
3 pounds (15-count) shrimp, peeled and deveined
1½ tablespoon good olive oil
3-4 cloves garlic, minced
¼ teaspoon Spanish smoked paprika
¼ teaspoon red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Cocktail Sauce
11 ounce bottle seafood cocktail sauce
½ cup organic ketchup
1 tablespoon prepared horseradish
2 teaspoons Ghost Chile Carrot Hot Sauce or other hot sauce
2 teaspoons fresh lemon juice
Directions
Roasted Shrimp
Preheat oven to 400 degrees. In a large bowl, toss shrimp with olive oil, garlic, smoked paprika, pepper flakes, salt and pepper. Spread on baking sheet in a single layer. Roast for 8-10 minutes, until shrimp is just cooked through. Set aside to cool. Arrange on a platter with a bowl of Cocktail Sauce.
Cocktail Sauce
In a bowl, stir together all the Cocktail Sauce ingredients.
