July 01, 2007

Lemon Shrimp Appetizers

I think I've touched on the fact that growing up in the heartland of the mid-west in the 70's and 80's, my mother didn't stray too far out of her realm when it came to cooking. I grew up eating about 10 meals over and over again, whether it be pork chops, steak, roast and potatoes, burritos or taco salad. At 18 I moved 2000 miles from home to Southern California and embraced new foods with a passion. Over the next 17 years my husband and I have lived all over the country, each new city or state bringing me new food ideas and new flavors. Because of my background and because in the 70's and 80's, small town grocer's just didn't carry ethnic or 'different' foods and certainly not imports... I had never had caper's. I realized this about 3 years ago when I was making one of my favorite homemade tartar sauces and it called for capers. Thus started yet another food that was new to me.

If you have caper's sitting in your refrigerator, take them out and put them to use in this yummy dish. Perfect for hot summer evenings with friends on the deck. Source: Get Togethers

Lemon Shrimp

3/4 cup dill flavored sour cream dip
1 t. lemon juice
1/2 t. lemon zest
30 frozen mini phyllo shells, baked
3 T. capers
30 medium shrimp, cooked and peeled
Fresh dill sprigs, lemon zest for garnish

Stir together dip, lemon juice and zest in a small bowl. Fill each baked shell with about one teaspoon dip mixture; sprinkle with capers. Arrange one shrimp, tail up in each shell. Garnish as desired with fresh dill and lemon zest. Chill until serving.Print Friendly and PDF