Wow your guests this holiday season with healthy and unique hors d'oeuvres that are easy to make and will surely be a crowd pleaser. Chef Joe and Chef Chris provide two recommendations that will add some autumn tastes blended with summer colors to your dinner party or informal holiday get together! Enjoy! Share your favorite holiday hors d'oeuvres with us in the comments.
Seared Ginger Shrimp with Mango Puree
- 16/ 20 jumbo shrimp (16/20 shrimp per pound)
- 2 ripe mangoes
- 1 fresh ginger root (2 tablespoon) minced
- 1 tablespoon of minced garlic
- 1/4 cup olive oil
- Fresh cilantro - 1/4 cup
Peel mangos. Cut from seed into 1” pieces. Add ½ cup water or juice to aid in blending. Partially puree. Add pinch of salt. Puree until smooth.
Toss raw peeled shrimp with garlic, ginger, olive oil and a pinch of salt to taste. Add shrimp to hot pan and sear both sides until shrimp turns pink and red. Toss with fresh cilantro. Serve hot or at room temperature with Mango Puree.
Sweet Potato Avocado Toast
- 2 medium sweet potatoes
- 2 ripe avocados
- 1 cup of shredded radish
- 1/4 cup shredded carrots
- 1 lime
- 1/ cup olive oil
- 1/4 cup fresh cilantro
Cut sweet potato into 1/4 inch rounds. Toss with olive oil and a pinch of salt. Roast at 350 for 15 minutes or until fork tender. Let cool. Prepare radish slaw. Shred radish and carrots. Toss with lime juice, olive oil, salt to taste, and cilantro. Split avocado and remove seed. Use a spoon to scoop out avocado meat. Slice avocado in strips. Lay one slice on each sweet potato round and top each with radish slaw.