Try refreshing cold dish

I am not one who likes to start a meal with a cold dish. But with the temperatures that we are currently enduring, sometimes you just have to break the rules. Cold dishes can be very refreshing. They also are less filling as hot menu items. That doesn’t mean that they are not flavorful and delicious.

With the heat in mind, I have assembled 3 appetizers that are not served warm. The first is Tomato-Shrimp Shooters, served in a spoon or shot glass. The second is Chili-Lime Crab Claws. For a non-seafood dish, Prosciutto and Cantaloupe Canapes. So gather up your ingredients, and Let’s head to the kitchen!

Tomato-Shrimp Shooters

Here’s a fun way to serve shrimp. My preference is instead of buying shrimp already cooked, boil them yourself. You can add additional flavor to the dish.

1/2 cup vegetable juice

2 ounces vodka or silver tequila (optional)

1/4 cup diced seeded tomato (about 1 medium tomato)

2 tablespoons diced white onion

2 tablespoons chopped fresh cilantro

1 tablespoon prepared fresh horseradish

1 teaspoon Worcestershire sauce

2 teaspoons fresh lime juice

2 teaspoons fresh lemon juice

1/2 teaspoon sugar

1/2 teaspoon hot sauce

1/4 teaspoon Creole seasoning

1/4 teaspoon ground black pepper

20 peeled and deveined cooked medium shrimp (about 1/2 pound)

Lemon wedges and lime wedges, to serve

Garnish:fresh chopped cilantro

In a blender, place vegetable juice, vodka or tequila (if using), tomato, onion, cilantro, horseradish, Worcestershire, lime juice, lemon juice, sugar, hot sauce, Creole seasoning, and pepper; process until combined.

Transfer mixture to a large bowl. Add shrimp, and stir until combined. Spoon mixture into shot glasses or spoons, using about one tablespoon liquid and 1 shrimp per spoon. Serve with lemon and lime wedges. Garnish with cilantro, if desired.

Chile-Lime Crab Claws

One of my wife’s favorite appetizers are fried crab claws. Here’s a refreshing version perfect for the summer months.

3 tablespoons cane vinegar

3 tablespoons low-sodium soy sauce

2 tablespoons fish sauce

2 teaspoons lime zest

2 tablespoons fresh lime juice

1 tablespoon honey

2 pounds steamed crab claws, cleaned and rinsed

1/2 cup chopped green onion

1/4 cup fresh chopped cilantro

2 Thai bird chili peppers, halved lengthwise and seeded (Serrano peppers are good subs)

1 (1/2-inch) piece peeled fresh ginger, thinly sliced

1 tablespoon minced garlic

1/2 cup extra-virgin olive oil

Lime wedges and hot sauce, to serve

In a large bowl, whisk together vinegar, soy sauce, fish sauce, lime zest and juice, and honey. Gently stir in crab claws, green onion, cilantro, chiles, ginger, and garlic. Let stand for 5 minutes. Gently stir in oil. Cover and refrigerate for 2 hours or up to 4 hours. Serve with lime wedges and hot sauce.

Prosciutto And Cantaloupe Canapes

Here’s a fancy appetizer for those who are not fans of seafood. Prosciutto and melon are a terrific match.

1/4 cup plain yogurt

2 teaspoons minced fresh mint

1/4 teaspoon lemon zest

1/8 teaspoon Creole seasoning

12 English water crackers

6 thin slices prosciutto, halved lengthwise

12 large cantaloupe balls

Garnish: fresh mint leaves

In a small bowl, combine yogurt, minced mint, lemon zest, and Creole seasoning.

Spread 1 teaspoon yogurt mixture onto each cracker. Fold prosciutto pieces to fit top of cracker. Place 1 cantaloupe ball in center of prosciutto on each cracker. Refrigerate until ready to serve. Just before serving, garnish with mint leaves, if desired.

I find that an occasional cool start to a meal can actually perk up your palate. There are many proteins, fruits and vegetables that taste great when they are not cooked. At LeRuth’s, we featured a fresh fruit cocktail. While it seemed out of place on the menu, it was a frequently ordered item.

Next time, I will take you back to the Farmer’s market. I will be featuring a vegetable often found in Southern cooking, Okra.