This fresh-tasting shrimp spread makes a cool summer low-fat snack or appetizer. Cucumber slices are a fun and healthy alternative to crackers. I’ve made this recipe both with and without the pineapple and both are very refreshing.
1 can (8 ounces) unsweetened crushed pineapple, drained
1 can (4 ounces) tiny shrimp, rinsed and drained
1/4 cup reduced-fat mayonnaise
1 tablespoon finely chopped green onion
2 teaspoons Dijon mustard
1-1/2 teaspoons minced fresh dill or 1/2 teaspoon Watkins Dill
1 medium cucumber (8 inches), cut into 1/4-inch slices
Fresh dill sprigs, optional
In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill. Spoon onto cucumber slices. Garnish with dill sprigs if desired. This recipe makes 32 appetizers.
Tips
- Fresh small cooked salad shrimp can be substituted for the tiny canned shrimp.
- Store bought cucumbers often have a wax coating so scrub cucumbers before using. Scrape the tines of a fork lengthwise down the cucumber around all edges for a decorative ridged effect.
Eleisia
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