Finger Food

Tonight I am making appetizers. Everyone loves food you eat with your hands. We are having popcorn shrimp and potato skins, the healthy way. . .

For the shrimp, I have small (90-110 a pound) shrimp. It is easier to by already peeled and de-veined but if you do the work yourself it is cheaper.

In a shallow bowl mix 1/2 cup flour, 1 t chili powder, 1 t garlic powder, and a 1/4 t pepper. In another bowl beat a couple of eggs. In yet another bowl, 1/2-1 cup cornmeal *, and a little salt, 1/2-3/4 t, and mix well. Toss the shrimp in the flour, then the egg, then the cornmeal, the onto a baking sheet that has been brushed with oil and preheated under the broiler, in a single layer. Spray the shrimp with cooking spray, broil about 5 minutes.

For the potato skins, I like to start with steak fries or waffle fries,but you can always bake your potatoes and scoop them out. Bake the fries according to the package instructions While the fries bake, chop about 3 ounces of ham or bacon and steam and chop about 2 cups broccoli. When the fries are done, brush with barbecue sauce, sprinkle with the ham (or bacon), broccoli and shredded cheese. Return to the oven so the cheese can melt. Serve with sour cream and chives.

Dipping Sauces for the Shrimp

If you want to be a little different, I have a chili lime sauce recipe. I am also including a traditional cocktail sauce recipe

Chili Lime Sauce
1/3 cup sour cream (fat free works well). 2 T mayo, 1T lime juice, 1/2 t ancho chili powder, combine and let sit for the flavors to combine.

Cocktail Sauce
1/2 cup ketchup, 2T horseradish, 1/2 t Worcestershire sauce, 2-3 dashes hot sauce, 1 t lemon juice. Mix all ingredients and chill till ready to use. (watch out, this has a kick)


Enjoy your finger foods!




* If you are trying to be healthy like I do, substitute 1/2 the corn meal with finely chopped (in a blender) all-bran cereal. It stays crunchy and adds tons of fiber to what ever you are breading.