Cucumber Shrimp Canapes Recipes

SHRIMP AND CUCUMBER CANAPES

These cute stacks really stand out in a holiday appetizer buffet. Tasty, cool and crunchy, they come together in a snap. -Ashley Nochlin, Port St. Lucie, Florida

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 10

Shrimp and Cucumber Canapes image

Steps:

For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning, onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese and remaining Creole seasoning., Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.

Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 218mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

1/2 cup ketchup
4 teaspoons Creole seasoning, divided
1 tablespoon finely chopped onion
1 tablespoon finely chopped green pepper
1 tablespoon finely chopped celery
1/4 teaspoon hot pepper sauce
1 package (8 ounces) cream cheese, softened
24 English cucumber slices
24 peeled and deveined cooked medium shrimp
2 tablespoons minced fresh parsley

SHRIMP WITH HORSERADISH CANAPES

Provided by Claire Robinson

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 6

Shrimp with Horseradish Canapes image

Steps:

Preheat the oven to 350 degrees F.
Using a 1 1/2-inch round cutter, cut 4 rounds from each slice of bread. Place the rounds on a sheet pan and toast in the oven until golden brown, 12 to 14 minutes.
Bring a 5-quart pot of highly salted water to a boil. Prepare a medium bowl with ice and water. Add the shrimp to the boiling water and simmer until cooked through, 3 to 4 minutes. With a slotted spoon or strainer, transfer the shrimp to the ice water to stop the cooking. Drain, pat dry, cut lengthwise and keep cool.
Pulse the creme fraiche with the horseradish in a food processor until smooth. Season with salt.
Place 1 teaspoon of the creme fraiche mixture on 1 toasted round. Top with 1 shrimp and garnish with chopped chives.
BYOC: Need a little extra spice in your life? Try adding your favorite hot sauce to the horseradish mixture. This is a great cocktail party item. You can make all the parts ahead of time and put together right before your guests arrive.

Ingredients

9 slices very thin white bread
Kosher salt
1 pound large shrimp, peeled, deveined and tails removed
1 cup creme fraiche
3 tablespoons finely grated fresh horseradish, or 3 tablespoons drained from jar
1 bunch fresh chives, finely chopped

MARINATED SHRIMP CANAPES

A lady I worked with many years ago gave me a recipe box filled with her recipes (she was a wonderful cook). This was one of her recipes. Great for a dinner party.

Provided by Denise in NH

Categories Christmas

Time 1h

Yield 1 tray of canapes

Number Of Ingredients 5

Marinated Shrimp Canapes image

Steps:

Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
Arrange on serving dish and refrigerate until ready to serve.

Ingredients

1 lb cooked medium shrimp (I buy the frozen, pre-cooked)
1 cup Italian salad dressing
1/2 pint sour cream
1 -2 large peeled cucumber
1 box garlic melba rounds

GREEK SHRIMP CANAPES

I grew up by the ocean and then moved to a land-locked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. It's become a neighborhood favorite. -Amy Harris, Springville, Utah

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

Greek Shrimp Canapes image

Steps:

In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes., Meanwhile, pour remaining marinade in a 4- or 5-qt. slow cooker. Cook, covered, on high, 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes, stirring once; drain., Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.

Nutrition Facts : Calories 68 calories, Fat 6g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 139mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

1-1/2 cups olive oil
3/4 cup lemon juice
2/3 cup dry white wine
1/4 cup Greek seasoning
4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 large cucumbers
1 package (8 ounces) cream cheese, softened
Minced fresh parsley

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