These are a refreshing mix to your party bites. The snap of the pea pods adds a nice contrast to the creamy shrimp dip. 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.
Everybody loves mini ingredients, they are just extra cute. 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
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