Samurai Crisps with Garlic Ginger Shrimp
5.0g
Net Carbs
13.4g
Protein
18.3g
Fat
0.8g
Fiber
238
Calories
Ingredients:
- 2 tablespoons Dried Whole Sesame Seeds
- 2 tablespoons Basil
- 24 medium Shrimps
- 1 1/2 cups Parmesan Cheese (Grated)
- 16 tablespoons Chive & Onion Cream Cheese
- 6 teaspoons Sriracha Hot Chili Sauce
- 2 tablespoons Sugar Free Orange Marmalade
- 2 tablespoons Unsalted Butter Stick
- 3 teaspoons Ginger
- 2 cloves Garlic
Directions:
- Make the crisps. Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil then coat with cooking spray and set aside. Using a 2-inch cookie cutter or biscuit cutter as a mold, fill with 1 tablespoon of the grated Parmesan cheese and sprinkle with a portion of sesame seeds. Pat cheese down to flatten with fingers, remove cookie cutter and continue creating the rest of your cheese crisps. Bake for 8-10 minutes or until golden brown. While warm, remove crisps with spatula and place on a serving plate to cool.
- While the crisps are baking, mix cream cheese, Sriracha (or hot pepper sauce) and marmalade in a small bowl with a rubber spatula. Transfer mixture to a decorating bag fitted with a star tip, or place cream cheese mixture into a heavy duty zipper sealed bag and snip off the corner to create your own decorating bag. Set aside.
- In a skillet over medium high heat, add butter, shrimp, garlic and ginger. Cook until shrimp are opaque, about 4-5 minutes. When crisps are cool, pipe a heaping teaspoon of cream cheese mixture onto each crisp. Sprinkle with basil, and top each with a shrimp.
This recipe is by Suzanne Clark, Appetizer/Side Dish Winner of our 2013 Get Cooking Recipe Contest.
