2011 is just around the corner, which means it’s the perfect opportunity to host a New Year’s Eve party. In place of turkey and the other elements of the vast feasts that make up holidays like Thanksgiving and Christmas, you can serve your guests fabulous finger foods and quick appetizers. Today’s recipe, courtesy of Stew Leonard’s, is a spicy seafood appetizer that’s made in just 15 minutes, perfect for making just before your guests arrive.
Ingredients:
1 quart water
1/2 teaspoon salt
1/2 teaspoon hot red pepper flakes
1 teaspoon chopped garlic (about 1 large clove)
1 small onion, thinly sliced (about 2/3 cup)
Juice of 1/2 lemon
1 teaspoon mashed anchovy (about 3 fillets optional)
1 teaspoon olive oil
3/4 pound large fresh shrimp (about 24)
Freshly ground black pepper to taste
Instructions:
1. In a pot combine the water, salt, and hot red pepper flakes. Cover and bring to a boil.
2. While the water is heating, combine in a bowl the garlic, onion, lemon juice, anchovy, and olive oil. Set aside.
3. Peel and clean the shrimp. Run a sharp knife along the back (outside) of each shrimp and remove the dark vein that runs down the middle. Cook the shrimp in the boiling water for about a minute or until they are barely pink and firm to the touch.
4. Remove the shrimp from the cooking liquid and place them in the onion mixture. Let the shrimp cool to room temperature or chill them in the refrigerator before serving. Sprinkle with black pepper. The shrimp keep for 5 days refrigerated.
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