Ingredients

• 1 1/2 Cups Parmesan cheese, freshly grated

• 2 Tablespoons sesame seeds, black or white

• 8 Ounces chive and onion cream cheese spread, room temperature

• 2 Tablespoons Sriracha chili sauce

• 2 Tablespoons sugar-free orange marmalade

• 2 Tablespoons fresh basil, diced

• 2 Tablespoons unsalted Challenge Butter

• 2 crushed garlic cloves

• 1 Tablespoon ginger root, finely grated

• 24 medium shrimp, peeled and deveined

 

Directions

1. Make the crisps. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper or aluminum foil then coat with cooking spray and set aside.

3. Using a 2-inch cookie cutter or biscuit cutter as a mold, fill with 1 tablespoon of the grated Parmesan cheese and sprinkle with a portion of sesame seeds.

4. Pat cheese down to flatten with fingers, remove cookie cutter and continue creating the rest of your cheese crisps.

5. Bake for 8-10 minutes or until golden brown. While warm, remove crisps with spatula and place on a serving plate to cool.

6. While the crisps are baking, mix cream cheese, Sriracha (or hot pepper sauce) and marmalade in a small bowl with a rubber spatula.

7. Transfer mixture to a decorating bag fitted with a star tip, or place cream cheese mixture into a heavy duty zipper sealed bag and snip off the corner to create your own decorating bag.

8. Set aside. In a skillet over medium high heat, add butter, shrimp, garlic and ginger.

9. Cook until shrimp are opaque, about 4-5 minutes.

10. When crisps are cool, pipe a heaping teaspoon of cream cheese mixture onto each crisp. Sprinkle with basil, and top each with a shrimp

 

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