Dill Crème Calamansi Shrimp Bites
Posted by Alayne Gardner-Carimi on
These beautiful bites make a light, fresh, and easy low carb appetizer.
Ingredients (makes about 48)
1 lb cooked shrimp
3½ oz vomFASS Chili Oil or Lemon Extra Virgin Olive Oil
3½ Tbsp vomFASS Calamansi Balsam Vinegar
3 Tbsp fresh dill, finely chopped
1½ tsp fresh minced garlic
1 24-oz container full-fat Greek yogurt
4 English cucumbers, cut into wheels
1 bunch of chives, finely chopped
1 cup fresh pinapple, cut into small wedges
Lemon Pepper
Sea Salt
1 lb cooked shrimp
3½ oz vomFASS Chili Oil or Lemon Extra Virgin Olive Oil
3½ Tbsp vomFASS Calamansi Balsam Vinegar
3 Tbsp fresh dill, finely chopped
1½ tsp fresh minced garlic
1 24-oz container full-fat Greek yogurt
4 English cucumbers, cut into wheels
1 bunch of chives, finely chopped
1 cup fresh pinapple, cut into small wedges
Lemon Pepper
Sea Salt
Directions
Marinate the cooked shrimp in Chili Oil and Calamansi Balsam in a sealed plastic bag for 5-10 minutes.
While the shrimp marinate, stir the chopped dill and minced garlic into the Greek yogurt until mixed well. Season to taste with salt and lemon pepper.
Top each cucumber wheel with a small dollop of dill crème.
Add 1 marinated shrimp to each cucumber, top with small pineapple wedge and chopped chives.
Marinate the cooked shrimp in Chili Oil and Calamansi Balsam in a sealed plastic bag for 5-10 minutes.
While the shrimp marinate, stir the chopped dill and minced garlic into the Greek yogurt until mixed well. Season to taste with salt and lemon pepper.
Top each cucumber wheel with a small dollop of dill crème.
Add 1 marinated shrimp to each cucumber, top with small pineapple wedge and chopped chives.
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- Tags: #appetizers, #brunch, #calamansi, #chili, #glutenfree, #madisonwi, #Philippines, #seafood, #shrimp, #Wisconsin