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Bang Bang Shrimp

12 Nov

Bang Bang Shrimp

1 lb. medium shrimp, peeled and deveined

For the sauce:
1/2 cup mayonnaise
4-5 teaspoons chili garlic sauce, such as Sriracha sauce
1 teaspoon granulated sugar
1 teaspoon rice vinegar

For the egg mixture:
1 egg, beaten
1 cup milk

For the breading mixture:
1/2 cup all-purpose flour
1/2 cup panko breadcrumbs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil

For frying:
8 to 12 cups vegetable oil


  1. Combine all ingredients for the sauce in a small bowl; cover and set aside.
  2. Combine beaten egg with milk in shallow bowl; set aside.
  3. Combine flour, panko, salt, black pepper, onion powder, garlic powder, and basil in another shallow bowl; set aside.
  4. Bread the shrimp by first coating each with the breading mixture. Dip breaded shrimp into the egg and milk mixture, and then back into the breading. Arrange the coated shrimp on a plate and pop them into the fridge for at least 20 minutes. This step will help the breading to stick on the shrimp when they are frying.
  5. Heat oil in deep fryer to 350 degrees F. Use amount of oil required by your fryer.
  6. When oil is hot, fry shrimp 2 to 3 minutes or until golden brown. Drain on rack or paper towels.
  7. When all shrimp has been fried, drop the shrimp into a large bowl. Spoon about 1/4 cup of sauce over shrimp and stir gently to coat.

Baked Jalapeno Poppers

12 Nov
Baked Jalapeno Poppers

1/2 lb jalapeños
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/4 tsp garlic powder
1 cup panko bread crumbs
1/4 tsp italian seasoning
olive oil

Apricot Dippings Sauce
1 cup apricot preserves
1/4 cup white vinegar
2 tbsp soy sauce
1 tbsp sugar
1 tsp minced garlic
pinch of onion powder
pinch of paprika

  1. Preheat the oven to 375 degrees.
  2. Cut the jalapeños in half and remove the seeds and membrane.
  3. Combine the cream cheese, shredded cheddar, garlic powder, and salt.
  4. Spoon the cheese mixture onto the jalapeño halves.
  5. Combine the panko, some more salt, and italian seasoning in a bowl.
  6. Top the jalapeños with the panko mixture.
  7. Place the stuffed jalapeños on a baking sheet that has been drizzled with olive oil.
  8. Bake for about 25 minutes until golden brown.
  9. For the sauce, combine all the ingredients in a small saucepan over low heat.

Olive Tapenade

12 Nov

Olive Tapenade Recipe

1 – 12 oz jar Kalamata olives
2 teaspoons capers
3 cloves garlic, grated
1 tablespoon fresh chopped oregano
the juice of 1 lemon
1 teaspoon anchovy paste (optional)


  1. All all ingredients to food processor and pulse until roughly chopped.
  2. Serve with bread or crackers.