There are so many delicious dishes for the holidays, and they don’t have to be difficult to make. I’ll show you how simple it is to make my spicy shrimp dip. Plus, I’ll show you how to make an easy, delicious gingerbread trifle for dessert.
Spicy Shrimp Dip
Ingredients:
* 2 tablespoons
olive oil
*15 large shrimp, peeled and
deveined
* Salt and freshly ground black pepper
* Pinch of cayenne
powder
*
1 small Spanish onion, coarsely chopped
* 3 cloves garlic, coarsely
chopped
* 1 or 2 jalapeño chilies, coarsely chopped
(depending on how spicy you like it)
* 1 pound cream cheese, at
room temperature
* 2 heaping tablespoons
Hellmann’s mayonnaise
* ¼ cup chopped fresh cilantro
or flat leaf parsley, plus leaves for
garnish
* ¼ cup freshly grated parmesan cheese
* Blue & Yellow Corn
Chips
*
Toasted sliced baguette
Directions:
(1.) Heat the oil in a large sauté pan over high heat. Season the shrimp with salt and pepper and sauté, in batches, until lightly golden brown on both sides, about 1 minute per side. Remove the shrimp with a slotted spoon to a plate.
(2.) Add the onion to the pan and cook until soft, stirring occasionally, about 3 minutes. Add the garlic and jalapeño and cook for 1 minute longer. Place the mixture on the plate with the shrimp and let cool slightly.
(3.) Preheat the broiler. Place the cream cheese and mayonnaise in a food processor and process until smooth and creamy. Add the cooled shrimp and onion mixture, the cayenne and the cilantro to the bowl and pulse until almost smooth, leave a little bit of texture.
(4.) Scrape the mixture into an oven-proof dish and sprinkle the cheese evenly over the top. Broil until the cheese is golden brown, about 2 minutes. Remove and garnish with cilantro leaves and serve with chips or toasted baguette.
Gingerbread & Lemon Curd Trifle
with Cranberry Sauce
(Serves 8)
Cranberry Sauce
Ingredients:
* 2 cups
cranberries
* ¼ cup granulated
sugar
*2
teaspoons orange zest
Directions:
(1.) Combine all ingredients in a medium saucepan and cook over high heat until the berries soften and pop.
(2.) Carefully transfer to a blender and blend until smooth.
(3.) Let cool to room temperature or place in the refrigerator until ready to use.
Lemon Curd Whipped Cream
Ingredients:
* 1 ¼ cup very
cold heavy cream
* 1 tablespoon
sugar
*
½ teaspoon vanilla extract
* 2 teaspoons finely grated
lemon zest
* 1 cup prepared lemon
curd
Directions:
(1.) Whip the cream, sugar, vanilla extract in a large cold bowl until soft peaks form.
(2.) Remove ½ cup of the cream and set aside.
(3.) Place the lemon curd in a large bowl and gently whisk in the remaining whipped cream until combined.
Assembly:
Ingredients:
* Gingerbread,
two 8x8 inch cakes, cut into cubes
* Lemon Curd Whipped
Cream
*
Cranberry sauce
* Grated orange
zest
Directions:
(1.) Place a few cubes of the gingerbread in large glass goblets and top the cubes with some of the lemon curd and cranberry sauce.
(2.) Repeat to make several layers.
(3.) Top with a dollop of the remaining plain whipped cream, cranberry sauce and orange zest.
To check out my videos, tips and recipes for this holiday season go to shine.yahoo.com/realfoodfestivities or click here.
Please remember the less fortunate this holiday season. As the
nation’s leading charitable hunger-relief organization, Feeding
America serves more than 25 million Americans each year including 9
million children and nearly 3 million seniors. Click to find
out how you can help.
