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956 recipes found
Linguine with Cajun-Spiced Shrimp and Corn
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Gambas Pil Pil (Prawns, Chilean Style)
Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa.
Crab Swiss Bites
These hot appetizer bites are delicious and easy to make. Rolls are separated into pieces, topped with a crabmeat and Swiss cheese mixture, and sprinkled with water chestnuts. They're a definite crowd pleaser!
Clams and Chourico
These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.
Ceviche Peruano
This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.
Mahi Mahi Ceviche
This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.
Scallop and Prosciutto Bites
These prosciutto-wrapped scallops are a different version of bacon-wrapped scallops, a common appetizer. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease are significantly less than bacon for health-conscious people. I serve this as an appetizer and people love it. Increase the portion size to serve it as a main course.
Seviche
This seviche recipe was given to me by a dear friend from Ecuador. You can use raw shrimp, scallops, or fish instead of oysters.
City Ceviche
This city ceviche recipe is an excellent appetizer to enjoy with friends when San Francisco's Indian summers warm up the city. While marinating in citrus juice overnight is the way to "cook" fish in ceviche, I found that the poaching process is faster and the best and easiest way to judge if it's cooked. I often buy precooked shrimp (not frozen!) and poach the scallops. It's best served with cold beer (we prefer Pacifico) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.
Shrimpcargot
After having these shrimp as an appetizer at a restaurant, I have been trying to duplicate the recipe. Serve these "shrimpcargot" with bread to mop up the extra yummy garlic butter!
Crab Delights
Use canned crab and English muffins to make these crab delights. They're perfect to serve as a party appetizer, but they also make a nice light lunch or dinner alongside a bowl of clam chowder.
Chef John's Shrimp Toast
These savory shrimp toasts are a fantastic appetizer for a cocktail party. While virtually unknown compared to most other popular fried party snacks, they're easy to make and every bit as delicious, and addictive, as those Buffalo wings or jalapeño poppers.
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