Many, many congratulations Joe!!! Let me cogitate on some appetizer ideas and....

Congrats! Here's a simple shrimp with a mango coconut dipping sauce....

For one buffet they wanted cocktail shrimp but I served a second dipping sauce that might remind you of your coconut shrimp. It was a mango coconut sauce I got at Fresh Market. I doctored it up with finely diced fresh mango and some thawed frozen coconut well drained to make it a little chunkier and fresher but the flavor and little bit of spice was excellent. Personally, this would have been much better had the shrimp been grilled and served at room temp. Done that way, you could make inadvance and let them come to room temp.

I need to look it up and post it for you but since then I found a very nice mango chutney that would work well with shrimp - again, finely dice, brush it on the shrimp and grill then serve additional for dipping. The grilled skewers could be made the day before.

 
REC: Layered Fruit & Shrimp Salad...

Layered Fruit & Shrimp Salad

Recipe By :Chef John Folse
Serving Size : 10

2 cups watermelon balls
2 cups cantaloupe balls
2 cups honeydew balls
2 cups sliced peaches
2 cups sliced pears
2 cups orange sections -- quartered
2 cups sliced plums
1 cup fresh blueberries
1 cup fresh strawberries
1 cup cubed pineapple
2 dozen boiled shrimp -- (21-25 Count)
2 cups crawfish tails, whole
Fruity Yogurt Dressing -- (See Recipe)
1/2 cup chopped pecans

In a large glass serving bowl, layer fruit by alternating stratas of color. Once all the fruit has been layered, line shrimp and crawfish in a decorative pattern around the edge of the bowl. Top with fruity yogurt dressing and toss the mixture to blend the dressing into the fruit. Sprinkle with pecans and serve immediately.

 
A great SinL to count on is a thing of beauty. I looked up shrimp recipes and

I was mistaken- I thought the one I remembered was cold but it was with a dill marinade, wrapped in bacon and grilled to be served room temp or warmer. I am sorry! Too fussy. I know whatever you choose will be fabulous. Wish I could be there to celebrate with you both.

 
REC: Prosciutto-Wrapped Shrimp with Orange Marmalade...

Prosciutto-Wrapped Shrimp with Orange Marmalade

Recipe By :Food & Wine/May 2003

1/4 cup orange marmalade
4 teaspoons soy sauce
4 teaspoons fresh lemon juice
1 teaspoon minced fresh ginger
1 large garlic clove -- minced
2 scallions -- finely chopped
12 jumbo shrimp -- shelled, deveined and butterflied
4 ounces prosciutto -- (12 thin slices)
2 tablespoons vegetable oil

1. In a bowl, mix the marmalade, soy sauce, lemon juice, ginger, garlic and scallions. Add the shrimp and toss to coat. Lay a slice of prosciutto on a work surface and fold it in half lengthwise. Wrap the prosciutto around the middle third of 1 of the shrimp. Repeat with the remaining shrimp and prosciutto.

2. In a large skillet, heat the oil until shimmering. Add the shrimp and cook over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes. Transfer to a plate and serve warm or at room temperature.

 
Will you bring laquered bacon?

And Missy, you're right about it being more fun when family and friends can help out.

This will be very informal--I have a feeling that the real party will be in the kitchen. I'll miss out because I'll be forbidden to go in there.

 
But Ann, the professionals I normally hire for events are going to be invited guests...

But if worse comes to worst, they'll don aprons and take over. They're as impossible as I am.

 
Recipe: Hundred Corner Shrimp Balls (Dim Sum)

Hundred Corner Shrimp Balls (Dim Sum)

These little dim sum treats are so delicious and very easy to prepare. They are great hot or at room temperature and can be served with a dipping sauce of hot chili sauce or salt seasoned with a little curry powder, five spice powder or crushed Szechuan peppercorns. They can be made ahead and reheated in the oven.

Any white fleshed fish fillets can be used instead of the shrimp. The shrimp paste itself (without the bread cubes) can also be poached in water and served as dumplings in soup, or can be pan fried as little shrimp patties.

12 slices white bread
1 lb. raw shrimp, shelled and cleaned
1 egg white
1 tbsp. rice wine
1 tsp. salt
1 tsp. minced ginger root
1 tbsp. minced green onion
1/4 cup minced water chestnuts
2 tbsp. cornstarch
4 cups peanut oil for deep frying

Remove the crusts from the bread. Dice the bread into 1/4-inch cubes. Place on a cookie sheet and dry out in a very low oven (200F/90C).

Pat the shrimp dry and mince in a food processor or blender. Blend in all the remaining ingredients except the oil.

With wet hands, shape the shrimp paste into 1-inch balls and roll in the bread cubes. Press the cubes firmly into the shrimp mixture.

Heat the oil in a wok or deep, wide pot to 375 F.

Cook the shrimp balls in batches until nicely browned and cooked through (this should only take 4 to 5 minutes). Drain on paper towels. Makes approx. 36 balls.

Bonnie Stern Cookbook

 
I'm really overwhelmed by all these good wishes, and all the great ideas. This really is

the best forum in the world!

 
Recipe: Shrimp and Eggplant Turnoveres with Thai Seasoning

SHRIMP AND EGGPLANT TURNOVERS WITH THAI SEASONING

Roasted curry paste is a Thai condiment, which is the secret in this dish. With smoky eggplants, fresh basil, and a coconut milk sauce, the sweet and hot flavor of the curry paste produces an incredible taste sensation. The flaky phyllo crust adds an extra dimension to this entrée. This yields 8 turnovers, enough for 8 first course or 4 main course servings. The turnovers can be assembled a day ahead, covered with plastic wrap, and refrigerated or frozen for up to a week. If they have been frozen, place them in the preheated oven without thawing and bake for about 5 to 10 minutes longer than the time specified.

ROASTED CURRY PASTE:

¼ Cup chopped shallots
¼ Cup minced garlic
1 tablespoon minced peeled fresh ginger
4 Jalapeno peppers, seeded and finely chopped
1 Tablespoon curry powder, preferably Madras brand
½ teaspoon ground cumin
1 anchovy fillet packed in oil, drained and chopped
2 tablespoons peanut oil
1 tablespoon sugar
1 tablespoon fish sauce

CURRIED EGGPLANT AND SHRIMP FILLING:

½ pound Japanese eggplants (3 or 4 eggplants)
1 ½ tablespoon olive oil
¾ pound raw medium shrimp, peeled, deveined, and cut in half lengthwise
1/3 cup shredded fresh basil leaves
Salt to taste

FOR ASSEMBLY:

8 sheets frozen phyllo pastry, fully thawed
8 tablespoons unsalted butter, melted
½ cup unsweetened shredded coconut

ROASTED CURRY SAUCE:

2 cups chicken broth, homemade or store bought
½ cup whipping cream
½ cup canned unsweetened coconut milk
Shredded fresh basil leaves, for garnish

PREPARE THE CURRY PASTE: Wrap the shallots, garlic, ginger, and jalapenos in a sheet of aluminum foil, sealing well to make a flat package. Place the package directly on a gas or electric burner set at moderate heat and cook until fragrant, about 1 minute on each side, turning with tongs. Allow to cool, then unwrap and transfer the contents to a spice grinder or blender. Add the curry powder, cumin, and anchovy and process to a fine paste.

Heat the oil in a small skillet or frying pan over moderate heat and stir fry the paste until well browned, about 3 minutes. Stir in the sugar and fish sauce, blending well. Set aside to cool. NOTE: When buying fish sauce, look for the Squid or Tiparos brand.

NOTE: The curry paste can be made in larger quantities. (This recipe makes about 1/3 cup.) Use it to enhance other curried dishes. To store, put the curry paste in a glass jar. Add just enough peanut oil or vegetable oil to cover. Cover and refrigerate for up to 2 months. Do not freeze; the paste will lose its aroma.

PREPARE THE EGGPLANTS: Prick the skins of the eggplants in several places with a fork. Place the eggplants directly on a gas or electric burner set at moderate heat and grill, turning with tongs, until the flesh is soft and the skin charred, about 4 minutes. Remove to a rack and allow to cool. Peel off and discard the charred skin. The eggplant flesh should be just cooked but still firm. Cut the eggplant into ½ inch cubes. Put the cubes in a bowl and set aside. NOTE: If you can’t find the thin long Japanese eggplants, choose a large purple eggplant and allow 12 minutes to cook it.

MAKE THE FILLING: Heat the oil in a small skillet over moderate heat. Add the shrimp and stir fry for 30 seconds. Add the eggplant and 2 ½ tablespoons of the curry paste and stir with a wooden spoon to mix, about 30 seconds. Add the basil and salt to taste and remove from the heat. Allow to cool.

Lightly butter a large baking sheet.

Work with one sheet of phyllo at a time, keeping the remaining leaves covered with a slightly damp kitchen towel to prevent them from drying out.

ASSEMBLE THE TURNOVERS: Working quickly, place a sheet of phyllo on a work surface with a long side toward you. Lightly brush the sheet with melted butter and sprinkle with 1 teaspoon of the shredded coconut. Fold the sheet crosswise in half. Brush with butter and sprinkle with ½ teaspoon of the coconut. Fold the sheet lengthwise in half. You will have a 4 layer strip about 4 by 12 inches. Lightly brush the strip with melted butter.

Place ¼ cup of the filling on the bottom left hand corner of the strip. Fold bottom right corner of the pyllo strip diagonally over the filling so that the short edge meets the long edge of the strip, forming a triangular point. Continue folding up the triangle over itself to form a triangular package. Brush the triangle with butter and place it seam side down on the prepared baking sheet. Sprinkle 1 teaspoon of the shredded coconut over the triangle. Repeat the assembly with the remaining phyllo sheets and filling. Cover and set aside until ready to bake.

MAKE THE SAUCE: Bring the chicken broth to a boil in a medium saucepan. Lower the heat to moderately high and gently boil until reduced to 1 cup, about 15 minutes. Add the cream, coconut milk, and 1 ½ tablespoons of the curry paste and blend well with a whisk. (Save the remaining curry paste for other uses.) Continue cooking until the sauce is reduced to about 1 cup and has thickened enough to coat the back of a spoon, about 15 minutes. The sauce may appear curdled; this is natural, don’t worry. Strain the sauce through a fine-mesh sieve into a small saucepan. Cover and set aside. NOTE: Do not confuse coconut milk with coconut cream. Excellent canned unsweetened coconut milk is available in Asian markets and some supermarkets. After opening, it can be refrigerated for up to 1 week. For longer storage, freeze it in ice cube trays, then store the cubes in plastic bags. Before using, heat the frozen coconut milk until completely melted. Four cubes equal about ½ cup. You may substitute heavy cream for the coconut milk, but the taste will be slightly altered.

Preheat the oven to 375 F. Adjust an oven rack to the lowest position. Bake the turnovers until crisp and golden brown, about 20 minutes. Let cool slightly.

TO SERVE: gently reheat the sauce and divide it among four preheated plates. Arrange 2 turnovers on each plate and garnish with shredded basil. Yield 8 turnovers, enough for 8 first course or 4 main course servings.

Cooking Under Wraps

 
This pickled shrimp is definitely make ahead & has some nice spices that are a little different

I've made this several times and everyone loves it. I didn't like Bittman's take on it though.

Pickled Shrimp

From: Episode 7 of Bittman Takes on America's Chefs
Chef: Gabrielle Hamilton

Makes: 6 servings
Time: 30 minutes plus marinating time

Despite the diminutive size of the bar at Prune, in New York-there are only four seats-it has its own menu, including a great collection of cocktail food like deviled eggs, sardines with Triscuits, and fried burrata (a super-creamy fresh cow or buffalo milk cheese) masquerading as mozzarella sticks. These classic shrimp, made with Gabrielle's own spice mix, may be cooked the day before serving, so they're perfect for entertaining. Just make sure to let the dish come to room temperature first, otherwise the oil may be cloudy and the flavor muted. Gabrielle puts the pickled shrimp on her menu only when Ruby Red shrimp from Maine are around-usually in summer. Unlike most shrimp, these come to New York unfrozen, so they are quite special. (They're good because they're fresh, tender, and very tasty-mostly that's the freshness. But also because they're from cold water.) But the technique and the Ruby Boil Spice Mix can be used with any shrimp.

Salt
1 recipe Ruby Boil Spice Mix (recipe follows) or 1/4 cup Old Bay
1 1/2 pounds large (21/30) shrimp, peeled and deveined
1 cup extra-virgin olive oil
2 lemons, washed and sliced paper thin
1 red onion, sliced paper thin
1/4 cup fresh lemon juice
1/4 cup rice wine vinegar
6 crushed cloves garlic
1 tablespoon black peppercorns
1 tablespoon coriander seed



1. Bring a pot of heavily salted water to a boil (use about 2 cups salt for 8 quarts water) with the Ruby Boil Spice Mix or Old Bay. Have a large bowl of ice near the stove. When the water reaches a rolling boil, drop in the shrimp and poach them just until they are firm, not more than 45 seconds (the water probably won't even return to a boil). Using a finemeshed strainer, transfer the shrimp (and whatever of the Ruby Boil Spice Mix comes with them) into the bowl of ice. Toss them with the ice to stop them from cooking further.

2. Combine the oil, lemon slices, onion, lemon juice, vinegar, garlic, peppercorns, coriander, and 1 tablespoon salt in a large bowl. When the shrimp have cooled, remove them from the (now) ice water, shaking or brushing off any of the spices clinging to them from the boil, and transfer them to the bowl. Toss and taste, adding more salt or vinegar as necessary. Refrigerate at least 8 hours or preferably overnight. Serve at room temperature.



Ruby Boil Spice Mix
Makes: enough for a 6- to 10-quart boil
Time: 5 minutes


The quintessential spice mix for a seafood boil. Feel free to double or triple the recipe and use in place of Old Bay or the like whenever you're boiling seafood.

1 large bunch fresh thyme
15 to 20 bay leaves
1/4 cup paprika
1 head garlic, unpeeled
2 tablespoons mustard seeds
1 1/2 tablespoons cardamom seeds
1 tablespoon allspice berries
1 tablespoon celery seed
1 cinnamon stick

Combine the ingredients in a medium bowl, then transfer the mixture to a sealable container. This keeps, sealed, more or less indefinitely.

 
Meryl, I tried this last night, with Italian parsley because that's what I had...

Delicious! Definitely a contender, and it took all of 10 minutes.

I would serve the sauce separately next time rather than tossing.

 
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