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Prosciutto-Wrapped
Shrimp Sticks
Yield: 6 skewers
48 medium shrimp, uncooked
¾ pound thinly sliced prosciutto
3 tablespoons olive oil
8 (6-inch) bamboo skewers
Directions:
1. Peel, devein, wash and remove
tails from shrimp.
2. Uncurl shrimp and wrap small
slice prosciutto neatly and snugly
around each to cover.
3. Place shrimp on bamboo
skewers; place skewers on
3-inch rack.
4. Using pastry brush, oil to coat
each side.
5. Cook at 350°F for 5-7 minutes per
side.
6. Sprinkle with black pepper.
Savory Lil' Smokies
Yield: 50 sausages
¾ cup chili sauce
¾ cup grape jelly
4 teaspoons red wine
2 teaspoons dry mustard
1½ teaspoons soy sauce
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pound little smoky sausages
Directions:
1. Combine all ingredients, except
sausages, into bowl and mix well
until smooth.
2. Add sausages to sauce; coat well.
3. Pour sauce and sausages into
liner pan.
4. Bake at 350°F for 6-7 minutes per
side.
5. Serve with toothpicks.
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Ham & Cheese Pitas
Serves: 4
4 (8-inch) pita bread rounds
4 thin slices ham, cut in half
4 slices sharp Cheddar or Swiss
cheese, cut in half
1 red onion, very thinly sliced
2 ripe tomatoes, very thinly sliced
1 tablespoon melted butter
Paprika
Directions:
1. Cut pita rounds across center,
making 8 half circles.
2. Stuff each half with ham, cheese,
onions and tomatoes.
3. Using pastry brush, lightly butter
each piece.
4. Sprinkle with paprika.
5. Place directly on 3-inch rack and
cook at 350°F for 7 minutes per
side, or until cheese has melted.
Taco-Flavored Chicken Wings
Yield: 30 wings
4 pounds chicken wings
1 pack taco seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons hot pepper sauce
1 cup guacamole or salsa (optional)
Directions:
1. In large, resealable plastic bag,
combine taco seasoning, oil and
vinegar with hot pepper sauce.
2. Add chicken to sauce.
3. Seal bag and turn over to coat.
4. Let mixture sit in refrigerator for
30 minutes.
5. Place chicken on 3-inch rack and
cook at 350°F for 8-10 minutes
per side.
Tip: Serve with either guacamole
or salsa.
Spicy Grilled Shrimp Skewers
Serves: 4
1½ pounds extra-large shrimp,
peeled and deveined
4 tablespoons unsalted butter,
melted and divided
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup hot pepper jelly
1 teaspoon grated zest
2 tablespoons lime juice
4 wooden skewers
Directions:
1. Wash and dry shrimp with paper
towel.
2. Thread shrimp on skewers and
brush with 1 tablespoon melted
butter.
3. Season shrimp with salt and
cayenne pepper.
4. Warm jelly in saucepan over
Medium (275°F) heat until
bubbling.
5. Remove jelly from heat and whisk
in remaining butter, lime zest and
lime juice.
6. Cover sauce and keep warm.
7. Place shrimp on 3-inch rack and
cook at 350°F for 5-6 minutes per
side for fresh or 7-8 minutes per
side for frozen.
Tip: Adding fresh lime juice helps
cut through the spice and
sugar of hot pepper jelly for a
tangy, balanced glaze.
Tip: Soak wooden skewers in oil, to
prevent burning.
Jumbo Lump Crab Cakes
Yield: 4 large crab cakes
16 ounces jumbo lump crab meat
⅔ cup fresh or canned white
breadcrumbs
2 teaspoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 tablespoon lemon juice
½ teaspoon cayenne pepper
1 teaspoon crab seasoning
Salt & pepper for taste
Directions:
1. Mix all ingredients except crab
meat.
2. Gently fold in crab meat, leaving
meat in chunks. Add more bread
crumbs if desired.
3. Form into desired crab cake
sizes.
4. Place on 3-inch rack and cook at
350°F for 8-9 minutes.
Tip: Place over gourmet greens or
with your favorite sauce.
49
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