Cucumber slices get a major upgrade with elegant shrimp placed atop a luscious spread of various cheeses and Greek yogurt. Pictured with our Sausage-Stuffed Mushrooms and Cheesy Bacon & Pepper Mini Quiches with Almond Crust.
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
- In a medium bowl, toss together shrimp, olive oil, paprika, salt, and pepper.
- 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.
- 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).
- 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.
- Just before serving, garnish with lime zest, if desired.
