Friday, April 4, 2014

Shrimp Pops

I love a tasty low-carb recipe, especially when it's an appetizer. I like my guests not to be too filled up so they can enjoy the main event! These Shrimp Pops fit the bill, although you will have to watch yourself with the Sweet Chile Sauce - it's not low-carb but it IS delicious! Although I didn't include the recipe for it, don't you think these pops would taste so good as a corn dog? It would be very simple to turn this low-carb dish into a high-carb one, but I think it might be worth it. If you try it, please tell me about it. I'll do the same!


Shrimp Pops
by Sandra
adapted from The I Love Trader Joe's Party Cookbook

makes 12-14 pops

2 green onions
2 cubes Dorot Crushed Garlic
8-10 ounces shrimp, deveined and peeled, rinsed and patted dry (if frozen, thawed)
1 egg white
1 teaspoon sesame oil
1 1/2 teaspoons soy sauce
Salt and pepper
Wooden sticks

Place your wooden sticks in water. Put all ingredients in the bowl of the food processor and pulse until combined. With wet hands, make your pops and insert a wet wooden stick. Place on a tray and refrigerate for 20 minutes. Turn on broiler* and go ahead and put your empty metal baking sheet in the oven to heat while the pops chill. When ready to broil, place each pop on the hot metal baking sheet with a spatula. Broil for 3 minutes, then turn each pop over and broil for another 3 minutes. Plate and serve with sweet chili sauce (see recipe that follows.)


*Broiling is an easy way to cook all of your Shrimp Pop appetizers at once. You can also cook them in a cast iron skillet, or any skillet. If you do, the pops will brown better.

Sweet Chili Sauce:
3 cubes Dorot Crushed Garlic
4 cubes Dorot Chopped Chili
1/4 cup white vinegar
1/2 cup sugar
3/4 cup water
1/2 Tablespoon salt
1 Tablespoon cornstarch 
2 Tablespoons water

Place first 6 ingredients in a small saucepan and bring to a boil. Lower heat and simmer for about 3-5 minutes. Combine the cornstarch and water in a small bowl. Add mixture to the saucepan and whisk until combined. Bring back to a simmer and then cook for two minutes. Let cool and then refrigerate.

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