Chipotle Shrimp Wontons

Looking for a new appetizer to spice up your Super Bowl spread? Something that is bite sized, fresh, unique and do-ahead? Well, my friends, you've come to the right place. Years ago, I purchased the Colorado Collage cookbook. It is probably one of the ugliest looking cookbooks on the market...but man do they have good recipes. As they say, you can't judge a book by its cover... How bad was that? I couldn't help myself...

Chipotle Shrimp Wontons

Ingredients:

• Olive oil
• 1-16 ounce package wonton skins
• 1/2 pound cooked shrimp, coarsely chopped
• 1 yellow bell pepper roasted, peeled and chopped
• 1 red bell pepper roasted, peeled and chopped
• 1/2 C chopped fresh cilantro
• 1 Chipotle pepper in adobo sauce, drained and finely chopped
• 8 ounces fontina cheese, shredded

Directions:

• Preheat oven to 350 degrees.
• Brush mini-muffin cups with olive oil.
• Press 1 wonton skin into each cup and bake 10 minutes (until tops are golden brown). Remove from oven and cool slightly.
• In large bowl, combine shrimp roasted bell peppers, cilantro, chipotle pepper and cheese.
• Remove coooled skins from muffin pan and place on baking sheet.
• Fill each skin with reserved shrimp mixture and back 7-10 minor until cheese is melted.

Place on large platter and watch these little cups of heaven disappear. To add color to the platter, sprinkle with cilantro sprigs.

Go Saints,

Queen Cuisine

Shrimp and Orzo

The Perfect Combination

Who didn't love Jennifer Garner in Alias? How hot is she? Well, guess the gal can cook in addition to her fabulous smile and bod (hate her)! My wonderful Boulder friend, Liz Mohan, shared this with me years ago and I was recently reminded how quick, fantastic and flavorful this pasta dish is.

You know the drill... add a sprig of rosemary, serve with a mixed green salad, warm baguette, bubbly Pelligrino and crisp Italian Red and you are entertaining baby...

Jennifer Garner and Liz Mohan's Shrimp Orzo

Ingredients:

• 1 # medium, shelled and deveined uncooked shrimp
• 1 C dry orzo pasta
• 2 t. olive oil
• 1C chopped onion
• 3 minced garlic cloves
• 1/4 C white wine
• 1 28-oz can of whole, peeled and drained tomatoes (reserve 1/2 C of the juice)
• 2 T. chopped fresh Italian parsley
• 1T capers
• 1/2 t black pepper
• 1/4 t. dried basil
• 1/4 t black pepper
• 1/4 t red pepper flakes
• 1/2 C feta cheese

Directions:

• Cook pasta in boiling water according to box instructions.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic and cook stirring for three minutes or until onion is translucent.
• Add white wine and cook for a minute.
• Then toss in the canned, drained tomatoes (reserve 1/2C for juice). Break tomatoes into chunks.
• Add reserved juice, chopped parsley, capers, oregano, basil, black and red pepper flakes. Simmer for five minutes.
• Add shrimp and cook for another few minutes or until shrimp becomes opaque.
• Add cooked orzo to the skillet.
• Mix well.
• When pasta is thoroughly heated, stir in feta cheese.
• Serve immediately.