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Red Lobster's Shrimp Canapés On Celery And Cucumber

Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Canapés 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

Cucumber Canapés: 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 canapé type.

© 2008
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