Shrimp on Cucumber Hors D’oeuvres
By á-4084
Rate this recipe
4.6/5
(7 Votes)
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
Details
Adapted from ricardocuisine.com
Preparation
Step 1
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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