This delectable nibble, which evolved from my Green Goddess Dip post, is one example of a whole being better than the sum of its parts. This recipe uses the components from the Green Goddess Dip and assembles them in a more formal presentation. The result is a combination of texture and taste that really works. Doesn’t this look like it would be great to serve as an appetizer at a cocktail party?
– 1 batch Green Goddess Dip (a little goes a long way with this recipe – you will definitely have a lot left over)
– 1 whole wheat baguette
– small seedless cucumber, such as a kirby
– 1 lb shrimp, 31-40 per pound
How do I make it?
- Using a serrated knife, cut the bread into 1/4″ slices at an angle (so the pieces are a little longer). You can toast them if you want, but I didn’t here.
- Slice the cucumber in thin slices – as thin as you can. Another option is to use a vegetable peeler to make the slices super-thin.
- Slice the shrimp in half, along the vein, so they lay flat and don’t topple over.
- You are now ready to assemble! Spread a small amount of Green Goddess Dip on the bread, then layer a few cucumber slices, and top with two shrimp halves. Sprinkle lightly with any of the herbs from the dip (parsley, basil, tarragon), or serve as is.
Tell me what you think!