Great dishes for a carefree, casual feast

(ARA) - Casual, laid back dining with family and friends is definitely a must for outdoor gatherings and what's more relaxed than a utensil-free feast? Think beyond burgers, and serve up some party favorites that work well without a fork and knife. Great tasting finger foods, like bruschetta, dips and quesadillas, can make backyard bashes easy, fun and flavorful.

Here are some other ways to make sure your backyard bash is the talk of the neighborhood.

* Shake it up - You can shake up the flavor of any dish with a spice blend like OLD BAY Seasoning. Try it on main dishes, sides and salads for a bold, unexpected twist.

* Bite size - Since there are no knives needed, think about making smaller versions of the typical recipe. For instance, sliders are a big hit for both parents and kids and you can add all types of fun toppings and flavors.

* It's a wrap - One way to make the tired old sandwich into a hit for the party is to turn it into a wrap. You can cut them into slices and serve them as small pinwheels that guests can munch on without a mess.

Here are three tasty dishes to try at your next "fork free" party:

Zesty Shrimp Bruschetta

Ingredients:

1 pound cooked shrimp, finely chopped
1 plum tomato, finely chopped
2 teaspoons olive oil
2 tablespoons finely chopped green onion
1 egg white
2 teaspoons Old Bay Seasoning
1 loaf French bread
1/4 teaspoon garlic powder
2 tablespoons mayonnaise

Directions:

Preheat the oven to 350F. Mix the shrimp, tomato, green onion, olive oil, egg white, Old Bay Seasoning and garlic powder in a medium bowl until blended.

Slice the bread into 24 (1/2-inch thick) slices. Place on a baking sheet and broil until lightly toasted on both sides. Spread lightly with mayo, then spoon the shrimp mixture evenly over the bread slices. Bake for eight to 10 minutes or until heated through and lightly browned.

Party Dip (with a zip)

Ingredients:

1 pint (16 ounces) sour cream
1/2 cup mayonnaise
1/4 cup sliced green onions
1 tablespoon Old Bay Seasoning
Assorted cut-up fresh vegetables, crackers and/or chips

Directions:

In a medium bowl, blend sour cream, mayo, green onions and Old Bay Seasoning, then cover.

Refrigerate the dip for at least 1 hour, and then serve with crunchy, fresh crudités, assorted crackers and/or chips.

Southwestern Shrimp Quesadillas

Ingredients:

2 tablespoons oil
1 pound shrimp, peeled and deveined
1 red bell pepper, sliced thinly
2 green onions, sliced
1 tablespoon Old Bay 30 Percent Less Sodium Seasoning
6 flour tortillas (8-inch)
1 cup shredded Mexican cheese blend
1 avocado, sliced
sour cream

Directions:

Preheat the oven to 400F. Heat oil in a large skillet on medium-high. Add shrimp, peppers, green onions and Old Bay Seasoning. Cook and stir four to five minutes, or until the shrimp turn pink.

Place three tortillas on a baking sheet. Spread them with shrimp mixture. Sprinkle with cheese, then top with a second tortilla. Bake for five minutes or just until the cheese melts. Cut each quesadilla into four wedges and serve with avocado slices and sour cream.

You can find more fun, utensil-free party recipes at www.oldbay.com.

Courtesy of ARAcontent

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Olive Oil: Important Part Of Mediterranean Diet

(NAPSI)-The Mediterranean diet is not a prescribed eating program. Rather, it is a set of eating habits that has been linked to reducing heart disease, cancer and mortality rates.

Also, there is a general consensus among health professionals that the Mediterranean diet is healthier than the North European and American diets because of the higher consumption of grains, fruits, vegetables, legumes, nuts and olive oil. Olive oil, rich in monounsaturated fats, doesn't raise blood cholesterol and is a good source of antioxidants. Using an oil such as Iliada Kalamata Extra Virgin Olive Oil, produced in the Kalamata region of Greece, can add a boost of flavor and health benefits to your meals.

Try this quick, one-dish meal full of distinctive Mediterranean flavors:

Garlic Stuffed Olive & Tomato Bruschetta with Arugula

Serves 6

1 loaf fresh Ciabatta bread

¼ cup Iliada Kalamata Extra Virgin Olive Oil

2 cups chopped and de-seeded vine-ripe tomatoes

½ jar Iliada garlic-stuffed green olives, chopped roughly

Sea salt and freshly ground black pepper to taste

1 bag washed baby arugula leaves

A few leaves of fresh basil, ripped

Preheat oven to 350º F. Slice bread into 2-inch-thick pieces. Brush with oil. Place on baking tray; bake until slightly brown around edges, about 8 minutes.

Mix tomatoes, olives, salt and pepper. Toss in arugula just before serving to avoid getting soggy.

Top warm bread slices with tomato mixture. Garnish with basil.

For more information about Iliada Kalamata Extra Virgin Olive Oil, visit www.agrovim.gr.

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Shrimp Platters: A Popular Holiday Appetizer

(NAPSI)-The holidays are always a good time for shrimp lovers to come out of their shells. For large gatherings or small family entertaining, wonderful appetizers using shrimp are sure to be the first off the plate. Shrimp is delicious and popular. It's the No. 1-selling seafood in America, and for good reason: Everyone loves it, it's a great addition to hundreds of great recipes and it always wows a crowd.

"I've never hosted a party when my shrimp appetizer platter wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is a perfect appetizer and I feel good about serving my guests something special. Here's a recipe you may want to try":

Butterfly Shrimp Bruschetta

Prep Time: 5 minutes

Cook Time: 15 minutes

Makes: 6 appetizer servings

1 package (9 ounces) SeaPak® Jumbo Butterfly Shrimp (frozen)

2 medium-sized Roma tomatoes, seeded and finely diced

¼ small onion, finely diced

1 clove fresh garlic, finely diced

⅛ cup lime juice

Salt and pepper

PREHEAT oven to 425°. Arrange shrimp on baking sheet in a single layer so that the shrimp are not touching each other.

BAKE shrimp for 10 minutes.

PLACE tomato, onion and garlic into small bowl. Pour lime juice over vegetable mixture and gently toss until well mixed. Add salt and pepper to taste. Set aside until shrimp finish baking.

REMOVE shrimp from oven but leave them on the baking sheet. Spoon tomato mixture onto each shrimp.

RETURN baking sheet with shrimp to the oven and continue baking for 5 minutes.

PLATE and serve hot.

Secret Tip: Want to spice it up for your holiday party? Try adding a dash or two of red pepper flakes to the tomato mixture before you spoon it onto the shrimp.

For news about a shrimp recipe contest, visit www.SeaPak.com.

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