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You can find shrimp on almost any table of appetizers. It's low in saturated fat and a good source of protein, B12 and other nutrients according to Nutrition Data.
Tequila lime shrimp combine two great flavors commonly found in margaritas. This recipe is best served when only adults are present.
Combine 1/2 cup of tequila, 1/4 cup of lime juice, 2 tbsp. of olive oil, 1/4 cup of minced onion, 2 tsp. of grated lime rind and 1 tbsp. of chopped fresh cilantro in a jar with a tight lid. Shake well. Place one lb. of cooked, shelled, de-veined shrimp into a large zip top bag. Pour the liquid ingredients over the shrimp and close the bag. Place it in the refrigerator to marinate for two to three hours, turning occasionally.
Drain and discard the marinade and place the shrimp in a chilled bowl to serve. This recipe serves approximately 12 people. -
Hummus is a flavorful dip made from ground chick peas. It is a very good source of dietary fiber and you can use it in this twist on the Italian bruschetta appetizer. Choose a hearty bread such as ciabatta.
Slice and toast the bread. If the slices are big cut them in half. Spread generously with purchased hummus dip. Top each bread slice with a slice of tomato and sprinkle with feta cheese. Top with a sprinkle of dried oregano. Allow one to two pieces per person. -
Mozzarella is a good source of calcium. One ounce provides 5.5 grams of protein as well. A salad of mozzarella and tomato is a popular Italian dish, but try it with a twist by serving this appetizer on toothpicks.
Wash and dry one pound of grape tomatoes and one bunch of fresh basil. Cut fresh mozzarella cheese into small cubes. Thread one tomato, one basil leaf and a cube of cheese onto a toothpick. Place these on a plate and drizzle with commercially prepared low fat Italian dressing. Chill in the refrigerator. Serves approximately eight. -
Impress your guests with a homemade pico de gallo, also known as salsa. It packs a lot flavor while being low fat. Tomatoes are also a very good source of vitamin A and C.
Combine six diced plum tomatoes, 1/2 cup of diced onion, 3 tbsp. of chopped cilantro, 1/2 minced fresh jalapeno, 1 minced clove of garlic and the juice from a lime. Add a dash of cumin and salt and pepper to taste. Yields eight servings. Serve with baked pita chips. Make your own by splitting whole wheat pita rounds in half resulting in two rounds each. Cut these rounds into six wedges. Place on a baking sheet and bake at 350 degrees F for 10 to 15 minutes or until crispy.
