I have posted this recipe often on the cooking/recipe forums. The feedback has always been good. I usually add extra broth and you can adjust the spicyness by adding more or less hot red pepper flakes.

Ann.

Home Cookin 4.8 Chapter: Recipes From Thibeault's Table - Appetizers

Spanish Tapa - Garlic Shrimp
============================

6 Tablespoons olive oil
4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons of chicken broth
2 tablespoons lemon juice
salt
2 Tablespoons minced parsley

Italian or French Bread cut into cubes
.

Heat the oil, garlic and red pepper flakes in a large, shallow pan. When the
garlic just begins to turn golden, add the shrimp and cook over high heat
for about 3 minutes, stirring constantly. Add the broth and lemon juice.

If serving in the living room, pour into a large earthenware bowl and
sprinkle with salt and parsley. Serve immediately.

Goes great with a nice dry white wine, dry sherry, or Martini

CHEDDAR PECAN CRISPS

1 stick (1/2 cup) unsalted butter, softened
8 oz Cheddar, coarsely grated (2 cups)
1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon cayenne
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped

PREHEAT oven to 350°.

BEAT together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.

ROLL rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

Makes about 50 crackers -- Gourmet -- January 2002

I had these at a party once and they are excellent! I haven't attempted to make them myself however, it looks a little time-consuming.

ROQUEFORT-STUFFED SHRIMP

24 jumbo shrimp
3 ounces cream cheese
1 ounce Roquefort or Danish blue cheese
1/2 teaspoon Dijon-type mustard
1 teaspoon finely chopped scallion
1 cup finely chopped parsley

Cook shrimp in salted water, then drain, shell and devein. Split the shrimp down the spine about halfway through. Chill.

Blend the cream cheese, Roquefort, mustard and scallion. Using a knife or small spatula, stuff the cheese mixture into the split backs of the shrimp. Roll the cheese side of the shrimp in chopped parsley and serve chilled.

Spicy Grilled Shrimp (Adapted from How to Cook Everything)

1 Large garlic clove
1 t. salt
½ t. Cayenne pepper
1 t. Paprika
2 T. Olive oil
2 t. fresh-squeezed lemon juice
1.5 – 2 pounds of shrimp (20-30 count per pound), peeled, rinsed, and dried.

Preheat grill or broiler to very hot.

Mince the garlic with the salt; mix it with the cayenne and paprika, then make a paste with the olive oil and lemon juice.
Smear the paste all over the shrimp.
Grill or broil 2-3 minutes per side, turning once.

Serve immediately or at room temperature with lemon wedges.

PESTO-FILLED BRIE
This is best as a make-ahead dish.

1 Baby Brie (1.1 pounds)
1 small clove garlic
1 bunch fresh basil (1 ½ t. dried)
4 T. unsalted, softened butter
Squeeze fresh lemon juice
Pinch of freshly ground black pepper
1 T. pine nuts or walnuts
Chopped parsley

Split brie horizontally into two layers and set aside.

In a blender, chop garlic finely. Add enough basil leaves—washed and dried—to make about ½ cup. Add half of the butter, lemon juice and pepper. Process until smooth. Remove and stir in nuts.

Spread filling evenly onto one layer of cheese, then top with second layer, cut side down.

Spread remaining butter around edge of cheese and sprinkle with parsley.

To serve, cut into wedges. Make 24 hours before serving so all flavors meld. Serves 8-12.

____________________________________

BAKED BRIE WITH CARAMELIZED ONIONS

2 tablespoons (1/4 stick) butter
8 cups sliced onions (about 4 large)
1 tablespoon minced fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar
1 8-inch-diameter 32- to 36-ounce
French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced

Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.
Serves 8 to 10.

Bon Appétit

Pipe some cream cheese into large pimento stuffed green olives then wrap some very finely sliced salami or pepperoni (depending on the size of the olives, the salami should not be too large, you should still be able to see the olive on one side) around and secure with a toothpick.

Mango-Curry Shrimp Salad in Wonton Cups

New Potatoes with three-cheese fondue

http://www.epicurious.com/run/recipe/view?id=106295

thanks

Both were delicious. Next time I will decrease the amount of cayenne in the crisps as they were a bit too spicy.

And, by popular demand, next time I will triple the recipe for the rosted garlic filling for crackers. That is some delicious spread!