1 small Red Lobster Cocktail Shrimp Party Platter
1-1/4 cups sour cream
1 tablespoon drained capers chopped
1 tablespoon chopped chives
2 tablespoons Dijon mustard
1 large cucumber
1 box melba toast rounds
4 celery stalks – (to 5) crisp, well chilled
Chopped fresh parsley
Parsley or dill sprigs
Combine sour cream, capers, chives, and mustard, stirring well. Chill. Use for the Stuffed Celery and Cucumber Canapes or as a dip for the Shrimp Party Platter.
Stuffed Celery:
Trim leafy tops and white bases from celery. Cut each stalk in 2-inch lengths. Trim underside of each piece so it will lie flat. Spoon sour cream mixture into celery pieces; sprinkle with parsley. Split each shrimp to the tail; open and place “chaps” style on filled celery.
Cucumber Canapes:
Run fork prongs down the length of the cucumber peel; then slice into 1/4-inch rounds. Place a dab of sour cream mixture in the center of a Melba toast, top with a cucumber slice. Place a second dab about the size of a nickel on the cucumber slice and top with a cocktail shrimp. Garnish with small sprig of parsley or dill.
This recipe yields 15 of each canape type.
Yield: 30 canapes