2 large seedless cucumbers,
1 lb. shrimp (21-25),
3 oz. cocktail sauce,
250 gr. cream cheese,
1 tbsp. sour cream,
1 tbsp. chopped fresh dill,
2 tbsp. capers from a jar (for decoration),
1 lime, juiced,
freshly ground black pepper.
Recipe: Slice the cucumbers diagonally into 1/4-inch thick slices. Soften the cream cheese and mix it with the cocktail sauce, sour cream and chopped dill. Add freshly ground black pepper to taste. Cook the shrimp in boiling water until pink, approximately 3-4 minutes. Cool down the shrimp and slice them horizontally in the middle. Fill the cream cheese mixture in a piping bag with a large star-shaped tip attached. (Alternatively, you can use a small spoon). Pipe a cream cheese florette over each cucumber slice and top it with half shrimp and a caper. Drizzle some lime juice over the ready appetizer and serve cold. The cucumber and shrimp bites are a very good option for a large appetizer party platter, and can be prepared several hours in advance.
Tip: You might have to pat dry each cucumber slice with a clean kitchen towel, before applying the cream cheese mix, so it sticks better.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.