Shrimp Ceviche Shooter Recipe

Shrimp Ceviche Shooter Recipe

I am obsessed with small plates or aka Tapas!  My hubby and I love to have friends over for an appetizer evening to nosh and talk.  I had these cute shot glasses I had purchased a while ago and I took these shooters to a party last weekend.  Guess what? They were a huge hit!  Our Cherchies®Chardonnay Lime & Cilantro Seasoning added that nice zing to the ceviche.  

For this recipe, I used frozen shrimp because I was short of time and had it on hand.  The idea of ceviche, with all the citrus, is to "cook" the raw shrimp, so feel free to substitute raw shrimp.  (I used shot glasses. If you'd prefer to put in martini glasses as an elegant appetizer, then roughly chop all the ingredients).

Ingredients:

• 1 lb. frozen shrimp, defrosted and chopped (reserve whole shrimp to garnish as many glasses as have)

• 2 stalks celery, finely chopped

• 1 large cucumber, seeded and finely chopped

• 2 large tomatoes, seeded and chopped

• Juice of two limes

• Juice of two lemons

• Juice of half an orange

• 1 red onion, finely chopped

• 1 Tablespoon Cherchies® Chardonnay Lime & Cilantro Seasoning (more to taste)

• 1 bunch of Cilantro, chopped (amount according to taste)

• A splash of Chardonnay wine (optional)

• Several drops of Sriracha hot sauce according to taste

Preparation

In a medium bowl, combine the sriracha, Cherchies®Chardonnay Lime & Cilantro Seasoning, the juice of the orange, the limes, the lemons, and the Chardonnay (optional).  Add remaining chopped ingredients (I add the whole shrimp pieces I'm going to use as a garnish) to the marinade.  Mix everything together. Refrigerate for at least 4 hours.

Assemble shot glasses.  To prevent them from sliding for transport, I used what I had on hand...Crayola's model magic, and I rolled a tiny amount into a ball and placed under each shot glass.  When I arrived at the party, I removed the clay.

Fill each glass with a generous amount of the ceviche and garnish with a whole piece of shrimp!  Ole!

Giveaway! Gourmet Seasoning Gift Box

Gift Box Giveaway

Enter our Gourmet Gift Box Giveaway!

Just in time for Mother's Day!  Win this adorable red gift box, full of Cherchies® seasoning blends, and surprise Mom on Mother's Day! This gift box, valued at $25, includes Cherchies® Lem’n Dill Seasoning, Cherchies® Cajun Seasoning, Cherchies Garlic Seasoning, and Cherchies® Basil Pizzazz Seasoning.

How to Enter the Giveaway

Comment on the bottom of this blog post by telling us... Which Cherchies® recipe (links attached), featuring Cherchies® Lem' n Dill Seasoning, Cherchies® Cajun Seasoning, Cherchies® Garlic Seasoning, or Cherchies® Basil Pizzazz would you like to make? If you have a favorite you've tried before, please mention it! 

PS. Don't forget to leave your name. 

One winner will be chosen at random from the comments posted on this blog. Winner will be selected and announced here on our blog Sunday, May 6, 2018.  Come back and see if you won!

Void where prohibited, US residents only.

Sweet and Spicy Asian Meatballs Recipe

Sweet & Spicy Asian Meatballs Recipe

Prep Time:  15 minutes
Cook Time:  30 minutes
Difficulty:  Easy

There is something so darn comforting and fun about meatballs. The quaint little globes are easy to make, and the flavor combinations are unlimited. Serve them with your favorite sauce over noodles or rice, pile them into sandwiches, or serve them as tasty appetizers with toothpicks. A versatile little ball, indeed! So let's talk meatballs, friends, particularly these Sweet and Spicy Asian Meatballs featuring Cherchies® Garlic Seasoning Blend, sriracha, and ginger. 

I usually make these meatballs and freeze them to be later used as an appetizer for guests, but I needed a quick and easy meal for my family one night and served them over rice with this flavorful sauce. Our Cranberry Spinach Salad and Best Darn Garlic Bread accompanied this dish; as suspected, dinner was a hit.

Everyone loves meatballs, so get the "ball rolling," grab some Cherchies® Garlic Seasoning, Apricot Preserves, and spices, and make these delicious sweet and spicy meatballs today!  Your family will ask for seconds.  

Comment below if you have made this recipe. Thank you for visiting! Please return for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

CHERCHIES® GARLIC SEASONING

“Best seasoning ever..good for cooking and making dips..will always have in my pantry..a must have…”

“My go-to seasoning for veggies & meat. I keep it on hand at all times.”

Ingredients

• 1 1/2 lb ground turkey, chicken, or pork

• 1/2 cup Panko breadcrumbs

• 1 cloves garlic, minced

• 1 teaspoon (tsp) Cherchies® Garlic Seasoning

• 1/2 teaspoon (tsp) tsp black pepper

• 4 green onions chopped

• 1 egg

• 2 tbsp Sriracha sauce

• 1 teaspoon (tsp) freshly grated ginger

• Cooked Rice (optional- to serve over)

For Sweet and Spicy Glaze

• Drippings from meatballs

• 1 jar (10 oz.) Apricot Preserves

• 1 tbsp soy sauce

• 2 tbsp Sriracha sauce

• 1 Tablespoon (Tbsp) cornstarch

• 1 teaspoon (tsp) rice vinegar

• 1 teaspoon (tsp) sesame oil

• 1 Tablespoon (Tbsp) chopped green onions- green part (scallions) only (optional for garnish)

Preparation

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper, spray with cooking spray, and set aside.

In a large bowl, add the meatball ingredients and mix with your hands to combine.   Do not over mix the meat.  Use a 1 1/2" ice cream scoop to measure out perfectly-sized meatballs and place on the greased baking sheet.

Bake for about 20-25 minutes, or until meatballs are golden brown.

While the meatballs are cooking, add the sauce ingredients to a small sauce pan.  Whisk to combine.  Turn the stove on low and cook the ingredients, whisking occasionally, until smooth.  Turn off heat.  With a slotted spoon, remove meatballs from baking pan and transfer to a large skillet.  Add the pan drippings from the meatballs, and the sauce to the skillet.  Turn the skillet on low and cook for a couple of minutes, or until heated through.

Serve the meatballs over cooked rice for a meal, or use with toothpicks as an appetizer.  Garnish with chopped scallions.

Enjoy!

Sweet and Spicy Asian Meatballs Recipe

Cajun Eggs Benedict Recipe

Cajun Eggs Benedict Recipe

I did not think breakfast could get better than classic Eggs Benedict, but I was mistaken. What is not to love about perfectly poached eggs, rich, tangy Hollandaise sauce, savory Canadian bacon, and lightly toasted English muffins? To me, it is heaven on a plate; or at least that was my thought until I recently changed up my favorite breakfast meal.  I swapped out the Canadian Bacon for Andouille sausage, added Cherchies Cajun Seasoning to the Hollandaise sauce, and created this bold, Louisiana-inspired dish to share with you.  I present to you, Cajun Eggs Benedict Recipe. 

Oh my!  Talk about a flavor party in your mouth! This classic breakfast dish went from awesome to sinfully delicious!  So, if you're looking to spice things up at breakfast or brunch and wow your guests, consider making this robust version of Eggs Benedict and savoring the bold flavors of Louisiana.  I guarantee, this simple recipe will soon become a family favorite!

Let us know when you try this decadent recipe and thank you for visiting our blog!  

Ingredients

Eggs Benedict Ingredients (this recipes serves 4)

• 2 English muffins, fork split in half, lightly toasted

• 4 eggs, room temperature

• 2 links of Andouille sausage, cooked and sliced in half

• 2 Tablespoons (Tbsp) chopped fresh chives for garnish

• Hollandaise sauce (below)

Homemade Hollandaise sauce:

• 2 egg yolks, room temperature

• 2 tsp. lemon juice

• 1 Tablespoon (Tbsp) Cherchies® Champagne Mustard

• 1 Tablespoon (Tbsp) Cherchies® Cajun Seasoning Blend

• 1/2 cup (1 stick) butter, melted

Preparation

Add egg yolks, lemon juice, salt, Cherchies Cajun Seasoning, and Cherchies® Champagne Mustard to a blender.  Blend until ingredients are incorporated.  Turn the blender on again and slowly add the melted butter.   *The emulsion process (thickening) works better when the eggs are at room temperature.  If the hollandaise sauce gets too thick, blend in a few teaspoons of water to loosen it before serving.  Set aside.

In a large deep skillet or 2 quart pan, add two inches of water.  Bring the water to a boil.  Turn the temperature down so the the water is at a gentle boil.  Gently break the eggs, one at a time into a coffee cup, small bowl or measuring cup.  Or, so the eggs can cook at the same time, use four different cups.  Carefully pour the eggs into the slow boiling water as close to the water as possible.  This will begin the poaching process.   See link from Betty Crocker.

While the eggs are cooking, toast the English muffins until lightly toasted.  Now it's time to assemble the Eggs Benedict.  Place the English muffin halves on plates.  Slice the Andouille sausage in half and in half again and equally divide among the English muffin halves.  Carefully remove the poached eggs from the water with a slotted spoon and place on top of sausage.  (The eggs should be slightly jiggly).  Dollop the eggs with the hollandaise sauce and garnish with the chopped chives.  Sprinkle the eggs with a little more Cajun Seasoning for effect.

Look at that, heaven on a plate!  Enjoy!