CUCUMBER CANAPéS WITH SHRIMP
Cucumber canapes with shrimp are easy to prepare fancy appetizers with a refreshing homemade tzatziki filling and vibrant herb topping!
Provided by Isabel Laessig
Categories Appetizer Appetizer or snack Party food
Time 30m
Number Of Ingredients 9
Steps:
- If using pre-cooked shrimp, skip straight to step 3. Before making this cold appetizer recipe you will need to cook and chill the raw shrimp. Place a pan on medium heat and add half a Tbsp. of oil. When the oil is hot, place the shrimp in the pan. Season with salt and pepper and cook the shrimp for 1 minute on each side until bright pink.
- Remove from the pan and leave to cool. When completely cool, chill in the fridge for at least 20 minutes.
- Use a vegetable peeler to roughly peel the cucumbers. This doesn't have to be perfect; a few strips of green skin left behind can add a nice effect to the finished shrimp hors d'oeures.
- Slice off and discard either end of the cucumbers then cut up into inch thick pieces. Each piece will become a cucumber canape cup.
- Use a melon baller (or a measuring spoon) to hollow out the seeds from the center of each cucumber cup. You may also need to use a knife if you can't get deep enough with the melon baller or spoon. Be careful not to go all the way through to the other side.
- In a small bowl, mix together the yogurt, lemon juice, granulated garlic, and finely chopped mint leaves to make homemade tzatziki filling. Season with salt pepper and mix in well. Taste and adjust as necessary.
- Transfer the tzatziki filling to a piping bag. Line up the cucumber cups and carefully fill each cup with the tzatziki. Don't fill all the way to the top, but leave a small gap, as the level of the filling will rise when the shrimp and herbs are added.
- Place a chilled shrimp over the lip of each cup with the head end in the filling and the tail end hanging outside of the cup.
- Top with herbs, then serve!
Nutrition Facts : Calories 26 kcal, Carbohydrate 1 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 24 mg, Sodium 77 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP AND CUCUMBER CANAPES
These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SHRIMP WITH HORSERADISH CANAPES
Provided by Claire Robinson
Categories appetizer
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Using a 1 1/2-inch round cutter, cut 4 rounds from each slice of bread. Place the rounds on a sheet pan and toast in the oven until golden brown, 12 to 14 minutes.
- Bring a 5-quart pot of highly salted water to a boil. Prepare a medium bowl with ice and water. Add the shrimp to the boiling water and simmer until cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water to stop the cooking. Drain, pat dry, cut lengthwise and keep cool.
- Pulse the creme fraiche with the horseradish in a food processor until smooth. Season with salt.
- Place 1 teaspoon of the creme fraiche mixture on 1 toasted round. Top with 1 shrimp and garnish with chopped chives.
- BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture. This is a great cocktail party item. You can make all the parts ahead of time and put together right before your guests arrive.
CUCUMBER SHRIMP CANAPéS
These prawn canapés are perfect party bites that are easy to make!
Provided by Marlynn Schotland
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a large bowl, mix together olive oil, lime juice, garlic, cilantro, and dill.
- Add shrimp and toss together until shrimp is coated with the marinade. Refrigerate for 5.
- Meanwhile, lay out cucumber slices onto a serving tray in a single layer.
- Place cream cheese into a plastic Ziplock bag with one corner cut. You can also use a pastry bag with frosting tip if you want to create a pretty pattern.
- Gently squeeze out about a tablespoon full of the cream cheese onto each cucumber slice.
- Top with one medium pre-marinated shrimp.
Nutrition Facts : Calories 110 kcal, Carbohydrate 3 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 38 mg, Sodium 131 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
CUCUMBER CANAPES
Lemon, in the form of shredded peel and juice, adds a subtle flavor to these cucumber sandwiches. From "Christmas Cooking From the Heart" by BHG.
Provided by kitty.rock
Categories Lunch/Snacks
Time 30m
Yield 24 appetizers, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine cucumber, red onion, lemon peel, lemon juice, salt, and ground black pepper; toss gently to coat.
- If desired, remove crusts from bread slices.
- Cut each bread slice diagonally into quarters (or use 2 to 2 1/2-inch decorative cutters to cut shapes from bread slices).
- Spread butter onto one side of each piece of bread; top each with some of the cucumber mixture.
- In a small bowl, combine sour cream and chives.
- Spoon a little of the sour cream mixture on top of each canape.
- If desired, garnish each canape with additional finely shredded lemon peel.
- Serve immediately or cover and chill for up to 2 hours.
MARINATED SHRIMP CANAPES
A lady I worked with many years ago gave me a recipe box filled with her recipes (she was a wonderful cook). This was one of her recipes. Great for a dinner party.
Provided by Denise in NH
Categories Christmas
Time 1h
Yield 1 tray of canapes
Number Of Ingredients 5
Steps:
- Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
- Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
- Arrange on serving dish and refrigerate until ready to serve.
GREEK SHRIMP CANAPES
I grew up by the ocean and then moved to a land-locked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. It's become a neighborhood favorite. -Amy Harris, Springville, Utah
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield about 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.
Nutrition Facts : Calories 68 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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