Creole Shrimp & Cucumber Canapés

Adding Creole Rub gives this homemade cocktail sauce a spicy kick.

Ingredients:

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.