Home' Nonahood News : NONA 060116 Contents Graduation season and summer entertaining are
upon us. What better way to be prepared for parties
and unexpected guests than to have an easy, go-to ap-
petizer recipe. I always keep frozen shrimp on hand,
and I almost always have either a fresh avocado on
hand or store-bought guacamole in my fridge/freezer.
I have two tips about how Publix can help simplify
your entertaining needs. The first is that you can buy
a fresh baguette and ask the bakery associate to slice
it for you. They will have it perfectly sliced in just a
minute’s time! This saves me a good 5-10 minutes in
the kitchen when prepping food. The next thing you
might not know is that the seafood counter can cook
your shrimp for you. You can purchase the raw shrimp
(shell on or off depending on what they have on hand)
and ask them to use seafood seasoning, such as Old
Bay Seasoning for flavoring. They offer this service at
no additional charge, and it usually takes about 10-20
minutes depending on what they have going on. I’ll
put my order in, shop, and then return to the seafood
counter before I’m ready to check out.
So, now that you know a few of my entertaining
secrets, let’s get back to these easy guacamole shrimp
bites. Let’s talk about how easy they are to construct. I
take my sliced baguette and toast it. Or, I use a crosti-
ni cracker. Either one works well. Next, you’ll spoon
a teaspoon or so of guacamole on top of the bread.
Next, top each of the crostini with one large shrimp
(already cooked, peeled and deveined), and sprinkle a
little paprika on top for taste and color. Then, squeeze
a tiny bit of lime juice on each crostini and top each
with a small fresh cilantro leaf! That’s it – super, su-
per simple. Best of all, if you are using a hard crostini
cracker like the one pictured, you can make it up to an
hour in advance and it will still stay pretty crisp! Just
remember to cover with plastic wrap and refrigerate.
Once your guests arrive, remove the Guacamole
Shrimp Bites and let your guests devour them. I typi-
cally allocate 3-4 bites per guest, but if I know that
this is my main appetizer, I would recommend mak-
ing a double batch since these taste so darn good! If
you love shrimp and guacamole, I think you’ll love
this flavor combo for this easy, one-bite appetizer!
Yield: 24, Prep Time: 10 minutes, Total Time: 10 minutes
1 Baguette sliced into 24 pieces (or crostini crack-
ers found in bakery)
4 oz. prepared guacamole
24 large shrimp, cooked, peeled, and deveined
1/2 lime, juiced
Paprika and fresh cilantro for garnish
1. Toast the sliced baguette until golden brown.
Place 24 crostinis on a platter, place a small
spoonful of prepared guacamole on each crostini.
2. Top each crostini with 1 large piece of shrimp.
Squeeze lime juice on top of the crostinis, sprin-
kle with a little paprika on top, and add one fresh
cilantro leaf for garnish. Repeat until all the bites
are made. Enjoy immediately.
Guacamole Shrimp Bites
June has arrived. School is about to
come to a close, the community pool’s
bustling with children’s laughter and
squeals, and of course we celebrate
dad! Father’s Day is the day where
we dust off the barbecues, grill meats
(crack open a beer if Dad’s into that),
and enjoy the meal and day with dad.
Each year, we always have a big bar-
becue at my in-law’s house. The day
is filled with swimming, hot dogs and
hamburgers for lunch, and a big feast
of grilled meat for dinner. Lots of laugh-
ter and good food with family–that’s
what the day is all about.
In honor of Father’s Day, I’m sharing
one of my husband’s favorite wing recipes.
During the summer months, you’ll find us
grilling wings often. Best of all, these wings
don’t need any creamy sauce for dipping–
perfect for summer barbecues. My wing
marinade/sauce is all they need.
The first time I made these wings
for my husband, Jon, I was a tad hesi-
tant he might not like them since these
aren’t your traditional hot wings. As
we sat down to the dinner table, and
my husband began to eat the wings, I
watched and then I found myself re-
peatedly asking, “How do you like
them?” for a good five minutes. Since
I heard no response from him, I knew
I was golden and he liked the wings.
When he finally responded, this is how
he described them: “The lime hits the
tongue first, followed by the honey,
then the fresh tasting cilantro – and the
heat hits you at the end.”
I was throwing around wing recipe
names when he dubbed them Key West
Grilled Chicken Wings because the fla-
vors remind him of Key West. So, that’s
where the name came from. If you’re
planning on staying in and grilling out
for Dad, I invite you to try this recipe.
If cooking isn’t your thing or maybe
you want to catch a game, a cold one,
and eat some good food with Pops, you
can head over to Graffiti Junktion Nona
located at 9344 Narcoossee Road, Or-
lando, FL 32827, (407) 203-1232, open
every day from 11 a.m.-2 a.m. They
have Happy Hour twice daily: 4-7 p.m.
and 10 p.m. to close.
Prep Time: 50 minutes, Cook Time: 10
minutes, Total Time: 60 minutes, Yield:
1.5lbs chicken wings and drums
2 tablespoons cilantro, minced
2 limes, zested
3 limes, juiced
2 clove garlic, minced
1/2 teaspoon cumin, divided
2 dried chili pepper, minced
3 tablespoon honey + additional for
drizzling over wings
2 tablespoon vegetable oil
1. In a large bowl, combine 1 table-
spoon minced cilantro, zest of 1
lime, juice from 11⁄2 limes, 1 clove
minced garlic, 1⁄4 teaspoon cumin, 1
minced dried chili pepper, 2 table-
spoons honey, and 1 tablespoon veg-
etable oil. Mix well until combined.
2. Rinse and pat dry your chicken
wings and place in a
baggie. Then, pour
mixture over chicken
wings. Seal the bag,
toss the wings, and
let the chicken wings
marinade for at least
30 minutes in the
3. Preheat the grill to
medium-high heat. Clean and then
wipe grill grates with oil (on a thick
coated paper towel using the clean-
ing brush so that your hands don’t
get burned)! Place the chicken wings
on the grill, close the grill, and cook
for 5 minutes. While the wings are
cooking, make ANOTHER BATCH OF
MARINADE (follow the recipe from
step 1 to make the batch)! This sec-
ond batch of marinade will be used
to pour over the wings once they are
done cooking and on the plate.
4. Turn your chicken wings and lightly
drizzle honey over the wings. Cook
for another 5 minutes or until the
internal temperature reads 165 de-
grees Fahrenheit. Once the chicken
wings are done, place them on a
plate. Pour your second batch of
marinade over the wings, then driz-
zle additional honey on top of the
wings. Enjoy immediately.
You will need to double the ingre-
dients listed above for the sauce. You
will make two batches of marinade.
One batch will be for the actual chick-
en wings marinating, and the second
batch is to be poured over the wings af-
ter they are cooked and plated.
Key West Grilled Chicken Wings
KATIE JASIEWICZ, KATIESCUCINA.COM
Move In/ Out • Weekly • Deep Cleaning • Twice a Month
Residential • Small Business
Licensed & Insured 3103-1035481 • Since 1999
407.719.1695 • yadira@aReliableHouseCleaning.com • aReliableHouseCleaning.com
27 JUNE 2016
Links Archive NONA 050116 NONA 070116 Navigation Previous Page Next Page