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Tapas

Little Plates, BIG Flavor

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Yummy Grilled Shrimp

1 pound of large gulf shrimp
1 package of bacon
2-3 jalapeño peppers, julienned
Jalapeño cheese (you will use only about an ounce)

Peel and devein shrimp. Butterfly. Slice cheese into thin strips. Cut bacon strips in half. Put one slice of pepper and one slice of cheese into butterflied shrimp. Wrap with bacon and secure on a skewer. Heat up grill. Cook shrimp on grill.

Olives and Almonds

2 cups of good olives (I like black ones with this mix)
1 small red chile pepper
4 tablespoons olive oil
2 tablespoons chopped mint or parsley
1 clove of garlic, crushed
1 tablespoon lemon juice
1 teaspoon lemon zest

Remove seeds from chile, finely dice, and place in bowl with olive oil. Mix parsley or mint with the garlic and stir into bowl. Leave to stand at least one hour—or overnight in the fridge. Drain the olives and place in a bowl. Cover with oil, lemon juice and zest. Serve. Will keep in a fridge for a month.

2½ cups shelled almonds
¼ teaspoon cayenne pepper
2 tablespoons sea salt
2 tablespoons butter
4 tablespoons olive oil

Mix pepper and salt in a bowl. Melt the butter with the olive oil in a large frying pan. Add the almonds and cook, stirring constantly, for 3-5 minutes until the almonds are golden. Toss almonds into salt mixture until coated.

Serve warm. >>>

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