Dec 18, 201110:11 PMOne More Bite
Recipe: Shrimp Fritters w/ Sweet / Sour Chili Sauce
Continuing from last week's post on planning the perfect Christmas or New Year party... Today we will discuss serving tools and equipment needed for small plates and appetizers - necessary items for the Brie Crostini (see: last week's post) as well as today's featured recipe of Shrimp Fritters w/ Sweet and Sour Chili Sauce.
Classic small plates are a must have item! Serving appetizers on white ceramic flared rims keeps food centered on your plate. Centering color in the middle of a white dish also helps bring the appetizer to the forefront, creating an eye-popping dish. Remember, we want to involve all the senses in our experience as hosts.
Although they may look alike not all cheeses are created equal. Identify the cheeses you serve your guests with cheese markers. Available at Williams / Sonoma for around twenty dollars for a set of four.
For mingling guests looking for a free hand while enjoying appetizers, a wine and dine plate offers the perfect solution. A small wooden snack table with an insert for your wine glass, your guests can now roam freely with their wine and appetizers in one hand and the other free to savor every bite.
There is no need to cut your baguettes for crostini or dipping sauces. With a bread tray slotted for precise cuts and an accompanying knife, guests can make the perfect bite every time. One less thing you need to prep for allowing for you to mingle with your guests with your own wine and dine plate in hand.
There are many more items both practical and fun that can be purchased beyond those that I have listed. Some more practical. Some more fun. Check your local specialty stores like Crate and Barrel, Napa Style and Bed Bath and Beyond to name a few. And, as promised earlier, here is today's featured recipe.
Shrimp Fritters with Sweet and Sour Chili Sauce is an appetizer that is best made in advance and finished an hour or so before your party. This will help you in managing your prep time and will provide a nice "fresh cooked aroma" to the atmosphere. Providing that you don't burn them when frying. The chili sauce is optional. While the sauce is a nice compliment to the meatiness of the fritters and further adds to the festivities with the red and green colors from the green onions and sauce. Put a frill pick in them and enjoy from your wine and dine plate or serve as a small plate first course at a more formal sit down dinner. Regardless of how you choose to serve them these fritters provide a GIANT bite for such a "shrimp"and can stand alone on their own merits!
Ingredients: Fritters - 6 oz. Full Circle All Natural Alaska cod filets, 18 oz. 21-25 count shrimp, 3-4 Yukon Gold potatoes, 1 Medium onion - minced, 3 cloves garlic - minced, 3 T. sliced green onion, 1 teaspoon hot sauce, 1 egg - separated, 3 T. EVOO, 1/2 teaspoon smoked paprika, 1/2 teaspoon Old Bay seasoning, Kosher salt, pepper.
Ingredients: Sauce - 1/2 C . Nakano rice wine vinegar, 1/4 C. Maraschino cherry juice, 1/2 C. Sugar, 1/2 C. Water, 1/2 teaspoon Ground ginger, 1 Clove garlic - crushed, 1/2 teaspoon red pepper flakes - more or less depending upon desired heat level, 1/4 C. cold water, 1 T. tapioca starch.
Directions: Fritters (1) Thaw out frozen cod and shrimp. Rinse each separately under cold water. Be sure to look for bones and any skin or spongy ends. Flake cod with a fork until it is shredded and set aside. Peel and de-vein shrimp. Dice shrimp into medium pieces and set aside also. (2) Meanwhile, quarter potatoes and place into a medium pot. Cover and boil for approximately 10 minutes. Drain and place into a large mixing bowl. Set aside. (3) In a 10 inch skillet saute onions and garlic in EVOO until golden brown. Drain excess oil and add to potatoes. (4) Next, add cod green onions, and hot sauce to potatoes. Mix well and season to taste with salt and pepper. Stir in egg yolk and gently fold in the shrimp. In a small bowl, whisk egg white into a soft peak and gently fold into fritter mixture. (5) Pinch off small 1/2 oz. size pieces and roll into balls and place onto baking sheet. Refrigerate for up to two hours. (6) Place several inches of oil into a deep fryer and heat oil to 360 degrees. Place 4-5 fritters into oil and fry for 2-3 minutes or just until golden brown. Drain on paper towels. Place onto a clean baking sheet and finish by baking in a 350 degree pre-heated oven for an additional 15 minutes. Remove. Season with salt and serve warm. If serving as a first dish, drizzle with sauce and garnish with sliced green onion.
Directions: Sauce Place all ingredients except 1/4 C. cold water and 1 T. tapioca starch into a sauce pan and heat until boiling. Slowly whisk the water and tapioca starch into the sauce to thicken.
Recipe, Food styling and Photography by David Plowman, personal chef / owner Catering By Grace. He can be contacted at firstname.lastname@example.org