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

Make the crisps. Preheat oven to 375°F. Line a baking sheet with parchment paper or aluminum foil then coat with cooking spray and set aside. 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. Pat cheese down to flatten with fingers, remove cookie cutter and continue creating the rest of your cheese crisps. Bake for 8-10 minutes or until golden brown. While warm, remove crisps with spatula and place on a serving plate to cool. While the crisps are baking, mix cream cheese, Sriracha (or hot pepper sauce) and marmalade in a small bowl with a rubber spatula. 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. Set aside. In a skillet over medium high heat, add butter, shrimp, garlic and ginger. Cook until shrimp are opaque, about 4-5 minutes. 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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