Mardi Gras/Carnival Appetizers Recipes

"An interesting change from guacamole, served directly on tortilla chips or crackers. Add more hot pepper sauce for a bigger kick if you want! You can leave it plain or add one of the suggested toppings below. From Food and Drink Magazine."

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Ingredients: salt & freshly ground black pepper, coriander sprigs...

"Great recipe I got out of Cooking Light magazine. When storing, press plastic wrap against its surface to keep the dip from oxidizing and turning brown. Great as a spread on sandwiches or alone as a dip."

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Ingredients: fresh cilantro, green onions...

"The best Peel and Eat Shrimp I've ever had! We served 10 plus lbs at our Halloween party this year and they were easy for me to cook while entertaining! They are great hot or cold depending on how you prefer them. The size of the shrimp isn't too important, just that they are still in the shell. It is very important for the flavor. I was lucky to..."

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Ingredients: shrimp, garlic, lemons...

"This is a variation of your traditional Pico that my college roommates and I started making -- motivated mainly by our desire to get avocados into any and all food in one way or another."

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Ingredients: cilantro, jalapeno peppers...

"An appetizing first course from the flavor center of the universe, Louisiana. This recipe strikes a perfect balance between very plain and very fancy asparagus dishes. Courtesy of Joel de Bourgonnier of Honfleur, featured in The Louisiana New Garde television series."

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Ingredients: chives, dry white wine...