Back in the early 90’s after a period of college dorm-life, I longed for my own kitchen and imagined hosting elegant dinner parties for my friends. My roommate and I found an affordable apartment within scooter-distance of the campus and I set off to furnish my kitchen with hand-me-down cookware from my Mom and a few garage-sale finds from the neighborhood.
The very first cookbook I bought was Martha Stewart’s Hors d’Oeuvres, the bible to all things finger foods. Back then, I didn’t even know how to pronounce hors d’oeuvres (For fun, I called it horse doovies) and even to this day, I have trouble spelling the phrase.
It’s a tough phrase to master, I think Martha Stewart’s team understands this, too. Her latest book is an updated collection of modern finger foods. Less fussy, more global flavors and more fun than the original books.
Recipes range from so simple, like Edamame with Chile Salt and the ultimate salty-sweet pretzel/Chex mix — to recipes a little more involved, like Beef & Asparagus Negimaki and Pull-Apart Lobster Rolls.
I’m loving the casual vibe across the book. Rather than carefully and artfully composed, fancy horse doovies (heehee!), the recipes and presentation is more relaxed, and the beauty of the dishes come from the vibrant colors of fresh ingredients and aromatic spices.
We’re featuring Spicy Shrimp Skewers recipe from Martha Stewart’s Appetizers Cookbook. In addition to this new book, Martha Stewart has also launched a collection of party-friendly serve ware at Macy’s (we were given these pieces to review as well.)
Enjoy the recipe for Spicy Shrimp Skewers from Martha Stewart’s Appetizers! Also, here’s a giveaway to win your own copy of the cookbook, as well as one Paddleboard from her collection.
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Spicy Shrimp Skewers
- 3 tablespoons sugar
- 1 teaspoon finely grated lime zest, plus ¼ cup fresh lime juice (from 2 to 3 limes)
- 1 tablespoon Asian chili paste, such as sambal oelek
- 1 tablespoon Asian fish sauce
- Coarse salt
- Cooking oil, for brushing (like safflower, vegetable or canola)
- 36 large shrimp (about 2 pounds), peeled and deveined (tails left intact, if desired)
- 18 small wooden skewers, soaked in water for 30 minutes
- Bring sugar and lime juice to a simmer in a saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Remove from heat; stir in lime zest, chili paste, and fish sauce. Season with salt. Transfer half of sauce to another bowl (for serving).
- Heat grill (or grill pan) to high. (If using a charcoal grill, coals are ready when you can hold the palm of your hand 6 inches above grates for just 2 to 3 seconds.) Thread 2 shrimp onto each skewer; season with salt.skewers on a rimmed baking sheet, brush with some sauce, and cook 2 minutes. Flip, brush with more<br />sauce, and grill until opaque and browned in spots, about 2 minutes more.</p>
- Brush grates with oil. Grill shrimp for 1 minute; brush with some of sauce. Flip and grill for 1 minute more; brush with sauce again. Flip and grill, brushing occasionally with sauce, until opaque, 1 to 2 minutes more. Serve with reserved sauce.
NOTE: You can also broil the shrimp skewers: Heat broiler with rack 4 inches from heat source. Arrange