Honey Roasted Shrimp & Spinach Artichoke Bites
It’s holiday party season! Honey Roasted Shrimp is the greatest upgrade to ordinary shrimp cocktail and Spinach Artichoke Bites in a buttery, crisp phyllo shell are such a lovely way to serve everyone’s favorite dip. Make them for your Christmas party, but make a lot. The better the food, the faster it disappears. Oh, almost forgot a shout out to my buddy Rob from engineering (peeking out from my menu board.) He helped peel my shrimp today, but is basically my hype man every Monday.
Honey Roasted Shrimp
Ingredients
- 1/4 cup honey
- 1/2 stick butter, melted
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 3 cloves garlic, grated
- 2 lbs extra large shrimp, peeled, deveined, and patted dry
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced
- 3/4 cup mayonnaise
- 2 tbsp sriracha, or hot sauce of your choice
- 1 lime, zested and juiced
Instructions
- Preheat oven to 450 degrees. In a large bowl, whisk together the honey, melted butter, paprika, cayenne, salt, pepper, and garlic. Add the shrimp and toss to coat. Divide onto two large baking sheets and roast for 6-8 minutes, until shrimp are pink and cooked through. They will continue to cook as they rest or sit on the hot sheet pan, so be careful not to overcook.
- Transfer to a platter and garnish with green onions and jalapeño slices. Make a quick sauce by stirring together mayonnaise, sriracha, and lime zest. Squeeze the juice of 1/2 the lime over the shrimp and add the remaining lime juice to the sauce.
Spinach Artichoke Bites
Ingredients
- 6 sheets phyllo dough, (may need more depending on size of sheets or to account for breakage) this is just a fraction of what is sold in a typical 16 oz frozen package
- 3 tbsp butter, melted
- 1 12- oz bag frozen chopped spinach, thawed and squeezed dry
- 1 12- oz jar quartered artichoke hearts, drained and roughly chopped
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup grated Romano or Asiago cheese
- garlic salt, to taste
- black pepper, to taste
- 1/2 cup diced red bell pepper or roasted red pepper, to garnish (optional)
Instructions
- Preheat oven to 350.
- Thaw the phyllo dough according to the package directions. Lay out one sheet of phyllo and using a pastry brush, lightly brush with melted butter. Lay another sheet on top of this one and brush with butter. Repeat in order to build a stack of three sheets. Using a sharp knife or pizza cutter, cut into 12 equal squares. The brand I buy, Athens, comes in 9×12 sheets, so it makes it very easy to cut into 3×3 squares. Nestle each square into the wells of a nonstick mini muffin pan. Repeat with 3 remaining sheets to fill all 24 wells. Bake for 7-10 minutes, until golden brown. Cool briefly and transfer to a parchment-lined baking sheet.
