Creamy spicy cheese fills these cucumber shrimp cups, topped with perky shrimp for the perfect game day appetizer or cocktail party fare.
Many years ago my cousin was invited to a hunting camp for the weekend. Everyone was bringing food to share so she made her deliciously creamy cheesy hot spinach dip. Much ridicule ensued because, apparently, spinach dip is too frou-frou for a weekend at a hunting camp. That story popped into my mind when I decided to fashion cups from cucumbers and fill them with spicy creamy cheese topped with shrimp. Are these too fancy for football food?
Here’s the honest truth. I do enjoy watching football, both the American and rest-of-the-world variety, which is to say, soccer. But if you are inviting me over to watch a special game or you are coming over to my house to do the same, the food is going to be my main priority. Well, and making sure we’ve got enough cold beer, wine and soft drinks. I am of the firm opinion that no food is too fancy for football food. My only requirements are that it is tasty and easy to eat. If it’s spicy, that’s a big bonus. My family love spicy. These cucumber shrimp cups qualify in all three categories.
- 24 medium shrimp
- 1 teaspoon salt for boiling shrimp
- 8 oz or 225g cream cheese softened
- 1/3 cup or 75g feta
- 1 tablespoon fresh fennel fronds minced, plus extra for garnish
- 1 tablespoon fresh green onion tops or chives minced
- 2 tablespoons fresh lemon juice
- 1 small clove garlic minced
- 1-2 hot red chili peppers minced, plus more for garnish, if desired
- 4-5 Lebanese cucumbers or 2 English cucumbers
Peel and clean your shrimp, leaving the tail end on.
Bring a pot of 4 cups or 960ml water with one teaspoon of salt to the boil.
Add in the shrimp and remove the pot from the heat.
Leave to rest for 3-4 minutes or until the shrimp are have turned pink.
Drain the pot and rinse the shrimp with cold water.
Put in the refrigerator to drain with the colander over a bowl to catch any dripping.
Stir together softened cream cheese, feta, fennel, chopped fresh chives, fresh lemon juice, and salt. If it's too thick for a piping bag or to squeeze out of a plastic bag with the corner cut off, add a couple of tablespoons of warm water, mixing well between each addition.
Cut cucumbers into 24 1/2 in or 2 cm slices, discarding the rounded ends.
Using a melon baller or small spoon to scoop the seeds from centers of the cucumber slices, being careful not to cut all the way through the bottom.
Use a plastic bag with a corner cut off or a piping bag and tip to overfill the cucumber cups with the spicy cheese.
Top each with a cold boiled shrimp.
Add extra chili slices and chopped fennel fronds for garnish, if desired.
You can substitute dill for the fennel fronds if you prefer. I am not a fan of dill but I love fennel.
This week our Sunday Supper tastemakers are hosting a virtual kickoff party to celebrate the start of the football season. I know I’m going to be pinning a bunch of these for any party situation! Many thanks to our host today, Coleen of The Redhead Baker and our event manager, Shelby of Grumpy’s Honeybunch.
- Atomic Buffalo Turds by Fantastical Sharing of Recipes
- Avocado Corn Salad by Books ‘n Cooks
- Bacon-wrapped Shrimp Jalapeño Poppers by Food Lust People Love
- BLT Bites by A Day in the Life on the Farm
- Buffalo Cauliflower Bites by Sew You Think You Can Cook
- Buffalo Chicken Meatballs by Highlands Ranch Foodie
- Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
- Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
- Game Day Burger Sliders by Dessert Geek
- Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
- Ham and Salami Rollups by Bottom Left of the Mitten
- Healthier Patatas Bravas by Caroline’s Cooking
- Kale Pesto Dip by Cooking Chat
- Lemony Chicken Wings by Basic N Delicious
- Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
- Loaded Guacamole by Casa de Crews
- Loaded Smashed Potatoes by The Hungry Goddess
- Mexican Spinach Dip by Meal Planning Magic
- Nachodillas with Jalapeño Bean Dip by Palatable Pastime
- No-Bake Almond Energy Bites by Pies and Plots
- PB&J Wings by The Crumby Cupcake
- Pork Belly Sliders by Grumpy’s Honeybunch
- Queso Blanco Dip by Life Tastes Good
- Roasted Jalapeño and Chorizo Queso by The Texan New Yorker
- Sausage Pizza Dip from Family Foodie
- The Ultimate Taco Dip by Monica’s Table
- Bacon Swiss Burger Sliders by Hezzi-D’s Books and Cooks
- Black Bean Chili by Cricket’s Confections
- Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
- Honey Lime BBQ Chicken Thighs by Our Good Life
- Mexican Pizza by Chef Next Door
- Oven-Fried Chicken Tenders by Food Done Light
- Oven-Fried Fish Sliders by A Kitchen Hoor’s Adventures
- Philly Cheesesteak Sliders by The Redhead Baker
- White Chicken Chili by Powered by BLING
- Buffalo Chicken Pasta Salad by Crazed Mom
- 5-Ingredient Buckeye Dip by A Mind Full Mom
- Brownie Bomb Bars by Turnips 2 Tangerines
- Chocolate Football Cookies by The Freshman Cook
- Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
- Touchdown Popcorn Toffee Bark by The Weekend Gourmet
- White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
And don’t forget to sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!
Pin Cucumber Shrimp Cups!