Cucumber-Shrimp Bites
This recipe for cucumber-shrimp bites are creamy, tangy, crunchy, and perfectly bite-sized. They have a touch of lemon and dill that compliments the shrimp and they are easy to make.
Servings: 12 servings
Ingredients
- 1 lemon
- 1 tablespoon Kosher salt
- 24 medium fresh or frozen shrimp, cleaned and deveined but with tails on
- 1 long English cucumber also known as a seedless cucumber
- 4 ounces soft goat cheese room temperature
- 4 ounces cream cheese room temperature
- 2-3 tablespoons minced fresh dill
- Juice of half a lemon
- ⅛ teaspoon salt
- fresh ground black pepper to taste
Instructions
- Cut the lemon in half and add it and the salt to a large pot of boiling water. Add the shrimp and cook, uncovered, for 2 to 3 minutes, until the shrimp are pink and just cooked through.
- Remove the shrimp with a slotted spoon to a bowl of ice water to stop the cooking process. Drain the shrimp and refrigerate until ready to assemble the appetizers.
- Slice the cucumber into 24 rounds of 1/4” each and set aside. Combine the goat cheese and cream cheese together. Add the fresh dill, lemon and seasoning and mix well.
- Put ½ teaspoon of the cheese mixture on each cucumber slice and place on a serving plate. Put a shrimp on top of each cucumber-cheese slice and gently press the shrimp into the cheese, spreading the mixture to the edge of the cucumber slice.
- Refrigerate until ready to serve.
Notes
- Transfer the shrimp to a bowl of ice water as soon as they finish cooking. The ice water will stop them from cooking due to residual heat. If you don't plunge them in ice water, they may overcook and get rubbery.
- You can make the cream cheese mixture 3 days ahead of time. You can also cook the shrimp 2 days in advance and store in the fridge until it is time to assemble the appetizers.
Nutrition
Serving: 1 | Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 640mg | Sugar: 3g
