Marinated Shrimp Canapes
"A lady I worked with many years ago gave me a recipe box filled with her recipes (she was a wonderful cook). This was one of her recipes. Great for a dinner party."
photo by DeliciousAsItLooks
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
1 tray of canapes
ingredients
- 1 lb cooked medium shrimp (I buy the frozen, pre-cooked)
- 1 cup Italian salad dressing
- 1⁄2 pint sour cream
- 1 -2 large peeled cucumber
- 1 box garlic melba rounds
directions
- Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
- Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
- Arrange on serving dish and refrigerate until ready to serve.
Questions & Replies
-
Can you use fresh shrimp instead of cooked?
Reviews
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Very pretty and tasty! I recommend using a good quality sour cream that is nice and thick. I used a generic brand and it turned out to be too thin and ran off the shrimp (quite messy!). I topped each canape with a little sprig of fresh dill. -
Very attractive, tasty, healthy appetizer that is a snap to put together. They were part of my Christmas Eve smorgaasbord Enjoyed by all Thanks Denise in NH for posting -
I too made this appetizer as the picture showed with the shrimp head's dipped into the sour cream. They not only looked beautiful on the plate, but they are just delicious and were enjoyed by all. Thank you so much for sharing this recipe. -
Delicious and attractive appetizer. I put the sour cream between the shrimp and cucumber, rather than on top, and made a couple of changes to use what I had on hand. Instead of the garlic melba rounds, I used baguette slices I had brushed with garlic olive oil and toasted; I only had large uncooked shrimp on hand, but since they cook so quickly, it really didn't add much to the overall time involved. Thanks for posting the recipe!
Tweaks
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Delicious and attractive appetizer. I put the sour cream between the shrimp and cucumber, rather than on top, and made a couple of changes to use what I had on hand. Instead of the garlic melba rounds, I used baguette slices I had brushed with garlic olive oil and toasted; I only had large uncooked shrimp on hand, but since they cook so quickly, it really didn't add much to the overall time involved. Thanks for posting the recipe!
RECIPE SUBMITTED BY
Denise in NH
Seacoast area, NH
I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.
