Tarragon Mushroom & Shrimp Bites
Submitted by Khayman
Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.
YIELD
12 servingsPREP
10 minCOOK
3 minREADY
15 minNeed a cocktail party bite that looks like you tried way harder than you actually did? These are it.
Shrimp get a quick soak in a lemon, garlic, and tarragon marinade, then a flash in the microwave until just pink and curled.
Pair each one with a thick mushroom slice on a wooden pick, toss them all in a bright Dijon-parsley dressing, and you’ve got 24 elegant little bites that clock in low on fat and high on flavor.
Pro Tips
- Don’t overcook the shrimp. Two minutes in the microwave is plenty. They’ll turn rubbery fast if you push it.
- Slice mushrooms thick so they hold up on the pick and give you a satisfying bite alongside the shrimp.
- Make these ahead and chill for up to 4 hours. The flavors actually improve as the dressing soaks in.
Ingredients
Directions
Combine first 3 ingredients; stir well.
Combine half of lemon juice mixture and shrimp in a 9-inch glass pieplate; toss well.
Cover and marinate in refrigerator 1 hour, stirring occastionally.
Combine mushroom slices and remaining lemon juice mixture; toss well.
Cover and set mixture aside.
Arrange shrimp spoke-fashion in a single layer with thickest portion toward outside of pieplate.
Cover with heavy-duty plastic wrap and vent.
Microwave at HIGH 2 minutes to 2 minutes 20 seconds or until shrimp is done, rearrange shrimp and rotating pieplate a halfturn after a minute.
Drain shrimp and reserve marinade.
Add water and next 4 ingredients to reserved marinade, stirring with whisk.
Add shrimp; toss well.
Thread 1 mushroom slice and 1 shrimp onto each of 24 wooden picks.
Yeild 24 appetizers (about 15 calories each).
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