Appetizers

Tarragon Shrimp Appetizers

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Tis the holiday season ! People will come and go and all I can think about is delicious food and baked goods.  I was putting up my christmas decorations and made this treat for myself.  This one bite appetizer is super easy and quick to whip up.  Elegant enough to entertain a crowd or to treat your own tummy on a cold night.  Might I suggest a glass of Pinot Grigio to go with it !

Ingredients:

1 lb of cooked shrimp ( you can use the frozen cocktail shrimp, just take the tails off)

1/2 Tbsp of olive oil

1 cup of finely chopped onions (use the frozen kind if you are in a time crunch)

1/2 Tbsp of finely minced garlic

2 Tbsp of Tomato paste

2 Tbsp of dried Tarragon

salt, pepper and red pepper flakes and a light squeeze of lemon juice– to taste.

Crackers to top with

Method:

In a pan, heat olive oil and saute garlic and onions till soft and fragrant.

Add in the tomato paste and cook for a min till the onions and tomatoes come together.

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Add the shrimp and tarragon and season with salt, pepper, red pepper flakes and lemon juice.

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Cook for a few minutes till all the ingredients come together.

Take off the heat and cool.

Top crackers with the shrimp and serve warm.

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Should you choose to turn it into a meal, toss the shrimp mixture with freshly cooked pasta and a dash of heavy cream and you have an elegant dinner !

Enjoy !

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Classics, Dinner, Fish & Seafood

Tarragon Tilapia in Lemon-Caper White Wine sauce

A light delicious fish entrée, simple enough for a quick-lunch yet elegant enough to be the star of a dinner party.  Serve it family style with a side of rice or plate it up with a fresh salad–this is a sure shot hit !

Ingredients:

1 lb of Tilapia

1 medium-sized lemon

1 Tbsp of drained capers

1/2 Tbsp of Tarragon

Salt and Pepper to taste

A splash of good white wine, use what you would drink-ALWAYS

Method:

Preheat oven to 350.

Spray a baking pan ( use one where the fillets will fit nicely) with cooking spray arrange the fillets.

Season liberally with sal and pepper.  Add lemon zest, tarragon and sprinkle the capers.

Arrange a few lemon slices over the fish and add a splash of white wine, just enough to cover the bottom of the pan, DO NOT submerge the fillets  in it.

Bake for about 15 min till the fish is cooked through and then broil for a the last 2 min to give the fillets a light golden brown crust.

Serve warm with your choice of side.