Shelly's Recipe

CREOLE SHRIMP & CUCUMBER CANAPES

Category: Bruschetta, Crostini and Canapes

1/2 cup ketchup
2 tbsp Creole Rub, divided
1 tbsp finely chopped onion
1 tbsp finely chopped green bell pepper
1 tbsp finely chopped celery
1/4 tsp hot pepper sauce
4 oz cream cheese, softened
1 seedless cucumber
24 cooked medium shrimp (41-50 per lb), peeled and deveined, tails removed
2 tbsp finely chopped fresh parsley

Combine ketchup, 1 tbsp of the rub, onion, bell pepper, celery and hot sauce in a bowl. Combine cream cheese and remaining rub in a small bowl; mix well. Attach open star tip to pastry bag and fill with cream cheese mixture.

Cut cucumber on a bias into twenty-four 1/4-inch-thick slices. 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

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.