Cilantro Apple Salsa and Shrimp Squares

Cilantro Apple Salsa and Shrimp Squares | Fig + Honey

I love having people over to my home for drinks and often dinner and after flicking through magazines and browsing through blogs, I always have grand ideas of what new recipes to try. However, when it comes down to it, the last thing I want to do right before people come over is spend half the day in the kitchen. The evening is just not as fun when you’re exhausted and dreaming of your bed!

Cilantro Apple Salsa and Shrimp Squares | Fig + Honey
Cilantro Apple Salsa and Shrimp Squares | Fig + Honey

So I’m always excited when easy to prep recipes come about – especially appetizers. And no I’m not talking about the straight from the supermarket to oven type appetizers – though these take minimally more work. The salsa is lovely and tangy with a slight kick which goes great with all the herbs. It is the perfect accompaniment to cocktail shrimps which can be quite bland and boring. And best of all, you can make all the parts ahead of time and just assemble right before people come over! Just how I like it, quick and simple!

Cilantro Apple Salsa and Shrimp Squares | Fig + Honey
Cilantro Apple Salsa and Shrimp Squares | Fig + Honey

Cilantro Apple Salsa & Shrimp Squares


  • 30 precooked cocktail shrimp
  • juice of 1/2 lime
  • 1 clove garlic, finely minced
  • 1 tsp ground cumin
  • 1/4 tsp salt


  • 1 sheet of puff pastry
  • 1 beaten egg (optional)


  • 1 granny smith apple, peeled, cored and quartered
  • 1 orange segmented
  • 1 clove garlic, finely minced
  • 2 long red chilies, deseeded and finely minced
  • 4 tbsp lime juice
  • 8 stalks of cilantro
  • 8 stalks of mint
  • salt to taste
  • finely chopped cilantro to garnish

In a medium bowl, add the cocktail shrimp, lime juice, garlic, cumin and 1/4 tsp of salt and set aside to marinate for atleast 30 min.

Preheat the oven to 425°F (or according to package directions). Roll the puff pastry to about 10×12 in and cut into 2 inch squares. Score a slightly smaller square into into each one and prick the inner square with a fork to prevent it rising too much. Lightly brush with the egg wash if using and bake on a piece of parchment paper for about 7 minutes or until just golden brown. Transfer to a wire rack to cool.

Meanwhile, make the salsa. Place all remaining ingredients in a blender and blend until very fine.

To assemble, place a teaspoonful of salsa on top of the puff pastry square and top with a shrimp. Garnish with a bit of cilantro sprinkled on top. Serve immediately. Makes 30.

Cilantro Apple Salsa and Shrimp Squares | Fig + Honey

Fish Tacos with Spicy Black Beans

asian tacos

Fish tacos are my summer easy to pull together dinner.  Just marinate the fish with a little cumin, lime and red chili and flash grill.  Chop up a couple tomatoes, bell peppers, onions and cilantro with garlic, chili, cumin, salt and lemon juice to make a really quick pico de gallo and you’re all set.  However, unlike America, fresh flour tortillas are not readily available in Germany, so I made my own.

Homemade tortillas take a bit longer to pull together than opening a package, but they’re so tasty that I’m not sure I will buy them pre-made again.   Fresh and hot off the skillet filled with flaky fish and spicy salsa and a side of black beans – perfect for a summer dinner al fresco.