Tangy Shrimp Appetizer Skewers

We recently hosted our monthly Couples Euchre game in our home and I needed an easy appetizer that I could prepare ahead.  If you have read my recent posts, I've been making a lot of dishes out of my Costco cookbooks - this one was no different.  I found this in my "Cooking in Style The Costco Way" cookbook and made just a few modifications before serving on game night.

I would recommend that whenever you are serving shrimp, that you either serve it on a bed of ice or in some sort of chillable serving platter - or - only put out a few and keep the rest in the refrigerator to replenish the serving platter

Tangy Shrimp Appetizer Skewers
Makes 3 dozen
Adapted from "Cooking in Style The Costco Way"

36 cooked medium shrimp with tails intact
36 cherry tomatoes
36 ripe olives, drained
1 tablespoon prepared light Caesar salad dressing
8 ounces fresh mozzarella cheese, cut into 36 pieces
36 small basil leaves
36 4-inch-long cocktail picks

In a large bowl, combine shrimp, tomatoes, olives, and dressing, tossing well.  At this point, the mixture can be covered and refrigerated for up to 24 hours.

Skewer 1 shrimp, 1 tomato, 1 basil leaf, 1 piece of cheese, and 1 olive on each cocktail pick.  Arrange on a serving platter.

Serve immediately or cover and refrigerate for up to 2 hours.

Sun-Dried Tomato and Basil Stuffed Brie

I have made this appetizer numerous times over the years - it is crazy easy and really good!  The recipe is from Colorado Collage, a cookbook from The Junior League of Denver.

This can certainly be made shortly before serving or ahead of time and stored in the refrigerator. You'll just want to allow some time for it to come to room temperature before serving.

Sun-Dried Tomato and Basil Stuffed Brie
Serves 4-6
Recipe from Colorado Collage, a cookbook from The Junior League of Denver 

1/2 cup chopped fresh basil
10 oil-packed sun-dried tomatoes, drained and oil reserved
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 wedge Brie cheese (about 1/2 pound), thoroughly chilled

Garnish: fresh basil leaves (I added some of the sun-dried tomato mixture and a lemon slice to mine)

In a food processor, combine basil, sun-dried tomatoes, garlic, pepper, and lemon juice.  Process until paste forms.  Add oil from sun-dried tomatoes or olive oil if texture is very dry.  It should be spreadable, but not too thin.

Remove Brie from refrigerator and cut in half, horizontally (Brie must be thoroughly chilled to make this possible).  Spread bottom half with reserved sun-dried tomato mixture and top with remaining half, pressing together firmly.  Bring to room temperature before serving.  Serve with crackers.  Note: This may be prepared 1 day in advance, wrap in plastic wrap and refrigerate.

Blue Cheese Dip - Easy Make Ahead Appetizer

This past weekend I attended back to back game nights on Friday and Saturday – so much fun!  Friday night was Bunco with girlfriends and Saturday night was our monthly Couples Euchre game night.  Both nights were a “bring an appetizer to share” type party and I was excited to prepare a couple of make ahead dishes for each one.  

Here is the recipe for a tried and true appetizer that is always a hit at any party - I brought this to the Bunco game.  A friend of mine brought this dish to many of the game nights and holiday parties within our neighborhood for years and was always willing to share the recipe {thank you!} 

This Blue Cheese Dip only requires a few ingredients, is easy to prepare, and is a little unexpected.  You’ll want to serve this at the next party you host...or attend - let me know what you think!

Blue Cheese Dip

Serves 10-12

2 cloves garlic, diced

1/2 cup red onion, chopped

1/2 cup parsley, chopped

8 oz. blue cheese, crumbled

1/2 – 1 cup olive oil (depends on the size of your dish – see below)

2 tablespoons red wine vinegar

1 tablespoon lemon juice

1/2 - 1 teaspoon black pepper

Sprinkle blue cheese in shallow dish.  Mix garlic & oil, sprinkle on blue cheese.  If you are using a less shallow dish, you may need only about ½ cup of the olive oil.  Pour slowly, and make sure you are getting the garlic on the blue cheese.  You’ll want the olive oil to coat vs. drown.

Combine vinegar, lemon juice, and pepper in a bowl.  Stir in onion and parsley and spread over blue cheese and garlic layer.

Cover and refrigerate for at least 1 hour.

The original recipe suggests that this is served with Fritos.  I like to serve it with Tostitos Scoops (multi-grain of course).