Tag Archives: game day appetizers

Grilled Shrimp Skewers with Citrus Salsa

Whip up these delicious game day appetizers before you put the grill away for winter.

We’ve partnered with [Yellow Tail] PURE BRIGHT, Wine for All Occasions for the month of October, and we promise it’s all treats and no tricks. We look forward to sharing delicious recipes and wine cocktails, courtesy of Yellow Tail Wine. You can find last week’s post here, Warm Feta, Olive & Sun-Dried Tomato Spread.

Note: If using wood skewers, soak in water at least 10 minutes before threading shrimp.

GRILLED SHRIMP SKEWERS WITH CITRUS SALSA


Ingredients

Serves 4

Grilled Shrimp Skewers

  • 1 lime
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp pepper
  • 1 lb large shrimp, peeled and deveined (tail on or off)
  • 2 Tbsp chopped fresh parsley
  • 4 skewers, about 12” long (if using wood skewers, pre-soak them in water)

Citrus Salsa

  • ½ cup orange segments, cut into small pieces
  • ½ cup diced fresh mango
  • ¼ cup finely chopped orange or yellow bell pepper 
  • 2 tbsp. orange juice
  • 3 tbsp. snipped fresh chives
  • 1 tsp. minced garlic
  • Salt and pepper to taste

Directions

  1. Zest the lime into a small bowl. Cover and set aside.
  2. Squeeze juice from lime and reserve.
  3. In large resealable plastic bag, mix olive oil, reserved lime juice, garlic, salt, red pepper flakes and pepper.  
  4. Add shrimp, seal bag and place in refrigerator. Marinate shrimp for at least 20 minutes, but not longer than 2 hours.
  5. Preheat grill to medium-high.
  6. Thread shrimp on skewers. 
  7. Place skewers on grill; cook 2 to 3 minutes per side or until shrimp are opaque and pink.
  8. Sprinkle shrimp with reserved lime zest and chopped parsley.

Citrus Salsa

  1. Combine ingredients in medium bowl. Serve with grilled shrimp.

Perfectly paired with PURE BRIGHT Sauvignon Blanc


Recipe courtesy [Yellow Tail] PURE BRIGHT

Game Day Finger Foods: Bacon-Wrapped Alaska Scallop Sliders

Are you ready for game day? Northwest flavors are on the menu! If you are whipping up appetizers and finger foods for a hungry crew, add some Alaska Seafood to your shopping list. Your guests will love these little beauties.

Bacon-Wrapped Alaska Scallop Sliders

  • Servings: 16
  • Difficulty: simple
  • Print

Bacon-Wrapped-Alaska-Scallop-Sliders-152-1024x768Ingredients

  • 2 cups mayonnaise
  • 4 teaspoons pimenton (smoked paprika)
  • 1/8 cup olive oil
  • 5 medium or 3 cups sliced red onion
  • 1/8 cup balsamic vinegar
  • 16 large Alaska Weathervane Scallops, patted dry
  • 16 bacon slices, fully-cooked but not crisp
  • 16 mini-hamburger buns, split
  • 16 small (3-inch) lettuce leaves

Method

  1. Blend mayonnaise and pimenton in a bowl; set aside.
  2. Heat olive oil over medium heat in a large pan. Stir in onions; cook until softened, about 5 minutes. Add balsamic vinegar and simmer one minute. Remove from heat and keep warm.
  3. Wrap each Alaska Scallop with a cooked bacon slice. Grill or sauté scallops for 2 to 3 minutes per side, cooking just until scallops are opaque and bacon is crisp.
  4. Place buns on grill and lightly toast. To serve, spread about 1 tablespoon mayonnaise on cut side of each bun. Place about 2 tablespoons onions on the bun bottoms, top with a bacon-wrapped scallop and lettuce leaf, then close with bun tops.

Mia Russo Stern’s Fish Tacos

Eating healthy and January seem to go hand in hand, but when game day approaches we want bold flavorful foods that we can eat with our hands.

One of the best features of this recipe is that it can be cooked on the grill while your oven and stove top are filled with the rest of the menu you’re cooking up for your hungry crew. Grab a cold one and start chopping.

 

Fish Tacos

8 Organic non-gmo corn tortillas
(wrap in foil and warm in a hot oven for about 5-10 minutes)

Fish TacosFor the Fish

  • 1 lb atlantic cod
  • 2 – 3 tablespoons of olive oil
  • 1 tablespoon of organic grass-fed butter
  • 1/2 teaspoon granulated garlic
  • pinch of sea salt and black pepper
  • juice from 1/2 lime or yuzu and the zest

The Accoutrement: 

  • 1 small box of kale (or any)
  • Microgreen/sprouts (about 1 cup)
  • 1 small box of sunflower sprouts  (about 1 cup)
  • 1 cup purple cabbage sliced thin

Fish TacosThe Cabbage

  • 1/2 cup  of cilantro, chopped fine
  • 1 jalapeño, diced fine
  • 1/2 red onion sliced into very thin shreds
  • 3 tablespoons of olive oil
  • 1 lime, juiced and zested
  • 1 tablespoon maple syrup
  • pinch of sea salt
  • black pepper
  • 1/4 tsp granulated garlic

Compound Mayo

  • 1/2 cup mayo
  • 1/2 avocado
  • juice from 1/2 lime and the zest
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ancho chili powder

Cabbage Slaw / Fish TacosFruit Salsa

  • 1 cup diced pineapple
  • 1 cup diced mango
  • 1/2 cup chopped cilantro
  • 1 shallot chopped fine
  • 1/4 cup diced red onion
  • juice from 1 lime and the zest
  • pinch of sea salt
  • black pepper
  • 1/4 tsp granulated garlic

Preheat your oven to about 400°.  It was hot, so we cooked the fish on a baking sheet lined with foil and covered with foil on our BBQ.  This worked very well.  Wash your fish and check for bones.  Pat dry.  Lay fish down on lined baking sheet.  Drizzle with about 3 tablespoons of olive oil, spread it around with your hands.  Cut up about 1-2 tablespoons of grass-fed butter and spread that around.  Season fish with fresh garlic (minced) salt and pepper, Squeeze citrus juice and zest. Bake in the oven for about 15 minutes depending on thickness. Check often for doneness. I like to start my washing all of my sprouts and cilantro. Dry them well.

THE SLAW:  In a small bowl add 1 cup of shredded cabbage with 1/2 cup chopped cilantro, shallot, jalapeño and red onion.  Season with salt and pepper, maple syrup garlic. Toss and let sit until you are ready to assemble. Chill in fridge

FRUIT SALSA: Add all the ingredients to a bowl and toss, chill in fridge.

MAYO: Add all of the ingredients to a blender or food processor and process until smooth.  I like to then transfer to a squeeze bottle so that it’s pretty when I add to my tacos.

Once the fish is cooked, let it cool down for just about 5 minutes. Warm your store-bought organic tortillas wrapped in foil for about 5 minutes on the BBQ.  Start assembling.

Taco. Fish. Fruit salsa. Cabbage slaw. Kale sprouts. Sunflower Sprouts. (Raw fresh organic corn if you like.) Generous squeeze of compound mayo, maybe a little lime zest and a squeeze and you  are off!