Lou and Lucy's Leftovers: A new take on Thanksgiving appetizers
I trust everyone had a nice Thanksgiving. Sick of turkey yet? Ready for the next round of holiday celebrations?
Hang on to your hats; there is no escaping. Perhaps that’s not true. One could dash off to a tropical island and drink rum drinks by the swaying palm trees ( ... not such a bad idea.)
If you do, have a great time and use your sunscreen. I, however, will march forward and start to plan. For starters, here’s a new-to-me appetizer I made for T-day. It was a big hit.
Take 2 pounds of good, frozen shrimp. Farm-raised-from-wherever won’t fly for this. (I like wild caught, American shrimp.)
Thaw the shrimp and peel them, then cook them in boiling water for less than 3 minutes. They should be just cooked. Remove and rinse in cold water. If they are large (or if you want them to go farther), half them lengthwise.
For marinade whisk together:
2 cloves pureed garlic
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
½ cup fresh lemon juice
¼ cup olive oil
1 teaspoon salt
1 lemon and 1 medium red onion sliced very thinly
1 cup pitted, sliced black olives,
2 tablespoons of chopped roasted red pepper
1 bay leaf
Dash or 2 of Tabasco
Mix marinade in with the shrimp and chill for up to 3 hours. Serve with thin slices of lightly-toasted French bread.
If you bring this to a party, your fortune cookie will read: You will gain instant popularity!
Sounds nice. I experimented with a spatchcocked turkey this year. Did 2 ahead of time and recycled the 2 carcasses for the richest turkey broth and gravy ever made.
Since you have already had your say, I’ll just say: Oh, baby, oh, baby, bring on Christmas!