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Shrimp and Cucumber Canapes

Total Time

Prep/Total Time: 25 min.

Makes

2 dozen

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
Shrimp and Cucumber Canapes Recipe photo by Taste of Home

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

Directions

  1. 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.
  2. Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and cocktail sauce. Sprinkle with parsley.
Creole Seasoning
If you don’t have Creole seasoning in your cupboard, you can make your own using 1 tsp. each salt, garlic powder and paprika; and 1/4 tsp. each of dried thyme, ground cumin and cayenne pepper.

Nutrition Facts

1 canape: 50 calories, 3g fat (2g saturated fat), 26mg cholesterol, 218mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

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