Cucumber canapes with shrimp and lime curd
Votes: 4
Time: 1 hour.
Complexity: easily
Quantity: 40 – 48 canapés
Complexity: easily
Quantity: 40 – 48 canapés
A sophisticated appetizer of fried shrimp on cucumber slices with whipped cream. These canapés will add a touch of novelty to the appetizer table at your cocktail party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg large sea shrimp, shells and heads removed
- 3 tbsp (45 g) butter
- 1 tbsp (250 ml) 35% cream
- 1/2 tsp chili powder
- 1/4 teaspoon salt
- 1 teaspoon finely grated lime zest
- 1 teaspoon freshly squeezed lime juice
- Cucumber slices
- Lime zest, thinly striped, for garnish
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Recipes with similar ingredients: shrimps, cream, chili seasoning, cucumbers, lime juice, lime zest
Cooking the dish according to the recipe:
- In a large skillet, melt 1 tablespoon (15 g) butter over medium-high heat. Fry the shrimp, working in batches, until pink, about 4 minutes, adding additional butter after each batch. Transfer to a plate and chill in the refrigerator.
- In a chilled bowl, combine the cream, chili powder, salt, and lime zest. Beat until smooth and fluffy. Stir in lime juice. Refrigerate the cream for 30 minutes to 2 hours.
- Spoon a small amount of cream onto each cucumber slice. Top with a shrimp and garnish with lime zest.
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