When UncommonGoods approached me to request a product review for their Mother’s Day collection, I was happy to oblige after spending time on their website.
Naturally, I jumped right to the kitchen gadgets where it didn’t take me long to find a Himalayan salt plate. I’d been working on shrimp appetizer, and I could envision that salty, pink block making a striking presentation on my buffet table.
But before I would make a commitment to UncommonGoods, I had to do a bit of investigation first. After all, I knew nothing about this company, or their products.
When I found the link to their mission statement, I was impressed. This company is committed to providing customers with sustainable products created without harm to animals or people, and most of which are manufactured here in the United States.
Their goal is to make a difference in the lives of their employees and customers. To that end, they implemented a “Better to Give Program” where $1 of every purchase goes to a charity selected by customers at checkout.
After making the decision forge on, I contacted their rep. In just a few days my salt plate arrived, and I was ready to go. (You can purchase it here for a very reasonable price.)
I’d been to a cooking class recently where the chef raved about the many uses for these slabs of salt, and had plenty of advice for me.
During a class break, she grabbed my hand and took me around the corner to where one sat on a shelf. Chef said that cooking meats and vegetables on these heated slabs kept them moist, while imparting a mellow, salty seasoning.
Even better, you could freeze them to keep appetizers and desserts chilled during dinner parties.
I was ready to set to work on my shrimp appetizer after I placed my salty find in the freezer to chill.
Baby shrimp is delicate, so I’m not one to overwhelm my pink shellfish with strong ingredients. I opted for crunchy celery, a few tablespoons of minced red onion, a sprinkle of woodsy thyme, a dollop or two of tart goat cheese and cream cheese.
Once I packed my shrimp mixture into a bowl, I allowed it to set in the refrigerator until it was ready for guests.
What a terrific bargain this salt plate was!
The sweet pink color of my plate compliments the shrimp well, don’t you think? Especially when it’s piled on a bed of colorful, green arugula.
A big, big thank you to UncommonGoods for sharing their story and products with me. You can bet there are more than a few items I’ll be adding to my Mother’s Day wish list!
Baby shrimp combined with goat cheese, cream cheese, crunchy celery, lemon and thyme make an impressive appetizer for dinner parties, brunches and showers.
20 minPrep Time
2 hrCook Time
2 hr, 20 Total Time
- 1 pound baby shrimp, cleaned in a seive with the extra moisture gently pushed throug the seive
- 2 tablespoons red onion, minced
- 1 cup celery, finely chopped
- 1 medium lemon zest
- 1 tablespoon fresh thyme, minced
- 2 ounces goat cheese, at room temperature
- 2 ounces low fat cream cheese, at room temperature
- 2 cups baby arugula
- 1 teaspoon olive oil
- 1 pinch salt
- 1 pinch pepper
- Coat a small baking dish like the one you see in this post with cooking spray.
- Combine remaining ingredients EXCLUDING arugula, olive oil, salt and pepper in a bowl and mix well.
- Gently press the shrimp mixture into the baking dish, cover with plastic wrap and chill for 2 hours, or overnight.
- Dress arugula with olive oil, salt and pepper.
- Mound arugula on a serving plate, then invert the shrimp mixture out of the bowl over the arugula.
- Serve with cucumber rounds, or crackers.
Food energy: 123kcal
Weight Watchers PointsPlus 3
Saturated fatty acids: 1.97g
Monounsaturated fatty acids: 4.98g
Polyunsaturated fatty acids: 0.77g
Total fat: 7.73g
Calories from fat: 69
Carbohydrate, by difference: 4.19g
Total dietary fiber: 0.52g
Total lipid (fat): 8.38g
Total sugars: 2.50g
This blog post was sponsored by Uncommon Goods.