While we’ve been having warm weather for a while now in our little part of the world, Summer officially starts tomorrow with the Summer Solstice. The solstice is the official astronomical beginning of Summer in the Northern Hemisphere. It is defined as the point in the Earth’s orbit where the North Pole is at its maximum tilt towards the Sun. The results are the longest periods of sunlight hours and shortest nights of the calendar year. In other words, now is the time to celebrate the great outdoors and spending time with good friends and family at food filled gatherings!
Even though cucumbers are available all-year round in most places, I tend to crave them more in the Summertime. They will always be more of a warm weather staple in my book. In this appetizer recipe, cucumbers are the platform for a seasoned cream cheese mixture that is topped with shrimp and homemade cocktail sauce. It’s perfect for any Summer event that includes great food!
Shrimp & Cucumber Canapes
Shrimp & Cucumber Canapes (adapted from tasteofhome.com) Total Time Required: 25 minutes, Makes: 2 dozen canapes
Ingredients:
- 1/2 cup ketchup
- 1 teaspoon salt, divided
- 1 teaspoon garlic powder, divided
- 1 teaspoon paprika, divided
- 1/4 teaspoon dried thyme, divided
- 1/4 teaspoon ground cumin, divided
- 1/4 teaspoon cayenne pepper, divided
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped green pepper
- 1 tablespoon finely chopped celery
- 1/4 teaspoon hot pepper sauce
- 8 ounces cream cheese, softened
- 24 English cucumber slices
- 24 peeled and deveined cooked medium shrimp
- 2 tablespoons minced fresh parsley
Directions:
For the cocktail sauce: in a small bowl, combine the ketchup and 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/8 teaspoon dried thyme, 1/8 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper with the onion, green pepper, celery, and pepper sauce. Mix well.
Combine the ketchup with the seasonings, onion, green pepper, celery, & pepper sauce.
In another bowl, combine the cream cheese with the remaining 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/8 teaspoon dried thyme, 1/8 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper.
Mix the cream cheese with the remaining seasonings.
Spread the cream cheese mixture onto the cucumber slices.
Add the cream cheese mixture to the cucumber slices.
Top each slice with a shrimp and cocktail sauce.
Add a shrimp and sauce to each canape.
Sprinkle with parsley and serve.
Sprinkle some parsley over top.
These canapes make every gathering special! ~Linda
Shrimp & Cucumber Canapes (adapted from tasteofhome.com) Total Time Required: 25 minutes, Makes: 2 dozen canapes
Ingredients:
- 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
- 8 ounces cream cheese, softened
- 24 English cucumber slices
- 24 peeled and deveined cooked medium shrimp
- 2 tablespoons minced fresh parsley
Directions:
For the cocktail sauce: in a small bowl, combine the ketchup and 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/8 teaspoon dried thyme, 1/8 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper with the onion, green pepper, celery, and pepper sauce. Mix well.
In another bowl, combine the cream cheese with the remaining 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/8 teaspoon dried thyme, 1/8 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper.
Spread the cream cheese mixture onto the cucumber slices. Top each slice with a shrimp and cocktail sauce. Sprinkle with parsley and serve.