|Dry white wine||1 Cup (16 tbs), divided|
|Canned no salt added chicken broth||1⁄2 Cup (8 tbs)|
|Unsalted chicken broth||1⁄2 Cup (8 tbs)|
|Dill weed sprigs||2|
|Whole wheat bread slices||6 Ounce|
|Light process cream cheese||1⁄4 Cup (4 tbs)|
|Dill weed||1 1⁄2 Teaspoon, minced|
Peel and devein shrimp, leaving tails intact, if desired.
Combine 1/2 cup wine, broth, and 2 dillweed sprigs in a medium saucepan.
Bring to a boil; add shrimp, and cook 3 to 4 minutes or until shrimp turn pink.
Transfer shrimp and liquid to a bowl.
Cover and chill thoroughly.
Cut whole wheat bread slices into 12 rounds with a 2-inch biscuit cutter.
Reserve remaining bread pieces for another use.
Place bread rounds on a baking sheet.
Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 minute on each side or until lightly toasted.
Combine cream cheese, minced dillweed, and remaining 1 teaspoon wine.
Spread cheese mixture evenly over one side of bread rounds.
Remove shrimp from liquid; discard liquid.
Place one shrimp on each bread round.
Garnish with fresh dillweed sprigs, if desired.