Matthew Mead / The Associated Press

Clockwise from top, roasted shrimp cocktail, Elvis cups and pineapple chicken lettuce wraps.

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  • Roasted shrimp cocktail

    Start to finish: 30 minutes

    Servings: 8


    1 quart grape tomatoes, halved

    2 teaspoons kosher salt

    1 tablespoon balsamic vinegar glaze

    1 tablespoon horseradish

    1 pound large raw shrimp, peeled and deveined

    Salt and ground black pepper


    Heat the oven to 400 degrees.

    Set the halved grape tomatoes in a colander and sprinkle with the salt. Toss together and let sit over a bowl or in the sink to drain for 20 minutes.

    After the tomatoes have drained, spread them on a rimmed baking sheet and drizzle with the balsamic glaze. Roast for 15 minutes. Stir the horseradish and the shrimp into the tomatoes on the baking sheet, then return to the oven and roast for another 5 to 7 minutes.

    Season with salt and pepper. Can be served on individual spoons or in a wide, shallow bowl with toothpicks.

    Per serving: 70 calories; 10 calories from fat (14 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 85 mg cholesterol; 3 g carbohydrate; 1 g fiber; 2 g sugar; 12 g protein; 210 mg sodium.

  • Pineapple chicken lettuce wraps

    Start to finish: 10 minutes

    Servings: 8


    2 cups shredded cooked chicken

    2/3 cup pineapple salsa, strained

    2 tablespoons chopped cherry peppers

    Soft lettuce leaves, such as Boston or bibb


    In a medium bowl, gently mix together the chicken, salsa and cherry peppers. Arrange the lettuce leaves in a single layer on a serving platter. Spoon 1/3 cup of the chicken mixture into the center of each lettuce leaf, leaving enough room on each leaf for guests to grab the leaves and wrap around the filling.

    Nutrition information per serving: 60 calories; 10 calories from fat (17 percent of total calories); 1.5 g fat (0 g saturated; 0 g trans fats); 30 mg cholesterol; 1 g carbohydrate; 0 g fiber; 0 g sugar; 11 g protein; 30 mg sodium.

  • Elvis phyllo cups

    The mini phyllo cups can be found in the grocer’s freezer case near the other pastry and dessert items.

    Start to finish: 10 minutes

    Makes 15 cups


    1/3 cup natural peanut butter

    2 tablespoons powdered sugar

    1 teaspoon vanilla extract

    1 large banana, cut into 15 slices

    1.9-ounce package phyllo cups (each package contains 15 cups)

    3 slices crisp-cooked bacon, each cut into 5 chunks


    In a small bowl, stir together the peanut butter, powdered sugar and vanilla. Place 1 slice of banana in the bottom of each phyllo cup. Top the banana slices with 2 teaspoons of the peanut butter mixture, then garnish each cup with a chunk of bacon.

    Nutrition information per serving: 70 calories; 40 calories from fat (57 percent of total calories); 4 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 7 g carbohydrate; 1 g fiber; 3 g sugar; 2 g protein; 80 mg sodium.

Recipes: Do appetizers this New Year’s Eve

Published: Wednesday, Dec. 25, 2013 - 12:00 am

You can opt for a number of menus for New Year’s Eve, including a full three-course dinner (see Page D4) or you can go with a more casual atmosphere and serve lots of appetizer-sized nibbles.

To help you pull the appetizer option together, we assembled an easy menu that recasts some classic appetizers. Start off with a roasted take on the traditional shrimp cocktail. Make it funky by serving the shrimp and roasted grape tomatoes in individual spoons. We also have a quick and easy pineapple chicken salad served in lettuce wraps. And for fun, we offer up “Elvis cups” – mini phyllo pastry cups with bacon, peanut butter and banana slices.

Read more articles by Alison Ladman

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