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Gazpacho Shrimp Shooters

Gazpacho Shrimp Shooters
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 20
 

Ingredients
  • ½ pound tomatoes (about 1½ cups)
  • ½ cup onions, finely chopped
  • ½ Seedless cucumber, unpeeled, rough chopped (about 1½ cups)
  • 2½ Cups vegetable juice
  • 2 Tablespoons olive oil)
  • 1 Serrano pepper, seeded and minced
  • 1 Tablespoon lime juice
  • 2 Tablespoons chopped cilantro, divided
  • Kosher salt and freshly ground pepper to taste
  • 20 Shrimp, cooked (41-50 count)

Instructions
  1. Combine half the tomatoes, onions, and cucumber in food processor, pulse to finely chop, but not puree. Transfer to large bowl. Repeat with remaining tomatoes, onions, and cucumber.
  2. Add vegetable juice, oil, peppers, lime juice, and 1 tablespoon cilantro. Mix well, season to taste with salt and pepper. Chill 1 hour before serving.
  3. To serve: Pour gazpacho into 10 shot glasses and garnish with shrimp and remaining cilantro.

imggrocerylist Gazpacho Shrimp Shooters

Brie Leek Tartlets

Brie Leek Tartlets
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 15
 

Ingredients
  • 1 medium leek (white portion only), finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • ½ cup heavy whipping cream
  • Dash of salt and pepper
  • Dash of ground nutmeg
  • 1 package frozen miniature phyllo tart shells
  • 2 ounces Brie or Camembert cheese, rind removed

Instructions
  1. Melt butter in a small skillet. Sauté leek and garlic until tender.
  2. Add the cream, salt, pepper, and nutmeg. Cook and stir for 1-2 minutes until thickened.
  3. Place tart shells on baking sheet.
  4. Slice cheese into 15 pieces. Place one piece in each tart shell.
  5. Top each with 1½ teaspoon leek mixture.
  6. Bake at 350° for 6-8 minutes until heated through.

imggrocerylist Brie Leek Tartlets