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
I love the Martha Stewart’s Hors d’Oeuvres cookbook too. It inspired much of my wedding cocktail hour. Thanks for the introduction to this newer cookbook.
Hmmmm . . . never one for so much action when the food hits the grates, but I wonder if this can serve as a marinade too . . . Make a double batch of the sauce and save a cup or so for dipping, then marinade the skewered shrimps for 15 minutes or so in the liquid then throw them at the grill.
Would make a fantastic dish to serve with just a little bit of rice and some sautéed spinach.
Mmmm . . . supper on Friday night . . .
Shrimp on the grill = perfect day
I have to go with the Shrimp Skewers. I am a sea food lover and there is nothing better than grilled Shrimp. I would however, add the flavour of a Japanese creamy tomato mayonaise dressing as well as the Asian Chili Paste with Lemon spicy taste. I like the blend of the two flavours mixed together. Then again – that is just me! If I were making the Hordoerves I would be making a mixture of the Scallop and Shrimp on the Skewers.
Hmmm… 36 shrimp, 36 skewers, 2 shrimp per skewer… this must be that new math the kids are talking about!
LOL yeah that’s why my kid sucks at math – he got it from me!
I love all the flavors in these Shrimp Skewers. Best of all they are so easy to cook. My family will surely enjoy it. Thanks, Martha. Thanks for sharing, Jaden. And thanks for the suggestion on knife-sharpening.
Inspiring recipe, looks delicious. May have to try it
Hi Roberta! I read through and approve each comment by hand – it helps me cut down on spam and makes sure I reply to each question 🙂 Have a great rest of the weekend! Jaden
It’s hard to figure out what to fix for finger foods and this sounds/looks like it may solve a few problems. Love the idea of the paddle board. I sometimes (for me and hubby only) cut the dinner item up on my clean cutting board and use as server but not very cute
Not a shrimp person, but thinking of trying this with scallops.
It would be perfect with scallops!
Thank you for all the great things on this web site
Good job. Always look forward to your blog.
J’aime bien les crevettes.
Sounds wonderful as long as one can get the good shrimp!