Spinach & Shrimp Cups
ChristmasNew Year’s EveIndependence DayGluten-freeNo-CookFish & SeafoodAppetizers & Small BitesLow-sodiumSugar Conscious
Ingredients
- 1 cup packed baby spinach
- 1⁄4 cup mayonnaise
- 1⁄4 cup sour cream or plain Greek yogurt
- 1 1⁄2 tbsp Spinach Dip Mix
- 1 tbsp cocktail sauce
- 1 can (106 g) cocktail shrimp or (120 g) chunk crab meat
- 1⁄2 English cucumber
- 25 toothpicks
Preparation
- Finely chop spinach and place in bowl. Stir in mayonnaise, sour cream, dip mix, and cocktail sauce. Drain shrimp; pat dry. Stir into mixture.
- Thinly slice cucumber on the diagonal. You’ll need about 25 pieces. Gently lift up pointed ends and insert a toothpick to form a cup.
- Arrange on a platter; spoon shrimp mixture onto centre of each cucumber. Garnish with toppings, if desired.
Nutritional Information
Per serving(1 piece): Calories 25, Fat 2 g (Saturated 0.4 g, 0 0 g), Cholesterol 5 mg, Sodium 45 mg, Carbohydrate 1 g (Fiber 0 g, Sugars 0 g), Protein 1 g.
Tips
Easily slice thin cucumber strips using the slicer blade on a mandoline.
Make Ahead Tip:
Slice cucumbers and prepare shrimp mixture; cover and refrigerate overnight. Assemble 1 hour before serving; refrigerate until ready to serve.