Shrimp Cucumber Rounds Food

SHRIMP & CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the first six ingredients. Spoon onto cucumber slices. Serve immediately.

SHRIMP & CUCUMBER ROUNDS

Steps:

• Finely chop enough dill to get 2 tsp (10 mL), reserve the rest for garnish.
• In bowl, mix the chopped dill, mayonnaise, lemon juice, garlic, salt and pepper. Pat shrimp dry with paper towel and fold into mayonnaise mixture.
• Spoon mounds of shrimp mixture onto the cucumber rounds. Garnish each with some small fronds of dill and strips of red pepper. Serve immediately.

SHRIMP AND CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the shrimp, mayonnaise, green onions, celery rib, dill pickle relish, and cayenne pepper.
• Spoon a small amount of the shrimp mixture onto the cucumber slices, dividing the mixture evenly.
• Garnish the top of each round with a small piece of dill.

SHRIMP STUFFED CUCUMBER CUPS

Steps:

• Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. (Reserve the centers for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Turn them upside down onto a towel and let them drain while you make the filling.
• Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
• Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley.

SHRIMP & FETA CUCUMBER ROUNDS

Steps:

• In a large bowl, beat the first six ingredients until blended. Stir in shrimp and red pepper. Place about 2 teaspoons shrimp mixture on each cucumber slice. Refrigerate until serving. If desired, top with dill before serving.

CHAPEL HILL SHRIMP-CUCUMBER SALAD ROUNDS

Steps:

• Blend together the cream cheese, mayonnaise, ketchup, mustard, and garlic powder.
• Gently fold in the shrimp, chopped cucumber, & chopped onion.
• Chill for at least 3 hours in the refrigerator.
• When ready to serve, spread crackers or toast rounds with the spread, then garnish each with a cucumber round and a shrimp. This spread also makes a wonderful sandwich.