Shrimp and Cucumber Tzatziki Bites

PersonalPoints™ per serving

Total Time: 3 hr 20 min
Prep: 20 min
Cook: 0 min
Serves: 12
Do not let the preparation time scare you away from the extraordinary recipe! Straining the yogurt is a great trick to create a thick base of the lemony, herbed cream spread. Set up the yogurt to strain overnight in the refrigerator and enjoy the easy assembly, done in under 20 minutes. The final pick-up appetizers are full of Greek-inspired zing. Each bite-sized round has a tantalizing combination of cool cucumber crunch, herbaceous yogurt cream and rich delightful shrimp. Make a double batch of the yogurt as these little bites will surely get lots of takers.
  • 1 cup plain fat-free Greek yogurt
  • 4 tsp dill, fresh, minced (plus extra for garnish)
  • 4 tsp fresh mint leaves, minced
  • 4 tsp uncooked shallots, minced
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • ½ tsp Kosher salt
  • 2 pinch Cayenne pepper
  • 24 medium cooked shrimp, peeled, deveined, tails removed (steamed recommended)
  • 1 small English cucumber, sliced into twenty-four 1/8-in-thick slices
  • 2 tbsp uncooked scallions, sliced
  1. Place yogurt in a cheesecloth-lined strainer set over a bowl; refrigerate for three hours or up to overnight (to let liquid drain from yogurt).
  2. In a medium bowl, combined strained yogurt, dill, mint, shallot, lemon juice, lemon zest, salt, and cayenne.
  3. When ready to serve, spoon 2 tsp yogurt mixture onto each cucumber slice; top with shrimp. Garnish with scallion and dill; serve.
  4. Serving Size: 2 topped cucumber rounds