 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
This tasty appetizer starts with toasted bread, which is topped with a dilweed-cream cheese spread and shrimp. Ingredients:
12 unpeeled medium-size fresh shrimp |
1/2 cup plus 1 teaspoon dry white wine, divided |
1/2 cup canned no-salt-added chicken broth |
2 fresh dillweed sprigs |
6 (1-ounce) slices whole wheat bread |
1/4 cup light process cream cheese |
1 1/2 teaspoons minced fresh dillweed |
fresh dillweed sprigs (optional) |
Directions:
1. Peel and devein shrimp, leaving tails on, if desired. Combine 1/2 cup wine, broth, and 2 dillweed sprigs in a medium saucepan. Bring to a boil; add shrimp, and cook 3 to 4 minutes or until shrimp turn pink. Transfer shrimp and liquid to a bowl. Cover and chill thoroughly.
2. Cut bread slices into 12 rounds with a 2-inch biscuit cutter. Reserve remaining bread pieces for another use. Place bread rounds on a baking sheet. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute on each side or until lightly toasted.
3. Combine cream cheese, minced dillweed, and remaining 1 teaspoon wine. Spread cheese mixture evenly over one side of bread rounds. Remove shrimp from liquid; discard liquid. Place one shrimp on each bread round. Garnish with fresh dillweed sprigs, if desired.
|
|