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.
Check out our other recipes featuring mini ingredients in 13 Everything Mini