Our neighbor had a wonderful gathering in her newly built home the night before a Razorback football game. After spending the day at a conference in Rogers, and being caught up in the heavy traffic heading back to Fayetteville that afternoon – I had very little time to make the appetizer I had promised. Thankfully these Shrimp and Cucumber Bites came together quickly and elegantly, with a minimum of fuss.
A pair of high heels, a hostess gift and a bottle of wine, and my husband and I were ready to walk across the street to the festivities – a much less congested road than I had traversed earlier.
SHRIMP AND CUCUMBER BITES
2 dozen shrimp, peeled, deveined and cooked
24 slices cucumber
1/2 cup Mustard Vinaigrette (recipe to follow)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 Campari tomatoes, halved
garnish with fresh parsley
1/2 cup sherry vinegar
2 tablespoon shallot, finely chopped
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon minced garlic
salt and freshly ground black pepper to taste
1 1/2 cups olive oil
TO PREPARE THE BITES
In a medium bowl, combine shrimp, cucumber, mustard vinaigrette, salt and pepper, tossing gently to coat. Cover and chill for at least 2 hours (it was more like 15 minutes when I made them). Drain, discarding marinade. Layer 1 cucumber slice and 1 shrimp on cut side of each tomato half (I sliced a thin piece off the bottom of some of the tomatoes so they stood steady on the plate). Garnish with fresh parsley if desired.
Recipe adapted from Entertain, Decorate, Celebrate, May/June 2014