Thai Shrimp & Cucumber on Rye Recipe

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Thai Shrimp & Cucumber on Rye Recipe

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This low-fat cream cheese, shrimp and veggie spread is versatile. You can serve it as a dip with fresh vegetables or crackers. It is cool and crisp—the perfect healthy starter for any party or outdoor barbecue. —Mary Shivers, Ada, Oklahoma
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup sweet chili sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound peeled and deveined cooked shrimp, finely chopped
  • 1/3 cup chopped peeled cucumber
  • 2 tablespoons finely chopped celery
  • 1 green onion, thinly sliced
  • 2 tablespoons finely chopped walnuts
  • 36 slices snack rye bread

Directions

In a small bowl, beat first four ingredients until blended. Stir in shrimp, vegetables and walnuts. Serve with rye bread. Yield: 3 dozen.
Originally published as Thai Shrimp & Cucumber on Rye in Healthy Cooking Annual Recipes Annual 2017, p13

Nutritional Facts

1 tablespoon shrimp mixture with 1 slice bread: 47 calories, 2g fat (1g saturated fat), 14mg cholesterol, 115mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/4 cup sweet chili sauce
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound peeled and deveined cooked shrimp, finely chopped
  • 1/3 cup chopped peeled cucumber
  • 2 tablespoons finely chopped celery
  • 1 green onion, thinly sliced
  • 2 tablespoons finely chopped walnuts
  • 36 slices snack rye bread
  1. In a small bowl, beat first four ingredients until blended. Stir in shrimp, vegetables and walnuts. Serve with rye bread. Yield: 3 dozen.
Originally published as Thai Shrimp & Cucumber on Rye in Healthy Cooking Annual Recipes Annual 2017, p13

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