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Cucumber-shrimp canapés
Cucumber-shrimp canapés

Cucumber-shrimp canapés

Preparation 15 minutes
Cooking time none
Servings 4


  • 225 g (1/2 lb) northern shrimp
  • 30 ml (2 tbsp) Thai or Italian basil leaves, chopped
  • 30 ml (2 tbsp) cilantro, chopped
  • 45 ml (3 tbsp) grated unsweetened coconut
  • 15 ml (1 tbsp) grated ginger
  • 15 ml (1 tbsp) finely chopped jalapeno or Serrano pepper, or to taste
  • Juice of 1 lime
  • 6 cucumbers
  • Salt and freshly ground pepper


  1. In a bowl, combine the shrimp, basil, cilantro, coconut, ginger, pepper and lime juice. Refrigerate.
  2. Cut the cucumbers in thick slices.
  3. With a teaspoon, remove the seeds and slightly carve out a shallow cavity.
  4. Season the flesh of the cucumbers with salt and pepper, and fill with the shrimp mixture.
  5. Serve chilled.
Availability in stores