If you are serving an entrée that is not too heavy, start your simple celebration with this delicious, fresh-tasting shrimp salad. Serve with our one-ingredient parmesan crisps and enjoy!
Shrimp Salad Starter
Servings 4
Ingredients
- 1 cup multi-colored cherry tomatoes quartered
- 1/2 pound cooked shrimp cut in large pieces
- 1/2 jalapeño diced
- 1/3 cup red onion diced
- 1/3 cup fresh basil sliced
- 1 avocado diced
- 1 Tbsp olive oil
- 2 tsp fresh lemon juice
- salt and pepper to taste
- 4 parmesan crisps*
Instructions
- Mix all ingredients together and divide among four salad bowls.
Notes
For parmesan crisp recipe, click here One Ingredient, Delicious Parmesan Crisps
Seven simple ingredients go into the food processor and this appetizer is done! A perfect make-ahead dip for your simple celebration. We served it with pita bread and rainbow carrots, but you could use whatever you have on hand – crackers, fresh veggies, breadsticks, etc.
White Bean and Basil Dip
Servings 4
Ingredients
- 1 can cannellini beans drained
- 1 head roasted garlic cloves see note below
- 1/2 cup fresh basil chopped
- 1 Tbsp fresh chives chopped
- 1 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp cumin
Instructions
- Place all ingredients in a food processor and process until smooth.
- Place in a bowl and drizzle with olive oil.
- Serve with pita bread and mini rainbow carrots.
Notes
For roasted garlic - cut off the top of garlic head, sprinkle with olive oil, salt and pepper. Wrap in aluminum foil and roast for 40 minutes in a 400-degree oven. Let cool. Squeeze the cloves out of the garlic head.
We had so much fun playing around with different ways to decorate our “snowman.” We ended up going the tropical route and served him on a plate with brown sugar “sand,” a tropical drink umbrella, a beach ball, and a sand dollar. How will you theme your snowman?
Tropical (or not) Snowman Cheese Ball
Servings 10
Ingredients
- 2 8 oz packages cream cheese room temperature
- 1/2 cup shredded monterey jack cheese
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1 tsp hot sauce
- 1/4 cup chives snipped
- 3/4 cup grated parmesan
- 10 peppercorns
- 1 piece red licorice
- 3 pieces dried cherries
- 2 wafer sticks or pretzel sticks
- 1 carrot very tip cut off
Instructions
- Put cream cheese, monterey jack cheese, spices, hot sauce and chives in a medium bowl. Mix.
- Place in the refrigerator for at least an hour or until cream cheese has set.
- Make 3 balls in varying sizes. Roll balls in the shredded parmesan cheese. Place on a platter. Secure with a wooden skewer cut to the height of the snowman.
- Decorate with peppercorns, licorice, wafer sticks, and dried cherries.
Notes
If you want to make it tropical put brown sugar or crushed graham crackers on the plate for "sand." Serve with crackers.
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Not only does this appetizer make a beautiful presentation, many steps may be made in advance of your simple celebration. You can either serve this as an appetizer or put 3 on each plate and make it a first course.
Shrimp, Avocado and Sun-Dried Tomato Crostini
Servings 9
Ingredients
- 1 sourdough baguette sliced into 18 pieces
- 1 ½ Tbsp olive oil
- 18 X-large raw shrimp shelled and deveined
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/8 tsp red pepper flakes
- 4 ounces low-fat cream cheese room temperature
- 1 tsp fresh dill minced
- 1 tsp red onion diced
- 1/2 ripe avocado sliced into 18 small slices
- 18 pieces sun-dried tomatoes cut into small pieces
Instructions
Baguette (can be made earlier in the day)
- Preheat oven broiler.
- Place 18 slices on baguette on a parchment-lined baking sheet.
- Put 1 Tbsp olive oil in a small bowl and brush oil over each baguette slice.
- Broil until slices turn slightly brown. This will be a quick 1 -2 minutes.
Shrimp (can be made earlier in the day)
- Heat 1/2 Tbsp olive oil in a non-stick pan over medium heat.
- Add shrimp, salt, pepper, and red pepper flakes.
- Cook shrimp until it turns pink and curls, about 4 minutes
- If you are not assembling the appetizer at this point, refrigerate the shrimp and take out about 30 minutes in advance to let it get to room temperature.
Cream Cheese Mixture
- Place cream cheese, dill and red onions in a small bowl and stir.
Assembly
- Place baguette slices on a platter. Spread the cream cheese mixture over each piece.
- Next place a shrimp, avocado slice and sun-dried tomato over the cream cheese and serve.
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If you need an appetizer that requires no cooking, comes together in less than five minutes and is easy to transport, this shrimp dip is for you!
Cold Shrimp Appetizer
Servings 6
Calories 140kcal
Ingredients
- 8 ounces reduced fat cream cheese softened
- 2 Tbsp light mayonnaise
- 4 1/2 ounce can deveined shrimp rinsed and drained OR cooked shrimp
- 3 Tbsp dried minced onions or 1/4 cup minced fresh onion
- 1 Tbsp fresh dill minced
- 2 dashes hot sauce
- 1/2 tsp Worcestershire sauce
Instructions
- Mix cream cheese and mayo until creamy.
- Add onion, dill, hot sauce and Worcestershire sauce and stir.
- Fold in the shrimp and refrigerate until ready to serve.
Notes
Serve with your favorite crackers.
- Made with fresh shrimp
It’s easy to make this recipe into a meal, just add cooked shrimp or chicken before baking. This makes a great lunch reheated the next day!
Tomato, Basil and Ricotta Appetizer .. or Make it a Meal!
Servings 8
Calories 256kcal
Ingredients
- 1 large yellow tomato sliced into fourths
- 1 large red tomato sliced into fourths
- cracked black pepper
- olive oil
- 6 ounces ricotta cheese
- 3/4 cup parmesan cheese grated
- 2 eggs
- 3/4 cup fresh basil shredded, plus torn leaves for topping
- 1 sheet frozen puffed pastry thawed
Instructions
- Preheat the oven to 350°.
- Place tomatoes on a baking sheet. Brush each with olive oil and sprinkle with pepper. Bake for 30 minutes, or until soft and slightly dried.
- Once tomatoes are done, raise oven to 375°.
- In a food processor, mix ricotta, parmesan, and eggs until smooth. Stir in shredded basil.
- Place pastry on a baking sheet lined with parchment paper. Spread filling on pastry, leaving a 3/4 inch border. Press tomatoes into filling and place torn basil on top. Bake for 40 minutes.
- When done, sprinkle with additional parmesan cheese, if desired, and cut into squares using a pizza cutter.
Here’s a crowd pleasing dip that will have you two-stepping right out of the kitchen!
Two-Step Mexican Dip
Servings 10
Calories 119kcal
Ingredients
- 3 Tbsp sugar
- 1/4 cup apple cider vinegar
- 1/4 cup vegetable oil
- 1 can 15 oz black beans drained and rinsed
- 1 can 15 oz shoepeg corn drained
- 3 scallions chopped
- 2 Tbsp cilantro minced
- 1/2 jalapeño pepper deseeded and minced
- 3 ounces feta cheese crumbled
Instructions
- Step One - Whisk the sugar, vinegar and oil in a large bowl.
- Step Two - Add the black beans, corn, scallions, cilantro, jalapeño and cheese and mix well. Chill until serving time.
Notes
Serve with "scoop" style multi-grain tortilla chips. Thanks, Jen Keatinge, for the recipe!
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This is a basic salsa recipe. You can add other ingredients you have on hand to change it up. We used avocado, chipotle, and fresh corn to create a salsa “bar.”
Fresh Tomato Salsa
Servings 8
Calories 12kcal
Ingredients
- 2 large vine-ripened tomatoes larger seeds removed and diced
- 1 jalapeño pepper seeded and diced
- 1/2 red onion diced
- 1/2 cup minced fresh cilantro
- Juice of one lime
- 5 drops of hot sauce
- Several shakes of cumin
- Kosher salt and fresh ground pepper to taste
Instructions
- Mix all ingredients in a medium bowl and cover for at least 3 hours to let flavors meld.
- Serve with tortilla chips.
Additions to the Salsa
1. Avocado – cut up one avocado into chunks
2. Chipotle – dice one chipotle chili in adobe sauce
3. Fresh corn – cook 2 corn ears in boiling water for 5 minutes. Remove from water, cool, and cut kernels from the cob.
We love smoked salmon and wanted to develop a dip that was on the “lighter” side. In order to do this, we used creme fraîche instead of typical cream cheese. The cucumber adds a fresh crunch to the other delicious flavors. This dip turned out great. We hope you enjoy it as much as we did!
Smoked Salmon Dip with dill and cucumber
Servings 6
Ingredients
- 8 ounces smoked salmon chopped
- 7 ounces creme fraîche
- 1/2 cucumber peeled seeded and diced
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh chives
- 2 tsp rinsed capers
- 6 dashes hot sauce
- Sea salt and fresh ground pepper to taste
- 3 Tbsp red onion minced (optional)
Instructions
- Place creme fraîche in a medium bowl. Stir until smooth.
- Add the remaining ingredients and fold together, being careful not to break up the salmon.
- Place in the refrigerator for at least one hour to let the flavors meld. Serve with crackers.
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Vicki’s daughter, Jennifer, was in California on business and had this appetizer while dining out. She loved it so much, she got the recipe and wanted to share it with The Simple Celebration followers:
Plum and Mascarpone Crostini
Servings 8
Ingredients
- Baguette sourdough works great
- 8 ounces Mascarpone cheese
- 4-5 plums thinly sliced
- Fresh mint
- 1/2 cup Parmesan cheese grated
- Balsamic glaze
Instructions
- Cut the baguette into 1/2" slices and spread with mascarpone cheese.
- Place plum slices on top, followed by parmesan, mint, and a drizzle of balsamic glaze.
Notes
Pour a nice crisp Chardonnay and let the celebration begin!