Curried Shrimp and Cucumber Canapes 24.000

Michael Temchine for The Washington Post

Apr 2, 2008

Hothouse cucumbers, sometimes called English or European cucumbers, usually have fewer, softer seeds than regular cucumbers and a thinner, unwaxed skin.

For the cook, that means no need for peeling and seeding. Here, the cucumbers are sliced into rounds and used as a base for curried shrimp. A little yogurt sauce binds them together, making a one-bite treat that is at once cool and spicy.

Choose shrimp that will be about the same size as, or smaller than, the cucumber rounds; shrimp labeled "large" (31-40 count) should be just right. The cucumber and shrimp should be small enough to be a one-bite treat.

The sauce can be made a few hours ahead, but do not add the salt until just before serving or the sauce might become watery.

Servings: 24 pieces
  • For the yogurt sauce
  • 1/2 cup plain low-fat or nonfat yogurt, preferably Greek-style yogurt
  • 1 tablespoon chopped dill
  • Finely grated zest of 1 medium lemon
  • Pinch salt
  • For the shrimp
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup finely diced onion
  • 2 teaspoons curry powder, or to taste
  • Pinch salt
  • 24 large uncooked, peeled and deveined shrimp
  • 1 large (10 ounces) seedless, hothouse cucumber (unpeeled), cut into rounds 1/4- to 1/3-inch thick


For the yogurt sauce: Combine the yogurt, dill and lemon zest in a small bowl; the sauce will be thick. Cover and refrigerate until ready to use. Add the salt, stirring to combine, just before serving.

For the shrimp: Heat the oil in a medium to large saute pan or skillet over medium-high heat. Add the onions and reduce the heat to medium-low; cook for 6 to 8 minutes, stirring once or twice, until the onions are translucent and have softened. Add the curry powder and salt; cook, stirring occasionally, for 2 to 3 minutes. Increase the heat to medium-high and add the shrimp; cook for 3 to 4 minutes, turning the shrimp as needed and stirring to combine. Transfer the shrimp mixture to a large plate to cool for 10 minutes.

While the shrimp are cooling, arrange the cucumber rounds on a platter. Top each with a small dollop of the yogurt sauce. Place one of the cooled shrimp on top of each dollop and top with a bit of the onion mixture. Serve immediately.

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Recipe Source

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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