Red Lobster's Shrimp Canapes On Celery And Cucumber

Recipe Ingredients

1 lb	454g / 16oz	Red Lobster Cocktail Shrimp Party Platter (small)
1 1/4 cups	296ml	Sour cream
1 tablespoon	15ml	Drained capers - chopped
1 tablespoon	15ml	Chopped chives
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Cucumber (large)
1		Melba toast rounds
4		Celery stalks - (to 5) - crisp, well chilled
		Chopped fresh parsley
		Parsley or dill sprigs

Recipe Instructions

Combine sour cream, capers, chives, and mustard, stirring well. Chill. Use for the Stuffed Celery and Cucumber Canapes or as a dip for the Shrimp Party Platter.

Stuffed Celery: Trim leafy tops and white bases from celery. Cut each stalk in 2-inch lengths. Trim underside of each piece so it will lie flat. Spoon sour cream mixture into celery pieces; sprinkle with parsley. Split each shrimp to the tail; open and place "chaps" style on filled celery.

Cucumber Canapes: Run fork prongs down the length of the cucumber peel; then slice into 1/4-inch rounds. Place a dab of sour cream mixture in the center of a Melba toast, top with a cucumber slice. Place a second dab about the size of a nickel on the cucumber slice and top with a cocktail shrimp. Garnish with small sprig of parsley or dill.

This recipe yields 15 of each canape type.

Source:
Red Lobster Restaurant's recipe collection at - http://www.redlobster.com

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