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Baked Scallop Hors d’oeuvres
Ingredients
1 Lb. sea scallops
1 pint cherry tomatoes
½ cup safflower oil
4 tablespoons vinegar
1 tablespoon soy sauce
1 teaspoon basil
1 teaspoon pepper
1 teaspoon garlic powder
Directions
- Wash scallops and cherry tomatoes.
- In a wide, shallow bowl, mix remaining ingredients to make marinade. Add scallops and tomatoes.
- Refrigerate at least two hours, stirring occasionally.
- Alternate scallops and tomatoes on skewers. Reserve marinade for basting.
Outdoor grilling: Remove grill from flames, and spray with non-stick oil. Place skewers on grill. Depending on heat of coals and size of scallops, cook 8-12 minutes, turning and basting every 2-3 minutes.
Baking: Preheat oven to 400 degrees. Rest end of skewers on sides of an oven pan, and set on upper rack. Bake 8-12 minutes, turning and basting as needed.
Servings
6
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Newburyport Shrimp Salad
Ingredients
1 Lb small cooked shrimp (peeled & deveined)
¹/³ cup non-fat cottage cheese
¹/³ cup non-fat plain yogurt
¼ cup low-fat buttermilk
1 teaspoon lemon juice
2 tablespoons chopped dill
2 teaspoons prepared horseradish sauce
1 teaspoon black pepper
2 cups peeled, seeded and diced cucumber
Directions
- Chill shrimp in covered bowl.
- Combine remaining ingredients in blender and process until smooth.
- Mix into chilled shrimp, cover and chill at least 2 hours more.
Servings
5
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Crazy Crab Dip
Ingredients
1 Lb Phillips Crab Meat
1 cup non-fat sour cream
8 oz. non-fat cream cheese, softened at room temperature
2 teaspoons finely chopped scallion
1 tablespoon lemon juice
2 teaspoons dry sherry
Dash of Chef Paul Prudhomme’s Magic Pepper Sauce
Salt & pepper to taste
½ cup of Reese Diced Water Chestnuts
1 teaspoon paprika
Directions
- Preheat the oven to 350 degrees F
- With a whisk, whip together sour cream, cream cheese, scallion, lemon juice, sherry, hot pepper sauce, salt and pepper. Stir in diced water chestnuts and crabmeat.
- Place in ovenproof serving dish. Sprinkle with paprika.
- Bake for 15-20 minutes.
- Serve dip hot or cold, with Biscotte toast or crackers
Servings
8
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