Appetizers,  Beverages,  blog events,  Cocktails,  Recipes

The Trouble with Tribbles = Nibble and Dribbles

It’s been such a busy month with vacation and visits from family- I have hardly had time to post.

Last month I was looking forward to the Sci-Fi Blog Party hosted by Stephanie, The Happy Sorceress at Dispensing Happiness-but I missed the deadline. Luckily for me this month’s blog party is Blogger’s Choice and I can post my  “Troubles with Tribbles Nibbles and Dribbles”, after all.

I grew up on Star Trek and at the age of five I even tried to get my ears to go all pointy so I could be more like Spock (or an elf depending on my mood.) I am geekily proud to say that I can lift one eye brow in sarcastic gesture when necessary.

My favorite episode was “The Trouble with Tribbles” where the U.S.S. Enterprise becomes overpopulated with fuzzy little creatures that multiply faster than you can say “rabbit” or “introduced species.”

So this is my homage to them and the only problem is they disappear rather than multiply:

Tribble nibbles

So the Tribble Nibbles are:

1 package frozen shrimp balls, can be found in your local Asian Market   

cornstarch or rice flour to coat before “breading”

2 egg whites, whipped to soft peak stage

a dash of Sriracha chile paste, ditto on the Asian Market

a few strands of picked ginger, minced

a bit of minced garlic- to taste

1-1/2 Cups shredded sweetened dried coconut

Thaw the shrimp balls and pat dry. Coat with a little cornstarch or rice flour.  Whip the egg whites to soft peaks and fold in chili paste, ginger and garlic. Dip shrimp into whipped egg white mixture and then into coconut. Bake at 350 degrees F. for about 15 minutes or until coconut is toasted and shrimp is heated/cooked through. Serve with sweet and sour sauce or a dumpling sauce for dipping. Serves 2-4-6-ate.

The Dribbles with Nibbles also known as a Pomegranate “Martian-tini” :

For two, chill two martini glasses. Fill a cocktail shaker half way with with ice and add:

 2 Ounces Vodka,

 1 Ounce Cointreau or Triple Sec,

1/2 Ounce Grand Marnier

4 Ounces good quality Pomegranate Juice such as Pomi

The juice from 1 lime squeezed (Cut some zest for garnish first with a knife or large “church key” type zester.

Shake, shake, shake and pour into pre-chilled glasses, garnish with lime peel. …Delectable mmmm.

For Teetotalers: Pomegranate juice and limeade with sparkling water are a good mix over ice and have it in a cocktail glass just for the style and fun of it!



I am a writer, artist, gardener, obsessed cook/baker and recipe lover. I spend my time finding new ways to enjoy my life and try to encourage everyone around me to do the same. I like creating a cozy, warm, comforting and inviting atmosphere and hope to share some of that here. Hopefully, I get to learn from others who share my interests too.

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