The Traveling Epicurean

horseradish

Bloody Mary Shrimp & Mango-Curry Shrimp At Nancy’s

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Bloody Mary Shrimp & Mango-Curry Shrimp At Nancy’s

Bloody Mary Shrimp & Mango-Curry Shrimp in Wonton Cups

These two homemade shrimp appetizer’s are fun and delicious! Bloody Mary Shrimp and Mango-Curry Shrimp in wonton cups will soon be on your go to list for summer appetizers! My good friend Nancy passed these wonderful recipes on to me which she found at epicurious.com. They certainly have a an enormous assortment of recipes there to choose from and sometimes it can be overwhelming finding the ones you like so I feel fortunate to have a fellow foodie pass these on.

These two shrimp appetizer’s just might be the easiest and most delicious recipes you’ll have this summer. The Bloody Mary shrimp is so flavorful with all the same condiments that make up “the” cocktail including the vodka but in little nibble sizes.  Serving up this appetizer on a spoon makes for a lovely presentation too. You can find these spoons at party stores and sometimes even at Stop & Shop.

The Mango-Curry Shrimp in wonton cups is another winner with a variety of fresh flavors from the green curry sauce to the mango chutney which both come prepared from the specialty section of the grocery store totally saving you time in the prep department …Hallelujah! You know me with the mayo thing … as much as I love my Hellman’s Mayo I do like to cut the mayo with some plain Greek yogurt to give it a little tang and a wonderful fresh texture so I give you that option in the list of ingredients for this appetizer.

It was an enjoyable day shooting this show and having my good friend Nancy share with us a couple of her favorite appetizer’s that she frequently entertains with. We will definitely be back cooking with Nancy this summer and visiting her garden to pick heirloom tomatoes for that scrumptious homemade Tomato Tartan! Hope you enjoy the show and let me know how you like the Bloody Mary Shrimp & Mango-Curry Shrimp appetizer’s.

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Ingredients For THE BLOODY MARY SHRIMP:

  • 1 pound medium shrimp in shell, peeled and de-veined
  • 1 1/2 cups thinly sliced celery (2 -3 ribs)
  • 1 cup thinly sliced scallions (about 6)

Directions For THE BLOODY MARY SHRIMP:

  1. Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil.
  2. Add shrimp, then remove from heat and let stand in water until cooked through, about 5 minutes.
  3. Drain in a colander and cool to room temperature, about 30 minutes.
  4. Cut shrimp into thirds and transfer to a large bowl with celery and scallions.

Ingredients For THE SAUCE:

  • 1/2 cup ketchup
  • 1/4 cup vodka (preferably Absolut Peppar)
  • 1/4 cup fresh lemon juice
  • 2 tablespoons bottled horseradish (not drained), or to taste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco OR Siracha (also found where the tabasco is shelved at the store)
  • S&P to taste

Directions For THE SAUCE:

  1. Whisk together all sauce ingredients
  2. Just before serving, stir sauce into shrimp mixture.
  3. Spoon 2 shrimp pieces with vegetables and sauce into each soup spoon and arrange spoons on a platter.

NOTE: Shrimp can be cooked and tossed with vegetables 4 hours ahead, then chilled in a sealed bag. Sauce can be made 1 day ahead and chilled, covered. Mix the sauce and shrimp right before serving.

Ingredients For THE MANGO-CURRY SHRIMP:

  • 12 wonton wrappers (from one 12-ounce package), each cut into squares
  • Vegetable oil
  • 1/3 cup mayonnaise OR split the 1/3 cup mayo in half with Greek yogurt
  • 2 tablespoons chopped fresh cilantro
  • 5 teaspoons fresh lime juice
  • 2 teaspoons mango chutney
  • 1 teaspoon Thai green curry paste (Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets)
  • 12 ounces peeled cooked medium shrimp, coarsely chopped
  • 1 cup Fresh cilantro leaves coarsely chopped

Directions For THE MANGO-CURRY SHRIMP IN WONTON CUPS  – Pre-Heat oven to 325º:

  1. Preheat oven to 325°F.
  2. Place wonton squares on work surface and brush lightly with oil
  3. Press each into miniature muffin cup, oiled side down
  4. Bake until wonton cups are golden brown, about 10 minutes
  5. Cool completely in tins -Can be made 3 days ahead
  6. Remove cups from tins and store airtight at room temperature
  7. Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend
  8. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead – Cover and refrigerate
  9. Place wonton cups on serving platter
  10. Spoon 1 tbsp shrimp salad into each cup
  11. Garnish with cilantro leaves

 

Arancini Reuben Balls

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Arancini Reuben Balls

My homemade Arancini Reuben Balls are absolutely gourmet. Arancini balls, also called risotto balls, are an Italian appetizer made with left over risotto, stuffed with mozzarella and prosciutto, then breaded and deep fried! Oh boy, they are out of this world. They are crispy on the outside, and creamy and cheesy on the the inside. You can eat them plain or serve them with a tomato sauce.

My homemade Arancini Reuben Balls are made with risotto, diced corned beef, Swiss cheese, cream cheese and sautéed jalapeño’s to incorporate that “popper” flavor! I serve them with my gourmet thousand island dressing which I make with Greek yogurt and a creamy horseradish to compliment the corned beef. The flavors of the risotto balls paired up with the thousand island dressing are outstanding!

Do you remember having poppers? You know, those deep fried jalapeno’s stuffed with cream cheese? Wow, I used to love those little morsels and I haven’t had them in ages so that’s why I thought it would be fun to put a twist on my Risotto Reuben Balls. It was a great idea too because the cream cheese lightens up the risotto balls and the jalapeno’s give it that something extra special!

You’ll be so happy when you make these homemade gourmet Arancini Reuben Balls with your left over St. Patrick’s Day corned beef. They freeze up really well too which will make for a nice little treat at a later date although I highly doubt you’ll have any left behind.

My thousand island dressing is fantastic as a dip for my baked sweet potato fries too. You might want some other appetizer’s to go along with the Risotto Reuben Balls like my crab cakes, or bloody Mary shrimp. You could even serve them as an appetizer to a homemade pasta dinner served with a Caesar Salad and some chocolate pecan pie for dessert! Hope you enjoy the show 🙂

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Risotto Ingredients and Directions – Total time to make approx. 30 minutes:

 I halved my recipe specifically for the Arancini Reuben Balls but I usually make full a full recipe, double the amount below

  • 1 cup Arborio Rice
  • 3/4 cup finely chopped sweet onion
  • 2 tbsp butter and a drizzle of olive oil
  • 1/3 cup white wine
  • 4 cups hot chicken broth – homemade or store bought
  • 1/2 cup grated Reggiano Parmesano

Directions: 

  1. In small pot heat 4 cups chicken stock til simmering
  2. Add onion to medium size pot to 1 tbsp. butter & sauté on low til soft  
  3. Stir in 1 cup Arborio rice and sauté til the rice looks chalky
  4. Add in 1/3 cup white wineat a time, keep stirring, when wine is absorbed begin to add in 4 cups of simmering chicken stock ONLY 1/2 cup at a time-it will be approx 4 minutes for each addition 
  5. ONLY add in chicken stock when previously addition is completely absorbed while STIRRING all the time
  6. Stir in 1 tbsp butter and 1/2 cup Reggiano Parmesano after the last of the chicken stock is absorbed, then let cool to make Arancini Reuben Balls.

Ingredients- Makes 20 – 1 1/2″ Arancini Balls:

  • 1 1/4 cup diced into 1/4″ pieces of corned beef
  • 2 cups cooked risotto (see below for recipe my recipe for risotto)
  • 4 oz. softened cream cheese
  • 1/4 cup grated and packed Jarlsberg swiss cheese
  • 1/4 cup grated and packed mozzarella cheese
  • 2 jalapeno’s finely diced and sauteed just til barely softened 2 minutes
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 lg eggs
  • 1 cup seasoned bread crumbs

Directions for Arancini Reuben Balls:

  1. Put all of the above ingredients into a large bowl and stir with spatula til mixed
  2. Use cookie scoop and from balls, roll in hands after scooping to get nice and round
  3. Whisk eggs in a med. bowl
  4. Add bread crumbs to another and begin the dip formed risotto balls into egg and them into bread crumbs and place on dish
  5. Put breaded risotto Reuben balls in frig for 20-30 minutes
  6. When the Reuben balls are chilled heat 1/2″ vegetable oil in medium size pan and begin to heat on low for 5 minutes and then turn up to med/high to 350º
  7. Add in Arancini Reuben Balls in 2 batches into hot oil
  8. Fry for about 2 minutes and then turn over for another 2 minutes til golden
  9. Remove to cookie rack covered with paper towels to absorb excess oil
  10. Plate up Arancini Reuben Balls with my homemade gourmet thousand island recipe below 🙂

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This Thousand Island Dressing is great on Reuben Wraps also

INGREDIENTS FOR THOUSAND ISLAND DRESSING:

  • 1/2 cup Greek yogurt
  • 2/3 cup Hellman’s mayonnaise
  • 1/2 cup ketchup
  • 1 Heaping tbsp finely chopped cornichons
  • 1/3 cup sweet relish
  • 1 Heaping tbsp grated sweet onion
  • 1 Heaping tbsp finely chopped fresh parsley
  • 3 tbsp creamy horseradish
  • 1 tbsp olive oil
  • 1 tbsp “seasoned” rice wine vinegar
  • 1-3 dashes of Siracha

DIRECTIONS:

  1. Put all ingredients into a large bowl and whisk til combined