This recipe is safe for Coumadin (warfarin) users.
This recipe is NOT safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients." -Julia Child
These Shrimp Cocktail bites are a great item for your next party. There are a few steps – making the "cocktail sauce" spread, steaming the shrimp, and roasting the zucchini. You can make this even more quickly by using thin slices of fresh cucumber instead of the zucchini and even getting the shrimp from the market already peeled, deveined, and steamed.
You could also use yellow squash for this and the zucchini or squash doesn't have to be cooked - the roasting does bring out a lot of flavor, however.
Also, if you like your cocktail sauce with a bit more zing, add more cayenne pepper or even more horseradish.
Cooking time: 60 minutes (does not include chilling time)
This recipe may be easily multiplied and will keep well, refrigerated, for 48 hours or so.
|1 tsp||olive oil|
|2 medium||zucchini (sliced into 1" thick rounds)|
|3 ounces||reduced fat cream cheese|
|1 Tbsp||prepared horseradish|
|2 tsp||no salt added tomato paste|
|1/8 tsp||cayenne pepper|
|8 ounces||large shrimp (approximately 12 shrimp, peeled and deveined)|
|2 medium||green onions|
|to taste||fresh ground black pepper|
Preheat the oven to 325F.
Place the olive oil in a large skillet and swirl. Add the zucchini, flat side down, place the pan in the oven, and roast for 15 minutes.
Turn the zucchini over and roast for another 8 minutes. Set the oven to broil and leave the pan in the oven, broiling, for two minutes.
Remove the zucchini to a plate and place the plate in the refrigerator.
While the zucchini are roasting, place the water in a small saucepan fitted with a steamer basket and bring the water to a boil.
Add the shrimp to the steamer basket and steam the shrimp until they are just pink and cooked through, 6-8 minutes.
Remove the shrimp to a plate and place in the refrigerator to chill.
Place the cream cheese, horseradish, tomato paste, and cayenne pepper in a medium bowl and mix together thoroughly.
Top each round of chilled zucchini with equal portions of the cream cheese mixture and return to the refrigerator for 15-20 minutes.
When ready to assemble, slice the green onions lengthwise and then thinly crosswise.
Grind the black pepper over each individual hors d'oeuvre.
Place one shrimp on top of each zucchini round, sprinkle with green onions, and serve.
Serving size: 1 piece
|Calories 43||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat &lgt;1g|
|Trans Fat 0g|
|Total Carbohydrates 0g||0%|
|Dietary Fiber 2g||1%|
|Vitamin A 2%||Vitamin C 10%|
|Calcium 2%||Iron 2%|
|Vitamin K 7mcg||Potassium 156mg|