| Holiday Shrimp Appetizers | |||||||||||
| Anytime I plan a cocktail buffet I always include at least one shrimp dish. Tender, pink shrimp, simply boiled and served with the standard chili sauce-horseradish dip are always a favorite. For a Christmas party I like to take a little extra time to make a spectacular presentation for the shrimp-the parsley Christmas tree. I use a three-tier cake stand and use the top tier for the red sauce in a crystal bowl and the bottom tiers for the shrimp and lemon wedges. To make the tree, use three or four bunches of curly parsley, which have been washed and dried. Gather four or five sprigs of parsley into a tight bunch and starting at the top attach the bunch to the sides of the stand using green floral wire. Continue down the sides of the stand with successive bunches of green every three to four inches as if you were making a wreath. Tie a Christmas colored bow on the top. The parsley will stay fresh looking for your party if you decorate the stand in the late afternoon for an evening event. Sue Kleber |
Chinese Shrimp Purses These are very, very good and can be made early in the day, set in the steamer baskets and refrigerated. Steam them just before serving. For a large party, you can double or triple the recipe and stack several baskets on top of each other for steaming. |
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| 1 pound lean ground pork 4 ozs. minced rawshrimp or salad shrimp 2 TB soy sauce 2 TB dry sherry 1 tsp. grated fresh ginger 1 TB toasted sesame oil 1 tsp. salt 2 TB chopped green onion |
1 egg white 1 TB cornstarch 2 crushed garlic cloves 4 TB minced water chestnuts or jicama fresh cilantro for garnish 1 pkg. shu-mei or Gyoza skins |
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| Mix all of the filling ingredients for several minutes. Mixture will stiffen with mixing. Place a tablespoon of filling in the center of the round noodle skin and bring the edges up around the filling to made a little purse, leaving the top open. Top each purse with a cilantro leaf and place in a parchment paper lined bamboo steamer basket. Steam over hot water for 15 minutes. Serve in the steamer basket with a dipping sauce made of one part rice vinegar to four parts soy sauce and Thai chili sauce to taste. | |||||||||||
| Endive Boats 1 pound salad shrimp 1/4 cup finely minced celery 2 TB minced green onion 1/4 cup finely minced red pepper 1 tsp. lemon zest 2 to 3 Belgian endive |
1/4 cup olive oil 2 TB lemon juice or to taste 2 tsp. Dijon mustard 1 tsp. Old Bay seasoning 1/2 tsp. kosher salt ground black pepper |
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| In a medium bowl mix the lemon juice, mustard, Old Bay, salt, and pepper. Drizzle in olive oil and whisk to blend. Add shrimp, celery, onion, red pepper and lemon zest. Separate the leaves of the endive and arrange in spokes around a large plate. Fill with the shrimp mixture. | |||||||||||
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Courtesy of:
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Real Estate & Living
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www.somocorealestate.com
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