Good dippers: cooked fresh artichoke leaves, sliced large raw mushrooms, raw zucchini spears, chunks of French bread.
These cocktail party staples are delicious, and it’ll be tempting to gobble them too soon from the hot oven. Remind your guests to use care when handling the baked oyster shells— they will be very hot.
This “uncooked” fish dish is sometimes spelled “seviche.” No matter—it’s the same recipe. Serve it as the fish course, appetizer or salad. The acid in the lemon/lime juice is what actually “cooks” the fish. You can also try some small bay scallops or medium-size shrimp.
Serve these as an appetizer or on the buffet table. They can be made ahead, frozen or refrigerated, and reheated for service later on.
This is one versatile dish from the “Lone Star State”. I serve it as a main course whenever I find really large shrimp on sale.