• 4 Finger Foods For Your Party Platter

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    Shrimp Cups With Chunky Avocado Salsa
    Serves 12- Makes 24 cups

    6 flour tortillas
    2 tablespoons butter, melted

    1 pound (450 grams) shrimp
    ½ teaspoon salt
    ½ teaspoon pepper
    1 teaspoon cumin
    1 teaspoon paprika
    ½ teaspoon chili powder
    ¼ teaspoon cayenne pepper
    2 cloves garlic, minced
    1 tablespoon lime juice

    Avocado Salsa
    2 avocados, diced
    1 large tomato, diced
    1 medium red onion, diced
    ¼ cup jalapeno, diced
    ¼ cup cilantro, chopped
    ½ teaspoon salt
    ½ teaspoon pepper

    Sour cream, to garnish

    1. Preheat oven to 375˚F/190˚C.
    2. Butter each side of the tortillas and cut into even quarters, making 24 pieces.
    3. Place one piece in each cup of a muffin tin and push down so it creates a cup shape. (Make 2 batches or use 2 muffin tins to make the full amount of cups).
    4. Bake for 10-12 minutes or until crisp.
    5. In a bowl, mix together shrimp, salt, pepper, cumin, paprika, chili powder, cayenne, garlic, and lime juice.
    6. Cook over medium high heat for 8 minutes, flipping halfway. Set aside.
    7. In another bowl, combine diced avocado, tomato, red onion, jalapeno, cilantro, salt, and pepper. Stir gently.
    8. Assemble the cups by placing a spoonful of the avocado salsa in the toasted cup. Place a piece of shrimp on top, followed by a dollop of sour cream.
    9. Serve with lime wedges.
    10. Enjoy!

    Brazilian Chicken Croquettes (Coxinha)

    Serves 9 - 12


    1 tablespoon olive oil
    4 cloves garlic, minced
    1 onion, diced
    2 cups cooked shredded chicken
    ½ teaspoon paprika
    Salt to taste
    4 ounces cream cheese
    3 tablespoons fresh parsley, chopped

    1 tablespoon unsalted butter
    2 cups whole milk
    ¼ cup chicken broth
    2 cups all-purpose flour

    2 cups panko bread crumbs
    Oil for frying

    1. In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika. Stir to incorporate.

    2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.

    3. In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.

    4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.

    5. Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.

    6. While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through. Drain on a towel and serve immediately.

    7. Enjoy!

    In Color
    Licensed via Warner Chappell Production Music Inc.

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