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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 dozen


  • 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


  • 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
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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