Holiday Entertaining Guide - Page 41 - Please a party crowd (3)

Holiday Entertaining Guide
- Page 41
Please a party crowd (3)
Spicy Thai-inspired shrimp
Yield: 36
Preparation time: 15 minutes
Total time: 1 hour

Chili paste and fish sauce give these shrimp aThai-inspired flavor. Both are available in the ethnic food aisles at most grocery stores.

For the sauce:
• 1/2 cup sugar
• 1 teaspoon finely grated lime zest
• 1/4 cup fresh lime juice (from 3 to 4 limes)
• 1 tablespoon Asian chili paste (such as sambal oelek)
• 1 tablespoon Asian fish sauce
• Kosher salt
• 1 tablespoon fresh chopped cilantro,optional
For the shrimp:
•Vegetable oil
• 36 large shrimp (about 3 pounds), peeled and deveined (tails left intact; optional)
• Coarse salt

18 wooden skewers soaked in water for 30 minutes to prevent charring

To make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste and fish sauce. Season with salt, and stir in chopped cilantro if using.

Preheat the grill to high or preheat the broiler. Brush grill grates with oil.Thread 2 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill or broil the shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more or until shrimp are cooked through. Serve with reserved sauce.

Adapted from “Martha Stewart’s Appetizers” by Martha Stewart (Clarkson Potter/ Publishers, $27.50).

Tested by Susan Selasky for the Free Press Test Kitchen.

Sweet and salty chicken bacon bits
Yield: about 48
Preparation time: 25 minutes
Total time: 1 hour, 15 minutes

You can season the chicken pieces any way you like in this recipe.

• 2 chicken breasts, boneless and skinless, cut into 1 inch cubes
• Salt and freshly ground black pepper to taste
• 1/2 teaspoon garlic powder, optional
• 1/4 teaspoon crushed red pepper flakes, optional
• 1 pound regular (not thick) sliced bacon
• 3/4 to 1 cup dark brown sugar, or more as needed
• Fresh chopped Italian parsley for garnish
• Preheat oven to 350 degrees.
• Line a rimmed baking sheet with foil for easy clean-up. Place a wire baking rack on top of the baking sheet.

Place the chicken cubes in a bowl and season generously with salt and pepper. If desired, season with the garlic powder and red pepper flakes.

Cut the bacon slices into three pieces.

Place the brown sugar in a bowl or shallow plate.

Wrap each piece of seasoned chicken with a piece of bacon.There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar, making sure each piece is nicely coated. Place the chicken, seam side down, on the wire rack on the baking sheet.

Season again with more freshly ground black pepper.

Bake for about 45 minutes or until bacon is nice and crisp. Remove from the oven to a serving platter and garnish with fresh chopped parsley.

Adapted from several recipes.

Tested by Susan Selasky for the Free Press Test Kitchen.

Italian antipasto cups
Yield: 24
Preparation time: 15 minutes
Total time: 30 minutes

• 24 slices Genoa salami, 1/4 inch thick (see note)
• 1 cup artichoke hearts, drained and finely chopped
• 1/4 cup finely chopped roasted red peppers