Currently viewing the tag: "appetizers"

This is one dish where the flavors just come together so well, you wonder why you never thought of it before!! Can be served as a light lunch, or as appetizers. I served it to my hubby and his co-worker right before they left for Spain a few weeks ago, to tide them over until the flight attendants serve their meals.

1 lb. shrimp, peeled and deveined
1/4 cup extra virgin olive oil
half a handful garlic cloves, minced
1/4 cup chardonnay or other white wine
salt and freshly ground black pepper to taste
handful mint sprigs

juice of 1 lime
juice of 1 lemon
2 tablespoons extra virgin olive oil

1 cup sheep’s milk feta, crumbled

Marinate shrimp in oil, garlic, wine and salt and pepper to taste. Preheat grill while shrimp is marinating. Chop mint leaves.

Drain shrimp and grill just until cooked through, a minute or two per side. (You can also put them on skewers to make for easier turning.)

Toss shrimp with citrus juices and olive oil, plus the chopped mint. Sprinkle with feta. Can be served warm or at room temperature.

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sesamecrustedtofu.JPG

1 16-oz pkg extra-firm tofu, cut into 1-inch cubes and patted dry with paper towels
1/3 cup sesame seeds
2 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon sugar
vegetable oil for deep-frying, I used safflower

Your choice of sauce for dipping: Thai chili sauce is good, as is plum sauce or peanut sauce or a mix of soy sauce-sugar-sesame oil

In a bowl, combine sesame seeds, cornstarch, flour, and sugar. Toss tofu cubes gently in the mixture to coat. Heat oil in wok or large skillet over medium-high heat. When hot, drop in tofu cubes gently, and fry until golden. Drain on paper towels, and serve warm with dipping sauce. My kids eat this with rice or noodles, but they’re great for appetizers as well!

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