The Perfect Festive Holiday Appetizers - Gift Wrapped Shrimp Bites

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,   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 used  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 -  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!

Holiday Shrimp Bites Appetizers

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.

Serve warm.

(NOTE: For an even easier version, omit the bell pepper strips and just tie the cooked spiced shrimp with the softened green onion strips.)

This is my most fun food creation ever – I combined shrimp tacos with shrimp cocktail and got Shrimp Cocktail Taco Bites!

These zucchini bites are luxurious AND healthy to boot: Lemony Grilled Zucchini Rollups

How about a flavorful veggie pate to spread on some crackers or  toasted bagutette slices? Tricolor Vegetable Pate

Try another fun fusion dish: a collision of fajitas and nachos in our Vegetarian Fajita Black Bean Puree Nachos

What’s Better than Guacamole? A Roasted Garlic Guacamole Bar!

Shrimp in a Crunchy Spicy Coating: Cajun Popcorn Shrimp Bites

And, while we’re talkin’ Cajun – Can’t go wrong with our Cajun Chili Cups.

Isn’t everything better with sun-dried tomatoes? Sun Dried Tomato Dip will make you a believer!

Crispy coating some veggies in the oven: Oven Fried Zucchini Crisps.

Try our updated takes on some 50′s classics: Enlightened Onion Dip and Spinach Dip.

– posted by Donna

Sushotto

Many people know that a classic appetizer, arancini (cheesy Italian rice balls,  often stuffed), can be made from leftover risotto. (And many of you out there will automatically be thinking “Leftover risotto? What on earth is that?” I understand. I have the same response to recipes using ‘leftover’ avocados or wine.)  At any rate, whether you have the restraint to keep leftover risotto overnight or, like me, you purposely made a batch the night before and refrigerated it expressly for this purpose, behold my fun and easy appetizer equation: Risotto + sushi = sushotto.

I had the idea for this  appetizer a while back, replacing seasoned sushi rice with risotto, using the structure of a maki roll but with Italian flavors. The analogous fillings and toppings were simple enough, but I got stuck on one important element. What would stand in for the nori, the deep green sheets of seaweed that act as the ‘wrapper’? I tried spinach flavored tortillas – WAY too starchy combined with the rice, and far too thick. I tried using rice paper, the kind used for fresh spring rolls, dyed with green food coloring. That was just sticky and gross, beside the fact that I generally try to avoid artificial colors, period. So sushotto got shelved for a while.

As I started cooking with hearty greens like kale, collards and chard more frequently, it finally dawned on me – some of these greens were sturdy and wide enough to provide the perfect structure, AND th eflavors would likely be quite complementary! Eureka.

What follows is less a strict recipe and more of a template – feel free to use different combinations! For example, I used roasted peppers as the filling and collards as the wrapper, but I think sundried tomatoes would make a great filling and I know kale or chard would work nicely for the wrapper, too. Add some nice sharp pecorino instead of the parmesan, or perhaps chop up some good black olives. Anything goes!

Ready to roll

SUSHOTTO

Leftover risotto – I worked with about 3 cups total, and had made a very basic, straightforward recipe*
Several leaves collard greens
roasted red and yellow peppers
A few tablespoons toasted pine nuts
About 1/4 cup grated parmesan

I blanched the greens in boiling water and then shocked them, rinsing them gently in cold water.  Those using kale or chard may only want a minute or two; those using collards might want to cook them for about 5 minutes before shocking. Pat the leaves carefully dry. While they finish cooling down, cut the peppers into strips. Heat up the leftover rice.

And that’s really it for prep – time to assemble! Spread about half a cup (or more, depending on the size of the leaves) of the leftover risotto out, then add the strips of peppers down the center, a few pine nuts and a dusting of parmesan. Roll ‘er up as tight as you can manage, just like a sushi roll.

Slice the roll into segments about an inch to an inch and a half thick, and garnish with pine nuts, cheese, fresh basil, or whatever your heart desires!  I think they would hold up well to melting some cheese over the tops of the segments under a broiler, if you so desired.

Abbondanza and arigato!

– posted by Anne

* Arborio, onion, olive oil and butter, vegetable stock, white wine, finish with cream and a touch of parmesan)

The Daring Cooks challenge this month was to make p̢t̩ Рhosted by Valerie, from The Chocolate Bunny, and Evelyne, from Cheap Ethnic Eatz.

I was seriously worried. I haven’t made pâté since the early 70′s. And I hate liver – any kind of liver. But then I noticed on the challenge post that a vegetarian  recipe was one of the choices – Hey! I thought -This is a perfect Meatless Monday re-do of a formerly meaty dish. I can do this!

I had never even thought of making a vegetarian pâté! It was truly shocking to me how great this recipe was. Layers and layers of flavor. Bright and refreshing. The raw garlic added a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread! I would most definitely make this again. I added diced sun dried tomatoes on top for color and another flavor layer.

Now, as for the bread, that was a whole different story. I am a terrible bread baker, apparently. It took me three tries before I got one loaf that was even passable, and only then if drizzled with lots of good olive oil, thinly sliced and toasted.

So, my score this challenge: Pâté a perfect ’10;’ Bread a ’1′ or ’2′ if scored by family members who love me and are being generous. Bring on next month’s challenge!

Tricolor Vegetable Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

Line your pan with plastic wrap, overlapping sides.

White Bean Layer
2 x 15-ounce / 900 ml cans cannellini (white kidney beans), rinsed, drained thoroughly
1 tbsp / 15 ml fresh lemon juice
1 tbsp / 15 ml olive oil
1 tbsp / 15 ml minced fresh oregano or 1 teaspoon dried
2 garlic cloves, pressed

Mash beans in large bowl. Add lemon juice, olive oil, oregano and garlic and blend until smooth. Season to taste with salt and pepper. Spread bean mixture evenly on bottom of prepared pan.

Red Pepper Layer
7-ounce / 210 ml jar roasted red bell peppers, drained, chopped
3/4 cup / 180 ml crumbled feta cheese (about 4 ounces)

Combine peppers and feta in processor and blend until smooth. Spread pepper mixture evenly over bean layer in prepared dish.

Pesto Layer
2 garlic cloves
1 cup / 240 ml fresh basil leaves
1 cup / 240 ml fresh Italian parsley leaves
1/4 cup / 60 ml toasted pine nuts
3 tbsp / 45 ml olive oil
1/2 cup / 120 ml low-fat ricotta cheese

Mince garlic in processor. Add basil, parsley and pine nuts and mince. With machine running, gradually add oil through feed tube and process until smooth. Mix in ricotta. Spread pesto evenly over red pepper layer.

Cover with plastic wrap and refrigerate overnight.

To unmold, invert pâté onto serving platter. Peel off plastic wrap from pâté. Garnish with herb sprigs and serve with sourdough bread slices.

Other Daring Cooks who did great looking Veggie Pâtés:
Energetic Chef
Vegan Lovlie
V-G Zone
Mommie Cooks
Out of the Oven
Creative Recipes for Wandering Minds
Family & Food
Cooking with My Soul

– posted by Donna

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that  they pair well with, well, pretty much  anything. (( Note to self: try chocolate chip guacamole next . . . ))

For Cinco de Mayo I will be making a roasted garlic guacamole with do-it-yourself garnishes. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat’s off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination.

Just set this out in bowls and let everyone scoop up the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

ROASTED GARLIC GUACAMOLE

1 bulb garlic
1/2 tablespoon olive oil
3 large ripe Haas avocados, mashed
Juice of 1/2 lemon (about 2 tablespoons)
2 tablespoons minced cilantro
A dash of Tabasco sauce
Salt and pepper to taste

Preheat oven to 350 degrees.

Cut top off of garlic bulb across the diameter of the bulb about 1/4 inch from top of bulb to expose all the cloves. Drizzle olive oil over top of cloves. Wrap bulb in aluminum foil and bake for 50 minutes. Remove from foil and let cool to room temperature.

Holding bulb in your hand with cut side up, squeeze bulb from bottom, letting cloves ooze out into a bowl. Add remaining ingredients, mashing with a fork as you go. Taste frequently!

Serve with chips, and make toppings abvailable. I used diced red bell pepper, thinly sliced green onions, diced jalapeños, crumbled queso fresco, toasted pumpkin seeds.

There are at least a dozen other guacamoles I must try before I die:
Cilantro Lovers Guacamole, Kalyn’s Kitchen
Tomatillo Guacamole, Serious Eats
So Good Guacamole, Herbivoracious
Grapefruit Guacamole, No Recipes
Shrimp and Guacamole Bites, Mele Cotte
Mango Guacamole, What’s Cooking?
Roasted Garlic, Poblano and Red Pepper Guacamole, Ezra Pound Cake
Mr B’s Guacamole, Phoo-d
Roasted Tomatillo Guacamole, Food Blogga
Columbian Guacamole, My Columbian Recipes
Simple Guacamole, Tastorama
Guacamole Salad, Skinny Bovine’s Kitchen

– posted by Donna

Budget Friendly Halloween Treats: Spider Topped Deviled Eggs

Can you believe it’s time to dig out the Halloween recipes?!

It’s not too often that you see low-carb Halloween treats – and such cute ones at that! This recipe for jazzed-up deviled eggs is one of the most fun of any holiday treats I have ever made. I make them every year!

This is a great recipe for kids to make with just a little help from an adult – deviled eggs are something my kids could make from about the age of 8. All you do to turn them into a festive holiday appetizer is top them with black olives cut to look like spiders.

You won’t believe how easy these are to make! Just make up a batch of your favorite deviled eggs. I like them pretty plain – just smash the yolks with mustard and mayo. For about 8 eggs, I use two cans of olives – one “jumbo” and one “large.” Cut each large olive in half and place on top in the middle of each deviled egg to form the spider’s “body.” Then, cut a jumbo olive lengthwise to form six spider “legs” and stick them on next to the body. That’s it!

We here at Fab Frugal Food have been inspired many times by the recipes of Kalyn at Kalyn’s kitchen – her low-glycemic deliciousness is fabulous! I decided that the world needed another low-glycemic treat on the holiday that puts sugar at the center of the festivities!

Almost-instant, frugal low-sugar Halloween treats that look fabulous! Martha, are you jealous?

Here are some other festive Halloween recipes by fellow food bloggers:
Witches and Wizards Treats, Farenheit 350
Three Homemade Candy Recipes,The Hungry Mouse
Halloween Dinner Menu, Yum Sugar
Halloween Recipe Treats, My Wooden Spoon
Pumpkin Pie Bites, Bakerella

– posted by Donna

If you need one last way to use up that zucchini that has been making you feel guilty, here it is! I’ve tried planks, slices, breaded, deep fried  – I just love crispy zucchini any which way!

Most of the food blogs that have written about crispy zucchini as an appetizer have cut the zucchini into planks. I like thin slices because then the whole thing is crispy, not just the outside. The trick to making these crispy is to slice them on the diagonal so that you increase the surface area and the water can bake out. These are easy and fast and can be used as a side dish or an appetizer. You can use the frugal cheese in the green can for this – it is so finely ground that it adds the right texture. Be sure to spray the wire baking rack with oil, because the slices will stick if you don’t. Bake  them in a screaming hot oven to add extra crunchiness to the crust. Yum!

OVEN-FRIED ZUCCHINI CRISPS

2 medium zucchini, about 1 pound
A little canola oil spray
1/2 cup finely ground Parmesan cheese
1/2 cup plain dry bread crumbs
1 teaspoon garlic powder

Preheat oven to 425 degrees.

Cut the zucchini in round slices a little thicker than 1/4 inches on the diagonal so that the slices are oblong. Lay them on a wire baking rack that has been sprayed with oil. Spray the slices with oil. Mix together the Parmesan and bread crumbs and garlic and sprinkle on top of slices.  Place baking rack on a baking sheet. Bake at top of oven for 15 minutes.

Remove from oven and turn slices over. Spray with oil and sprinkle with Parmesan mixture. Return to top of oven and bake for another 10 to 15 minutes, until lightly browned and crisp.

Serve immediately with dipping sauce. ( I like just plain old ranch dressing or warm marinara sauce.)

Other fab frugal crispy zucchini:
Parmesan Zucchini Sticks, Closet Cooking
Baked Zucchini Sticks, For the Love of Cooking
Oven Fried Zucchini Sticks, Baking Bites
Parmesan Encrusted Zucchini, Kalyn’s Kitchen

– posted by Donna