Cheesy Cucumber Shrimp Bites #FishFridayFoodies

Cheesy cucumber shrimp bites are a quick and easy cocktail party appetizer of fresh cucumber cups filled with spicy cheese and topped with beautiful boiled shrimp, their tails festively aloft.

I have a soft spot for shrimp appetizers. I think it’s because when I was growing up, my mom would occasionally get a yen for fried shrimp or shrimp wontons. Either dish was a winner in my book. She rarely deep fried anything but the fact that the oil and deep pot would come out for shrimp made them special.

More recently, my favorite item on a buffet party table is always the cold boiled shrimp with spicy dipping sauce. I tend to fill my glass and just hang out nearby, noshing and sipping. Who can resist the festive colors, the perky tails! Add some green (cucumber) and red (chili peppers) and you’ve got a proper party on a plate. If you need an appetizer that looks fancy but is seriously easy, this is the one for you!

Or try a different version with feta, yogurt and cherry tomatoes. OR my Mediterranean eggplant poppers with shrimp. Both delightful.

Cheesy Cucumber Shrimp Bites

If you are transporting these beauties to a nearby party, I suggest that you fill the cucumber cups and bring the cooked shrimp along in a sealed container with a sheet of paper towel inside, to collect any excess moisture. Pop the shrimp on at the party table.

Ingredients – for 2 dozen cheesy cucumber shrimp bites
24 medium shrimp or 770g - 15/20 count per pound
1 teaspoon salt for boiling shrimp
8 oz or 227g cream cheese, softened
1/3 cup or 75g crumbled feta
1 tablespoon fresh fennel or dill fronds, plus extra for garnish
1 tablespoon minced fresh green onion tops or chives
2 tablespoons fresh lemon juice
1 small clove garlic, minced
1-2 hot red chili peppers, plus more for garnish, if desired
4-5 Lebanese cucumbers or 2 long English cucumbers

Method
The first thing we'll do is cook the shrimp. Peel and clean them, leaving the tail end on. Bring a pot of 4 cups or 960ml water with one teaspoon of salt to the boil. Add in the shrimp and remove the pot from the heat. Leave to rest, covered, for 3­-4 minutes or until the shrimp are have turned pink and are cooked through. Drain the pot and rinse the shrimp with cold water in a colander. Put the colander in the refrigerator to drain with a bowl underneath to catch any drips.

Meanwhile, stir together the softened cream cheese, feta, fennel, chopped fresh chives, fresh lemon juice, and salt.

If your filling is too thick for a piping bag or to squeeze out of a plastic bag with the corner cut off, add a tablespoon or two of warm water, mixing well between each addition.

To assemble the cheesy cucumber shrimp bites:
Cut cucumbers into 24 (1/2 in or 2cm) pieces, discarding the rounded ends. Use a melon baller or small spoon to scoop the seeds from centers of the cucumber pieces, being careful not to cut all the way through the bottom or the sides.

Use a plastic bag with a corner cut off or a piping bag and tip to overfill the cucumber cups with the spicy cheese.

Top each with a cold boiled shrimp. Add extra chili slices and more chopped fennel or dill fronds for garnish, if desired.

Enjoy!

Check out all the other wonderful seafood appetizers my Fish Friday Foodie friends are sharing today! Many thanks to this month's host, Sue of Palatable Pastime.

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