Beautiful, spicy, crunchy little appetizer for your next get together OR just because you want to make something new.
If you look at my appetizer index you will see that appetizers are probably my favorite things to cook/bake/make. I love little tidbits of food. You can graze on a table of appetizer and not feel overly stuffed. Plus, they are usually cute and interesting little pieces of food. And, I love anything made with shrimp.
Cocktail parties were always my favorite type of party to cater and I always prepared some of my all-time favorites. My Parmesan Bacon Wraps (we always referred to as a “heart attack” on a cracker) were sooo good and everyone loved them. Once someone referred to my Parmesan Shrimp Toast as sex on a cracker (have no idea how he came up with that description). Over 11,000 people have looked at that recipe. This little Avocado Bacon Sandwich is one of my favorite tea sandwiches and is perfect with a pot of Walnut Green tea.
I feel like my taste have changed over the years. I haven’t done those bacon wraps in a couple of years and I love appetizers that are a little more on the fussy side rather than making a big batch of dip or something I just dump in a pan. Back in the 70’s I had a friend (still a friend – hi Sally) who said she didn’t like sharing a particular appetizer recipe because she didn’t want to see it at someone else’s dinner party. After we moved away from each other, she did share the recipe. I never shared recipes when I catered for the same reason; but when I quit catering that was the point of this blog and that was (is) to share some of my favorite old and new recipes.
Why I have so much fun doing appetizers now is mainly because I’m not trying to make food for 60-100 people which gets kind of time-consuming with some of these appetizers that need to be put together right before serving.
So, if I were to put together a cocktail party now here are some of my favorite appetizers I would probably make or consider. You can always throw in some veggies and dip for those dieters out there. All my appetizers are favorites or they wouldn’t be on this blog. Of course this list has too many hot ones to manage for a party. I usually like to make 4-5 hot and 4-5 cold items for every party. I just have a hard time choosing so I end up going overboard. Just pick ones that suit your taste and your time-table for getting food on the table.
BLAST FROM THE PAST for your next cocktail party.
Bar-B-Q Shrimp (absolutely love this but more of a plated appetizer for a sit down party.
Caramelized Mushrooms (a new one I’ve done and great for small party.)
Cheesy Baked Olives is a recipe from the 70’s but I still love these.
Bang Bang Shrimp great for small dinner party.
Fried Avocado with Spicy Dipping Sauce is great for any Mexican dinner or cookout.
Fried Brussel Sprout Leaves is an appetizer I had at East Side Kings in Austin and knew I had to make it. Great for party of about 6.
Fried Deviled Eggs (I like white fried only then filling inserted) will get rave reviews. I had these at Lucy’s Restaurant in Austin. Delicious.
Herbed Potato Window Panes are a show stopper.
Italian Stuffed Mushrooms is a recipe I won a contest with back in the 70’s in Kentucky.
Ok, I had to quit. All my recipes are favorites. A lot of the hot ones are fried so of course you wouldn’t do all fried. Just look at my list when you have time. Sorry, I didn’t get around to the cold list or this post might go on and on and you might get pretty hungry. I have to say this Fromage Fort recipe is a great cold appetizer and can be made with almost any kind of left over cheese pieces.
Simple ingredients to may this yummy appetizer. That’s Japanese mayo in the tall white bottle. If you can’t find that (no need to) just use regular mayonnaise. Japanese mayo is just a little sweeter than regular mayonnaise.
Mix the mayonnaise and Sriracha sauce together and refrigerate until ready to serve
Brush the wontons with a little vegetable oil then sprinkle with a little Kosher salt. (You can add 1/2 teaspoon of sesame oil to the vegetable oil if you have it.)
Press the wonton wrappers into mini muffin pans. I skipped every other one so they did not overlap. Bake at 350° for 8-10 minutes until brown and crispy.
Ingredients for the avocado sauce, plus some spices that are missing in the picture.
Peel and remove the pits from avocado. Put the avocado under cool water and rinse (will keep from darkening). Mash the lime juice, avocado and Sriracha sauce together. Add the chili powder, cumin and salt and pepper to taste.
Mix until smooth. If you want a little more heat, add a little more Sriracha sauce. Cover with plastic wrap and refrigerate until needed.
Mix the oil and spices together for the shrimp.
Mix the shelled and deveined shrimp with the oil/spice mixture and let stand for 5-6 minutes.
Put 1-2 tablespoons of vegetable oil in skillet and cook the shrimp on each side about 2-3 minutes or until they turn pink and are done.
Don’t they look beautiful and delicious. They were.
To assemble, add a little shredded lettuce to each cup. I roll up lettuce leaves (these were butter lettuce) and cut very thinly.
Add a spoonful of the avocado/sour cream mixture, top with cooked shrimp and then drizzle some of the mayo/sriracha sauce over top. Garnish with cilantro leaf.
- 24 wonton wrappers (4" square)
- 24 large shrimp
- 2 Tbsp. olive oil (I used orange oil)
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 c. sour cream
- 1 tsp. Srirach hot sauce
- 1/2 avocado, peeled, rinsed in cold water and mashed
- 1 large lime, zested and reserve juice
- Finely shredded lettuce
- 1/3 c. Japanese Mayonnaise (or regular if you don't have it)
- 2 tsp. Srirach hot sauce
- Using one tablespoon of the oil, brush the wonton wrappers lightly on one side. Sprinkle with a little sea salt. Bake at 350° for 5-7 minutes until they are nice and brown.
- Mix the mashed avocado with the sour cream and the lime juice stir in the 1 teaspoon of Srirach, refrigerate until ready to assemble.
- Mix the mayonnaise and Srirach hot sauce together and refrigerate until needed.
- Mix one tablespoon of the olive oil with the lime zest, cumin and chili powder. Toss the shrimp in this mixture. Cook the shrimp in a skillet which you have either sprayed or added 1-2 tablespoons
- of oil for 3-4 minutes total until they have turned pink.
- To assemble, take the baked wonton cup, add a pinch of shredded lettuce, top with about 2 tsps of the sour cream/avocado mixture, top with shrimp and then do a drizzle of the mayonnaise mixture.
- I tweaked Inspired Taste's recipe to my taste. I added the Srirach hot sauce drizzle on top and added added avocado along with the sour cream and also added some cumin.