This is such an easy recipe and it really frees up your time so you can enjoy your guests since it can be made ahead of time.
You can either poach your own shrimp or do what I do and buy them precooked.
Then all you have to do is just portion out some commercial bottled cocktail sauce into pretty little glass shot glasses or these disposable ones, add a shrimp with the tail hanging over the edge and a lemon wedge on the rim and/or a pretty snip of fresh dill.
An even easier presentation is to simply arrange the shrimp on a pretty platter with some sauce in a small bowl and garnish with lemon circles, wedges, dill or fresh parsley.
Keep refrigerated and serve immediately.
11-15 size jumbo pre-cooked shrimp, thawed rinsed and dried very well.
2 Tbsp. cocktail sauce per shot glass
Hot Baked Spinach Artichoke Dip Inspired by Cooking Light
This can be put together two days ahead, and baked just before serving.
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1/2 cup fat-free sour cream
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/4 teaspoon black pepper
- 3 garlic cloves, crushed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
- 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Pita crisps or Crackers to serve with
Preheat oven to 350°. Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart attractive baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with pita crisps or crackers.
Maria Faires’ Oven Baked ShrimpThis easy to prepare recipe makes shrimp that can be used as a main entrée, to top a salad or as an appetizer.
- 1 pound medium shrimp, peeled, tail left on and deveined
- 2 Tbs olive oil
- 1/2 tsp salt
- 2 garlic, minced
- ground black pepper to taste
- crushed red pepper flakes to taste (optional)
- 1/2 tsp Italian Seasoning (optional)
- 1 Tbsp lemon juice
- In a medium glass bowl, stir together the olive oil, salt, garlic, and black pepper. Season with crushed red pepper and or Italian Seasoning, if desired. Add shrimp, and toss to coat.
- Cover and refrigerator for 30 minutes or up to 3 hours.
- Preheat oven to 350 degrees.
- Line a baking sheet with foil.
- Add lemon to marinade and shrimp, stir. Pour shrimp onto baking sheet and evenly distribute. Place in oven and bake about 7-8 minutes or until opaque. Do not overcook.
- To serve as an appetizer, place a toothpick or party appetizer frill in each and place on a plate.