MEMORIES just in time for tomorrow's Super Bowl: MY INTERNATIONAL HORS D’ OEUVRE with a TWIST: SPAIN joins ITALY and MEXICO!
Crazy right? Indeed. My line of though was like this: If I get chorizos and Manzanilla Olives (from Spain); use Pesto and basil (from Italy); Salsa (from Mexico), and add shrimp loaded with spices, then I can come up with a mix of flavors that people will enjoy as hors d’ oeuvres at a party. BOOM!
Approximate Prep and Cooking Time: 35 MINUTES
Approximate Cost: $23.75 or $1.98 per serving
Difficulty Level: Easy __X__ Intermediate ____ Advanced
12 large shrimp tail on ($12.00)
12 Chorizo slices (thick) ($2.00)
12 Manzanilla Olives (.60)
12 basil leaves (.20)
12 small glass or plastic containers ($2.00)
12 large toothpicks (.10)
12 hors d’ oeuvres mini spoons (.50)
1 tsp. Roasted garlic and Herbs (.30)
1 tsp. Chimichurri flakes (.30)
1 tsp. Spanish paprika (.15)
1 tbsp. Extra Virgin Olive Oil (.40)
6 (1-1/2) tbsp. Pesto ($2.50)
12 tbsp. (2 per serving cup) of organic salsa ($2.50)
½ lemon sliced (.20)
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.