Saturday, December 22, 2012

Quick Original Appetizers

Shrimp & Grits Tarts

1 cup water
1/4 cup quick cooking grits
2 oz cream cheese, softened
1/4 shredded cheddar cheese
3 tablespoons butter, divided
1/4 teaspoon garlic salt
pepper to taste
1 lb uncooked small shrimp, peeled and deveined
3 green onions (scallions), sliced
2 packages mini phyllo tart shells (Athens makes good prepared shells)

In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover & simmer for 4 minutes. Stir in the cheeses, 1 tablespoon of butter, garlic salt, salt & pepper.

In a large skillet, saute shrimp and green onions in remaining butter until pink. Fill tart shells with grits and top with shrimp/green onion mixture.
Makes about 2 1/2 dozen. Total prep/cook time about 30 minutes.

Tortellini & Red Pepper Dip

1 package (19 ounces) frozen cheese tortellini
1 jar (7 ounces) roasted sweet red peppers, drained
3 garlic cloves, minced
1/2 cup fat-free mayonnaise
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil

Prepare tortellini according to package directions. Meanwhile, place red peppers and garlic in a food processor; cover and process until combined. Add the mayonnaise, vinegar, salt and pepper; cover and process until blended. Transfer to a small bowl.

Drain tortellini; toss with oil. Serve with zucchini strips and red pepper dip. 
Makes about ten servings. Total prep/cooking time is 24 minutes.

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