Spinach & Shrimp Cups

Spinach & Shrimp Cups Spinach & Shrimp Cups
  • null min prep
  • 20 minutes
  • 25 calories
  • $0.25
  • Gluten Free

Ingredients


Makes: 25 pieces
  • 1 C (250 ml) packed baby spinach
  • 1/4 C (60 ml) mayonnaise
  • 1/4 C (60 ml) sour cream or plain Greek yogurt
  • 1 1/2 Tbsp (22.5 ml) Spinach Dip Mix
  • 1 Tbsp (15 ml) cocktail sauce
  • 1 can (106 g) cocktail shrimp or (120 g) chunk crab meat
  • 1/2 english cucumber
  • 25 toothpicks
  • Topping suggestions (optional): additional cocktail sauce, fresh dill sprigs, or chopped chives

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.

Tip


 

TIP: 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.

Nutritional Serving Size Per serving (1 piece):
Calories 25
Fat 2 g
Saturated Fat 0.4 g
Transfat 0 g
Cholesterol 5 mg
Sodium 45 mg
Carbohydrates 1 g
Fibre 0 g
Sugar 0 g
Protein 1 g

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Spinach Dip Mix
$7.20