Polynesian-Style Hors dOeuvres
A blend of crisp, soft, and chewy textures combined with a parade of flavorssweet, salty, beefymakes this playful platter an irresistible hit at parties.
•Shrimp toasts can be assembled 1 hour ahead and chilled.
•Pineapple can be wrapped with bacon and scallions 4 hours ahead and chilled.
•Skewers can be chilled 2 hours ahead; brush with soy mixture before broiling.
Recipe information
Total Time
2 hr
Yield
Makes 6 servings
Ingredients
For shrimp toasts:
For bacon-wrapped pineapple:
For beef teriyaki:
Preparation
Assemble shrimp toasts:
Step 1
Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
Make bacon-wrapped pineapple:
Step 2
Preheat oven to 450°F with rack in middle.
Step 3
Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
Meanwhile make beef teriyaki:
Step 4
Stir together soy sauce, vinegar, garlic, and ginger.
Step 5
Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
Step 6
When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
Meanwhile, fry shrimp toasts:
Step 7
Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
Step 8
Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
To serve:
Step 9
Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.
