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Greek Shrimp Canapes Exps Sddj19 173406 B07 20 5b 3

Greek Shrimp Canapes

TOTAL TIME: Prep: 15 min. + marinating Cook: 65 min. YIELD: 2-1/2 dozen.
I grew up by the ocean and then moved to a landlocked state. I wanted to show people in my area how to easily cook seafood, and this is the recipe I came up with. I think it’s safe to say it has become a neighborhood favorite. —Amy Harris, Springville, Utah

Ingredients

  • 1-1/2 cups olive oil
  • 3/4 cup lemon juice
  • 2/3 cup dry white wine
  • 1/4 cup Greek seasoning
  • 4 garlic cloves, minced
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 2 large cucumbers
  • 1 package (8 ounces) cream cheese, softened
  • Minced fresh parsley

Directions

  • 1. In a large bowl, whisk the first 5 ingredients until blended. Pour 1-1/2 cups marinade into a large bowl. Add shrimp and stir to coat. Cover and refrigerate 45 minutes.
  • 2. Meanwhile, pour remaining marinade into a 4- or 5-qt. slow cooker. Cook, covered, on high 45 minutes. Drain shrimp, discarding marinade in bowl. Add shrimp to slow cooker. Cook, covered, on high until shrimp turn pink, about 20 minutes longer, stirring once; drain.
  • 3. Cut each cucumber into 1/4-in.-thick slices. Scoop out centers, leaving bottoms intact. Pipe cream cheese onto each cucumber slice; top with shrimp and parsley.

Nutrition Facts

1 canape: 68 calories, 6g fat (2g saturated fat), 26mg cholesterol, 139mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

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