Apricot preserves, garlic and minced gingerroot put the sweet and savory in these Healthy Living Asian Veggie-Shrimp Toppers.
What You Need
Original recipe yields 12 servings
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
1/4 cup water chestnuts, finely chopped
2 green onion s minced
2 Tbsp. finely chopped carrot s
2 Tbsp. chopped red pepper s
1 clove garlic, minced
1 tsp. minced gingerroot
1/4 lb. uncooked shrimp, peeled, deveined and finely chopped
24 roasted garlic woven wheat crackers
2 Tbsp. apricot preserves, warmed
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Let's Make It
Heat 2 Tbsp. dressing in large skillet on medium-high heat.
Add next 7 ingredients; cook and stir 2 to 3 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat; stir in remaining dressing.
Spoon onto crackers; drizzle with preserves. Serve warm.
Garnish with toasted sesame seed and additional chopped green onions just before serving.
For a special presentation, serve shrimp mixture in cracker cups instead of spooned onto the crackers. Heat oven to 350ºF. Whisk 2 eggs with 1/2 cup water in pie plate until well blended. Add half the crackers; let stand 8 min., turning after 4 min. Press 1 cracker onto bottom and up side of each of 12 mini muffin pan cups sprayed with cooking spray. Repeat with remaining crackers. Bake 8 to 10 min. or until lightly browned. Carefully remove cups from pans; place on baking sheet sprayed with cooking spray. Bake 20 to 25 min. or until crisp. Remove to wire racks; cool completely. Fill with shrimp mixture; drizzle with preserves. Makes 24 servings.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.