Shrimp And Cucumber Canapes - cooking recipe

Ingredients

4 c. water
36 unpeeled medium size, fresh shrimp
3 medium cucumbers
1 (8 oz.) pkg. thinly sliced country ham, trimmed
1 (8 oz.) container cream cheese with chives
diced pimiento and fresh parsley sprigs (garnishes)

Preparation

Bring 4 cups of water to a boil; add shrimp and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water.
Peel and devein shrimp; cover and chill.
Wash cucumbers; trim ends.
Cut into 1/2-inch slices.
Scoop out center of each slice to, but not through, bottom.
Invert cucumbers on paper towels and let stand 30 minutes.
Place ham in a large skillet; add water to cover.
Bring to a boil; reduce heat and simmer 3 minutes on each side.
Drain.
Position knife blade in food processor bowl; add ham.
Pulse 10 times or until ham is chopped. Add cream cheese; pulse 10 times or until blended.
Spoon into a pastry bag fitted with a No. 5 tip; pipe into each cucumber slice. Top with shrimp; garnish, if desired.
Yield:
36 appetizer servings.