28 May Special of the Day: Super Simple Summertime Skewers
Italian Antipasto Skewers
Sunny days and warmer temperatures have thankfully finally arrived, and the last thing most of us want to do is be a slave to the stove rustling up some supper. Right? Take it easy this week with three super simple summertime skewer recipes you pull together with a short list of ingredients and almost no prep time at all.
Refreshing Prosciutto and Minted Melon Skewers are well suited for warmer days and pair nicely with Prosecco for a laid back cocktail hour gathering on the patio or deck.
Italian Antipasto Skewers offer a heartier array of fabulous flavors and would work well packed as a picnic lunch or as part of a beautiful backyard buffet of easy-to-eat appetizers to enjoy perhaps alongside the Prosciutto and Minted Melon Skewers and the slightly spicy, fresh and fabulous Thai Curry Shrimp Skewers. Yum!
All three super simple summertime skewers can be assembled ahead, covered and refrigerated until just before serving, making party or meal planning a breeze. Bring on summer!
Relax and enjoy with this week’s Special of the Day: Super Simple Summertime Skewers and recipes for Prosciutto and Minted Melon Skewers, Italian Antipasto Skewers and Thai Curry Shrimp Skewers. Enjoy!
Prosciutto and Minted Melon Bites
Prosciutto-Minted Melon Skewers
Recipe by Sydne George
(makes about 18 bite-sized appetizers)
1 small cantaloupe, peeled and seeded, cut into bite-sized pieces
¼ lb. prosciutto (deli), thinly sliced and cut into 2 inch wide ribbons
Fresh mint sprigs, for garnish
18 small appetizer skewers (about 5 inches long)
Make the mint syrup:
2 cups water
¼ cup sugar
1 cup (packed) fresh mint leaves
In a medium saucepan over medium high heat, bring water and sugar to a boil. Stir until sugar is dissolved. Add mint and stir to combine. Remove from heat. Transfer to a medium glass bowl and refrigerate until cool.
When cool, add cantaloupe. Cover and refrigerate until ready to assemble skewers.
For each skewer, thread one strip of prosciutto onto the skewer, back and forth making a ribbon.
Then thread a piece of minted melon onto the skewer.
Garnish with fresh mint leaves.
Enjoy!
Italian Antipasto Skewers
Italian Antipasto Skewers
Recipe by Sydne George
(makes about 15 eight-inch skewers)
1 cup cheese-filled spinach tortellini, cooked in salted boiling water for 7 minutes and drained
1 cup grape tomatoes
1 cup marinated mushrooms (deli)
¾ cup marinated mozzarella, cut in 1-inch cubes
½ cup roasted red peppers, cut into bite-sized pieces
Fresh basil leaves, for garnish
Make the marinade:
3 tbsp. balsamic vinegar
2 tbsp. olive oil
1 clove garlic, minced
In a medium glass bowl, whisk together all marinade ingredients until combined.
Add cooked tortellini, grape tomatoes, mozzarella cubes and red pepper pieces.
Cover and refrigerate until ready to skewer.
For each skewer, thread a cheese cube, a tortellini, a red pepper piece, a marinated mushroom, a cheese cube, a tortellini, and a grape tomato.
Garnish with fresh basil leaves.
Enjoy!
Thai Curry Shrimp Skewers
Recipe by Sydne George
(makes about eight skewers)
1 pound peeled and deveined, tail-on frozen white shrimp, thawed, tails removed
1 cup baby corn, cut into bite-sized pieces
1 cup snow peas, blanched for 4 minutes in simmering salted water and drained
½ tsp. toasted sesame seeds (Asian food aisle), for garnish
Make the sauce:
1 tsp. red curry paste
2 tbsp. coconut paste
½ tsp. brown sugar
¼ tsp. salt
In a small bowl, whisk together sauce ingredients until smooth.
Add shrimp and stir to coat.
For each skewer, thread a snow pea onto the skewer, back and forth making a ribbon, a piece of baby corn, a Thai Curry Shrimp, a snow pea, a baby corn piece and another Thai Curry Shrimp.
Garnish with toasted sesame seeds.
Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at https://sydnegeorge.com/blog/.
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