The Perfect Easy Appateezer ~ Sauteed Shrimp with a Spicy Sriracha Dip

While down the shore last summer my sister Kim came across this recipe on the blog Shabby Creek Cottage and she just had to give it a try! Well I have to tell you that this has quickly become our favorite go to appetizer recipe EVER! Not only is the sauce delish and would be great on sandwiches as well, but it is SOOOOOO flipping easy and fast to make...that's best part!

All you need for the sauce is 1 cup of mayo plus 2 tablespoons of sweet chili sauce and 2 tablespoons of Sriracha sauce. Blend together with a spoon or wire whisk and set aside. 

Then take your cleaned uncooked shrimp leaving the tails on, season with a little sea salt and cracked black pepper and then place in a hot pan with a tablespoon of olive. Saute until the shrimp turn opaque and begin to curl. Remove and serve the warm shrimp with the sauce! And that's it! See I told you this was an easy one!!! 

We made this several times over while at the shore the past summer and even left some of the sauce in the frig for my gal pal bestie Donna and her family to enjoy. And enjoy they did!!! Donna said that her family loved this sauce so much that when the shrimp were all gone she caught her hubby finishing off the sauce with some potato chips!!!

Thank you so much Gina of Shabby Cottage Creek for sharing this recipe because it is most definitely worth a try!

XO

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Blueberry and Lime Mini Cheesecakes

This recipe was adapted with minor changes from Southern Living Magazine July 2014 issue

Simple ingredients + easy directions = a killer looking and fabulous tasting dessert. 

When it comes to baking this is my favorite equation!

These darling little cakes were sooooo incredibly easy to make that even I couldn't screw up the final product. It is possible that you could have the ingredients to make this yummy dessert in your kitchen right now, that's how no fuss this recipe is.

All you need is as follows...

12 paper baking cups

14 graham crackers

2-3 T melted butter

pinch of salt

12 oz. cream cheese (an 8oz package plus another half package) at room temp

1/3 cup sugar

2 T lime juice

1/2 tsp vanilla extract

2 large eggs

about 1/4 cup of blueberry preserves

1/2 cup fresh blueberries

Preheat your oven to 325 degree F. In a food processor or blender, pulse the graham crackers until they are finely crushed. Add the melted butter to the cracker crumbs along with a pinch of salt and mix. Using a standard size muffin pan, line the cups with the paper baking cups. (Note: I used foil cups lined with paper. This made it easier to create a nice clean presentation of the mini cheesecakes.)

Press about a tablespoon and a half of the graham cracker mixture in to each one of the paper cups. Bake in the oven for 6 minutes, remove from oven and let cool. Again reset your oven to 325 degrees F.

While the crumb crust is baking, blend together with a hand mixer the cream cheese, lime juice, sugar and vanilla extract. Then add in the eggs one at a time blending until all the yellow yolk disappears. 

Divide the mixture between the 12 cups and then bake in the oven for about 15-20 minutes or until the cream cheese mixture is set. Cool on wire rack for 30 minutes then cover and place in the refrigerator for a minimum of 4 hours.

Now this is why I used the foil and paper baking cups.

Remove the foil cup and then gently peel the paper cup off of your cake and discard. Place your cheesecake back onto the opened foil cup and top it with a dollop of blueberry preserves, three or four blueberries and garnish with some lime zest.

See how easy this was. And yes my kiddies and Mr. Rosemary Lane loved 'em!

Wishing you a great day!!!

XO

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