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Ditch a formal diner and do appetizers this New Year's

 

This Nov. 18 photo shows roasted shrimp cocktail, pineapple chicken lettuce wraps, and Elvis phyllo cups in Concord, N.H.

This Nov. 18 photo shows roasted shrimp cocktail, pineapple chicken lettuce wraps, and Elvis phyllo cups in Concord, N.H.
Photo by: AP Photo/Matthew Mead

 

 

Alison Ladman/The Associated Press

 

Not up to putting on a formal dinner party for New Year's Eve? Can't blame you. And who cares? Most people would prefer the more casual atmosphere of lots of appetizer-sized nibbles, anyway. 

 

To help you pull it all together, we assembled an easy menu that recasts some classic appetizers in fresh ways. 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 east pineapple chicken salad that's served in lettuce wraps. 

 

And for fun, we offer up "Elvis cups" -- mini phyllo pastry cups filled with bacon, peanut butter and banana slices. 

 

 

 

ROASTED SHRIMP COCKTAIL 

 

Start to finish: 30 minutes 

 

Makes 8 servings 

 

 

 

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 F. 

     

  • Set 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 tomatoes have drained, spread them on a rimmed baking sheet and drizzle with balsamic glaze. Roast for 15 minutes. Stir the horseradish and the shrimp into tomatoes on the baking sheet, then return to the oven and roast for another 5-7 minutes. Season with salt and pepper. Can be served on individual spoons or in a wide, shallow bowl with toothpicks. 

     

    Nutrition information 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 

     

    Makes 8 servings 

     

     

     

    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 

     

    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 (15 cups) phyllo cups (found in grocers' freezer cases near other pastry, dessert items.) 

     

    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.

     

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