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Thai
Cucumber
Shrimp Appetizers
source: recipe and
photograph created by www.finedinings.com
Yield : 20 - 24 appetizers
1 English cucumber
20 - 24 frozen cooked shrimp thawed, tails intact (61-70ct.)
5 teaspoons Thai Hot Sweet Chili Sauce, (I use Maggi brand)
1 green onion stem
sliced thinly
zest of 1 lemon
Parsley for garnish
Score skin of cucumber lengthwise with tines of a fork
then slice 1/2-inch thick. Put shrimp on cucumber slices, add 1/4 teaspoon chili sauce per
slice. Garnish with sliced onion and lemon zest. Serve this easy
Thai cucumber shrimp appetizer on a serving platter with parsley.
Wine recommendation: Sauvignon Blanc
Comments:
I did not have large shrimp on hand and used salad shrimp.
See more of my
easy Gourmet Appetizers...
all with photographs
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