Shrimp and Cucumber Canapes
Shrimp And Cucumber Canapes is an moderately easy dinner. Made with 4 c. water, 36 unpeeled medium size, fresh shrimp, 3 medium cucumbers, 1 (8 oz.) pkg. thinly sliced country ham, trimmed and 1 (8 oz.) container cream cheese with chives, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Bring 4 cups of water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water.
Peel and devein shrimp; cover and chill.
Wash cucumbers; trim ends.
Cut into 1/2-inch slices.
Scoop out center of each slice to, but not through, bottom.
Invert cucumbers on paper towels and let stand 30 minutes.
Place ham in a large skillet; add water to cover.
Bring to a boil; reduce heat and simmer 3 minutes on each side.
Drain.
Position knife blade in food processor bowl; add ham.
Pulse 10 times or until ham is chopped. Add cream cheese; pulse 10 times or until blended.
Spoon into a pastry bag fitted with a No. 5 tip; pipe into each cucumber slice. Top with shrimp; garnish, if desired.
Yield
36 appetizer servings.
π· Perfect Pairings
Complete your meal with these
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