Post by Baking_Bud on Jan 18, 2003 20:14:52 GMT -6
3/4 lb. cooked tiny bay shrimp
4 ozs. garlic and herb cream cheese
1 tbsp. fresh lemon juice
1/4 tsp. dill weed
1/4 tsp. tabasco sauce
*minced onions to your preferred taste
1 unpeeled english cucumber, cut into 1/4-inch slices
Directions: Pick over the shrimp, removing any cartilage or pieces of shell. Reserve 36 shrimp for garnish. Place the remaining shrimp, cheese, lemon juice, dill weed and tabasco sauce in the bowl of a food processor and process until smooth and creamy. Use a pastry bag or spoon to place a small amount of shrimp mixture on a cucumber rounds. Set a shrimp in the center of each slice. Chill until serving time. Can sprinkle some additional dill weed on for garnishing touch. Makes about 36.