Keto Cream Cheese, Pancetta and Shrimp Appetizers
How to Make It
Step 1
Heat the olive oil in a skillet over a medium heat. Add the diced pancetta. Cook the pancetta through completely until golden brown all over. Remove from the skillet with a slotted spoon and set aside to cool.
Step 2
Slice the cucumber into 12 even-sized discs, each about 1/4 inch thick. Arrange the discs across a clean work surface. Add the cream cheese to a small mixing bowl. Finely chop the chives and add to the bowl along with the lemon zest, salt and pepper. Mix well to combine.
Step 3
Divide the cream cheese mixture evenly between the cucumber discs, spreading across the surface of each. Divide the cooked and cooled pancetta evenly between the cucumber discs, pressing into the cream cheese. Top each disc with a jumbo shrimp. Refrigerate the cucumber bites until ready to serve.
Ingredients
- Shrimp, cooked from fresh – 12 jumbo
- Cream Cheese Spread – 2 tablespoon
- Diced Pancetta by Waitrose – 1-½ ounce
- Chives – 1 tablespoon
- Lemon Peel Or Zest Raw – 1 tsp
- Olive Oil – ½ tablespoon
- Cucumber – ½ medium
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon