Shrimp & Cucumber Canapés
Serves: approximately 15
 
Ingredients
  • 1⁄2 pound small fresh shrimp, peeled and deveined (tails on)
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon paprika
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon ground black pepper
  • 2 ounces garlic and fine herbs Gournay cheese, softened
  • 2 ounces mascarpone cheese
  • 2 ounces Greek yogurt
  • 1 large English cucumber
  • Garnish: fresh lime zest
Instructions
  1. In a medium bowl, toss together shrimp, olive oil, paprika, salt, and pepper.
  2. Preheat a medium skillet over medium heat. Add shrimp to pan, and cook until pink and firm, approximately 2 minutes per side. Remove from heat.
  3. In a separate medium bowl, whisk together cheeses and yogurt until smooth and fluffy. Spoon into a piping bag fitted with an open star piping tip (#Ateco 823).
  4. Cut cucumber into 1⁄2-inch-thick slices. Using a small spoon or melon baller, scoop out interior, leaving a solid bottom for each cucumber cup. Pipe cavities with cheese mixture, and top with shrimp. Serve immediately or cover lightly, refrigerate, and serve within 2 hours.
  5. Just before serving, garnish with lime zest, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-cucumber-canapes/