Two appetizers last minute shrimp-easy recipes easy recipes

When you host a party, it is always recommended to have some recipes for appetizer last minute for use in emergencies. Even if you have the best intentions, things can happen and your meal perfectly planned can be faulty. You may find yourself time and planned to serve appetizers time-consuming may not be as feasible after all. Fortunately, there are some last minute appetizers that can be prepared quickly and help save the day.

Jamaican jerk shrimp with papaya and pineapple

This recipe makes 8 servings. When serving, you can Garnish this dish with whole green onions.

What you need:
frozen 2 pounds cooked shrimp, peeled and teaspoon spoon Jamaican jerk seasoning1 tails1 kitchen oil a vial from 24 to 26-ounce chilled papaya slices, drained and coarsely chopped1 8-oz can pineapple tidbits, drained and chopped red peppers roasted cupcup green onions, chopped, sliced1, teaspoon lemon peel, finely shredded2 tablespoons LIME juice2 cloves garlic, minced

How to do it:

Thaw the shrimp and put them in a plastic bag that is with you. Add the jerk seasoning and cooking oil for shrimp. Seal the bag and turn to coat shrimp. Let Cool for 30 minutes.

In a medium mixing bowl, combine peppers, pineapple, papaya, cut green onion, lemon juice, lemon and garlic. Cover, reserved and let chill until ready to serve.

When you prepare to serve, gently mix together shrimp mixture and papaya.

Bruschetta with Spinach Pesto shrimp coated

This recipe makes 24 servings and is very convenient, since you can do ahead of time. Make ahead of time, place bread baked in an airtight container and store at room temperature for up to 24 hours. Bruschetta can then be mounted before you are ready to serve.

What you need:

24 frozen peeled, large prawns, thawed cup chilled basil pesto24 slices baguette-style French bread1 10-ounce package frozen chopped spinach, thawed and drained and a package of 8 ounces cream cheese, softened1/3 cup grated Parmesan cheese1/3 cup finely chopped onion1/3 cup mayonnaise or salad dressing

How to do it:

Rinse shrimp thawed and pat dry with paper towels. Butterfly shrimp by cutting off the back of each shrimp but don't cut all the way to the other side. In a large bowl, combine shrimp and pesto. Cover and set aside.

Preheat broiler. Arrange slices of bread on the shelf of a heated pot of chicken. Broil 3 to 4 inches from heat for about 2 minutes or until toasted. Turn once during grilling.

In a medium bowl, combine spinach, cream cheese, parmesan cheese, onion and mayonnaise or salad. Spread the mixture on slices of toasted bread.

Broil 3 to 4 inches from heat for about 3 minutes or until mixture is hot spinach and bubble.

To serve, place a cooked shrimp on each slice of bread. Serve immediately.

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