Thanksgiving Food !

COCONUT SHRIMP
3 sheets phyllo pastry, thawed and kept under moist towel
20 medium to large shrimp, peeled, devined, patted dry with tails left on
1 stick butter, melted
1.5 cups grated unsweetened coconut
Kosher salt
Freshly ground black pepper

DIPPING SAUCE

3/4 cup apricot jam
1 teaspoon Dijon mustard
3 tablespoons grated - not creamy - horseradish

Line rimmed baking sheet with parchment paper. Arrange shrimp in single layer. Lightly salt and pepper shrimp. Carefully place a sheet of phyllo pastry on a pastry cloth or large curring board and brush with melted butter making sure to reach all edges.

Pick up a fistful of grated coconut and gently toss onto pastry creating a thin, but even, layer. Place second sheet of phyllo on top of first and repeat with butter and coconut -- then repeat with the third sheet of pastry.

Using a pizza cutter, gently slice pastry horizontally through the middle. Then slice vertically through the middle. Working from the center out, slice phyllo into twenty strips.

Gently pick up a phyllo strip and starting at the tail, wind the pastry around the shrimp so that it is covered completely. Place back on parchment, brush with more melted butter and sprinkle with a bit more coconut. (Pastry-wrapped shrimpcan be covered loosely with placstic wrap and kept in a regrigerator for up to four hours.)

For dipping sauce, combine all ingredients in a small bowl and mix together completely.

Preheat oven to 375 degrees. Bake wrapped shrimp for twenty minutes or until golden brown.

Serve coconut shrimp with dipping sauce.


ARTICHOKE CRAB DIP (we usually make a double and put it in a caserole dish we also did this with all nondairy and it worked great!)

1- 8oz cream cheese softened
1 cup mayo
1 garlic clove pressed (1/2 tsp minced)
1 can 14oz artichoke hearts in water (drained and chopped)
1 pkg 8oz immitation crab meat chopped
3/4cup grated parm
1/3 cup thinly sliced green onion
1 lemon zested
1/3 chopped red bell pepper and green onion for garnish on top

OVEN 350
Combine cream cheese, mayo, garlic, artichoke, crab, grated cheese, green onion, and lemon zest.
Put into a 1.5 quart baking dish
Bake for 25-30 minutes until golden brown (check the middle sometimes it takes longer to get it hot all the way through)
Sprinkle with the pepper and green onion on top to serve... serve with crackers or pita chips... yummy....


SMOKED SALMON BALL

1 1lb can salmon
1 8oz pkg cream cheese (softened)
1 tbsp lemon juice
1 tsp prepared horseradish
2 tsp grated onion
1/2 cup chopped walnuts
snipped parsley
couple of drops of liquid smoke (if wanted)

Drain and flake salmon (remove bones and skin). Combine salmon, cream cheese, lemon juice, onion and horseradish.
Mix thoroughly, chill several hours.
Combine nuts and parsley. Shape salmon mixture into a ball. Roll in nuts and parsley mixture and chill well.
Server with crackers or chips.
* If you don't really care about it being a cute ball then just sprinkle the nuts and parsley on top of the dip in the bowl and serve :)


ENJOY!!! Jill and Paul :)