Shrimp And Cucumber Canapes

1. 1

   Bring 4 cups of water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink.

2. 2

   Drain well; rinse with cold water.

3. 3

   Peel and devein shrimp; cover and chill.

4. 4

   Wash cucumbers; trim ends.

5. 5

   Cut into 1/2-inch slices.

6. 6

   Scoop out center of each slice to, but not through, bottom.

7. 7

   Invert cucumbers on paper towels and let stand 30 minutes.

8. 8

   Place ham in a large skillet; add water to cover.

9. 9

   Bring to a boil; reduce heat and simmer 3 minutes on each side.

10. 10

    Drain.

11. 11

    Position knife blade in food processor bowl; add ham.

12. 12

    Pulse 10 times or until ham is chopped. Add cream cheese; pulse 10 times or until blended.

13. 13

    Spoon into a pastry bag fitted with a No. 5 tip; pipe into each cucumber slice. Top with shrimp; garnish, if desired.

14. 14

    36 appetizer servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.