Spring Starter Recipe: Cool Shrimp and Cucumber Crackers

I think that every dinner party should start with something tasty to awaken the appetite, or to occupy your guests while the meal receives its finishing touches. I don't want to overload guests with a too-heavy appetizer, though — you're about to feed them dinner, after all. Here is one little bite that is a small yet delicious way to start a meal in late spring or early summer.

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Little things on crackers are the classic answer to the hors d'oeuvre, of course, and I really rely on good crackers and bits and bobs from the refrigerator to make up an appetizer platter. This particular appetizer came together so quickly with whole-grain crackers, English cucumber sliced very thin, and a touch of leftover sour cream. I topped them with tiny langostino tails from Trader Joe's. (Depending on where it is sourced from, langostino is the meat of squat lobster, or crayfish. It's not shrimp or prawn, and not proper lobster either. It's a fairly inexpensive and delicious seafood option, but you can also use extra-small shrimp.)

Layer all these little bites on one cracker and serve immediately. Easy, cool, pretty, and delicious.

Here's exactly what went into these:

Cool Shrimp and Cucumber Crackers

serves 6 to 8

Whole-grain crackers
1/2 long English or seedless cucumber, washed and cut very thin
Full-fat sour cream
12 ounces langostino tails or tiny shrimp, defrosted
Sea salt and freshly ground black pepper

Place a thin round of cucumber on each cracker. Top with a dollop of sour cream, then a piece of seafood. Sprinkle lightly with salt and pepper.

What's your favorite cracker-based appetizer? Any reliable and delicious recipes to share?

Related: Lauren's Shrimp with White Beans and Garlic Toast

(Images: Faith Durand)

Per serving, based on 6 servings. (% daily value)
Calories
40
Fat
0.6 g (0.9%)
Saturated
0.1 g (0.3%)
Trans
0 g
Carbs
0.5 g (0.2%)
Protein
7.7 g (15.4%)
Cholesterol
71.4 mg (23.8%)
Sodium
320.9 mg (13.4%)

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Categories

Appetizer, Easy, Quick, Recipe

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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