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Ingredients
- 3 cucumbers, thinner 8-10 inches long or more
- 8 ounces cream cheese
- 1 pound small shrimp, peeled and de-veined 21/25
- paprika for sprinkling
- sea salt for sprinkling
Ingredients
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Instructions
- Using a vegetable peeler, scrape of 1/2-inch of the cucumber skins down the length of the cucumber. Repeat around the cucumber, leaving a 1/2-inch space with skin on in between each peeled section.
- Cut 1/2-inch of each end off and discard. Cut cucumbers into 1-inch slices going down the length of the cucumber.
- Using a knife, gently core out the seeded meat in the center of each cucumber piece and discard. Lay the cucumbers on a serving tray.
- Place cream cheese in a medium bowl and using a hand mixer, beat the cheese until it becomes soft and spreadable.
- Spoon the cream cheese into a plastic sandwich bag and push the spread towards one of the corners. Cut off the end of the bag approximately 1/2-inch so the spread can push through the opening.
- Squeeze enough cream cheese into the center of the cucumbers to fill it in going slightly over the top.
- Press one shrimp into the cream cheese on each cucumber with the tail end towards the top.
- Sprinkle the cucumber bites with paprika and sea salt. Refrigerate until ready to serve.
Recipe Notes
Recipe by www.culinarybutterfly.com