It’s July and it is HOT in the south! Looking for cool dishes that are cool, delicious without overly filling you up.
We had some friends over recently that were visiting from Atlanta and here’s what we served:
SHRIMP AVOCADO SALSA
JALAPENO DIP
BRIE PROSCIUTTO CROSTINI
SHRIMP AVOCADO SALSA
When we’re in Florida we have the luxury of always being able to enjoy fresh shrimp! And in the summer we also get to enjoy fabulous local tomatoes, SO this dish is perfect to marry those two ingredients. Add some just ripe avocados and loads of lime juice and you’re set.
1 lb cooked shrimp, peeled and deveined (I cook them in Crab/Shrimp boil, then cool)
3 medium limes, juiced (~ 6 TBSP lime juice)
2 just ripe avocados
1/2 English cucumber
3 tomatoes
1 small onion finely diced (preferably Vidalia)
1/2 cup cilantro, chopped
Cut up the shrimp into small pieces. Add all other ingredients to a bowl and stir to combine. Serve immediately with study tortilla chips like Scoops.
JALAPENO DIP
2 – 8 oz pkgs cream cheese, room temperature (I use low fat)
1/2 cup sour cream (I use light)
1 cup shredded sharp cheddar cheese
1 envelope dry ranch dressing mix
1 large red bell pepper, finely diced
4-5 jalapeño peppers, seeded and finely diced
1 tsp Tabasco or other hot sauce
1 TBSP chives (dry or fresh)
1 TBSP dry minced onion
Combine all ingredients and chill to allow the flavors to combine. Serve with chips and/or fresh veggies.
BRIE PROSCIUTTO FIG CROSTINI
(Adapted from Inspired by Charm)
This super easy appetizer is delicious! The salty sweet flavor combination is to die for. Fresh baguette is essential.
1 baguette
1/4-1/2 cup extra virgin olive oil
Salt and pepper
8 oz Brie
4 oz prosciutto- thinly sliced
1/2 cup fig jam
2 cups baby arugula
1 TBSP extra virgin olive oil
Salt and pepper
Preheat oven to 450 degrees F.
Diagonally slice the baguette. Then, place the slices in a single layer on a baking sheet. Brush them with olive oil and sprinkle with salt.
Place the baking sheet in the oven and bake the bread 6-9 minutes until it is golden brown. Set aside to cool.
In a small bowl, gently toss together the arugula, olive oil, and a little salt and pepper.
Begin by spreading the toast with fig jam. Top with a slice of brie and prosciutto. Top it off with a few pieces of arugula.
Great time visiting with great friends enjoying some fabulous food!
