Martha Stewart’s Hors d’Oeuvres Handbook

Since getting my new Canon Rebel for Christmas, I have been thinking about ways to get the most use out of it, while practicing my photography & cooking.  I thought it would be fun to cook my way through this cookbook and photograph the finished product!  I just love Martha and she has some great recipes in this book!

these are her frenchies: Francesca & Sharkey
Martha Stewart's Dogs
Martha Stewart’s Dogs
doesn’t Francesca look just like King Louis?!

I started last night on page 23 with the Mango Crab Stack!

and Roasted Shrimp with Artichokes & Fennel

I attempted to use my new camera to get a good photo, but I unfortunately don’t have enough light is my kitchen.  So these shots were taken with my iPhone 4s and then I used Instagram filters to add depth of field!  I will attempt another shot when there is more light in the kitchen!

Here is detailed recipe for Roasted Shrimps with Artichokes and Fennel

Roasted Shrimp with Artichokes & Fennel Recipe

Ingredients:

  • Grate one lemon and take its peel and zest
  • Lemon juice, 7 tablespoon
  • Kosher salt, ¼ teaspoon
  • Ground black pepper, ½ teaspoon
  • Olive oil, 3 tablespoons
  • Red onion, take 1 and cut it into ¼-inch chunks
  • Fresh oregano, chopped, 1 tablespoon
  • Fennel bulb, ¼, sliced
  • Artichoke, 1 fresh
  • Large Shrimps, peeled and deveined, 12
  • Feta cheese, crumble, 2 ounces
  • Tomato, 1, seed and cut into ¼-inch chunks
  • Old bay seasoning, ½ teaspoon
  • 1 fennel top, for garnish

Prepare vinaigrette by combining 3 tablespoons of lemon juice, and the aforementioned amounts of kosher salt, pepper, and olive oil. Beat and mix well with a whisk to blend everything. Now, add every ingredient except fennel slices, lemon peel and zest, and oregano. Whisk and make a blend.

Take a medium saucepan, mix 1 quart of water with 4 tablespoons of lemon juice and boil the mixture. Lower the flame and add artichoke. Cover the saucepan and let it simmer for 20-30 minutes till the artichoke base gets tender.

Remove the artichoke leaves and reserve them for later use. Take out the artichoke heart and put it in a different dish.

Now, heat your oven to 425 degrees. Cut shrimps in half on lengths, arrange them on a baking sheet and sprinkle shrimps with old bay seasoning. Bake the shrimps for 90 seconds to 3 minutes until the shrimps turn pink.

Take a platter and arrange artichoke leaves. Put the remaining pieces of fennel and shrimp on top of the artichoke leaves. Sprinkle it with feta cheese and decorate with tomato and fennel top. Spray lightly with tasty vinaigrette right before serving.

The recipe makes 24 servings of appetizer-size. Nutritional values per serving are:

  • 38 calories
  • 2 g fat
  • 15 mg cholesterol
  • 2 g protein
  • 2 g carbohydrates
  • 1 g fiber
  • 66 mg sodium
  • 54% calories from fat

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