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.
Enjoy!
For more great shrimp appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Saturday, October 31, 2009
Thursday, October 29, 2009
Halloween Appetizers - Spicy Shrimp Appetizers
If you think Halloween treats are just sugary-sweet candy for kids, then read on for some fun but sophisticated adult Halloween appetizers for your 'big kid' Halloween parties.
Halloween parties are fun for young and old alike, but with adult parties, your Halloween appetizers selections can make-or-break the party. Our spicy shrimp appetizer is designed to appeal to all age groups. This selection from our tortilla wrap recipes is a sure winner. Baby shrimp are rolled up in tortillas with shrimp cocktail and cream cheese and sliced into bite-sized rounds for the easiest finger appetizers.
Spicy Shrimp Appetizer
Makes 24 rounds
Ingredients
1 cup (250 mL) fresh or frozen cooked baby salad shrimp
1 orange (optional)
1/2 (8 oz) (250-g) block cream cheese, at room temperature
2 tbsp (30 mL) seafood cocktail sauce, preferably spicy
1 green onion, thinly sliced
4 small flour tortillas
1) If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry. Finely grate 2 tsp (10 mL) peel from orange. Place cream cheese in a medium-size bowl. Stir until smooth, then stir in orange peel, cocktail sauce and onion.
2) Lay tortillas on counter. Evenly spread each with cheese mixture right to edge. Arrange shrimp along bottom of each tortilla. Roll tightly into logs. Wrap each log in plastic and refrigerate at least 1 hour or overnight. Just before serving, slice into thick rounds and arrange on a large platter. Top with fresh basil leaves, if you wish.
Recipe Courtesy Chatelaine Magazine
For more great shrimp appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Halloween parties are fun for young and old alike, but with adult parties, your Halloween appetizers selections can make-or-break the party. Our spicy shrimp appetizer is designed to appeal to all age groups. This selection from our tortilla wrap recipes is a sure winner. Baby shrimp are rolled up in tortillas with shrimp cocktail and cream cheese and sliced into bite-sized rounds for the easiest finger appetizers.
Spicy Shrimp Appetizer
Makes 24 rounds
Ingredients
1 cup (250 mL) fresh or frozen cooked baby salad shrimp
1 orange (optional)
1/2 (8 oz) (250-g) block cream cheese, at room temperature
2 tbsp (30 mL) seafood cocktail sauce, preferably spicy
1 green onion, thinly sliced
4 small flour tortillas
1) If using frozen shrimp, place in a sieve and rinse under cold running water until ice crystals melt. Then drain well and pat dry. Finely grate 2 tsp (10 mL) peel from orange. Place cream cheese in a medium-size bowl. Stir until smooth, then stir in orange peel, cocktail sauce and onion.
2) Lay tortillas on counter. Evenly spread each with cheese mixture right to edge. Arrange shrimp along bottom of each tortilla. Roll tightly into logs. Wrap each log in plastic and refrigerate at least 1 hour or overnight. Just before serving, slice into thick rounds and arrange on a large platter. Top with fresh basil leaves, if you wish.
Recipe Courtesy Chatelaine Magazine
For more great shrimp appetizer recipes visit http://www.appetizersunlimited.com/
For more great recipes, Chef's tips and tools visit http://www.amateur-chef.net/
Wednesday, October 28, 2009
Halloween Appetizers - Devilish Deviled Eggs
Here is a devilish twist on the classic deviled eggs recipe, and just in time for your Halloween appetizers offerings for the gruesome party day!!
Deviled eggs are a party favorite at any time of year, but with a little bit of imagination, you can transform any deviled eggs recipe from everyday appetizers to scary appetizers, perfect for all the little and big ghosts and goblins at your party! The 'devilish' part of these deviled eggs is created by forming an evil face with the garnishes.
These spicy deviled eggs are brought to you, courtesy of Martha Stewart Living.
Halloween Appetizers - Devilish Deviled Eggs
Ingredients for Deviled Eggs:
12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce (such as Tabasco) - optional
1 small red bell pepper, cut into triangles, for garnish
2 scallions, dark green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
How to make Deviled Eggs:
1. Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
2. When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
3. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.
4. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
Enjoy!!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Deviled eggs are a party favorite at any time of year, but with a little bit of imagination, you can transform any deviled eggs recipe from everyday appetizers to scary appetizers, perfect for all the little and big ghosts and goblins at your party! The 'devilish' part of these deviled eggs is created by forming an evil face with the garnishes.
These spicy deviled eggs are brought to you, courtesy of Martha Stewart Living.
Halloween Appetizers - Devilish Deviled Eggs
Ingredients for Deviled Eggs:
12 large eggs
3 jarred roasted red peppers, finely chopped
1 cup mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce (such as Tabasco) - optional
1 small red bell pepper, cut into triangles, for garnish
2 scallions, dark green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
How to make Deviled Eggs:
1. Prepare an ice-water bath; set aside. Put eggs into a medium saucepan and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
2. When eggs are cool, peel and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
3. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover and refrigerate until stiff, about 30 minutes.
4. Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
Enjoy!!
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Monday, October 26, 2009
Halloween Appetizers - Guacamoldy with Creature Chips
At Appetizers Unlimited, we know that good guacamole recipes are hard to come by, but after taste-testing this wonderful Halloween party appetizers guacamole recipe, we are sure you will agree that as a party or Halloween appetizers recipe, this is definately a keeper!!
And just to 'sweeten' the pot, this great 'Guacamoldy with Creature Chips' appetizer recipe also qualifies as one of our top star-rated make ahead appetizers recipes as a valuable time saver come party day!!
From Martha Stewart Living Ominimedia, we present:
Guacamoldy with Creature Chips
The chips can actually be made up to one day ahead. Store them in an airtight container at room temperature.
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
Coarse salt
3 pound(s) (about 7) ripe Hass avocados, pitted, peeled, and cut into chunks.
1/4 cup(s) (about 3 limes) freshly squeezed lime juice
1/4 teaspoon(s) freshly ground pepper
1 fresh jalapeño chile, seeded and finely chopped
1/4 cup(s) chopped fresh cilantro leaves
Directions
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, 1 1/2 teaspoons salt, and the pepper, jalapeño, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.com
And just to 'sweeten' the pot, this great 'Guacamoldy with Creature Chips' appetizer recipe also qualifies as one of our top star-rated make ahead appetizers recipes as a valuable time saver come party day!!
From Martha Stewart Living Ominimedia, we present:
Guacamoldy with Creature Chips
The chips can actually be made up to one day ahead. Store them in an airtight container at room temperature.
Plain or butter-flavored vegetable-oil cooking spray
24 assorted large flour tortillas, such as plain, whole wheat, and sun-dried tomato
Coarse salt
3 pound(s) (about 7) ripe Hass avocados, pitted, peeled, and cut into chunks.
1/4 cup(s) (about 3 limes) freshly squeezed lime juice
1/4 teaspoon(s) freshly ground pepper
1 fresh jalapeño chile, seeded and finely chopped
1/4 cup(s) chopped fresh cilantro leaves
Directions
Preheat oven to 350°F. Coat a baking sheet with cooking spray. Using a few Halloween-inspired cookie cutters, cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat with remaining tortilla shapes, using a clean, cooled baking sheet.
Put avocados, lime juice, 1 1/2 teaspoons salt, and the pepper, jalapeño, and cilantro in a large bowl. Mash with a fork until chunky. Serve with chips.
For more great Halloween appetizers visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.com
Sunday, October 25, 2009
Halloween Appetizers - Black Magic Bruschetta Recipe
Halloween is always hectic, and no one has much time to spend in the kitchen preparing appetizers for a party, so this inventive Halloween Appetizers recipe is the perfect party appetizers solution. This creative Black Magic Bruschetta Recipe is a great twist on the traditonal easy Italian bruschetta recipe, and arrives just in time for your last minute Halloween appetizers - guaranteed to be a party-saver favorite!!
Black Magic Bruschetta Recipe, courtesy of Chatelaine Magazine uses black olive tapenade, a store-bought thick olive paste, spread on crunchy toasted bruschetta, which contrasts strikingly with a vibrant orange pepper salsa.
Black Magic Bruschette Recipe
Ingredients:
2 orange peppers, finely chopped
2 green onions, thinly sliced
1/3 cup (75 mL) shredded fresh basil
1 tbsp (15 mL) each white wine vinegar and olive oil
1/2 baguette, sliced into thin rounds
1/2 8-oz (227-g) container tapenade
Directions:
Preheat oven to 400F (200C). Place peppers, onions and basil in a medium bowl. Drizzle with vinegar and oil. Toss to evenly coat. Place baguette rounds on a baking sheet. Toast in oven until edges are golden, 4 minutes per side. If making ahead, cool, then store in an airtight container at room temperature up to 3 days. To serve, spread rounds with tapenade, then spoon salsa overtop.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Black Magic Bruschetta Recipe, courtesy of Chatelaine Magazine uses black olive tapenade, a store-bought thick olive paste, spread on crunchy toasted bruschetta, which contrasts strikingly with a vibrant orange pepper salsa.
Black Magic Bruschette Recipe
Ingredients:
2 orange peppers, finely chopped
2 green onions, thinly sliced
1/3 cup (75 mL) shredded fresh basil
1 tbsp (15 mL) each white wine vinegar and olive oil
1/2 baguette, sliced into thin rounds
1/2 8-oz (227-g) container tapenade
Directions:
Preheat oven to 400F (200C). Place peppers, onions and basil in a medium bowl. Drizzle with vinegar and oil. Toss to evenly coat. Place baguette rounds on a baking sheet. Toast in oven until edges are golden, 4 minutes per side. If making ahead, cool, then store in an airtight container at room temperature up to 3 days. To serve, spread rounds with tapenade, then spoon salsa overtop.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Friday, October 23, 2009
Halloween Appetizers - Spooky Bites
Courtesy of the Canadian Living Test Kitchen comes this Halloween party appetizers recipe for Spooky Bites - these terrifying tidbits are the perfect formula for some frighteningly good mouthfuls of Halloween appetizers for your Halloween cocktail party.
But before you serve your spooky appetizers, set the scene for an eerie Halloween party with some creative staging - arrange flowers and groupings of colorful liquids (such as Kool-Aid) in test tubes. Write scientific formulas in chalk on a chalkboard. Replace regular lightbulbs with red or green colored ones, or use black lights for an eerie setting. Tape colored cellophane gel to a lamp and direct the light towards a spooky object to highlight.
To serve your spooky appetizers, use metal medical trays, thin tongs and long tweezers for serving. Place food in specimen jars instead of bowls and label with their Latin names, for example: Caseoli (cheese, for bocconcini balls), luglandis (walnuts), Oleae (olives), Betae et ovi (beets and eggs).
Dressing the part of a mad scientist is the best part - Wear a tattered lab coat, chunky glasses with lenses removed (or goggles), a wild wig (think Albert Einstein) and a pocker protector filled with as many pens, pencils and gadgets as can be crammed in.
Now for the crowning glory of the night, your spooky Halloween Appetizers:
Ribs with Blackberry Sauce
3 lb (1.5 kg) pork back ribs, centre cut removed
Spice Rub:
2 tbsp (25 mL)chili powder
1 tbsp (15 mL) dry mustard
3 cloves garlic, minced
3/4 tsp (4 mL) each salt and cinnamon
Sauce:
1/2 cup (125 mL) blackberry jam
1/2 cup (50 mL) ketchup
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) minced gingerroot
1/4 tsp (1 mL) pepper
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Add ribs, meaty side up. Cover and cook in 325°F (160°C) oven for 80 to 90 minutes or until meat is tender. Drain; transfer ribs to cutting board. Let stand for 10 minutes. Cut into 1-rib portions.
Spice Rub: In large glass baking dish, combine chili powder, mustard, garlic, salt and cinnamon; rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sauce: In small saucepan, combine blackberry jam, ketchup, vinegar, ginger and pepper; bring to boil. Reduce heat and simmer, stirring often, for 5 minutes. Strain through fine sieve into bowl, pressing on solids. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)Place ribs, meaty side down, on rack on foil-lined rimmed baking sheet. Broil for 5 minutes. Brush ribs with half of the sauce; broil until bubbling, about 2 minutes. Turn and brush with remaining sauce; broil until sauce forms bubbling glaze, about 2 minutes.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
But before you serve your spooky appetizers, set the scene for an eerie Halloween party with some creative staging - arrange flowers and groupings of colorful liquids (such as Kool-Aid) in test tubes. Write scientific formulas in chalk on a chalkboard. Replace regular lightbulbs with red or green colored ones, or use black lights for an eerie setting. Tape colored cellophane gel to a lamp and direct the light towards a spooky object to highlight.
To serve your spooky appetizers, use metal medical trays, thin tongs and long tweezers for serving. Place food in specimen jars instead of bowls and label with their Latin names, for example: Caseoli (cheese, for bocconcini balls), luglandis (walnuts), Oleae (olives), Betae et ovi (beets and eggs).
Dressing the part of a mad scientist is the best part - Wear a tattered lab coat, chunky glasses with lenses removed (or goggles), a wild wig (think Albert Einstein) and a pocker protector filled with as many pens, pencils and gadgets as can be crammed in.
Now for the crowning glory of the night, your spooky Halloween Appetizers:
Ribs with Blackberry Sauce
3 lb (1.5 kg) pork back ribs, centre cut removed
Spice Rub:
2 tbsp (25 mL)chili powder
1 tbsp (15 mL) dry mustard
3 cloves garlic, minced
3/4 tsp (4 mL) each salt and cinnamon
Sauce:
1/2 cup (125 mL) blackberry jam
1/2 cup (50 mL) ketchup
1 tbsp (15 mL) balsamic vinegar
2 tsp (10 mL) minced gingerroot
1/4 tsp (1 mL) pepper
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Add ribs, meaty side up. Cover and cook in 325°F (160°C) oven for 80 to 90 minutes or until meat is tender. Drain; transfer ribs to cutting board. Let stand for 10 minutes. Cut into 1-rib portions.
Spice Rub: In large glass baking dish, combine chili powder, mustard, garlic, salt and cinnamon; rub all over ribs. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Sauce: In small saucepan, combine blackberry jam, ketchup, vinegar, ginger and pepper; bring to boil. Reduce heat and simmer, stirring often, for 5 minutes. Strain through fine sieve into bowl, pressing on solids. Set aside. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)Place ribs, meaty side down, on rack on foil-lined rimmed baking sheet. Broil for 5 minutes. Brush ribs with half of the sauce; broil until bubbling, about 2 minutes. Turn and brush with remaining sauce; broil until sauce forms bubbling glaze, about 2 minutes.
Enjoy!
For more great Halloween Appetizers Recipes visit www.appetizersunlimited.com
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
Thursday, October 22, 2009
Make Ahead Appetizers - Sun-Dried Tomato Cream Cheese Appetizers
Make ahead appetizers are absolute life savers for busy party planners - great tasting and easy party appetizers that can be prepared ahead of time and cooked or assembled at the last minute are essential for a well organized party.
This delicious Sun-Dried Tomato Cream Appetizers recipe scores high marks on all points - these great tasting make ahead appetizers have a unique flavor that will have your guests scrambling for more, and are easy to prepare in advance to free up valuable time on party day.
Sun-Dried Tomato Cream Cheese Appetizers
Ingredients
Crust:
1 ¼ (300 ml) cups all purpose flour
6 tbsp (90 ml) chilled butter, cut into pieces
1 egg
Filling
½ cup (125 ml) drained, oil packed sun-dried tomatoes, reserving 1 tbsp (15 mL) oil
4 cloves garlic
½ tsp (2 ml) dried oregano
3 eggs
1 pkg (250 g) Canadian cream cheese, regular or light, cut into pieces
1 cup (250 ml) sour cream, regular or light
½ cup (125 ml) finely chopped green onions
Salt and pepper, to taste
Directions:
To make crust: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 13 x 9-inch (33 x 23 cm) baking pan. Bake at 325°F (160°C) for 10 to 12 minutes or until edges are golden.
To make filling: Meanwhile, in a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
To assemble: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
Tip A day or two before the party, you can prepare and refrigerate the crust and the filling separately. The day of the party, you can bake the crust then pour the filling and bake.
Enjoy!!
For more great make ahead appetizers visit http://www.appetizersunlimited.com/
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
This delicious Sun-Dried Tomato Cream Appetizers recipe scores high marks on all points - these great tasting make ahead appetizers have a unique flavor that will have your guests scrambling for more, and are easy to prepare in advance to free up valuable time on party day.
Sun-Dried Tomato Cream Cheese Appetizers
Ingredients
Crust:
1 ¼ (300 ml) cups all purpose flour
6 tbsp (90 ml) chilled butter, cut into pieces
1 egg
Filling
½ cup (125 ml) drained, oil packed sun-dried tomatoes, reserving 1 tbsp (15 mL) oil
4 cloves garlic
½ tsp (2 ml) dried oregano
3 eggs
1 pkg (250 g) Canadian cream cheese, regular or light, cut into pieces
1 cup (250 ml) sour cream, regular or light
½ cup (125 ml) finely chopped green onions
Salt and pepper, to taste
Directions:
To make crust: In a food processor container, blend flour with butter using on/off pulse until mixture becomes granular. Add egg and blend just until dough begins to form a ball. Press dough onto bottom of a 13 x 9-inch (33 x 23 cm) baking pan. Bake at 325°F (160°C) for 10 to 12 minutes or until edges are golden.
To make filling: Meanwhile, in a food processor container, finely chop sun-dried tomatoes with reserved oil, garlic and oregano. Stir in eggs. Add cream cheese and mix until smooth. Transfer mixture into a bowl; stir in sour cream and green onions until smooth. Season with salt and pepper.
To assemble: Pour filling over crust and bake for 20 minutes or until golden brown. Cool to room temperature. Cut into small squares to serve. Makes 24 appetizers.
Tip A day or two before the party, you can prepare and refrigerate the crust and the filling separately. The day of the party, you can bake the crust then pour the filling and bake.
Enjoy!!
For more great make ahead appetizers visit http://www.appetizersunlimited.com/
For more great recipes, chef's tips and tools visit http://www.amateur-chef.net/
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