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Creole Shrimp & Cucumber Canapés

Creole Shrimp & Cucumber Canapés
Adding Creole Rub gives this homemade cocktail sauce a spicy kick.
1/2   cup (125 mL) ketchup
2   tbsp (30 mL) Creole Rub, divided
1   tbsp (15 mL) finely chopped onion
1   tbsp (15 mL) finely chopped green bell pepper
1   tbsp (15 mL) finely chopped celery
1/4   tsp (1 mL) hot pepper sauce
4   oz (125 g) cream cheese, softened
1   seedless cucumber
24   cooked medium shrimp (41-50 per lb), peeled and deveined, tails removed
2   tbsp (30 mL) finely chopped fresh parsley
  1. Combine ketchup, 1 tbsp (15 mL) of the rub, onion, bell pepper, celery and hot sauce in (1-cup/250-mL) Prep Bowl. Combine cream cheese and remaining rub in Small Batter Bowl; mix well. Attach open star tip to Easy Accent® Decorator; fill with cream cheese mixture.
  2. Cut cucumber on a bias into twenty-four 1/4-inch-thick (6-mm) slices using Santoku Knife. Pipe cream cheese mixture evenly over centers of cucumber slices. Place shrimp over cream cheese mixture; spoon cocktail sauce over shrimp. Garnish with parsley.

Yield: 24 servings

Nutrients per serving: (1 appetizer): Calories 30, Total Fat 1.5 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 2 g, Sodium 80 mg, Fiber 0 g

U.S. Diabetic exchanges per serving (1 appetizer): 1/2 low-fat meat (0 carb)

Cook's Tips: The intense tomato flavor of the Creole Rub complements the classic New Orleans combination of onion, celery and green bell peppers.

Make-Ahead: The cocktail sauce and cream cheese mixture can be made up to 2 days in advance. Cover and refrigerate until ready to use.