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4 Finger Foods For Your Party Platter

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Shrimp Cups With Chunky Avocado Salsa

Serves 12- Makes 24 cups

INGREDIENTS

Cups

  • 6 flour tortillas
  • 2 tablespoons butter, melted


Shrimp

  • 1 pound (450 grams) shrimp
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice


Avocado Salsa

  • 2 avocados, diced
  • 1 large tomato, diced
  • 1 medium red onion, diced
  • ¼ cup jalapeno, diced
  • ¼ cup cilantro, chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Sour cream, to garnish

PREPARATION

  1. Preheat oven to 375˚F/190˚C.
  2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.
  3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
  4. Bake for 10-12 minutes or until crisp.
  5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
  6. Cook over medium-high heat for 8 minutes, flipping halfway. Set aside.
  7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.
  8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
  9. Serve with lime wedges.

Brazilian Chicken Croquettes (Coxinha)

Serves 9 - 12

INGREDIENTS

Filling

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2 cups cooked shredded chicken
  • ½ teaspoon paprika
  • Salt to taste
  • 4 ounces cream cheese
  • 3 tablespoons fresh parsley, chopped


Dough

  • 1 tablespoon unsalted butter
  • 2 cups whole milk
  • ¼ cup chicken broth
  • 2 cups all-purpose flour


Eggs

  • 2 cups panko breadcrumbs
  • Oil for frying


PREPARATION

  1.  In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.
  2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
  3.  In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
  4.  Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
  5.  Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.
  6.  While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fried till golden brown and cooked through. Drain on a towel and serve immediately.




Category
Beer snacks

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