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Samurai Crisps with Garlic Ginger Shrimp 

First place winning recipe in the Atkins "Get Cooking" recipe contest!

 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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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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