These are perfect to serve for a cocktail party, along with Champagne.
3/4 pound cooked tiny bay shrimp
4 ounces garlic and herb cheese (such as Rondele or Boursin)
1 tablespoon fresh lemon juice
1/4 teaspoon dill weed
1/4 teaspoon Tabasco Sauce
1 unpeeled English cucumber, cut into 1/4-inch slices
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 cucumber rounds. Set a shrimp in the center of each slice. Chill until serving time. Makes about 36.
Adapted from "Serve with Champagne"
by Hilde Gabriel Lee with Allen Lee
Thursday, December 28, 2000
