| | |  | Marinated shrimp is a great start for many appetizers. Serve it on cucumber slices, celery pieces or crackers -- or stuff marinated shrimp into lettuce-lined mini pita pockets and garnish with fresh dill.
Prep Time: 10 minutes
Cook Time: 0 minutes
Serves: 8
Serving Size: 4 slices Ingredients 1/2 pound cooked shrimp, fresh or frozen 1 tablespoon olive oil 2 tablespoons lemon juice 2 tablespoons grated parmesan cheese 1/2 teaspoon black pepper 32 slices cocktail rye bread (snack sizes)
Preparation - Coarsely chop shrimp (thaw first if frozen). In a small mixing bowl, combine with olive oil, lemon juice, Parmesan cheese, garlic, and pepper.
- Marinate for at least an hour in the refrigerator.
- Serve on cocktail rye. Garnish with parsley or dill sprigs and little lemon wedges.
Tips This will keep in the refrigerator for up to 2 days. Always store seafood in the back of the refrigerator where it is coldest. Variations Try substituting a can of drained and rinsed crab meat. Delete the rye and serve on cucumber slices. Dietitian's Message If you are serving marinated shrimp on a cucumber slice, the carbohydrate count will be very low. This is a great advantage if you are hungry and want to eat a bit more without worrying as much about raising your blood glucose too high as you digest the meal. |
| | Diet Exchange | | Other Carbohydrates: 0.0 | | Very Lean Meat: 0.0 | | Fat: 0.0 | | Milk: 0.0 | | Vegetable: 0.0 | | Fruit: 0.0 | | Lean Meat: 1.0 | | Bread/Starch: 1.0 | | | | Nutrition Information | | Amount Per Serving | | Calories | 120 | | | | Calories from Fat | 25 | | Total Fat | 3 g | | Saturated Fat | 1 g | | Cholesterol | 55 mg | | Sodium | 270 mg | | Total Carbohydrate | 14 g | | Dietary Fiber | 2 g | | Sugars | 0 g | | Protein | 9 g | | Not a significant source of Vitamin A, Vitamin C, Calcium, Iron | | |
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