Recipe: Ginger Shrimp Open-Faced Sandwiches
4 oz. soft light cream cheese
1-inch piece fresh ginger, peeled and minced
1 tsp. low-sodium soy sauce
24 cooked medium shrimp, about a half pound
4 scallions, trimmed and washed
24 grape tomatoes
24 slices whole-wheat cocktail bread
- In a small bowl, mix cream cheese, ginger, and soy sauce. Set aside.
- Slice shrimp lengthwise. Chop scallions into rings. Halve grape tomatoes lengthwise.
- Spread ginger-soy cream cheese on mini-bread slices. Arrange two halves of shrimp, tomato, and sprinkle of scallions on each slice. Serve at once or refrigerate until ready.
Make 24 mini-sandwiches. Each sandwich contains about 45 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 20 mg cholesterol, 100 mg sodium, 6 g carbohydrates, less than 1 g fiber, less than 1 g sugar, and 3 g protein.