Party bites: Make shrimp skewers, stuffed mushrooms

Wondering what you should serve up at your next party? Here are chef Ryan Scott's foolproof recipes for stuffed mushrooms with prosciutto and sundried tomato pesto, spicy grilled shrimp with watermelon and chimichurri sauce, mini Sriracha chicken salad sandwiches and pan-seared halloumi with strawberries and basil.

Stuffed mushrooms with prosciutto and sundried tomato pesto
Servings:

Makes 2 dozen mushrooms

Ingredients

  • For mushrooms:

    • 24 medium crimini mushrooms (ok to substitute white mushrooms ), stemmed, (save the stems) cleaned and dried
    • Mushroom stems, finely chopped
    • 3 tablespoons olive oil
    • 1 clove garlic, minced
    • 1 shallot, minced
    • 1/2 cup (3 ounces) prosciutto, finely chopped
    • 1/2 cup Parmesan cheese, grated
    • 1/4 cup bread crumbs
    • 1 large egg, lightly beaten
    • 2 tbsp sundried tomato pesto (recipe follows)
    • Extra pesto for garnish
  • For pesto:

    • 4 garlic cloves
    • 2 cups fresh basil, loosely packed
    • 1/2 cup pine nuts, toasted
    • 3 ounces freshly grated Parmigiano cheese
    • 8 ounces sundried tomatoes in oil
    • 1/2 cup olive oil
    • 1/4 cup lemon juice
    • 1 tsp. kosher salt
    • 1/2 tsp. freshly ground black pepper

Preparation

Baking Directions:

For mushrooms:Sauté mushroom stems, garlic and shallot in olive oil until the stems are tender, about 8 minutes, remove from heat and transfer to a large bowl.Add the remaining ingredients.Preheat oven to 400 degrees.Lightly grease a shallow baking dish.Fill each mushroom cap with mixture, mounding it slightly.Place in prepared baking dish in a single layer.  Refrigerate or freeze at this point, if desired.Bake in a 400 degree oven for 20 minutes until the mushrooms are tender and they begin to turn brown.Before serving, garnish with a small dot of pesto.Serve immediately!For pesto:1. Process all ingredients in a food processor until smooth.2. Refrigerate for up to 7 days or freeze for later use.

Spicy grilled shrimp with watermelon and chimichurri sauce
Servings:

Makes 4 servings

Ingredients

  • For shrimp:

    • 16 to 20 large shrimp, peeled and deveined, tails on
    • 8 watermelon spears 2" X 6"
    • Sugar
    • 1 cup chimichurri cauce (recipe follows)
  • For chimichurri sauce:

    • 1 bunch parsley, cleaned and stemmed
    • 1 bunch cilantro, cleaned and stemmed
    • 3 cloves garlic, minced
    • 1 1/2 tablespoons sherry vinegar
    • 2 teaspoons kosher salt
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon freshly ground pepper
    • 1/2 cup olive oil

Preparation

Baking Directions:

If using wooden skewers, soak them in water for 20 minutes.Marinade the shrimp in ½ cup of chimichurri sauce refrigerated for 30 minutes.Shake off the excess marinade.Skewer the shrimp, about three to each skewer.Skewer the watermelon and sprinkle with sugar on one side.Heat grill to medium high heat.Grill shrimp 3 to 4 minutes per side, until pink and opaque. Do NOT overcook.Grill watermelon, sugared side down, just until sugar caramelizes, about 3 minutes. Do not flip.Serve hot with extra chimichurri sauce on the side.For chimichurri sauce:In a blender or food processor, blend all the ingredients until combined.This can be made a day or two ahead of time.

Mini Sricacha chicken salad sandwiches
Servings:

Makes 24 mini sandwiches

Ingredients

    • 4 cups rotisserie chicken, shredded
    • 1 cup Greek style yogurt
    • 1 to 2 tbsp. Sricacha
    • Juice of one lemon
    • 1/4 cup cilantro, finely chopped
    • Kosher salt and freshly ground pepper to taste
    • 1 cup mango chutney, Major Grey
    • 1 red onion thinly sliced, optional
    • 24 mini croissants or any other small roll

Preparation

Baking Directions:

In a large bowl, mix together the chicken, yogurt, Sricacha, lemon juice and cilantro. Season with salt and pepper to taste.Assemble the sandwiches with a scoop of chicken salad, a spoonful of chutney and red onions to taste.The chicken salad is best when made the day before to let the flavors blend.Make the sandwiches when ready to serve to avoid soggy croissants.

Seared halloumi with strawberries and basil
Servings:

Makes 4 servings

Ingredients

  • For macerated strawberries:

    • 1 1/2 cups sliced strawberries
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon honey
    • Kosher salt and freshly ground pepper
  • Grilled halloumi and salad:

    • 3 cups mixed baby greens
    • 1 cup fresh basil leaves
    • 8 slices of halloumi cheese, total approx. 10 ounces
    • 1 tablespoon olive oil plus extra for finishing

Preparation

Baking Directions:

Mix the strawberries gently with the balsamic vinegar, lemon juice, olive oil and honey. Season with salt and pepper and set aside.Heat 1 tablespoon of olive oil in a large skillet over a medium heat. Fry the sliced halloumi until golden brown and crispy on each side, a minute or two.Add the baby greens and basil to the bowl of strawberries and gently toss to coat. Arrange the salad on individual serving plates and top with two slices of the grilled halloumi. Finish with a light drizzle of olive oil and balsamic vinegar.

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