Tags
campari, cucumber, Dijon, shallot, sherry vinegar, shrimp, tomatoes, vinaigrette
Our neighbor had a wonderful gathering in her newly built home the night before a Razorback football game. After spending the day at a conference in Rogers, and being caught up in the heavy traffic heading back to Fayetteville that afternoon – I had very little time to make the appetizer I had promised. Thankfully these Shrimp and Cucumber Bites came together quickly and elegantly, with a minimum of fuss.
A pair of high heels, a hostess gift and a bottle of wine, and my husband and I were ready to walk across the street to the festivities – a much less congested road than I had traversed earlier.
SHRIMP AND CUCUMBER BITES
2 dozen shrimp, peeled, deveined and cooked
24 slices cucumber
1/2 cup Mustard Vinaigrette (recipe to follow)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 Campari tomatoes, halved
garnish with fresh parsley
MUSTARD VINAIGRETTE
1/2 cup sherry vinegar
2 tablespoon shallot, finely chopped
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon minced garlic
salt and freshly ground black pepper to taste
1 1/2 cups olive oil
TO PREPARE THE BITES
In a medium bowl, combine shrimp, cucumber, mustard vinaigrette, salt and pepper, tossing gently to coat. Cover and chill for at least 2 hours (it was more like 15 minutes when I made them). Drain, discarding marinade. Layer 1 cucumber slice and 1 shrimp on cut side of each tomato half (I sliced a thin piece off the bottom of some of the tomatoes so they stood steady on the plate). Garnish with fresh parsley if desired.
Enjoy!
Recipe adapted from Entertain, Decorate, Celebrate, May/June 2014
