New Year’s Eve Celebration Part II

Looking for more recipes for your next gathering or New Year’s Eve celebration party?   Here are some succulent, super easy to make appetizers that your guests would not be able to stop grabbing. I am sure they’ll be asking for the recipe.

BAKED BUTTERED PANKO SHRIMP WITH CITRUS DIPPING SAUCE

DSC_8227I had these Baked Buttered Panko Shrimp for dinner last night and oh, boy! I wanted more!  My husband preferred the fried ones (recipe follows).   You can triple the recipe if you are serving a large crowd.

CSC_8217I love the taste of orange and sweet chili together. A perfect, tasty combination for a dipping sauce in my opinion.  Wegman’s fried shrimps with orange sauce had me intrigued for quite a long time.  I just didn’t get a chance to try to make my own version of it until last night.  I am the kind of person who would whip up something on a whim if challenged and motivated. 🙂  Last night, I did just that.  My family got tired of eating meat the past two days.  I wanted to create something delicious and satisfying in small servings.  I thought of the shrimps I’ve had before and finally attempted to create my own using the ingredients I have at home.  I had a dozen of jumbo shrimp left in our freezer.  I often use sweet chili sauce in my cooking, so I always make sure I have one in my pantry.   I had one orange left in the fridge.  I always have some mayonnaise of course for making sandwiches and I have some leftover Panko crumbs from when I made some seafood dinner.  So, let’s get cookin’.

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Ingredients:

  • 1 dozen (12 pieces) Jumbo Shrimp, clean and deveined leaving the tail on
  • Progresso Crispy Panko crumbs Lemon and Pepper flavor
  • 4 tablespoons melted butter
  • salt and pepper to taste

FOR THE SAUCE

  • 1/2 cup mayonnaise
  • juice of 1/2 orange
  • zest of whole orange
  • 3 pinches (1/8 teaspoon) of salt
  • 3 tablespoons sweet chili sauce
  • 1/2 teaspoon lemon juice

Preheat the oven to 425 degrees.  Season the shrimp with salt and pepper.  Dip in melted butter then Panko crumbs.   Make sure the shrimps are well-coated with the Panko crumbs.  Place them on a baking sheet.  I baked them exactly 15 minutes. However, baking time varies depending on your oven.  I have a large convection oven.  You can bake the shrimp until the flesh turns opaque in color.   Make the sauce by combining the mayonnaise, juice of half orange, salt, sweet chili sauce and lemon juice in a small bowl.  Whisk to incorporate.

FRIED VARIATION

If you are like some people who preferred fried foods, here’s a delicious recipe for you.

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Slit the back of the shrimps halfway being careful not to cut it all the way. Follow the directions above for the shrimp, but instead of coating the shrimp with Panko crumbs, coat the shrimp with a mixture of 1/4 cup cornstarch and 1/4 cup all-purpose flour.  Deep fry or pan-fry the shrimp until opaque or cooked through.  Don’t overcook.

ZESTY AND TANGY SHRIMP APPETIZER

Zesty and Tangy Shrimp Appetizer

For the  recipe, click here.

STRAWBERRY BITES

These strawberry bites may look so ordinary, but wait until you taste them.  These little bites my friend are big in flavor, I tell you!  A refreshing appetizer with a crunch that will have your guests saying,  “oh, wow!”

I discovered this raw Cherry honey that’s made from Italy when Wegman’s had a tasting event of the product.  The staff was dabbing it on top of these petite toasts.  I immediately thought of our (my children and I) favorite snack, the strawberry and brie cheese.  These petite toasts would add some crunch and the honey would be a great surprise or a mystery addition that will have your guests talking.

All you need to have are strawberries, milder, buttery, and milky flavor of brie cheese, petite toasts (available at Wegman’s) or Ritz crackers, and raw Cherry honey.  There are 40 petite toasts in one package.  Triple the recipe because one person might ended up eating at least ten of ’em.   They are that good!  Just dab some raw honey on top of the petite toasts, then add a small slices of buttery brie cheese and top with  half strawberries.  Now devour one of the Strawberry bites.  I’m sure you will agree that these petite bites are  indeed big in flavor!  I’ve made at least 90 bites so far and I still have almost half of the raw Cherry honey left.  My husband always requests these Strawberry bites whenever he wants a snack.  🙂

Happy New Year!  Wishing you all a blessed 2014 from our family to yours. 🙂

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Shrimp Pesto Fried Rice

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This is a Euro-Asian inspired fried rice.   Besides the Chicken Congee soup, I found myself making fried rice whenever I am feeling under the weather.  I wasn’t going to blog about it, but I found myself taking pictures just in case.  And I am glad I did because this dish is easy and too tasty not to share.  I almost ate the entire servings.  I couldn’t stop eating it.  😀

Prepare the ingredients.

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*Note:  I decided not to add the egg, but you can add it if you prefer.

Ingredients:

  • 2-3 servings of steamed white rice or brown rice
  • 5 jumbo shrimp, peeled, deveined and cut in bite pieces or 1 1/2 cups shredded roasted chicken breast
  • 1/2 cup pesto (3/4 cup if you are using chicken)
  • 1/2 medium red bell peppers, diced
  • 3 cloves garlic, finely chopped
  • 3 sprigs of green onions, cut about 1/4 inch
  • 1/4 of 1 medium onion, diced
  • Italian parsley leaves for garnish, chopped
  • 1 egg, scrambled (optional)
  • salt and black pepper to taste
  • lime

Preparation Methods:

Heat skillet over medium heat and coat with oil when hot.  Add garlic, white and green onions, and bell peppers.  Saute for 1 minute.

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Push them to the side of the skillet and add the shrimp.  Sprinkle with a pinch salt and pepper.  Stir-fry until opaque.

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Add the steamed white or brown rice and pesto.

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Mix until well incorporated.

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Transfer into a serving platter and squeeze lime over rice and sprinkle with chopped Italian parsley.  Serve warm.

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If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a fantastic day!

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Warm Shrimp Salad

My children and I went to visit my sister in North Carolina ( I call it “the countryside”) this past weekend.  She lives in a small town where grocery stores are miles away from her home and the availability of certain vegetables as well as seafood are scarce and over priced.  This is why she grows her own “international” vegetable garden.  In her garden,  you’ll find Chinese long eggplant, Kabucha pumpkin, okra, jalapenos, mint, green beans, different tomatoes, bitter melons, cucumber, and green sweet chilies, bell peppers, and Thai basil.  I had the privileged of using some of her vine-ripe tomatoes, which tasted really sweet.  I was pleased I brought my own spices, some shrimp, avocado and cilantro or I would have searched everywhere for them.  I needed them for the dish I had in mind.  Here’s another way of creating a healthy meal using the same spices in my previous posts.

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Prepare the ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 9 jumbo shrimp, peeled and deveined leaving the tail on or off; your choice
  • a handful of spinach
  • 2 Roma tomatoes, seeded and coarsely chopped
  • 1/8 of large red onion, sliced
  • 1 avocado, pitted and cut into bite-sized pieces
  • Weber’s Roasted Garlic and Herbs seasoning
  • juice of 1/2 lime
  • salt and pepper to taste
  • 2 bib lettuce leaves
  • 3 sprigs cilantro
  • 2 tablespoons olive oil

Cooking Methods:

Generously, sprinkle the shrimp with roasted garlic and herbs seasoning.  Set aside.  Combine the avocado, tomatoes, onions, cilantro, lime juice, salt and pepper in a bowl.  Set aside.  Heat skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes or until opaque.*

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Turn and cook on the other side for 2 minutes or until opaque. *

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Sear the side of the shrimp for 1 to 2 minutes. *

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Remove shrimp from pan and immediately add into the bowl of avocado mixture.

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Mix to incorporate.  Let them get to know each other.

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Place spinach at the bottom of the plate.  Put the bib lettuce on the side.  Arrange shrimp salad on top of the spinach.   You can serve the shrimp  by leaving the tail off, or…

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… leaving the tail on- it’s your choice; either way, it’s delicious!  You can drizzle it with your favorite olive oil dressing or just as is.   I chose to not add any dressing on mine for less calorie intake.  This dish was tasty enough without it.   Mm-mm… good!  Bon appetit!

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Zesty and Tangy Shrimp Appetizer

No, this is not the common appetizer, shrimp cocktail, but it’s fast, simple, succulent and mouth-watering shrimp dish with minimal ingredients.  This amazing dish is ready in a jiffy.  My husband loved it!

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annascuisine.wordpress.com

Besides the oil, roasted garlic and herb seasoning and the honey-mustard dipping sauce, which are not in the picture, below are the other three ingredients you’ll need to cook the shrimp.  It’s so easy!  I bought the shrimp already peeled and deveined to save time.

ImageIngredients:

  • Weber Zesty lemon seasoning
  • Weber Roasted garlic and herbs seasoning
  • juice of 1 lemon
  • 8 pieces of jumbo shrimp; peeled and deveined
  • Honey Mustard dressing (for dipping) or any dipping sauce you prefer
  • 2 tablespoons olive oil or butter

Preparation Methods:

  • Generously sprinkle the shrimp with the seasoning.  Heat a skillet over medium-high heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes.*

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Flip and cook on the other side until opaque.

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Turn heat to low and squeeze the lemon over the shrimp.  Don’t touch the shrimp.  Let the shrimp cook and absorb the lemon juice about 1 minute or so.*

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Serve as is or with your favorite sides and dipping sauce.  My husband had this last night with pesto soba.  He was a happy camper. 🙂

Image*Note:  Depending on the heat of your stove, cooking time may require adjustments.