So, let’s say you’re invited to a holiday get together at the very last minute, and your hostess, who is one of those really maddeningly Martha-Stewart kind of people, says – casual as can be – “Oh, just bring some finger foods.”
So, you need some appetizers that are not just delicious but pretty on a platter, and you need them STAT.
Never fear, foodie fans.
This idea was inspired by Martha herself in her latest issue of Martha Stewart Living. She made Shrimp Mango Bites by wrapping a thin piece of mango around a grilled shrimp and tied it up with a softened green onion. Really,Â Â green onions are just perfect for bow-making, aren’t they? And, since I love making green and red food this time of year, I switched up the mango and usedÂ roasted red bell strips with the green onion bow.
You could make these even easier by just making the spicy shrimp and then tying it with a softened green onion (skipping the bell pepper strip).
These are seriously the cutest little holiday bites I have seen -Â they just scream out “Happy Holidays!” They look adorable on a party platter, and the flavors are perfect together – spicy shrimp, sweet bell pepper and the green onion tang.
A perfect holiday bite!
The only tricky part of this recipe is that the shrimp need to be wrapped tightly into a sprial before they are cooked. So. I rolled them into a ball and then put a toothpick through them to make them cook in a tight spiral shape.
GIFT WRAPPED SHRIMP BITES
12 medium uncooked shrimp, shelled and deveined
1 tablespoon canola oil
1 tablespoon favorite spice rub
1/4 teaspoon each salt and pepper
1 jar (6 ounces) roasted red peppers
6 to 12 green onions, depending on size
Roll each shrimp into a round shape, with tail on outside. Skewer each rolled shrimp with a toothpick through the diameter, so that shrimp hold their round shape.
Heat a saute pan to medium high heat. Add oil. Coat shrimp with spices and then saute just until opaque, about 1 to 2 minutes per side.
Remove from pan and let cool to warm. Cut 12 strips of the green portion of the green onions off, keeping the green portion in tact and as long length as possible. Heat green onion strips in pan until just softened and bendable, about 1 minute, turning frequently. Remove from pan and let cool to warm.
Cut bell pepper strips into long thin strips and wrap strips around shrimp. Wrap green onion strips around shrimp and tie in a bow or in a knot.
(NOTE: For an even easier version, omit the bell pepper strips and just tie the cooked spiced shrimp with the softened green onion strips.)