Red Lobster Shrimp Scampi

Tis the season for entertaining, and just in time for the New Year's celebrations, many of our readers have requested a reprint of the recipe for Red Lobster Shrimp Scampi. Since we aim to please, following is the copycat recipe we posted earlier for Red Lobster Shrimp Scampi:

Many people argue that Red Lobster makes THE absolute best shrimp scampi recipe this side of the Atlantic, and after many shrimp scampi taste tests from various restaurants, we had to agree, and subsequently published a Red Lobster garlic shrimp scampi recipe in an earlier post.

But now many of our time-pressured, kitchen-phobic readers have written to us requesting options for an easy shrimp scampi recipe, so we did our research again and came up with this copycat recipe for Red Lobster Shrimp Scampi.

This easy shrimp scampi recipe can be accompanied by pasta if serving as a main meal instead of a shrimp appetizer.

Red Lobster Shrimp Scampi

1 cup White Wine (preferably a Chablis)
1/2 cup unsalted Butter
3 tablespoon minced Garlic
1 tablespoon finely chopped fresh parsley
1 pound Shrimp, peeled and deveined
salt & pepper, to taste
1/2 cup freshly grated parmesan cheese (if desired as garnish)

Combine the butter, wine, garlic and shrimp in a pan. Bake in a 350 degree F oven for about 6 to 7 minutes, or until the shrimp turn pink. Be careful not to overcook the Shrimp. Add parsley and season with salt and pepper, to taste. Garnish with parmesan cheese if desired. Serve.

As an appetizer, approximately 21-25 pieces of extra-large shrimp per pound, 26-30 pieces of large shrimp per pound, 31-40 pieces of medium shrimp per pound.
Makes 4 servings if served as a main course.

Enjoy!

For more great shrimp appetizers visit www.appetizersunlimited.com
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Make Ahead Appetizers - Salt Baked Baby Potato Cups with Goat Cheese and Walnuts

The key to holiday entertaining is to have a variety of wonderful make ahead appetizers to eliminate the stress on party day, and with the New Year's celebrations just around the corner, everyone is searching for some new and unusual party appetizers to ring in the new year.

This wonderful recipe for Salt Baked Baby Potato Cups with Goat Cheese and Walnuts is certain to please - you won't find these unique make ahead appetizers on every party appetizers table, yet once you try them, these delicious gourmet appetizers will become a party appetizers staple for years to come.

Salt Baked Baby Potato Cups with Goat Cheese and Walnuts courtesy of Kendra Bailey and HomeMade Simple.

Makes 24 hors d’oeuvres.

INGREDIENTS

45 mL (3 tbsp.) walnuts, halved
500 mL (2 cups) and 15 mL (1 tbsp.) kosher salt
24 red bliss potatoes, or other small potatoes of your choice
30 mL (2 tbsp.) canola oil
5 mL (1 tsp.) ground pepper
225 grams (8 ounces) goat cheese or chèvre, room temperature*
30 mL (2 tbsp.) chives or green onions, minced
5 mL (1 tsp.) rosemary or thyme, minced
Extra sprigs of rosemary or thyme, for garnish
*115 grams (4 ounces) cream cheese and 115 grams (4 ounces) goat cheese can be substituted.

DIRECTIONS
Preheat oven to 190°C (375°F).
Spread walnuts on baking sheet and toast for 8 minutes. Set aside. Lower oven temperature to 180°C (350°F).
In a large bowl, toss potatoes in canola oil, pepper and 15 mL (1 tbsp.) salt.
Spread 500 mL (2 cups) of kosher salt on a baking sheet. Spread potatoes evenly on salted baking sheet and roast for about 35 minutes or until tender when pierced. Let cool, and then rub off the excess salt.
While the potatoes are cooking, combine goat cheese, onion and rosemary (or thyme) in a medium-sized bowl.
Cut off tops of potatoes and scoop out half of the inside. A melon baller works well for this. Discard the potato insides or save for another use, such as homemade hashbrowns or to add to soup or stews.
Fill each potato cup with goat cheese mixture and top with a halved walnut. Garnish the serving platter with extra sprigs of herbs.

Tip: Use a pastry bag to fill your potato cups. If you don’t have one, create your own by filling a large re-sealable plastic bag with cheese mixture and snipping off the bottom corner. Be sure to squeeze the bag from the top and not the bottom, so the filling doesn’t overflow over the edge.

Tip: To add extra flair to your presentation and prevent your potatoes from tipping over, spread rock salt on a platter and nestle the potatoes into it.

Tip: To save time before your party, bake the potatoes and scoop out the insides a day ahead of time. Just brush the potatoes in oil and store in an airtight container in the refrigerator. You can also make cheese mixture the day before. When ready to serve, briefly reheat the potatoes, fill with cheese and season with salt and pepper.

For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

The Secret to Entertaining Success - Make Ahead Appetizers for your Party

Friends are always asking what the secret is to my relaxed attitude towards the food preparation for my cocktail parties, and my answer is repeatedly the same - ALWAYS look for make ahead appetizers for your party! Wherever possible, do your prep work the day before your soiree and keep it simple. Quick easy appetizers can be just as delicious as the appetizers you slave over for hours and it takes the same amount of time to eat them whether you've spent hours or minutes on the preparation.

But even make ahead appetizers for your party will require some work on your end. Do a bit of research to find recipes for easy party appetizers, and keep to the theme of your party whether it be Summer fun or Christmas cheer. Where possible, assemble your ingredients a day ahead and do the final assembly just before your guests arrive. For example, vegetables for a veggie tray can be cut up the day prior to your party and left soaking in water in the fridge until you are ready to plate. This frees up your time on party day to socialize together with your friends in the backyard instead of alone with your appetizers in the kitchen. After all, a party is supposed to be fun for everyone (that includes you!!).

For some suggestons to get you started, check out the recipes for great time-saving make ahead appetizers for your party on our website at http://www.appetizersunlimited.com/.
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.com/

Party Appetizers - Phyllo Wrapped Baked Brie Appetizer

When making the list for your party appetizers at this busy time of year, for the easiest and most popular party appetizers (or for those unexpected guests who drop by unannounceh), always make certain to keep a round of brie cheese and some artisan crackers on hand for a quick and easy baked brie appetizer.

This delicious recipe for Phyllo Wrapped Baked Brie Appetizer can be prepared, baked and served in under 30 minutes. And there is a good reason that this baked brie appetizer is one of our most popular party appetizers recipe - it just tastes so darn good!!

From the Kraft Appetizer Recipes Collection:

Phyllo Wrapped Baked Brie Appetizer

Ingredients:
1 cup sliced fresh mushrooms
1 green onion, chopped
2 Tbsp. Balsamic vinaigrette dressing
4 sheets frozen phyllo, thawed
2 Tbsp. butter, melted
1 pkg. (125 g) brie cheese
Selection of crackers for serving

Directions:
HEAT oven to 400°F. Cook mushrooms and onions in dressing in skillet until tender. Cool.

BRUSH 1 phylllo sheet with butter; cover with remaining phyllo sheets, brushing each layer with butter before stacking. Cut 10-inch circle from stack; discard trimmings.

CUT cheese horizontally in half; place 1/2 in centre of phyllo stack. Top with 1/2 the mushroom mixture, remaining cheese and mushrooms. Fold phyllo around cheese, folding as necessary to completely enclose cheese; brush with remaining butter. Place on baking sheet or in pie plate.

BAKE 15 min. or until golden brown. Serve with crackers.

Substitute: Whole cooked cranberries, cooled, for the mushrooms for a festive touch.
Tips: To cut down on preparation time, purchase pre-sliced mushrooms for use in this recipe.
Tips: Use a clean pair of kitchen shears to cut out the phyllo circle.

Recipe courtesy Kraft Canada.

For more great party appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Party Appetizers - Wonton Appetizers Bites

The holidays can be hectic but preparing your party appetizers doesn't need to be -with a little bit of advance planning and some creative recipes for make ahead appetizers such as wonton appetizers, you can keep your last minute preparations to a minimum.

One of our favorite party appetizers is this easy recipe for Wonton Appetizers Bites from the Kraft Appetizer Recipes Collection. This appetizer recipe is quick to assemble, can be prepared up to the point of baking a day prior to your party, and offers a lot of variations to 'change it up'.

Wonton Appetizers are great party appetizers to make for large or small crowds, are suitable for any occasion, and offer a uniquely different appetizer choice from the usual party appetizers fare.

Wonton Appetizers Bites

Ingredients:
24 wonton wrappers
1/2 cup shredded Monterey Jack Cheese
1/2 cup shredded Cheddar Cheese
1/2 cup chopped pepperoni
1/2 cup ranch dressing
1/4 cup chopped green peppers
1/4 cup chopped red peppers

Directions:
HEAT oven to 350ºF.

SPRAY 24 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, with edges of wrappers extending up sides of cups.

BAKE 5 to 7 min. or until lightly browned. (Do not overbake.) Meanwhile, mix remaining ingredients.

FILL won ton cups with cheese mixture. Bake 6 to 8 min. or until cheese is melted.

Tips:
Substitue: Tex-Mex Shredded Cheese for the Monterey Jack cheese.
Make Ahead: Prepare won ton appetizers except for baking. Refrigerate several hours or overnight. Bake as directed when ready to serve.
Substitute: ham or hot Italian sausage for the pepperoni.

Wonton Appetizers Bites recipe courtesy Kraft Canada.

For more great party appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Shrimp Appetizers - Coconut Shrimp with Basil Pineapple Salsa

Shrimp Appetizers are always the most popular party appetizers at any party, and this trendy version of coconut shrimp appetizers are guaranteed to be the hit at your next get together.

The combination coconut and pineapple give these Shrimp appetizers an island flavor, with the Parmigiano Reggiano Cheese adding a unique twist to create Shrimp Appetizers suitable for any occasion!

Shrimp appetizers recipe courtesy Tre Stella Melt Magazine.

Coconut Shrimp Appetizers with Basil Pineapple Salsa

Salsa
1 cup (250 mL) fresh or canned pineapple, finely diced
3 green onions, sliced
8 basil leaves, julienned
1 jalapeño pepper,seeded and finely chopped
1 clove garlic, finely chopped
1 lime, juiced
salt and freshly ground black pepper

Shrimp
1 lb (454 g) medium raw shrimp, peeled,de-veined and dried well on paper towels
1/3 cup (80 mL) cornstarch
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cayenne pepper
3 egg whites
1 cup (250 mL) flaked unsweetened coconut
3/4 cup (175 mL) Parmigiano Reggiano Cheese, grated

In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best made a day ahead of serving to allow flavours to blend.

Preheat oven to 400F (200C).
In a medium shallow dish, combine cornstarch, salt and cayenne pepper; set aside.
In another medium shallow dish, combine coconut and grated Parmigiano Reggiano Cheese.
In a medium bowl add egg whites and beat with electric mixer until frothy; approximately 2 minutes.
Coat a large cookie sheet with non-stick cooking spray.
Working with one shrimp at a time: dredge in cornstarch mixture, dip in egg white, then in coconut/cheese mixture, pressing gently with fingers.
Place shrimp on prepared sheet.
Repeat with remaining shrimp.
Bake 20 minutes or until shrimp are done, turning after 10 minutes.
Remove from oven and serve with Basil Pineapple Salsa.
Makes approximately 24 medium shrimp

For more great shrimp appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Easiest Finger Appetizers - Almond Stuffed Bacon Wrapped Prunes

The holiday entertaining season is here and many of us are struggling to cope with hectic work and home schedules as well as an endless number of holiday parties, so keep your party appetizers simple for the key to stress-free entertaining with some of the easiest finger appetizers recipes available.

This recipe for Almond Stuffed Bacon Wrapped Prunes is one of the easiest finger appetizers to prepare and makes for easy cutlery-free entertaining, yet tastes absolutely delicious! With only 3 ingredients, these easy to make appetizers can be quickly assembled for impromptu gatherings as well!

These easy to make appetizers are proof that delicious party appetizers don't need to be complicated!

Almond Stuffed Bacon Wrapped Prunes

Ingredients
24 pitted prunes
24 almonds, toasted
12 slices bacon

Directions
Heat the oven to 450°F/230°C. Stuff the prunes with the almonds. Cut the bacon in half and wrap a piece around each date. Set on a baking sheet and broil about 10 minutes, turning once, until the bacon is crisp. Serve hot with cocktail picks for spearing.

Recipe courtesy The Food Network.

For more easiest finger appetizers recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Party Appetizers - Crab Rangoon Recipe

Popular party appetizers, Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the appetizers menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, as far as party appetizers go, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

For more great party appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Crab rangoon are deep-fried dumpling-like appetizers that are commonly served in American-style Chinese cuisine.

Although the crab rangoon recipe is said to have originated in China or Southeast Asia, this is likely not the case since cream cheese which is one of the main ingredients in the crab rangoon recipe, is essentially nonexistent in that area of the world. Crab Rangoon has appeared on the menu of the Polynesian-style Trader Vic's Restaurant in San Francisco since at least 1957, and it is more likely that this is where the Crab Rangoon recipe was actually invented.

Regardless of where the original Crab Rangoon recipe was created, one thing remains certain, Crab Rangoon are delicious and easy to make appetizers that will impress your guests regardless of the occasion!!

This Crab Rangoon recipe comes from Shirley Fong-Torres, daughter of the original chef at Trader Vic's restaurant.

Crab Rangoon Recipe

Ingredients:
1/2 pound cooked crab meat or smoked salmon, lightly flaked
1 teaspoon green onion, finely minced
1/4 pound cream cheese (at room temperature)
1/2 teaspoon steak sauce
1/2 teaspoon garlic powder or 2 cloves minced garlic
1 pound won ton wrappers
1 beaten egg or 2 egg whites
3 cups vegetable oil

Preparation:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.

Place 1/2 teaspoon of mixture in center or won ton wrapper; fold square over to form triangle. Lightly brush the center with the beaten egg.

Bring opposite corners together and press gently, so filling will be secure. Place oil in wok and heat to 375 degrees for deep-frying.

Deep-fry one crab or salmon puff and adjust heat downwards if necessary. Fry rest of puffs until delicately brown, less than two minutes. Serve hot.

For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Easy Appetizers - Brie Crab Appetizers Recipe

This time of year is a continuous whirlwind of parties, and trying to throw together some quick easy appetizers for unexpected get togethers can throw most people into a a tizzy but with a few easy appetizer recipes on hand, you can pull off that impromptu soiree like a pro.

Easy appetizers don't need to be frozen appetizers or a bag of chips with dip. Instead keep a variety of cheeses on hand for some easy to make appetizers that will compete with even the gourmet appetizers offered by catering companies. Brie cheese recipes such as an easy baked brie appetizer or this delicious Brie Crab Appetizers Recipe, courtesy Alouette Cheese, will have your guests raving about your gourmet appetizers!!

Baby Brie Crab Appetizers Recipe

Ingredients

1 pkg. (8 oz.) Alouette Baby Brie Cheese
1 can (6 oz.) crab meat with leg meat, well drained
2 tbsp. mayonnaise
1 tbsp. diced pimiento (from 2 oz. jar), drained
1 tbsp. minced shallot
2 pkg. (2.1 oz. each) frozen phyllo tartlet shells
1 tbsp. chopped fresh chives

Directions

Heat oven to 350 F.

Trim rind from outside edge of cheese.
Cut crosswise into 6 strips. Trim rind from each strip.

To form 30 pieces, cut the 4 longest strips each into 6 cubes.
Cut the 2 shortest strips each into 3 cubes.

In small bowl, combine crab meat, mayonnaise, pimiento and shallot.

Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 tsp. each. Top with cheese cube.

Bake 5 minutes or until cheese is soft and melted.
Sprinkle with chives.

For more easy appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Baked Brie Appetizer with Pear and Red Onion Chutney

Just in time for the holiday entertaining season comes this updated version of the basic baked brie appetizer - a delicious Bake Brie Appetizer with Pear and Red Onion Chutney!!

A baked brie appetizer is one of the most versatile appetizers you can serve and is always a party appetizers favorite. Change your toppings with the to include seasonal produce to create a whole new baked brie appetizer suitable for any occasion.

This Baked Brie Appetizer with Pear and Red Onion Chutney is a perfect additon to any holiday party appetizers table - make lots as this baked brie appetizer is so delicous, it will have your guests lining up for more!

Baked Brie Appetizer with Pear and Red Onioin Chutney

Ingredients
2 x 125g packs Rosenborg-Castello® Brie Cheeses
Chutney :
2 x medium red onions - thinly sliced
1-2 tbsp oil
1/4 cup sugar
1 ripe pear - peeled, cored and diced
2-3 tbsp. apple juice
Walnut bread and a few salad leaves to serve.

Method
Preheat oven to 400 F (200 C).
1. Make chutney by gently sauteeing the onion in the oil until soft and transparent - this will take about 10 minutes. Stir in sugar, pears and a little apple juice and continue cooking to soften pears and combine all the ingredients. Remove from heat and cool.
2. Place Brie on a baking sheet and bake for 10 - 12 minutes - until they feel soft when gently pressed on top.
3. Serve Baked brie appetizer with chunks of walnut bread, or artisan crackers and the chutney.

Recipe courtesy Rosenborg-Castello.

For more great baked brie appetizer recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Make Ahead Appetizers - Spinach Phyllo Roll-Ups

The Kraft Appetizer Recipes Collection of make ahead appetizers is a veritable treasure trove of quick easy appetizer ideas for the holiday entertaining season, and this delicious appetizer recipe for Spinach Phyllo Roll-Ups is no exception.

Great make ahead appetizers are the base around which to build any party appetizers table, and make ahead appetizers are also perfect to keep in the freezer for those guests who drop by unexpectedly over the holiday season.

The delicious Spinach Phyllo Roll-Ups can be stored unbaked in the freezer up to 3 months. When ready to use, simply pull out your make ahead appetizers and bake!

Make Ahead Appetizers - Spinach Phyllo Roll-Ups

Ingredients:
1/2 cup finely chopped green onions
1 egg, beaten
1 tub (250 g) Philadelphia cream cheese spread
1 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns
1 pkg. (300 g) frozen chopped spinach, thawed, well drained
15 sheets frozen phyllo dough, thawed, divided
1/3 cup butter, melted, divided

Directions:
COMBINE all ingredients except phyllo and butter. Place 1 phyllo sheet on clean work surface; brush lightly with butter. Top with 2 more phyllo sheets, brushing some of the remaining butter between each layer. Place remaining phyllo between sheets of plastic wrap; set aside.

SPREAD 1/5 of the the spinach mixture along one short side of phyllo stack to within 1 inch of ends. Fold in long sides of phyllo; roll up from one short side to make log. Brush with some of the remaining butter. Repeat with remaining phyllo sheets, spinach mixture and butter. To prevent phyllo from cracking, score logs at 1-inch intervals.

PLACE in large freezer-weight resealable plastic bags. (Or wrap tightly in plastic wrap until ready to bake.) Remove from freezer 30 min. before baking. Let stand at room temperature while heating oven to 375ºF. Place on baking sheet.

BAKE 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices to serve.

Recipe courtesy Kraft Canada.

For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Make Ahead Appetizers - Holiday Cheese Truffles

Make ahead appetizers are tremendous time savers throughout the holiday entertaining season, and these quick easy appetizers from the Kraft appetizer recipes collection are not only great make ahead appetizers, they are also some of the easiest finger appetizers to keep on hand for unexpected company.

Holiday Cheese Truffles are quick easy appetizers to make, and are a festive way to dress up a holiday appetizers table. Create a festive wreath with these make ahead appetizers by arranging different flavoured truffles in a large circle on platter to resemble a holiday wreath. Create a decorative bow out of green onion strips. Use to garnish wreath.

Using the basic appetizer recipe, make Christmas appetizer cheese logs by rolling each half into 6-inch log before coating with nuts.

However you choose to serve these delicious make ahead appetizers, one thing is certain - these quick easy appetizers will become a party appetizers favorite for years to come.

Ingredients:
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 pkg. (200 g) Cheddar Shredded Cheese
1 tsp. garlic powder
Dash cayenne pepper
1/4 cup chopped roasted red peppers
2 green onions, chopped
1-2/3 cups chopped pecans
Crackers for serving

Make It!
BEAT first 4 ingredients with mixer until blended. Divide in half. Add roasted peppers to half and onions to other half; mix each until blended.

REFRIGERATE several hours or until chilled.

SHAPE into 24 (1-inch) balls. Roll in nuts. Refrigerate until ready to serve. Serve with crackers.

Variation:
For variety, coat truffles with one or more of the following: sesame seed, chopped fresh parsley, paprika and/or your favourite shredded cheese.

Recipe courtesy Kraft Canada.

For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Make Ahead Appetizers - Egg Rolls

Make ahead appetizers are the ultimate life-savers during the hectic holiday season, and these delicous egg roll appetizers are the perfect make ahead appetizers for any large gathering.

These make ahead appetizers freeze well, just pull out of the freezer and pan fry once thawed. As an added bonus, homemade egg rolls are a much healthier and less expensive choice than store-bought party appetizers.

Switch up your make ahead appetizers - substitute shrimp for the pork for delicious shrimp appetizers, or tofu for the pork for wonderful vegetarian party food appetizers.

Make Ahead Appetizers - Egg Rolls

Ingredients:
Filling:
2 c. shredded cabbage
4 oz. chopped mushrooms (preferably fresh, but canned will work)
1/4 c. shredded carrots
1/2 c. chopped onions
1/4 c. celery, finely chopped
1 lb. pork, cut into very small pieces
1 tsp. peanut oil
1 clove garlic
1/2 tsp salt
1 TBSP soy sauce
1 TBSP cooking sherry
1 beaten egg
1/2 tsp. sugar
1 lb. tiny shrimp
1 pkg. Lumpia or Egg Roll Wrappers

Sweet and Sour Sauce:
2/3 c. sugar
3/4 c. water
1 TBSP white vinegar
1 TBSP catsup
1 dash soy sauce
Peanut oil for frying

Directions:
1) In a large wok or fry pan, cook pork in oil and garlic and drain. Add all vegetables and shrimp and cook for 5 minutes. Add all remaining ingredients and mix well.
2) Put mixture in a strainer and drain all juices and put mixture into a large bowl. Using a soup spoon, take a spoonful of mixture and fill each egg roll wrapper. Roll into a small egg roll.
3) Cook in electric skillet with peanut oil until golden brown and crisp .They freeze wonderfully! Pull out of freezer and pan fry after they thaw.

Sauce:
Put all ingredients in a sauce pan and bring to boil and remove from heat. Place in small dipping bowl.

Enjoy!

Recipe courtesy Viva Diva Cafe.

For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net

Party Food Appetizers - Shrimp Appetizers Kebobs

Great parties are remembered not only for the great company but also for the delicous party food appetizers that were served, and these delicous shrimp appetizers kebobs are certain to have your guests raving for months to come.

As far as party food appetizers go, shrimp appetizers are always in constant demand, and delicious, creative party appetizers help set the stage for a hightly successful get together.

This recipe for shrimp appetizers kebobs is not only delicous but also visually appealing, and is just as suitable for party food appetizers as it is for gourmet appetizers for a small and intimate dinner party.

Shrimp Appetizers Kebobs

Ingredients:
3 cloves garlic, finely chopped
2 tablespoons fresh lime juice
1 tablespoon fresh peeled and grated gingerroot
1 tablespoon lite soy sauce
1 tablespoon dark sesame oil
1/2 teaspoon crushed red pepper
12 fresh large shrimp, peeled and deveined, leaving tails intact
1 medium yellow bell pepper, cut into 1-inch squares (or stars with small star shaped cookie cutter)
1 medium red bell pepper, cut into 1-inch squares (or stars with small star shaped cookie cutter)
12 fresh small mushrooms
6 green onions, cut into 1-inch pieces
Garnish: lime wedges and green onion curls, if desired

Directions:
1) Combine first 6 ingredients in a food-safe plastic bag. Place shrimp in bag with marinade; turn shrimp to coat. Close bag securely and marinate in refrigerator for 1 hour.
2) Set oven to broil. Lightly coat rack in broiler pan with cooking spray. Set aside.
3) Remove shrimp from marinade; reserving marinade. Alternate yellow and red bell pepper, mushrooms, shrimp and green onion pieces on each of twelve 6-inch skewers. Brush kabobs with reserved marinade, and discard remaining marinade.
Arrange the kabobs on the prepared rack in broiler pan.
4) Broil, 4 inches from heat, about 6 minutes, turning once, until shrimp are pink and veggies crisp tender. Arrange on a large serving platter or individual appetizer plates. Garnish with lime wedges and green onion curls, if desired.

Makes 12 appetizer servings. Increase quantities for larger crowds.

Recipe courtesy Viva Diva Cafe.

For more great party food appetizers and shrimp appetizers recipes visit http://www.appetizersunlimited.com/.
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/

Make Ahead Appetizers - Crispy Coconut Shrimp Appetizers

Make Ahead Appetizers help save the day when trying to juggle a full work and busy family schedule during the hectic entertaining season, and these delicious crispy coconut shrimp appetizers do double duty as valuable time saving make ahead appetizers, and exceptionally easy to make appetizers.

Shrimp appetizers are always the highlight of any party appetizers tray, and these delicious offerings from the Kraft Appetizer recipes collection are certain not to disappoint!

Crispy Coconut Shrimp Appetizers

Ingredients:
1 cup flaked coconut, toasted
1 pouch Extra Crispy Chicken Coating Mix
1/4 tsp. each curry powder
1/4 tsp cayenne pepper
24 uncooked large shrimp (1 lb./450 g), peeled, deveined
1 egg, beaten

Directions:
HEAT oven to 400°F. Combine coconut, coating mix and seasonings in shallow bowl.
DIP shrimp in egg, then roll in coconut mixture until evenly coated. Place on baking sheet.
BAKE 10 to 12 min. or until shrimp are tender.

Make Ahead
These appetizers can be assembled ahead of time. Refrigerate up to 3 hours before baking as directed.

Curry Dip
Mix 1/2 cup Ranch Dressing, 1/4 cup Pure Orange Marmalade, 1 tsp. curry powder and 2 to 3 drops hot pepper sauce until well blended. Refrigerate until ready to serve as a dip with the shrimp.

Enjoy!

Crispy Coconut Shrimp Recipe courtesy Kraft Kitchens.

For more great make ahead appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net