By Sue Lau | Palatable Pastime
This week along with many other Sunday Supper bloggers, I am posting a recipe for fancy appetizers suitable for hosting award show parties, such as the Oscars, Emmys, Golden Globes, etc.
Besides these type of parties, there are also other parties this type of food is good for: graduation parties, showers, special birthdays, Valentine’s Day dinners, or even DIY wedding receptions.
It can be fun to dress up (even if you don’t need to)- I have even been to murder mystery dinner parties where we all dressed up like gangsters and molls. If you use your imagination, a dress-up party can be so much fun and a great way to relax with friends.
This week, I am offering my recipe for shrimp martinis, which is sort of like a shrimp cocktail, but cocktail sauce can be so boring. I’ve had parties where just shrimp on an ice tray with the usual ketchup-horseradish bit went untouched.
But these in the cute little glasses (which you can find at many party stores) attract a lot of attention, have a tasty Italian vodka sauce- infused with booze and martini flavors. Which most people love. But even though the vodka cooks, this is probably not a good appie for children, due to the nature of the glass-theme itself. But for adults, it’s great. If you have kids about, why not let them have fried or baked breaded popcorn shrimp in a snow-cone cups? They will be all the more happy for that with some ketchup on the side.
Whatever you do for your party, have lots of fun!
Tomorrow I will be posting with the #BreadBakers blogging group. We are doing pancakes and I will be posting my recipe for Swedish Pancakes. I hope to see you then!
Allow for 1-2 hours marination time
- 20 plastic mini martini shot glasses
- 1 pound of 15-20 or 30-40 count cooked peeled shrimp
- 1/2 cup citrus vodka
- 26 ounces Italian crushed tomato sauce
- 1/2 cup bottled olive juice (for making dirty martinis)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons butter
- 2 tablespoons sour cream
- 2 fresh lemons, thinly sliced
- 20 small green pitted olives
- 1/2 cup chiffonade of fresh basil
- 1 small French baguette
- 2-3 tablespoons extra virgin olive oil
- 1/2 cup Parmesan cheese
- Marinate shrimp in the citrus vodka for a couple hours, saving the vodka to use in the sauce.
- Drain the shrimp and chill.
- Stir the vodka with the tomato sauce, olive juice, garlic and onion powders and butter in a saucepan and simmer for 15 minutes or until thickened.
- Allow the sauce to cool 5 minutes, then whisk in the sour cream.
- Thinly slice the baguette into wedges and brush lightly on one side with the olive oil.
- Place under broiler until lightly toasted (you can work on the bread while the sauce cooks).
- Turn the toasts over and sprinkle with the Parm, and broil again until toasted on that side.
- Fill martini shot glasses about halfway with vodka sauce, hanging 1-2 shrimp over the side with a lemon slice behind that and a toast behind that.
- Sprinkle sauce with shredded basil and top with an olive.
- Serve at once, and if making a little bit ahead, don’t put the toasts in the glasses until ready to serve or they will get soggy from the lemon and the sauce.
From the kitchen of palatablepastime.com
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