Cucumber and Shrimp Spread
Makes about 1-1/2 cups
I just love this shrimp spread recipe. It reminds me of a fancy afternoon tea, not that I have ever been to one. It is great as a filling in party sandwiches, which is in the similar and related links, or spread on crackers, toasts, celery stalks, cucumber slices or other vegetables. This was my mother's original recipe, and it uses canned shrimp, which works well. However, I usually buy either frozen peeled shrimp, cooked shrimp from the seafood market, or raw shrimp that I cook, peel and mince. No matter which shrimp you use, this makes a quick, easy and delicious spread for entertaining or snacking.
- 1/2-cup seeded and finely chopped unwaxed or English cucumber
- 1 teaspoon finely chopped fresh chives (can use freeze-dried)
- 1 can (7-ounces) shrimp, rinsed, drained and minced (see comment above)
- 1 tablespoon French-style dressing (can use reduced fat)
- 1 tablespoon mayonnaise (can use reduced fat or canola)
Blend all ingredients in a bowl. Use immediately or refrigerate until needed.
Notes: If using for sandwiches, this makes five or six whole sandwiches before cutting each into four party-sized triangles.