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Shrimp-Pepper Popper

November/December 2011

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These shrimp appetizers are simple yet full of flavor. Just top melba toasts with a bit of cream cheese, a cooked shrimp and dollop of pepper jelly. Look for pepper jelly near other jellies and jams—it has a tiny bit of heat that gives these some extra pizzazz!


Makes: 2 dozen

Active Time:

Total Time:

Ingredients

  • 4 tablespoons reduced-fat cream cheese (Neufchâtel)
  • 24 small, round melba toasts or whole-wheat crackers
  • 24 small (60-70 per pound) cooked peeled shrimp (about 4 ounces)
  • 1 tablespoon pepper jelly

Preparation

  1. Spread 1/2 teaspoon cream cheese on each cracker. Top each with a shrimp and 1/8 teaspoon pepper jelly.

Nutrition

Per piece: 22 calories; 1 g fat (0 g sat, 0 g mono); 8 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 34 mg sodium; 15 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Type of Dish
Appetizer
Main Ingredient
Shellfish
Ethnic/Regional
American
Preparation/ Technique
No-cook
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Meal/Course
Appetizers

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