Show menu

4 Finger Foods For Your Party Platter

Loading...

Thanks! Share it with your friends!

You disliked this video. Thanks for the feedback!

Added by Tasty
22 Views

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

Post your comment

Comments

Be the first to comment