Something that I just put together since dinner was taking longer than planned.

Antipasto appetizer

I had some shrimp and bread.It's great with a generous amount of salt and pepper. I recommend using black pepper. Try different variations. It's easy, simple, and goes great with beer.Please visit my blog ★ http://tmnr14.blog17.fc2.com/ Recipe by Nico

I wanted to recreate the dish I had at a certain famous Spanish restaurant.You don't need the anchovy, but it does make the dish more delicious.To pre-treat frozen shrimp, bring salted water to a boil in a pan, put in the shrimp, and drain after 10 seconds. Pat dry. This way they won't smell fishy and will be tastier. Don't overcook. For 2 servings. Recipe by mimiphone

Easy warm appetizer!

This is one delicious, flavorful super easy appetizer. A spicy, slightly sweet, piping hot prelude to any Italian dish! Serve in a large bowl alongside fresh soft absorbent breads. Just tear your warm breads, dip em' thick in your sauce and devour it! Serve communal style or, in individual bowls. Either way, the choice is all yours. Enjoy! 😆

Khao Tang Na Tung with Rice Cracker or Pork & Shrimp Peanut Dipping SauceThis is Thai Traditional Appetizer🟡Full Recipe Here : youtu.be/9Yhh6UrZmC0

I wanted to have a written record of our family recipe for dip, so I uploaded it here together with a recipe for gyoza skin sticks.The leftover skin can be eaten too. When it cools down a bit it has a pie crust like texture, which is addictive.Please adjust the seasoning with the amount of soup stock granules you add.Microwave the cream cheese if needed for 10 seconds to soften it.Finely chop the onion and green onion if you prefer. For 1 to 2 servings. Recipe by Emimafin

Perfect for Summer poolside holiday parties!Are you looking for appetizers to serve at your next get together? Well, here you go!Everything you see listed below was created by my 6, 7 and 8 year old students. Since there was so much of it, not everything could be pictured.Excellent work kiddos! This was devoured and appreciated by so many!

My goal was to find an appetizer that satisfies an adult palate. So I mixed the watercress and wasabi that I like, (which I think have grown-up tastes) and combined them together.When mixing in soft textured ingredients such as avocado, it's best to add them with a wooden spoon. If you mix the watercress early, it bruises and does not look appealing. Place it on the top of the salad and mix it when you start eating. Recipe by Setsubunhijiki

I've been told by a lot of people that they find skewering shrimp pretty challenging. Although this is a method came up on my own, it still works, so I'm sharing it here.This method works with both frozen and fresh shrimp.If you want to enjoy your freshly caught shrimp cooked rare, cook them for just a while longer after they've changed color. To enjoy frozen shrimp (and well-done fresh shrimp), you should cook them through all the way until the tail and antennae start to crisp and blacken a little. If you cook them through well enough, you won't have to remove the heads. Since they're quite crunchy, they're delicious to bite into. Just be careful of the pointed areas. For salt-grilled shrimp. Recipe by Ebizou