Shrimp cocktail bites
0
- Prep Time15 min
- Total Time15 min
- Makes24 cucumber cups
Ingredients
340-g pkg frozen cooked salad shrimp, thawed, or 375-g freshly cooked salad shrimp
1 green onion
3 tbsp mayonnaise
3 tbsp sour cream
2 tbsp freshly squeezed lime juice
2 tsp ketchup
1 tsp coarsely chopped fresh dill
1/2 tsp cayenne pepper
1/2 tsp salt
1 thin English cucumber
Instructions
If using frozen shrimp, thaw in the refrigerator or place in a sieve and rinse under cold running water until ice crystals melt. Gently squeeze shrimp with hands to remove excess water, then pat dry with paper towels. Place in a medium-size bowl. Thinly slice green onion and add. In another medium-size bowl, stir mayonnaise with sour cream, lime juice, ketchup, dill, cayenne and salt until evenly mixed. Stir in shrimp and green onion.
Cut long skinny ends off cucumber and discard. Peel cucumber, if you wish, or for an attractive finish, remove strips of peel with a channel knife or vegetable peeler or run tines of a salad fork down length of cucumber all around. Then slice cucumber crosswise into 1-inch- (2.5-cm-) thick rounds. Slice each round in half on a slight angle to form 2 smaller rounds.
Using a small spoon, scoop out seeds, leaving a shallow hollow in centres. Pat cups dry with paper towels. Fill each cup with a heaping tsp (7 mL) shrimp cocktail. Place on a large tray. Garnish with fresh sprigs of dill and a dollop of cocktail sauce, if you wish.
Nutrition (per serving)
Calories 32, Protein 3.2g, Carbohydrates 0.8g, Fat 1.8g, Fibre 0.1g, Sodium 95mg.
Make ahead
Prepare shrimp mixture up to 1 day before serving. Cover and refrigerate overnight. Slice cucumber according to recipe directions. Wrap tightly in plastic and refrigerate overnight. Assemble cocktail bites up to a few hours in advance, but keep refrigerated until ready to serve.
