Shrimp-Topped Cucumber Crostini
Seedless cucumber slices make a refreshingly light and crisp mock “crostini” for this easy party appetizer.
Recipe - Downers Grove, IL
Shrimp-Topped Cucumber Crostini
Prep Time28 Minutes
Servings24
0Calories31
Ingredients
1 large seedless cucumber (10-12 oz.)
1/2 cup Fresh Thyme dill cheese spread
24 large fresh shrimp (12 oz.)
Non-stick cooking spray
2 Tbsp. fresh lemon juice
1 Tbsp. finely chopped fresh parsley
1 clove garlic, minced
1/4 tsp. Fresh Thyme ground black pepper
Fresh dill sprigs, for garnish
Directions
- Slice cucumber into 24 thin slices. Set aside any remaining cucumber for another use.
- Top each cumber slice with 1 tsp. dill spread. Set aside.
- Peel and devein shrimp. Rinse and pat dry with paper towels. Spray medium skillet with cooking spray and heat over medium-high heat. Add shrimp; cook and stir for 2 minutes. Add lemon juice, parsley, garlic, and pepper. Cook and stir for 1 to 2 minutes more or until shrimp are opaque.
- Place one shrimp over dill spread on each cucumber slice. Garnish each with a sprig of fresh dill. Cover and refrigerate until serving.
Nutritional Information
Each crostini contains: 31 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 20 mg cholesterol, 113 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 2 g protein. Daily values: 2% vitamin A, 2% vitamin C, 1% calcium, 1% iron
28 minutes
Prep Time
0 minutes
Cook Time
24
Servings
31
Calories
Shop Ingredients
Makes 24 servings
Hot House Cucumbers - 1 Each
$1.99
Not Available
Not Available
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.49$1.10/fl oz
Lemons - 1 Each
$0.99
Organic Italian Parsley - 1 Each
$1.99
Not Available
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Not Available
Nutritional Information
Each crostini contains: 31 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 20 mg cholesterol, 113 mg sodium, 1 g carbohydrates, 0 g fiber, 0 g sugar, 2 g protein. Daily values: 2% vitamin A, 2% vitamin C, 1% calcium, 1% iron
Directions
- Slice cucumber into 24 thin slices. Set aside any remaining cucumber for another use.
- Top each cumber slice with 1 tsp. dill spread. Set aside.
- Peel and devein shrimp. Rinse and pat dry with paper towels. Spray medium skillet with cooking spray and heat over medium-high heat. Add shrimp; cook and stir for 2 minutes. Add lemon juice, parsley, garlic, and pepper. Cook and stir for 1 to 2 minutes more or until shrimp are opaque.
- Place one shrimp over dill spread on each cucumber slice. Garnish each with a sprig of fresh dill. Cover and refrigerate until serving.