May 25, 2010

Delicious Appetizer Recipes

Hey there.

So this past weekend we had a "baby shower" at our house. It wasn't your typical baby shower though because in our culture, it's not just restricted to women and you don't normally get gifts for the unborn baby as it's considered bad luck. Well, our home was filled with almost 50 of my relatives and for some reason we only decided to cater ONE dish which meant my in-laws had to cook the rest. Even though this party was technically for me, I didn't feel good about letting everyone else do the work and I wanted to chip in somehow, so I whipped up a couple of relatively simple appetizers. I concocted two recipes, one for jalapeño poppers and one for coconuted crusted shrimp. The only paintsaking part was making enough for 50 people, but if you're entertaining for 10-25 then these would be easy but delicious appetizers to serve. You can even prepare them the night before and just fry them when needed.

The recipes are as follows:

Jalapeño Poppers

25 jalapeño peppers cut in half and seeded (more or less depending on number of guests to serve)
1 16-18oz container of cream cheese
1 7oz package shredded cheese (I used mozarella but you can use monterey jack or cheddar depending on your taste)
1/2 cup canned corn
1 onion chopped
5 garlic cloves chopped
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. margarine
salt and black pepper to taste
lour, eggs and Italian style breadcrumbs for breading
oil for frying

In a saucepan, melt margarine and fry garlic and onions until onions are translucent. Add cream cheese, shredded cheese, cumin, chili powder, salt and black pepper and mix through. Allow mixture to cool before filling jalapeño halves. Use one bowl for flour, a second. for bread crumbs and a third for beaten eggs. Dip each filled pepper first into flour then into the eggs, then coat with bread crumbs. For best results, repeat this process at least twice (three times is great but if you're pressed for time, I don't blame ya). Deep fry in oil for 2-3 minutes, until golden brown. Remove and let drain on paper towels. (Tip: don't overstuff the peppers as they tend to burst with melted cheese upon frying)

Coconuted Crusted Shrimp with Sweet & Spicy Pineapple Dipping Sauce

2 lbs of large tiger shrimp cleaned, deveined and butterflied
3 cups flour
2 tbsp. onion powder
2 tbsp. garlic powder
1 tbsp. cumin powder
6 eggs beaten
1/2 tsp. salt
1/2 tsp. black pepper
3 cups panko crumbs
1 1/2 cup shredded sweetened coconut

1 jar Pineapple preserves or jam
Sriracha Thai hot sauce to taste

In one bowl, combine flour with onion, garlic and cumin powders. In a second bowl, add salt and pepper to beaten eggs. In a third bowl, mix panko crumbs with shredded coconut. First, dredge the shrimp in flour mixture. Dip floured shrimps into the egg then coat with breadcrumb/coconut mixture. Deep fry until golden brown (about 2-3 minutes). Remove and let drain.
For sauce, combine 1 jar pineapple preserves or jam with Sriracha hot sauce according to taste.