Spicy Coconut Shrimp Soup.

photo credit

Spicy Coconut Shrimp Soup from Tosha:

3 1/2 cup chicken broth

1 cup sliced mushrooms

1/4 cup finely chopped red bell pepper

1 T light brown sugar

1 T fish sauce

1/2 tsp grated peeled fresh ginger

1/4 tsp red curry paste

1 cup light coconut milk

1 lb large shrimp, peeled and deveined

1/4 cup thinly sliced green onions

2 T thinly sliced fresh basil

2 T fresh lime juice

Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat and simmer 10 minutes.

Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil and juice just before serving.

BLT Bites.

photo credit

BLT Bites from Tosha:

16-20 cherry tomatoes

1 lb. bacon, cooked and crumbled

1/2 cup mayo

1/3 cup chopped green onions

3 Tbsp grated parmesan cheese

2 Tbsp snipped fresh parsley

Cut top of tomatoes. Scrape out pulp and discard. Invert tomatoes on paper towel to drain. In small bowl, combine remaining ingredients. Mix well. Spoon mixture into tomatoes. Refrigerate. Makes 16-20 appetizers.