Shrimp on Cucumber Hors D’oeuvres

Photo by Lee C.
Adapted from ricardocuisine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ricardocuisine.com

Ingredients

  • Topping

  • 1/2

    lb (225 g) Nordic shrimp, finely chopped with a knife

  • 1/2

    cup (125 ml) carrots, peeled, grated and finely chopped with a knife

  • 3

    tablespoons (45 ml) mayonnaise

  • 2

    tablespoons (30 ml) 35% cream

  • 1

    tablespoon (15 ml) whole-grain mustard

  • 1

    teaspoon (5 ml) Harissa sauce (optional)

  • Salt and pepper

  • Hors D’oeuvres

  • 1

    English cucumber, cut into 1/4-inch (1/2-cm) thick slices

  • 1

    tablespoon (15 ml) chopped flat-leaf parsley

  • 1

    tablespoon (15 ml) chopped fresh chives

Directions

Garnish In a bowl, combine all the ingredients. Season with salt and pepper. Hors D’oeuvres Top each cucumber slice with about 5 ml (1 teaspoon) of the shrimp mixture and place in a serving dish. Sprinkle with the herbs. Note You can also serve the shrimp mixture in store-bought hors d’oeuvre crispy shells. The shrimp topping can be made one day ahead and kept refrigerated.

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