Dill Shrimp Crackers with Cucumber Garnish
I got this recipe from Jon’s mom, who found it originally in the Chicago Tribune. I have modified it to make it low-fat. It is a lovely and refreshing appetizer. Enjoy!
Makes 8 servings.
12 medium shrimp, cooked, chopped
Combine cucumber, 1 T vinegar, and 1/4 t salt. Mix well and set aside.
Combine shrimp, cream cheese, 1 1/2 T dill (or 1 1/2 t if using dried), 2 T vinegar. Add 1/2 t salt, pepper.
Spread shrimp mixture on crackers; top with a dab of the cucumber garnish. Sprinkle with remaining dill.
The Ann-a-Gram is produced by the Octothorp
© 2003-2006 by Ann Boyd. All rights reserved.