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Bring the tastes of Jamaica and Italy to your table with some bite-size appetizers that are made with just a few ingredients.
If you're longing to travel abroad, but don't have the money or resources, why not let your tastebuds do the traveling with some simple appetizers that incorporate the local flavors of some popular vacation destinations? Jamaican cuisine features a plethora of different native dishes. One key ingredient in these dishes is the Scotch bonnet pepper, which Jamaican cooks use in place of jalapeno peppers. In the appetizer below, Jamaican Shrimp, you can use Scotch bonnet peppers (if you are able to locate them) in place of the more readily available jalapeno peppers, but keep in mind that Scotch bonnet peppers are extremely hot so use just a little of these when preparing the dish. Tuscany is known for its fine olive oil and wines. If you love Italian foods, the bruschetta appetizers below will transport you to this sun-drenched land with the first bite. Our savory version of bruschetta features roasted red peppers and herbs, while our sweet version is a clever variation of its savory counterpart. Jamaican ShrimpMAKES 10 to 12 APPETIZERS 1 1/2 pounds fresh or frozen large shrimp in shells1/4 cup olive oil 3 tablespoons white wine vinegar 3 tablespoons freshly squeezed lime juice 1/2 jalapeño pepper, seeded and finely chopped 1 tablespoon honey 1 1/2 teaspoons Jamaican Jerk Seasoning* (recipe follows) 1 medium mango, peeled, pitted, sliced, and halved crosswise 1 small lime, halved lengthwise and sliced 1 small red onion, quartered and thinly sliced In a large saucepan, cook the fresh or frozen shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until the shrimp turn pink. Drain immediately and cool. Peel the shrimp, leaving the tails intact; devein (see below for how-to tips). Place the shrimp in a heavy plastic bag. At this point, you can seal the bag and chill for up to 24 hours. To make the marinade, in a screw-top jar, combine the olive oil, white wine vinegar, lime juice, jalapeño pepper, honey, and the Jamaican Jerk Seasoning. Cover and shake well to mix; pour over the shrimp in the plastic bag. Cover and chill for 1 hour, turning the bag occasionally. To serve, drain the shrimp, reserving the marinade. In a large serving bowl, layer the shrimp, mango, lime slices, and onion, repeating until all are used. Drizzle the reserved marinade on top. Jamaican Jerk SeasoningMakes About 4 Teaspoons 1 teaspoon sugar1 teaspoon ground thyme 1 teaspoon coarse kosher salt 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Combine all ingredients in a small bowl. Transfer to an artight container for storage. Roasted Red Pepper BruschettaSERVES 8 8 bias-cut slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread1/2 cup soft goat cheese or other spreadable soft white cheese 1/4 cup basil pesto 4 roasted red peppers, drained and cut into 1/2-inch-wide strips* Finely chopped fresh herbs, such as basil, oregano, or thyme Toast or grill the bread slices and spread each with the soft cheese. Spread the pesto on top of the cheese and top each bruschetta with the pepper strips. Garnish with the chopped herbs. Serve immediately. *Note:You can find jars of roasted red peppers in most supermarkets. Chocolate Hazelnut BruschettaThe marriage of chocolate and hazelnut is one made in heaven. Adding bananas creates a flavor nothing short of magic. 6 slices (about 3/4 inch thick) Italian country bread or crusty sourdough bread1/2 cup chocolate hazelnut spread* 2 tablespoons chopped hazelnuts 3 tablespoons light-brown sugar 3 medium bananas, thinly sliced lengthwise 2 tablespoons unsalted butter, melted Toast the bread and allow it to cool; spread the bread with the chocolate hazelnut spread. In a mixing bowl combine the nuts and sugar; set aside. Layer the banana slices on top of the spread. Brush banana with melted butter or margarine. Top with 1 tablespoon of the nut mixture. Broil the bread sliced 5 inches from heat for 30 seconds or until the bananas just begin to glaze and nuts are toasted. Serve. *Note: Chocolate hazelnut spread can be purchased in specialty food stores or large supermarkets. Buying ShrimpFresh shrimp should be moist and firm, have translucent flesh, and smell fresh. Signs of poor quality are an ammonia-like smell and blackened edges or spots on the shells. How to Peel and Devein ShrimpTo peel the shrimp, use your fingers to open the shell lengthwise down the body. Starting at the head end, peel back the shell. Gently pull on the tail portion of the shell and remove it. To devein shrimp, use a sharp knife to make a shallow slit along its back from the head end to the tail. Rinse under cold running water to remove the vein, using the tip of knife, if necessary.
The copyright of the article International Appetizers in Menu Planning is owned by Michael Vyskocil. Permission to republish International Appetizers in print or online must be granted by the author in writing.
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