18 New Years Eve Appetizer Ideas for Your Party — Eatwell101

wdc tv news staff December 25, 2024

8 2 minutes read

New Year’s Eve Appetizer recipes – If you’re looking for New Year’s party ideas, try our festive New Year’s Eve appetizers. After all the shopping, cooking, and entertaining for Christmas, the preparation of a successful New Year’s Eve party can be daunting; but fear not! Just scroll down and discover our best and easiest appetizer recipes that are a must to ring in the New Year!

by eatwell101
Yield: Makes about 30 bites Prep Time: 15 min Cook time: 10 min

Crispy Shrimp and Chorizo drizzled in an irresistible Roasted Pepper sauce so easy and incredibly delicious. This is one MUST make appetizer for any special occasion!

Ingredients you need for the Grilled Shrimp and Chorizo Appetizers

1/2 pound medium shrimp (about 30 shrimp), raw, peeled and deveined
1 package of Spanish chorizo, sliced into 1/4-inch rounds
1 clove garlic, finely minced
1/2 teaspoon Italian seasoning
1 tablespoon lemon juice
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh parsley or cilantro
The roasted bell pepper soup2 red bell peppers
1/2 cup crushed tomato
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1/4 teaspoon red chili pepper flakes, adjust to your taste

Directions

1. In a medium bowl, combine shrimp, garlic, Italian seasoning, lemon juice and olive oil; toss to coat well and marinate in the refrigerator for 30 minutes.

2. In the meantime, prepare the roasted bell pepper soup: Cut into quarters and remove seeds. Roast bell pepper in a hot cast iron skillet until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skin. Transfer to a blender and add crushed tomato, salt, sugar and chili pepper flakes. Pulse until smooth and divide into shooter glasses. Set aside.

3. Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat the same process with the remaining shrimp and chorizo.

4. Working in batches, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Season with salt and pepper and arrange each skewer into a shooter glass with the roasted bell pepper soup. Garnish with fresh parsley or cilantro and serve immediately. Enjoy!