Greek Shrimp Canapes
These shrimp canapés are so easy to make for a party.
Servings 2 1/2 dozen
Ingredients
- 1-1/2 cups olive oil
- 3/4 cup lemon juice
- 2/3 cup dry white wine
- 1/4 cup Greek seasoning
- 4 garlic cloves minced
- 1 pound uncooked shrimp 31-40 per pound, peeled and deveined
- 2 large cucumbers
- 1 package 8 ounces cream cheese, softened
- Minced fresh parsley
Instructions
- In a large bowl, whisk the first 5 ingredients until blended.
- Pour 1-1/2 cups marinade into a large bowl.
- Add shrimp and stir to coat. Cover and refrigerate 45 minutes.
- Meanwhile, pour remaining marinade into a 4- or 5-qt. slow cooker.
- Cook, covered, on high 45 minutes.
- Drain shrimp, discarding marinade in bowl.
- Add shrimp to slow cooker.
- Cook, covered, on high until shrimp turn pink, about 20 minutes longer, stirring once; drain.
- Cut each cucumber into 1/4-in.-thick slices.
- Scoop out centers, leaving bottoms intact.
- Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.
Notes
Garnish with fresh mint instead of parsley for a brighter flavor.
Instead of plain cream cheese, use your favorite variety of flavored cream cheese.
If you're in a rush, skip scooping out the centers of the cucumber slices. While creating a shallow indention is helpful, it is not essential.
Health tip: You’ll love how light and fresh this slow-cooked appetizer tastes. Slim it down by using reduced-fat cream cheese.
Instead of plain cream cheese, use your favorite variety of flavored cream cheese.
If you're in a rush, skip scooping out the centers of the cucumber slices. While creating a shallow indention is helpful, it is not essential.
Health tip: You’ll love how light and fresh this slow-cooked appetizer tastes. Slim it down by using reduced-fat cream cheese.