It’s great when you can use something natural as a canape base. In this case, fresh pea pods function as little canoes holding a spicy and citrus-y shrimp dip. This bite is lemony and light, crunchy and creamy, so you get the best of textures and tastes.

It’s a little bit fussy to plate, but worth it for the freshness of these flavors meld together. I used an Xacto blade to carefully cut a slit across the tops of the pea pods and a pastry bag with fancy tip to fill the pea pods and make them extra pretty.

Hack Tip: If you don’t have the proper pastry bag, you can put the shrimp dip into a plastic sandwich bag and cut one of the corners off. You won’t get the pattern, but you can squiggle it in for the artistic effect.

See my other MINI recipes and party plan at this link.

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
diced shrimp

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)
shrimp dip
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