Wednesday, June 25, 2008

Two Great Appetizers

I've been meaning to post these recipes for about two weeks but, as I mentioned in my last post, I've been so busy with my summertime roll as the DamFam Taxi Driver and other summer stuff that my poor blog is suffering from lack of attention.

We're settling in to a summer routine; I have all the kid's daily schedules just about memorized, so I'm not as afraid of leaving someone somewhere or forgetting my carpool duties like I was last week! My oldest is away at tennis camp so that's one less kid in the whole driving equation, but the others have swim team, synchro practice, tutoring, and tennis, so we're still hoppin' around here.

One of the most frustrating aspects of the summer hubbub is the lack of cooking that's going on in a corner of my kitchen! Just for an example, yesterday I got so involved in a gardening project that I didn't even realize it had gotten to be 5:00, and had no idea what we were going to have for dinner, so we ended up going out (for about the fifth time in a week, which I'm embarrassed to report!). I have to get better at my mealtime organization, but squeezing trips to the grocery store in between all this taxi driving is proving difficult this summer.

Anyway, here are two great summertime appetizer recipes for you. I took these to a cookout a couple of weeks ago and they were both a huge hit! Serve 'em up with some cold beers or a light summer wine ...... yum!

Confetti Shrimp
Serves: 6-8
Source: I honestly cannot remember. I have this recipe scribbled on a piece of notebook paper so I must have gotten it from a friend at some point!

1 1/2 lbs. raw shrimp, peeled and deveined (I try to use the biggest ones I can find)
olive oil
3 cloves garlic, minced
1 T. minced ginger
1 1/2 T. fresh lemon juice
1 T. fresh lime juice
1/4 c. chopped chives or scallions, plus additional for garnish
1 roasted red bell pepper, chopped

Lemon and lime wedges for garnish

Place a large saute pan over medium high heat. Add enough olive oil to coat the bottom of the pan (maybe a tablespoon or so?). Saute the shrimp for two minutes, or until cooked through. Remove shrimp with a slotted spoon and set aside in a glass bowl.

Add a little bit more oil to the pan and saute the garlic and ginger until golden. Remove from heat. Add in the citrus juices; stir to combine. Pour this mixture over the shrimp, season with salt, and toss to coat. Chill for two to three hours, stirring occasionally. Add bell pepper and chives, toss to combine. Pour onto a pretty platter, garnish with additional chives and citrus wedges.

Serve with cocktail picks, and don't forget to put out a little bowl for the tails
Roasted Asparagus Wrapped in Prosciutto
Serves: 6?
Source: Food Network & Giada De Laurentis

1 lb. asparagus (about 19 stalks), trimmed
1 T. olive oil
Salt and freshly ground pepper
6-8 paper thin slices prosciutto, halved lengthwise
Grated Parmesan to garnish (if desired)

Preheat oven to 400 degrees.

Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.

Wrap each asparagus with one piece of prosciutto, exposing the tips. Arrange on a platter and garnish with grated Parmesan (if desired); and serve at room temperature.

9 comments:

Krysta said...

Yummy... Don't you just lurve being the family taxi driver? I'm so glad your back and posting, I missed you but I totally understand since you are kinda underwater. Stay Safe.

Obsessive Foodie or Food Addict....You Decide said...

Those look yum. I hear ya on not cooking.....we have ate out so much lately I am mortified. I just don't have time. We even have had leftover leftovers which I HATE. Just too busy running here and there during the summer.

Katie said...

Wow, both of these appetizers look just fabulous! So light and great for summer but so flavorful!

Peter M said...

Ahh Leah...I've wrapped asparagus in pork before...awesome combo and I never say no to shrimp!

Prudy said...

Leah:
I think your summer sounds just perfect! It should be a little crazy, a little off kilter. We have to let our hair down in the summer. I wish I could take all of your girl's classes-it sounds so fun! I love the appetizers. I'd make a meal out of them!

Shelly said...

I found your blog today thanks to the foodie blog roll. Your confetti shrimp recipe looks delicous!

The Little Kahuna said...

Both look great. I may try the shrimp recipe for 4th of July weekend.

Vicarious Foodie said...

I love having appetizers for dinner, whether at home or at a restaurant. It's a great way to get a variety of dishes all in one meal. Yours both look great!

Teresa Cordero Cordell said...

Confetti Shrimp and Asparagus look divine! Can hardly wait to try out the recipes. Thank you for sharing.