4 Finger Foods For Your Party Platter
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.
10. Enjoy!
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 bread crumbs
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-fry till golden brown and cooked through. Drain on a towel and serve immediately.
7. Enjoy!
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.
10. Enjoy!
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 bread crumbs
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-fry till golden brown and cooked through. Drain on a towel and serve immediately.
7. Enjoy!