Seafood Dips, Spreads, and Canapes to Liven Up Your Party Table
The food you serve can often make or break a party. Here are some seafood appetizers to help get your party off to a good start as everyone arrives on the scene and begins to mingle. Cucumber-Dill Shrimp Dip is light and refreshing made with reduced-fat sour cream and cream cheese. Serve this dip with an assortment of whole-grain crackers and fresh vegetables. The Seafood Avocado Spread can also be served with assorted crackers and is especially good with an assortment to small party breads. The Easy Shrimp Canapes offer something different as they are served warm.
CUCUMBER-DILL SHRIMP DIP
3/4 cup reduced-fat sour cream
4 oz reduced-fat cream cheese, cubed
1 tsp dill weed
1/4 tsp salt
6 oz cooked medium shrimp, cooked and deveined
3/4 cup diced cucumber
In a mixing bowl, beat the sour cream, cream cheese, dill, and salt until smooth. Set aside three shrimp and 2 tablespoons cucumber for garnish. Finely chop remaining shrimp and add to sour cream mixture. Add remaining cucumber.
Stir to mix. Refrigerate for at least an hour. Garnish with reserved shrimp and cucumber before serving. Serve with an assortment of fresh vegetables and/or crackers.
1/4 cup of dip = 82 calories, 3 g carbs, 5 g protein
SEAFOOD AVOCADO SPREAD
8-oz carton spreadable salmon cream cheese
1 can (6-oz) crabmeat, drained, flaked, cartilage removed
1 can (6-oz) tiny shrimp, rinsed and drained
1 small, ripe avocado, peeled and diced
1/2 cup lite mayonnaise
1/2 cup finely chopped celery
1/4 tsp salt
1/8 tsp pepper
In a mixing bowl, combine all ingredients and mix well. Serve with assorted party crackers, mini whole-wheat bagels, split, or small party breads.
EASY SHRIMP CANAPES
10 slices bread
2 tbsp butter
1/2 tsp thyme
1 pkg (12 oz) frozen cooked shrimp, thawed, chopped
1/2 cup Shredded Colby Jack cheese
1/3 cup mayonnaise
1/4 tsp salt
Preheat broiler. Trim crusts from the bread slices, then cut slices into 20 assorted shapes using cookie cutters and/or knife. Tear some of the bread trimmings into fine crumbs to make 1/2 cup of crumbs. Set crumbs aside.
Mix melted butter and thyme together and brush onto the bread cutouts. Place in a single layer on a baking sheet. Broil 2 minutes or until golden brown. Meanwhile, mix the bread crumbs with the shrimp, cheese, mayonnaise, and salt. Spread evenly onto the toasted cutouts. Broil an additional 8 to 10 minutes or until hot and bubbly.
Note: Keep a close watch on canapes in the broiler. Do not allow to burn.
Enjoy!
About the Author:
For more of Linda's recipes and diabetic information visit her blog at http://diabeticenjoyingfood.squarespace.com
