This bite is lemony and light. It’s a little bit fussy to plate, but worth it for the freshness of the flavors together. I used an xacto blade to carefully cut a slit into the tops of the pea pods (use if you feel confident) and a pastry bag with fancy tip to make them pretty. If you don’t have the proper pastry bag, you can put the shrimp dip into a plastic bag and cut one of the corners off. It will be difficult to insert the dip with a spoon, or other utensil.
Makes about 40 bites
STEAM THE SHRIMP
24 shrimp (51-60 count)
Steam the shrimp for 2-3 min. Finely dice.
GET OUT THE FOOD PROCESSOR… MAKE THE SHRIMP DIP
1 container Tofutti Better Than Cream Cheese
6 TB Tofutti Better Than Sour Cream
juice from 1 1/2 lemons
2 tsp lemon zest
2 TB dill, minced
1 tsp thyme, finely monced
1/2 tsp Sriracha
1 tsp coarse black pepper
Pulse together all the ingredients. Move to a bowl, refrigerate covered for at least 2 hours.
STUFF THE PEAPODS
40 pea pods (on the large side)
dill, cut into tiny fronds
With a sharp knife or xacto blade, slit open the pea pods on the top. Pipe in the dip. Garnish with dill fronds.