Archive for the ‘Hors d’ ouvres’ Category
December 8th, 2010 | 
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Super simple shrimp & cucumber appetizer
So, how many times have you been asked to bring a “small appetizer” (antipasta/hors d’oeuvre) to a party? You start to panic, trying to dream up something that is quick, unique, tasty and won’t cost your last pay check for the ingredients. Well, here’s one that will make you the hit of the party……….plus (don’t tell anyone) it’s really simple to prepare.
Shrimp and cucumber hors d’oeuvre
24 medium raw (shell on) shrimp (31-40 size)
1 English cucumber
Spread (acts like glue to hold shrimp on cuc slices)
3 oz cream cheese (4 -5 TBS)
2 TBS mayonnaise
2 TBS melted butter
1 TBS fresh lemon juice
Pinch sea salt
Blend together, refrigerate for 15 minutes to firm up
Chopped chives for garnish
1. Cook shrimp in boiling water for 3-4 minutes, refresh in ice water
2. Remove shells, dry shrimp
3. Slice cucumber into 24 slices, dry top side
4. Arrange cucs on platter, spread scant tsp of spread on top
5. Place one shrimp on top of spread
6. Garnish with chopped chives
About the Author Part time chef Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years.
For more foodie thoughts and recipes, try www.cookingwithcordier.com
Posted in Antipasti, Hors d' ouvres, Seafood | 
Tags: Super simple shrimp cucumber appetizer | 
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- DIM SUM TROLLEY
- Octopus, Spring rolls and Scallop/shrimp rolls
Dim Sum originated in Southern China hundreds of years ago as part of the YUM CHA “drinking tea” tradition. Dim Sum means “to touch the heart”. The best way to describe these delicious treats is to address them as Chineese antipasti, tapas, or hors d’ouvres. They are usually steamed or deep fried and can be savory or sweet. I first encountered them decades ago in San Francisco. Back then you could only find them in Chineese bakeries…..but today they can be found in most large cities. They are absolutly addictive! My all time favorite place is Jing Fong in New York’s China Town (#20 Elizabeth St) There on the second floor you will find 120 beautiful fucia tables with hundreds of Dim Sum fans……..enjoying a continuous stream of ladies pushing trolleys loaded with stange and inticing little plates and steamers of Shiu Mai, Crispy Taro Kor, Steamed Chicken Feet, Spring Rolls, Shark Fin Dumplings, Spicy Garlic Squid etc. Here in Michigan, we enjoy the selection at the Golden Harvest ( 6880 12 Mile Rd, Warren, MI ) The best time to find a good selection of Dim Sum is on a Sat or Sunday, between 11 am and 2 pm. Be sure to pick only the hot dishes on top of the trolley, and not the ones on the bottom shelves. Once you take the first plunge, you will be hooked forever!