Indulge in a Classic: Oyster Rockefeller 

Looking for a luxurious appetizer that’s both quick and impressive? Oyster Rockefeller is the perfect dish! These baked oysters on the half shell are topped with a rich, buttery sautéed spinach and herb mixture, finished with crispy panko breadcrumbs and grated Parmesan cheese. The result? A golden, flavorful bite that melts in your mouth.

With just 10 minutes of prep and 15 minutes of cook time, you can serve up restaurant-quality oysters at home. Whether you’re celebrating a special occasion or simply treating yourself, this timeless dish will elevate your dining experience.

Get the full recipe on Cooking With Cocktail Rings!

Ingredients:

• Oysters
• Panko
• Spices
• Shallot
• Tarragon
• Green onion

Step 1: Arrange the shells on salt in a baking dish.

Preheat oven to 400ºF (200ºC). Loosen the oysters from the shell and set aside in a medium bowl. Arrange the rock salt in a baking dish and firmly press the shells into the salt.

Step 2: Sauté shallots.

In a medium sauté pan over medium heat, add the butter and allow to melt. Add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté an additional 15 seconds.

Step 3: Make the spinach filling mixture.

Add the spinach, parsley, onions and tarragon and stir until the greens have wilted, about 4 minutes. Stir in the lemon juice, cayenne, paprika, salt and pepper followed by the cream.

Step 4: Add the oysters to the shell and top with mixture.

Add the oysters back into the shells. Top with a spoonful of the greens mixture followed by the breadcrumbs and Parmesan cheese.

Step 5: Bake the oysters Rockefeller.

Bake until the breadcrumbs are lightly browned, about 15 minutes. Garnish with chives (optional) and serve immediately with lemon wedges on the side.

Enjoy! 

For more details and substituions visit Cooking With Rings

 

Crispy Rice with Spicy Shrimp Salad: A Luxurious Bite for Every Occasion

Elevate your appetizer game with this sophisticated take on a fan-favorite dish—Crispy Rice with Spicy Shrimp Salad from Cooking With Cocktail Rings . Perfect for those who prefer a raw-fish-free alternative, this version uses delicately chopped cooked shrimp, blended with kewpie mayonnaise, sriracha, a touch of soy sauce, fresh green onion, and diced jalapeño for just the right balance of heat and creaminess. A sprinkle of panko breadcrumbs adds the perfect crunch, making each bite irresistibly indulgent.

Nestled atop golden, pan-fried rice squares and drizzled with eel sauce, this dish offers a harmonious contrast of textures and flavors—crispy, creamy, spicy, and just a little sweet. Whether you're hosting an intimate gathering or simply treating yourself to an elevated bite, this recipe is pure indulgence in under 90 minutes.

Ingredients you'll love: 

• Shrimp 
• Panko 
• Kewpie Mayo 
• Sriracha 
• Rice 
• Green Onion 
• Jalapeño 
• Mirin 
• Eel Sauce.

Save this recipe for your next special occasion and experience a moment of culinary luxury at home. For more tips and tricks for this recipe and Gluten free version visit "Cooking With Cocktail Ring" 

Step 1: Rinse the rice.

Place the rice in a fine mesh strainer and rinse until the water that runs out of the bottom is clear. This gets some of the starch out of the rice. In a medium saucepan, combine the rice and 2 cups (400g) of water.

Step 2: Cook the rice.

Bring to a boil then cover and reduce heat to low. Cook until rice is tender and the water has been absorbed, about 20 minutes. Remove from the heat, sprinkle with mirin and fluff the rice with a fork and let cool.

Step 3: Shape the cooked rice.

Line a loaf pan with plastic wrap, then spread the sushi rice evenly, pressing it down so that it is tightly packed. Transfer to the refrigerator for at least an hour.

Step 4: Cut into squares.

Lift the plastic wrap from the pan, then use a knife to cut it into 8 even squares.

Step 5: Fry the rice

Heat the vegetable oil in a skillet to 375°F (190ºC). Fry only a few squares of rice at a time in the pan. Cook, rotating so that the rice is golden brown on all sides, about 3 to 4 minutes. Remove from the pan to a paper towel-lined plate to drain.

Step 6: Cut each in half.

Cut each square of crispy rice in half.

Step 7: Cook the shrimp.

Heat a large sauté pan over medium heat, add the oil and heat through. Add the shrimp to the pan, cooking until pink and no longer translucent, about 1 minute. Flip and continue to cook until just cooked through. Remove to a cutting board and allow to cool completely.

Step 8: Make the shrimp salad.

Finely chop the shrimp then add to a bowl with the green onions, breadcrumbs, mayonnaise, sriracha, jalapeño and soy sauce. Stir to combine and set aside.

Step 9: Assemble and serve.

Top each piece of crispy rice with a slice of avocado and a scoop of the shrimp salad. Drizzle with the eel sauce and top with a slice of jalapeño. Serve immediately with soy sauce for dipping.

Save this recipe for your next special occasion and experience a moment of culinary luxury at home. For more tips and tricks for this recipe and Gluten free version visit "Cooking With Cocktail Ring"

 

Crispy Shrimp Sushi Cups: A Chic, Effortless Take on Sushi Night

Love the flavors of a perfect sushi roll but not the hassle of rolling them yourself? Crispy Shrimp Sushi Cups by Nicole Modic offer a stylish, no-fuss alternative that’s both elegant and incredibly easy to make. Crafted with crisp nori sheets, fluffy sushi rice, and succulent chunks of spicy shrimp, these bite-sized delights bring a touch of sophisticated indulgence to any meal—all in under 30 minutes.

Ideal for entertaining or an elevated weeknight dinner, these sushi cups offer the perfect balance of crunch, spice, and umami flavor in every bite. Whether you’re serving them for a gathering with friends or simply treating yourself, this deconstructed sushi roll is a delicious way to bring a little luxury to your table—without spending hours in the kitchen.

Ingredients:

• 1 1/2 cups cooked rice, I used jasmine but any rice will work
• 3 sheets nori, cute into 12 squares
• 1 lb peeled and deveined shrimp (uncooked), cut into small pieces
• Pinch of salt
• 1/2 cup softened cream cheese
• 3 tb kewpie mayo 1 tsp sriracha
• 2 tb soy sauce or coconut aminos
• Chives for garnish

Step 1: Cook the rice.

To make these sushi cups, start by preparing the rice according to the package instructions. Once the rice is done, set it aside.

Step 2: Prep oven 

Next, preheat your oven to 400 F.

Step 3: Prepare shrimp.

While the oven is preheating, prepare the shrimp by peeling and deveining them (if not done already). Pat the shrimp dry with a paper towel, then chop them into small pieces. Add a pinch of sea salt to the shrimp, then set them aside.

Step 4: Prepare sauce.

In a separate bowl, add in the kewpie mayo, cream cheese, : Prepare shrimp.sriracha, and soy sauce or coconut aminos, and mix until fully combined. If the cream cheese makes it hard to fully mix the ingredients together, you can place the bowl in the microwave for 20 seconds, until the cream cheese softens.

Step 5: Combine shrimp and sauce.

Once the sauce is done, pour it over the shrimp and mix until the shrimp pieces are fully coated in the sauce.

Step 6: Prepare noir sheets.

Next, set the bowl with the shrimp aside and prepare the nori sheets. Cut them into squares, then place one of the cut nori sheets into the cavity of a muffin tin. Repeat until the entire tin is filled with the nori sheets.

Step 7: Add rice to nori cups

Then, using your hands or a spoon, press 1-2 tablespoons of rice into each of the nori sheets, pressing them down.

Step 8: Add shrimp mixture to Once all of the nori sheets have rice added to them, scoop 1-2 tablespoons of the shrimp mixture into each of the nori cups.

Step 9: Bake and Broil sushi cups

Place the muffin tin into the oven and bake the sushi cups for 15 minutes. Then, turn the broiler on and broil the sushi cups for 2 minutes, so that the tops of the shrimp get nice and crispy.

Step 10: Remove from broiler and serve.

Once the sushi cups are done, remove them from the oven. Top each cup with an extra drizzle of spicy mayo and chopped chives for garnishing. Then, serve and enjoy!

For nutrition facts and to let Nicole Modic know you tried and loved her recipe visit "Kalejunkie".