I love appetizers. I could eat a whole meal just filled with appetizers.
Well, I actually have done that. Every (almost) New Year’s Eve, we pack up the family, and head over to my friend Jill’s house for the night. We each make a few appetizers and then spend the night eating. And eating. And eating. The kids are usually peering up onto the countertop wondering where the actual meal is, but they usually just scuffle away holding their pigs in a blanket, mini meatballs or a pile of chips (my daughter), hoping that we won’t notice that we forgot to force vegetables on them tonight. I just love sampling different recipes and finding new appetizers to serve at parties.
Sometimes you get in a rut. You know? The appetizer rut? The “oh wow…artichoke dip..again?” rut. Yes, we have all been there. You claim it is your “famous” appetizer, that everyone “loves” but really, you just cannot think of another thing to make.
I have been there. I feel your pain.
Enter Buffalo Shrimp Tarts. Something different. Something unique.
Something Delicious!
They might sound/look/seem difficult, but I really threw these together in about five minutes after mixing the shrimp and sauce the night before. They will really impress your friends at the next party/get together you have, and you can keep it a secret how easy they were.
I would never tell. 🙂
Buffalo Shrimp Tarts
1 box puff pastry sheets
1 lb. large or jumbo raw peeled and deveined shrimp, tails removed
1/2 cup buffalo wing sauce ( I find that Frank’s wing sauce is the BEST, but use your favorite)
2 tblsp butter
3/4 cup crumbled gorgonzola cheese
1/4 cup sliced green onions (optional)
A few hours or the night before, melt butter in a medium bowl. Add wing sauce. Toss with shrimp, cover and refrigerate overnight or a few hours. About an hour before you are ready to assemble, thaw puff pastry sheets on counter until easily rolled out. Using a round cookie cutter (I used a flower, any small shape will do) cut pastry sheet in small circles placing them on a parchment lined baking sheet. Place one shrimp on each puff pastry circle and continue until all the pastries are topped. Drizzle leftover sauce evenly onto shrimp. Top each with a few pinches of gorgonzola, pressing lightly into puff pastry. Bake at 400 degrees for 20-25 minutes or until pastry is puffed and is golden. Don’t be alarmed if some shrimp and cheese slide off while baking, just reassemble as they cool. Let cool slightly, top with sliced green onions if desired. Serve warm.
Recipe adapted from How Sweet It Is
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