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Make Food Ahead to Entertain Easy!

You know you want it...

Mocka Jumbies and Rum...

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Making entertaining easy. Prepare these delicious recipes ahead of time, so you will not have so much to do when your friends and family arrive.  



Preparation time: 15 minutes. Cooking time: 4 minutes
Marinating time: 24 hours. Serves: 4 – 6

2 lbs. raw large shrimp, peeled and deveined
2 Tbsps. Olive oil
1 Tbsp. butter
1 medium red onion, peeled, sliced thinly and separated into rings
2 medium lemons, cut in thin slices
1 cup pitted ripe black olives, drained

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In a large frying pan, over medium-high heat, add oil and butter. Place shrimp in pan in a single layer and sauté for one to two minutes on each side, until golden. Remove and place in a 3-quart glass dish, ready for serving. Place onions, lemons and olives on top. In a jar with a lid, combine, olive oil, parsley, lemon juice, red wine vinegar, garlic, bay leaf, basil, and salt; shake well. Pour over shrimp mixture and stir gently to coat. Cover and refrigerate for 24 hours, stirring now and again. Remove bay leaves before serving.


Preparation time: 15 minutes. Serves: 4 – 6

1 Rotisserie chicken
3 fresh limes, juiced
¼ cup fish sauce
3 cloves garlic, minced
2 Tbsp. sriracha or ground fresh chili paste
1 Tbsp. granulated sugar
¼ cup water 

On a chopping board, debone and chop rotisserie chicken in bite size pieces. Set aside. In a small bowl whisk lime juice, fish sauce, garlic, sriracha, sugar, and water; until sugar dissolves. Set aside. Meanwhile cook noodles according to package directions. Drain and rinse under cold water; set aside. To serve: On a large platter place, chicken, noodles, lettuce, carrots and cucumbers; with the sauce on the side. Wrap, eat, enjoy!


Preparation time: 10 minutes. Cooking time: 20 minutes. Serves: 6

2 Tbsp. olive oil, divided
1 (16 oz) can of chick peas, rinsed and drained
1-1/2 tsp. smoked paprika
2 tsp. kosher salt, divided
1 zucchini, chopped
1 tsp. dried oregano
1 12 oz bag tortilla chips
Topping: Finely sliced scallions and chopped fresh cilantro leaves.

Preheat oven to 400ºF. Line a rimmed baking dish with parchment paper. In a large skillet over medium-high heat 2 Tbsp. oil. Add chick peas, smoked paprika, 1 tsp salt; cook until chick peas are tender and crispy, about 5 minutes. Transfer to bowl. Add remaining Tbsp of olive oil to skillet. Add zucchini, ½ tsp. salt, oregano, and cook until golden and crispy. Transfer to bowl with chick peas and toss together. Spread the tortilla chips on prepared baking dish. Scatter with the chick pea-zucchini mixture, then scatter cheese on top. Bake until cheese is melted and golden; about 10 minutes. In a blender or food processor, mix together the avocado, yogurt, ½ tsp. salt, and lime juice; until smooth and creamy, about a minute. Sprinkle Nachos with the scallions and cilantro, along with blobs of avocado cream. Serve with lime wedges and remaining avocado cream. A little messy but tastes delicious!

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Capt. Jan Robinson
Capt. Jan Robinsonhttp://www.shiptoshoreinc.com/
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK

So Caribbean you can almost taste the rum...

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