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- 20 fresh or frozen jumbo shrimp in shells
- 1 cup canned pumpkin
- 1/2 cup crumbled goat cheese, at room temperature (2 ounces)
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 cup arugula
- 1/2 cup finely chopped red onion
- 1/2 cup toasted pumpkin seeds*
- 1/4 cup bottled Italian vinaigrette salad dressing
- 20 3/4-inch-thick slices baguette-style French bread
- 2 tablespoons olive oil
- 2 ounces Parmesan cheese, shaved (optional)
1. Peel and devein shrimp, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.
- To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.
- Servings Per Recipe 20,
- cal. (kcal) 116,
- Fat, total (g) 5,
- chol. (mg) 37,
- sat. fat (g) 1,
- carb. (g) 10,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 8,
- vit. A (IU) 1992,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 156,
- Potassium (mg) 122,
- calcium (mg) 50,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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