Saturday, August 21, 2010

Shrimp Salad Canapes


1 kg live shrimps
2 thick seedless cucumbers
cut into 36 (1/4 inch thick) slices
2 tbsp mayonnaise
2 tsp fresh lime juice
1 1/2 tsp minced fresh capsicum
1/4 tsp salt & pepper
1/3 cup finely diced peeled mango
1/4 cup finely chopped celery
2 tbsp finely chopped red onion

Garnish : thinly sliced fresh salad

Cook shrimps with boiling salted water partially covered,
over moderately high heat 3 minutes from time it enters water,
then transfer with tongs to sink to cool.
While shrimps is cooking, cut each cucumber slice with scalloped cutter
(if using), discarding trimmings.
Whisk together mayonnaise, lime juice (to taste), salt and a pinch of pepper.
When shrimp is cool, add shrimps, mango, celery,
onion and capsicum to dressing and tost well.

Top each cucumber round with one rounded teaspoon shrimp salad.

Ready to serve.

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