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I love appetizers.  Appetizers by their very definition mean small portions.  I love their little size, shapes and variety and more than anything I love the ease of picking one up and popping it into my mouth.  Hors d’Oeuvres can be as simple as bean dip with tortilla chips or a grilled bite of chicken breast with peanut sauce or as elaborate as Butter Marinated Main Lobster Brochettes.  When planning appetizers for your special event or wedding menu choose hors d’Oeuvres that are well-suited to the theme and style of your party.  Guacamole is a natural choice for a Tex-Mex party, Stuffed Clams or Jambalaya Crostinis would be perfect for a festive New Orleans theme , while Citrus Infused Jumbo Lump Crab Cakes work well for a Seafood Cookout.   Your choice of appetizers should set the tone for the occasion.  Select recipes that are appropriate to your guests tastes and that work well in combination to one another, both in terms of flavor, texture and appearance as well as demands on your time in preparation.  When planning your event menu plan for a variety and you can rest assured that your guests will enjoy each and every morsel.  The possibilities are endless.

Recipe for Mini Choux Puffs with Shrimp Cocktail

makes 20 appetizers

Choux Pastry

2 oz. butter

2/3 cup water

1/2 cup sifted all-purpose flour

2 eggs beaten

Preheat oven to 350, grease cookie sheet.  In heavy pan place butter and water and bring to a boil, add flour all at once and beat thoroughly until mixture leaves sides of pan.  let cool slightly, then vigorously beat in the eggs, one at a time.  Place 20 walnut size spoon fulls on cookie sheet, spaced evenly apart.  Bake for 35 minutes till light brown and crisp.  Move to a cooling rack and cut off the top of each puff.

Filling

2 tbsp Mayonnaise

1 tsp. Tomato Paste

5oz. small cooked peeled shrimp

1 tsp. Worcestershire Sauce

Salt

Tabasco Sauce

Dab of Horseradish Sauce

Squeeze of fresh lemon

Leaf Lettuce shredded

Cayenne Pepper

Mix all ingredients together except for lettuce and Cayenne Pepper, place shredded lettuce into each puff allowing some to spill over the edges, spoon shrimp mixture on top and sprinkle cayenne on top before serving for color

Plain Shrimp Cocktail served in martini glasses