All posts tagged canape

Spiced Shrimp with Grilled Corn and Avocado Salsa

Tasty Tips

Spiced Shrimp with Grilled Corn and Avocado Salsa 

Contributing Chef- Abby Reibman-Author of  The Desk and The Stove

Looking for the perfect summer canapé or appetizer for your backyard bash? Look no further than The Hostess Handbook! These spicy marinated shrimp are absolutely delicious with the freshness of the salsa.  Extremely easy to prepare, this delightful little dish packs a serious punch. Perfect for a warm eve after a day at the beach, all you need now is a pitcher of margs. Ahh living the dream.

Try these spiced shrimp with grilled corn and avocado salsa for the 4th of July! Healthy has never looked so good!

Shrimp Ingredients:

16 jumbo shrimp, peeled and deveined, or 1/12 pounds small shrimp

1 tbl chipotle paste

1 large garlic clove, peeled and finely chopped

1 tsp ground cilantro

a handful of fresh cilantro, roughly chopped

½ tsp ground cumin

½ tsp cayenne pepper

2 tbl olive oil

a few pinches of salt and pepper

Salsa Ingredients:

2 large tomatoes, concasse

1 large avocado

juice from ½ a lime

1 1/2 cobs of corn

2 scallions, finely chopped

2 jalapeno peppers, finely chopped

a handful each of fresh cilantro and fresh mint, finely chopped

Olive oil

paprika

salt and pepper

 Directions:

1-    Rinse the shrimp under cold water and dry on a paper towel.

2-    Ground together all the other ingredients in a food processor and add the shrimp.  Toss to coat and cover with plastic wrap.  Let marinate in the fridge for at least 30 min.

3-    Meanwhile, prepare the salsa:

  1. Prepare the corn by rubbing it with olive oil and seasoning with paprika, salt and pepper.  Wrap in aluminum foil and grill, turning often, for 10-15 min.
  2. Cut the avocado into small chunks and toss with the lime-juice.  Add the concasse tomatoes, grilled corn and jalapeno peppers. Season with salt and pepper and more lime-juice if necessary. Garnish with the fresh cilantro.

4-    Grill the shrimp for 1-3 min on each side and serve with the salsa.

 

 

 

 

Phyllo Wrapped Asparagus with Brie Thyme and Lavender

Tasty Tip

Phyllo Wrapped Asparagus with Brie Thyme and Lavender 

Contributing Chef- Abby Reibman- Author of  The Desk and The Stove

 This new take on a party canapé classic will definitely get your taste buds going! The melted Brie pairs perfectly with the lavender and thyme and the almond flakes add a bit more crunch along with the grassiness of the asparagus. All wrapped up in a buttery phyllo dough, this is one party canapé that hits all the right notes.  The Hostess Handbook suggests pairing the phyllo wrapped asparagus with brie thyme and lavender with either beer or a Sauvignon Blanc or Sancerre – asparagus just doesn’t work with fruit-based wines.

 Ingredients:

  • 16 asparagus tips, washed
  • ¼ cup butter, melted
  • ¼ cup grated Parmesan cheese
  • 1 wheel of Brie, thinly sliced
  • ¼ cup white almond flakes
  • 3 sprigs of thyme, finely chopped
  • 8 sheets of phyllo dough
  • pinch of lavender
  • salt and pepper

Directions:

1-    Blanch the asparagus tips in boiling salted water (approx 30 sec)

2-    Carefully take out 1 sheet of phyllo dough (make sure to keep the other sheets covered so it doesn’t dry out), and brush it with the melted butter and fold it in half.  Repeat two times. Brush with melted butter.

3-    Sprinkle the grated Parmesan on the phyllo dough and spread the thinly sliced Brie on top. Press a few of the almond flakes into the soft Brie and then lay 2 asparagus tips over the cheeses and season with salt and pepper, a tiny pinch of lavender and the chopped thyme.

4-    Roll the phyllo dough around the asparagus, brush some more melted butter and sprinkle more grated Parmesan cheese all over the phyllo wrapped asparagus packages. Repeat steps 2-4 with the remaining sheets of phyllo dough.

5-    Bake at 350 degrees until golden brown and slightly crispy (approx. 15-18 min). Serve with a chive mayo dipping sauce.