Lavash Cups filled with Shrimp & Cucumber

LAVASH CUPS FILLED WITH ROASTED SHRIMP AND CUCUMBER

Lavash Cup with shrimp and cucumber

  

Makes 16 cups  < 0g carbohydrate per cup

 

1 _ sheet JOSEPH’S  lavash

2 – Tbsp. olive oil

1 – tsp. dry dill weed

1 – tsp. dry parsley flakes

½ – tsp. garlic powder

HOW I PREPARE THE RECIPE:

Pre heat oven to 375

Combine olive oil and spices. Brush the lavash. Pat off any excess oil from the lavash. Cut the lavash into 16 equal pieces.

Push the pieces into a mini cupcake tin that has been sprayed with Pam.

Bake (WATCHING CAREFULLY) at 375 for 8-10 minutes until the cups are LIGHTLY browned.

Invert cups onto a paper towel and let cool completely.

 

Lavash cups drying

When completely cool, you can fill with recipe below.

 

 

ROASTED SHRIMP WITH CUCUMBER AND DILL DRESSING

 Fills 16 cups  < 0g carbohydrate per cup

2 – Tbsp. Mayonnaise

1- tsp. fresh lemon juice

zest from ½ lemon

¼ -tsp.Dijonmustard

1 – tsp. FRESH dill weed

¼  – tsp. ground black pepper

4 – ounces (after roasting) roasted shrimp

1 – medium cucumber

HOW I PREPARE THE RECIPE:

1-ROASTING SHRIMP:

Preheat oven to 400.

Combine raw, peeled, shrimp, 1 clove grated garlic, 1- Tsp. chopped parsley, and 1 Tbsp. olive oil. Place in one layer on a baking sheet and roast for 5 minutes at 400. Let cool before adding to the rest of the recipe.

2-SAUCE:

 

Combine mayonnaise, lemon juice, lemon zest, mustard, dill, and black pepper.

3-TO ASSEMBLE:

Peel cucumber. Using a teaspoon, remove any seeds. Chop cucumber into VERY small dice.

Cut shrimp into small pieces (just slightly larger than cucumber dice. Reserve any liquid in the baking sheet.

Combine Sauce, shrimp, and cucumber. Mix well and spoon into lavash cups.

From experience, if this is your only little bite, figure on at least 4-6 per person

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