Tzatziki Shrimp Cucumber Rounds
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/8 teaspoon garlic salt
- 1/8 teaspoon dill weed
- 6 strips
- 1/4 cup reduced-fat plain yogurt
- 2 tablespoons finely chopped peeled cucumber
- 24 uncooked shrimp (31-40 per pound), peeled and deve
- 1 tablespoons canola oil
- 2 medium cucumbers, cut into 1/4-in. slices
- Carbohydrate 0.000813515625000001 g
- Cholesterol 0 mg
- Fat 7.00012979166667 g
- Fiber 0.000243359363948306 g
- Protein 0.000400963541666667 g
- Saturated Fat 0.515556953125 g
- Serving Size 1 1 dozen. (7g)
- Sodium 36.3426940104167 mg
- Sugar 0.000570156261051695 g
- Trans Fat 0.0852088893229159 g
- Calories 62 calories
In a small bowl, combine the yogurt, chopped cucumber, garlic salt and dill; set aside., Cut each bacon strip in half widthwise and then lengthwise. Wrap a piece of bacon around each shrimp. Secure with toothpicks., In a large nonstick skillet, heat oil over medium heat; cook shrimp in batches for 3-4 minutes on each side or until bacon is crisp., Spoon a rounded 1/2 teaspoon yogurt sauce onto each cucumber slice; top with shrimp.
