Confetti Shrimp Zucchini Cups

Name: Confetti Shrimp Zucchini Cups
Yield: 24 servings
Ingredients: 4 medium zucchini; 1 lemon; 2 tbsp (30 mL) olive oil; 2 garlic cloves, pressed; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) ground black pepper; 24 large uncooked shrimp (31-40 per pound), peeled and deveined; 4 square saltine crackers, finely chopped; 2 tbsp (30 mL) very finely diced red bell pepper; 2 tbsp (30 mL) snipped fresh parsley; 4 oz (125 g) cream cheese, softened; 3/4 tsp (4 mL) Citrus & Basil Rub

These ingenious flower-shaped cups are surprisingly easy to make!

Ingredients

4 medium zucchini
1 lemon
2 tbsp (30 mL) olive oil
2 garlic cloves, pressed
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
24 large uncooked shrimp (31-40 per pound), peeled and deveined
4 square saltine crackers, finely chopped
2 tbsp (30 mL) very finely diced red bell pepper
2 tbsp (30 mL) snipped fresh parsley
4 oz (125 g) cream cheese, softened
3/4 tsp (4 mL) Citrus & Basil Rub

Directions

Preheat oven to 400°F. Cut each zucchini into six flower-shaped cups (see Cook's Tip). Zest lemon using Microplane® Adjustable Fine Grater to measure 1 teaspoon zest. Combine lemon zest, oil, garlic pressed with Garlic Press, salt and black pepper in Stainless (2-qt.) Mixing Bowl. Carefully coat zucchini cups and shrimp in oil mixture. Place cups flat-side down on Medium Bar Pan; sprinkle cracker crumbs into bottom of each cup. Place one shrimp into each cup, laying it flat. Bake 12-15 minutes or until cups are crisp-tender and shrimp are opaque in center. Remove from oven to Stackable Cooling Rack.
Meanwhile, using Chef's Knife, very finely dice red pepper. Snip parsley using Professional Shears. Combine cream cheese and citrus rub; mix well. Fill Decorator Bottle using Small Spreader and attach open star tip. Pipe a small amount of cream cheese mixture onto center of each shrimp. Sprinkle each shrimp with bell pepper and parsley. Serve immediately.

Yield:

24 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 60, Total Fat 3.5 g, Saturated Fat 1 g, Cholesterol 25 mg, Carbohydrate 3 g, Protein 4 g, Sodium 125 mg, Fiber 0 g

Cook's Tips:

Cut off the end of zucchini and stand up on end. Make a downward slice toward center core of zucchini, starting 1 inch from bottom. Turn zucchini and repeat for a total of 4 or 5 petals. Carefully twist off the cut portion; set cup aside. Cut off pointed end of zucchini to form a flat base for next cup; repeat for a total of six cups.

If desired, 1/2 teaspoon lemon zest, 1/4 teaspoon black pepper, and 1/8 teaspoon salt can be substituted for the Citrus & Basil Rub.