Cucumber-Shrimp Bites
A fresh, easy appetizer with chilled shrimp, crisp cucumber, and a creamy cheese spread. These appetizers can be prepped ahead and served cold.
Servings: 12 servings
Ingredients
- 1 lemon
- 1 tablespoon Kosher salt
- 24 fresh or frozen shrimp cleaned and deveined; tails on
- 1 English cucumber also known as a seedless cucumber
- 4 ounces soft goat cheese room temperature
- 4 ounces cream cheese room temperature
- 2-3 tablespoons chopped fresh dill
- 1 to 2 tablespoons fresh lemon juice
- ⅛ teaspoon salt
- ground black pepper
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 ¼ inch 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
Use an ice bath. Transfer the shrimp to ice water as soon as they finish cooking so they stop cooking right away and stay tender.
Prep ahead. Make the cheese mixture up to 3 days ahead, and cook the shrimp up to 2 days in advance. Store both in the fridge until ready to assemble.
Don’t overcook. The shrimp only need 2 to 3 minutes.
Slice cucumbers thick. About ¼ inch helps them hold the toppings.
Keep chilled. Store in the fridge until ready to serve.
Nutrition
Serving: 1 serving | Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 640mg | Sugar: 3g
